Momzoo's blog has inspired me for several months now. I love her step by step pictures, ideas on self reliant living, and good recipes. Because of that inspiration, I have here a picture of my very first use
ever of freshly ground whole wheat. Well, the bread is half wheat/half white, but that's a start. She reminded me how much I enjoyed making my own bread and gave me the courage to try whole wheat. I told her I would dedicate my first wheat loaf to her. And I just did.
And another special thanks to
my friend who kindly brought me the wheat from the store house and answered several
interesting bizarre questions. Like, "What do you mean I need to choose between two different types of wheat?" or "I just finished my bread and
it tastes like normal bread. Just what did I do wrong (because everyone knows that your first attempts at using wheat should be a total failure!)?"
And then there is my
other friend, who keeps me motivated by always having yummy bread cooking when I take my kids to piano lessons. Not only does she share her great recipes (and my husband is in love with her cookies), she also gave me advice on buying my new Bosch mixer~ after my kitchen aide broke the day after I got my wheat grinder in the mail.
Much thanks ladies! Without you, my family would be homemade breadless. And I would be at least 5 pounds lighter, but that is an entirely different story.
MMMMM.....homemade bread....wish you could make me some. I am SO not ready to take the leap to homemade bread. My kids are lucky that I remember to buy bread.
ReplyDeleteIn the past few months, I learned if you add vital wheat gluten and lecithin to bread, it makes it soft and supple. I've been making bread for years, but I always had to buy sandwich bread on the side because normal homemade bread doesn't make good sandwiches, grilled cheese, etc... I also used to make wheat flour with half white, but adding those two magical ingredients means I can make entirely whole wheat bread (I use white wheat) and it tastes awesome. I have a recipe if you want it. I haven't bought loaf bread in quite a while because this stuff is so good.
ReplyDeleteWay to go. I'd love to do my own wheat someday. Right now the breadmaker is as good as gets here though!
ReplyDeleteRobin, I went to buy vital wheat gluten and it was REALLY expensive. I have no idea how much you use per loaf. I would love the recipe. Can you email me or message it to me on facebook?
ReplyDeleteSend the recipes on. I would like to try and make some bread. I will only go as fast as half and half though.
ReplyDeleteWow! I am impressed! I have long wanted to take the step to freshly ground wheat, but the buying of the grinder is still a major stalling point for me.
ReplyDeleteawwww, thanks! I hope your first loaf was yummy! I would look around fro gluten, even see if you can get in on the internet. When I add it to my recipe I just read the direction on the package of gulten and go by that.
ReplyDeleteMmmm bread is so yummy! That picture makes my mouth water.
ReplyDeleteWe have gluten and another product called dough enhancer in our stores. It's about $6 for a canister, but you only use 1 Tablespoon per loaf or two. If you have a bread maker, Kent has made a great recipe that uses wheat flour and oats. I'm happy to email it if you like.
ReplyDeleteWe started a tradition we call Bread Night. One Sunday a month we invite good friends and people we don't know well to come have homemade bread. Kent makes a loaf in the bread maker and I make two loaves (a different recipe) in the Bosch. All repeat families are asked to bring bread or another treat. New invitees just come. It has become a favorite get-together for the kids and adults alike. (I get a much better response than I ever got with my attempts at Pilgrim's Landing. I sure am glad you guys showed up to my Christmas open house that one year!)
One more tip: I've just started something a friend of mine suggested. You can grind up legumes (I use dry soy beans, she uses white beans) and add the bean flour to anything: bread, pancake batter, muffins.... You can substitute up to 1/4 of the recipe's flour. The raw dough/batter will smell and taste weird, but once it is baked, you would never know it's in there. It's a great way to use food storage and get some extra protein and fiber.
I can't wait to try the bean idea. Thanks Mary.
ReplyDeleteCharlotte - your loaves look wonderful. I'm always happy to bring others over to the dark (whole wheat) side. (You do know WW is healthy right? Uhoh. Should I not have told you?)