Bread Questions Answered

I enjoy getting questions from my readers and friends, because it makes it easier to come up with something to blog about. My blogging friend, Jill (I'd link to her, but she's a private blogger--this is becoming more and more popular lately, and frankly, I don't blame the private bloggers), asked me a bunch of questions. Thanks, Jill, for your interest! I will try to answer all of your questions, and even some you didn't ask.

What kind of wheat grinder do you have?

We own a Whisper Mill wheat grinder. They are now called Wonder Mill. Whisper Mill went out of business, a new company bought their design, and are selling it as Wonder Mill.

The mill holds 12 cups of flour. Grinds wheat, rice, spelt, millet, corn, beans, etc...and it makes beautiful and light flour.

We've owned our mill for almost five years. I've really enjoyed using it. My only complaint is that the lid cracked within a short time of purchasing it, and the base seems like it is separating. I'm still looking in to finding out if I have any warranty coverage.

The cost is around $250. Well worth the money, in my opinion. I use it almost every single day. I've used it mainly for wheat berries, but have ground some spelt in the past for tortillas. I like the Hard White wheat berries the best, but I've read that a lot of other people like using Hard Red wheat berries for bread. We usually buy our wheat from Macey's in Spanish Fork, Utah. I can't think of the brand, but I know that Montana Wheat is especially yummy. It's on the higher end in price, but we can't find it anywhere locally.

Do you always use whole wheat flour?

Yes; well, with the exception of some goodies, when I use half wheat, half white flour. Wheat flour is a food that your body has to adjust to. Thankfully my husband was raised eating wheat flour, so it made it easier for me to cook with it. I wasn't raised eating wheat, it was something I started doing after I moved out of my parents house when I graduated from high school. I was having terrible stomach pains every time I ate, and I had to start eliminating some foods from my diet to help my pain. I ended up eliminating cow's milk and white flour, and mostly eliminating white sugar.

Back to your question, I use 100% whole wheat flour in recipes for bread, cookies, muffins, tortillas, pancakes, waffles, cinnamon rolls, pizza crust, and bread sticks, to name a few.

I use 1/2 white, 1/2 wheat in corn bread, cakes, some cookies, rolls and buns, etc..

Do you make homemade bread?

Yes, I've been making my own bread for about eight years. I was a terrible bread maker when I started out, and even swore off trying it for a couple of years. I still have a hard time getting my bread to come out right, but I cheat a little now, and it is perfect nearly every time.

I cheat by using a bread machine to knead the dough for me, then I put the dough in a bread pan and cook it in the oven.

I don't like the square loaves that this bread machine model makes, and that is mainly why I put it in the oven.

This model is a Panasonic, and it is different from a lot of other models I've seen due to the fact that the yeast is put in separately, then released into the dough at a later time in the kneading process.

I only mention this because my husband has perfected a bread recipe for this bread machine, and my in-laws have tried to use the recipe in their bread machine and it didn't work. I figured that was largely due to the fact that they dump all of their ingredients in at once, and with ours you put the yeast in a little dispenser at the top and it adds it later. So, if you try my recipe in a bread machine and it doesn't work, this might be the reason.

I make my bread this way because I am making it for a small family. This solution works for me right now because I make one loaf a week, and I don't have a lot of time to work on the dough. I let the machine work it, then I transfer it and bake it. I'm sure, when I have a larger family, I will have to adjust and make loaves from scratch (like 4-5 loaves a week), but until then, I like the simplicity of this process.

Another bread secret is that I use a yeast called saf-instant yeast. It's the best. I usually find this at Food 4 Less in Provo, Utah.

What bread recipes do you use?

Here is my bread machine recipe that I use to make bread each week. I let the dough mix, knead, rest, and then rise in the machine. After that process (around 2 hours), I transfer the dough to a pan (my pampered chef loaf pan) for a second rise (45 minutes to an hour), then I bake it for 30 minutes in a 375 degree oven.

Here is the recipe. You can download and print it out:

Bread

I'm telling you, it comes out perfect everytime. Oh, and I wanted to mention a couple of other things about my bread. I often times will substitute potato water for the water. Just save your water from boiling potatoes when you make mashed or boiled potatoes. Make sure you warm it up before you use it, if it has been stored in the fridge.

I also like to add a couple of tablespoons of wheat germ, ground flax, or even substitute the white sugar with honey. I play around with the recipe a lot. Just depends on my mood.

One of my favorite smells is fresh baked bread. I also love eating warm bread with jam and butter, or honey and butter. Yummy!

What do you make from scratch?

I cook everything from scratch. I make all of the foods I listed above, and more. I'll work on getting some more recipes posted in the near future. (If you see one you want, hollar!) I've mentioned that I don't like to purchase or used packaged foods, like cake mixes, brownie mixes, etc...so, I make everything from scratch at home. The extra effort is worth it to me. I like to eat healthy and provide my family with fresh foods. Since I SAH, I have the luxury of doing this.

I try to host a different family for dinner every Sunday (if we are in town) and it is so fun to hear my friends husbands ask when they are invited to our house to eat again. :)

One last funny story about me being a flour snob. I think my white flour container is mad at me for not using it as much as the container of wheat berries. This is what it did to me the other night when I was getting ready to make dumplings for our Chicken and Dumpling soup.

The container nearly slipped out of my hands, turned upside down in the process, and dumped its contents on my legs and feet. Jader and I thought it felt pretty good to walk and play in the flour. Bad white flour! :)

Notice the mess on the counter? I am painting! But, that is another post for another day!