Bread is basic; yeast, water, salt, flour
When you are using wheat you just ground the best key is sifting. I could not find a sifter which sifted fine enough.
My husband made a sifter from a spatter screen; large cookie tin (you buy them with butter cookies etc. at christmas) and duck tape;
Taking the spatter screen and tape it to the side that the lid fit on. On the bottom of the tin. Cut a round hole and about the size of a cool whip container. After grinding your wheat place the flur in this and sift over something large enough to catch. This will give you a fine terrific flour.
If you get store bought wheat flour you can also use this for a finer flour
Do not throw the bran away. Place it on cereal such as oat meal etc.
|things you need|
|freshly ground red wheat|
4 1/4 - 5 c flour apprx I say apprx. Because many variables/moisture in the flour esp. fresh ground
1 1/2 c warm water
1 tsp sea salt
One way to ensure a faster rise, heat your oven to the lowest temp. mine is 170 once it comes up to temp turn off oven place bowl or container with a lid. If you use a container make sure everything is oiled lid as well. If a cloth make sure it is damp.
I like doing a double rise. Place dough in one of the following
I use a crock with lid;
You can use a large bowl
let rise 40-45 min. until double. Punch down once doubled let rise again 30-40 min
Now form your loaves, if using a bread pan spray or brush with oil. You can also form it like a french bread and place on a cookie sheet. Cover with damp cloth let rise till it doubles, then score the top with a sharp knife or scissors.
I like brushing mine with egg wash, egg and tbl. water
I hope the media pics will help
|ready it pulled away from sides|
|cover wait 40-50 min|
|cover with damp cloth|
|ready to score|
|time to do the egg wash|