So I have been interested in baking my own bread for a few years now. We haven’t bought a loaf from the store in almost two years. I love my bread. I have two sourdough starters and I also make a killer seed bread.
So I wanted it try using my own milled grain. I ordered some grain from a farm in Palouse County and used my circa 1964 vitamix to grind up some grain. I decided to start with a very simple recipe so I could tell if any issues were caused by the milled flour. What I ended up with is a dozen little tiny cannonballs and a loaf of bread approximately two inches tall.
So that didn’t work! The squirrels enjoyed my little balls of death and I did not find any squirrel bodies littering the backyard so apparently they were edible little cannonballs.
So today I tried again. This time I read up on the difference between store flour and milled flour. I learned that I’d used the wrong wheat with the first batch. I used soft white which is better suited to cookies and cakes (if you like them flat and brown and indestructible). So I ground the hard red wheat and sifted well. I used a recipe made for milled grain and used 4 cups of milled flour and 1.5 of regular bread flour. I added 3 tbs of vital wheat gluten and 1 tbs vinegar. I kneaded it for a good ten minutes then put it into an oiled bowl and into the fridge for a long cold rise.
So we will see if this bread is fit for human consumption. I hope so! The other was very wheaty flavored and while it was heavy and flat, the taste was good.