whole wheat flour info.

By far I am getting positive response to our flour and grain products, but once in a while I get somebody come up to me and ask why their bread turns out "like a brick"? Each time I ask how they bake their bread the answer has been the same...bread machine. I don't think that it is possible to bake 100% whole wheat bread in a bread machine and have it turn out properly. Maybe someone could figure out a way to make it work and post their recipe?

I know that it is convenient to use a bread machine. We have one collecting dust in the back corner of the pantry. We used to use it all the time. But if you want the benefits of local, organic, whole wheat bread then it is probably worth 20 or so minutes to bake your loaf in the manner described below. Besides, it is good for your spirit to make your food with your hands (at least until you turn on the Kitchen Aid!). 

We have been telling folks how to bake 100% whole wheat bread in very simple terms. More liquid. More kneading. I found this quote from Wikipedia and it sums up what we have learned about whole wheat bread.

...it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough. Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.

Here is a pretty good youtube video that is relevant to our discussion here.

I don't bother with potato flour or orange juice and I get the exact same results that he does. I also don't let it rise twice although I am told by professional bakers that it is best to rise it twice. 

The Kitchen Aid mixer is invaluable for the bread in this video, but it is good physical exercise to just knead the old-fashioned way. I use the mixer and let it knead the dough for around 10-13 minutes. Let the dough get good and 'springy'. There are some other good tips in this video recipe that I want to try like the foil tenting and the braiding. 

Of course a much simpler way to enjoy our flour products is to purchase your bread from Prairie Mill Bread Co. or Treestone Bakery or Queen of Tarts! No matter how you eat our flour, we continue to thank you for supporting our little farm. We really appreciate all of your comments, questions and conversation too! 

bread recipe and comment

I received the nicest email the other day from Sherri, one of our new customers. She is working on some self-sustainable projects for her family including baking and here is what she has to say about our wheat and how she uses it. Enjoy!

John,

I have emailed this to you so that you can put it on your blog wherever you think it should go.  



I have now mastered baking amazing bread with your organic hard red wheat and I have to say that your wheat produces the best bread I have ever tasted!  I have been milling wheat and baking bread for about 3 years and nothing I have made in that time compares to what what I have made with Gold Forest Grains organic red wheat.  The texture, flavour, and "tooth"  of the bread are excellent.  The fragrance of the organic red wheat during milling is unparalleled and the rise is superb.  A gorgeous product in every way.  Thank you!

For those interested, here is the recipe that I use (from a mother of 14!) that is fast and easy, involving only one rise.  It makes 4 large loaves.

5 cups very warm water (120 degrees)
2/3 cup oil (I use canola)
2/3 cup honey or sugar
1 1/2 Tbsp salt
2 large eggs
8 cups freshly milled organic hard red wheat from Gold Forest Grains (+ an additional 4-6 cups to add after initial mixing)
1/4 c yeast



Put ingredients into mixer in order listed including only 8 cups of the flour at first.  Mix until blended well, then slowly add enough of the remaining flour to have the dough begin to pull away from the sides of your mixer bowl.  It should look a bit sticky.  Knead for 14 minutes in mixer.  Immediately shape dough and place into greased pans.  Allow loaves to rise in a barely warm oven.  I use the oven light to just take the chill off the oven.  When loaves have doubled, turn oven on to 320 degrees.  Leave loaves in oven while oven is coming up to temp.  Set timer for approximately 40-45 minutes as soon as you turn your oven on and bake until tops are golden brown and loaves sound hollow when tapped. Remove loaves from pans and allow to cool on cooling racks.  

Thanks once again, John for producing such a fabulous product.  I love Gold Forest Grains Organic Red Wheat and will never go back to what I was using before.

Sherri



Sherri's recipe is interesting from the standpoint that there are eggs included. It is basically the same recipe that we use along with the methodology minus the eggs. I think I'll try hers though just to see. We always seem to have a lot of eggs in our fridge...good chickens. 

THE best donut recipe ever!

Came across this recipe while looking to make a treat on a windy wintery day and wow! I used our whole grain, regular flour made with hard red spring wheat. While the recipe called for all-purpose refined flour, the donuts turned out excellent with our flour. I ran out of milk so I used water and mixed in some yogurt to make "milk" substitute.

My digital camera is currently m.i.a. so you'll just have to take my word for it that these baked donuts made from whole grain, whole wheat, unsifted flour turned out light and fluffy and taste amazing. The pile that I made this afternoon is quickly disappearing as I type. Here is the recipe...I made sure to heed the warning about overcooking.