Because I bake so much from scratch, I use quite a bit of flour. One day I decided it was time to get a big ol’ bag of flour to reduce the number of times I was running out to buy more. I ordered a 50 lb bag of organic wheat flour and when it arrived I picked it up and began wondering where I would store all the flour. As I carried the bag into the kitchen, I suddenly realized it was making noise and that was when I looked more carefully at the bag. I hadn’t ordered flour. I had ordered a 50 lb bag of wheat.
Without a mill, what was I going to do with 50 lbs of wheat?
Santa had the answer!
For Christmas, he gave me a Wondermill!!!!!!
With my mill set up and my 50 lb bag of wheat, I was ready to grind some wheat into flour.
The Wondermill, is easy to operate and is very fast. Within seconds, I had several cups of flour ready and waiting. So I got out the bread machine, put all the ingredients in, set it up and hit start.
I know it seems strange that I’m breaking out my bread machine to make bread from my freshly ground wheat that I was able to grind using a machine that plugs into a wall. I never claimed to be an old-fashioned homesteader in the making. I’m more a 21st century homesteader in the making 🙂
2:20 later, I was ready to pull the dough out of the bread machine.
Now please let me clarify. My bread machine can mix and bake, but I don’t like the shape of the bread that comes out of the machine. So I pull out the dough, form it into a loaf and put it in my loaf pan to do the last rise before baking.
My excitement was building as I opened the lid and then the excitement can crashing down. The dough was more the consistency of a thick batter, which easily poured into the loaf pan. There was no shaping involved. Just a thick glob of dough that filled the loaf pan.
Still, I was determined to see if it would rise again, so I covered it and let it sit on the stove.
Unfortunately, it didn’t rise like it should, but I still put it in the oven to bake.
Even in the oven, it didn’t rise.
I took it out of the loaf pan, put it on a rack to cool, covered it with a towel and went to bed.
This morning I sliced off a piece and put it in the toaster. A little butter and it was quite tasty.
My research tells me that freshly ground wheat absorbs liquids differently from wheat that was ground and allowed to sit on a shelf for a couple of months. But I’m not going to allow that little detail from attempting to make a loaf of bread, from freshly ground wheat. More research and more attempts will eventually provide my family a properly risen loaf of tasty bread.
tip on baking with whole wheat flour: Try using half white, half wheat, then when you get used to that,slowly work up to 2/3 white, 2/3 whole wheat. Also, try Montana hard white wheat. I’ve seen the wheat at Wal Mart. Also called Montana 85, or White Wheat. Grind flour as fine as you can make your grinder go. I have recipe for bread with 100 percent whole wheat that uses this white wheat. I’ll send by emaillater.
we have moved to our “homestead and have no net there yet. THings are certainly not ideal as it needs many repairs due to several years of neglect. That, homeschooling and wood heat, cutting with my chainsaw, splitting with my own axe, maul and wedges all our firewood, takes all my time. Husband is still in AK doing major repairs on house there, and working his job, so I get all this myself. So, I am busy but not regretting. Looking forward to spring so I can plant the watermellon seeds I bought last year.
April in AK
Sounds like you have a busier than normal life these days April.
I have been using white wheat flour for quite some time now. My normal bread recipe uses white wheat flour. I love it.
Freshly ground flour is just different from working with wheat flour that has been processed, packaged and shipped. My mill has 3 settings and I’m just going to need some time to work with it. I’ll figure it out though.