Well, we’ve entered a new phase in life. In thanks to some health benefits, we’re shifting our bread to all home made loaves from freshly ground wheat. Last week, while doing a bit of convalescing, our mill and first bits of wheat arrived. We ordered about 7# of a hard red wheat and a few pounds of white, hard a soft.
The family’s away now, but I wanted to test it out. So on Friday, feeling a bit better, I ground up 3 cups of red wheat in the WonderMill (serious torque in that puppy!). Seemed to get about 5 to 5.5 cups out of the three of kernels. Anyone else have trending on kernels to flour ratios?
I made a new bread machine recipe (since it’s just me) from a cookbook purchased with the mill. It was based on a Zojirushi Bread Machine recipe. It was roughly (from memory)
1.5 cups warm water
1/4 c oil
salt (how much???)
4.5 c flour
1 T yeast
3/4t ?? Lecithin
That’s all I recall now; probably forgot something.
3.5 hours later (about 9PM), I had a wonderful, dense but moist and very ‘together’ load. Most of the whole wheat breads we’ve done before have been nice and weighty, but dry and crumbly. This one was quite nice. With all whole wheat, it’s probably a bit much for many folks. But it’s been wonderful!
Looking forward to more. And I know DW will love it!
Solo Deo Gloria,