I would like to try and make homemade bread but not sure what kind of berries to use and need input on a mill ..
It's just me and my husband at home .
Thanks
Bread making
Hi, Lisa, I just wanted to say welcome to you. I don't know anything about what kind of berries to add to bread dough. Hopefully someone who does know will see your post soon to answer your question.
I am guessing when you say berries, you mean whole wheat berries? Do you have a source for the wheat berries?
It is just two of us here and I bake bread but buy the wheat flour so not much help on the mill.
I am not quite as independent as some because my time is limited.
I hope you will get your answer and agree with MsRobin ~ welcome!
OOPS, my ignorance was showing. I forgot that wheat also has "berries". I should have picked up on that when you mentioned mill. Sorry.
I have a manual mill that I purchased from Ebay and when I have used it, I have been very pleased. Here it is online with a photo:
http://www.areyouprepared.com/Schnitzer-Hand-Grain-Mill-p/10512.htm
I didn't pay near this price as I purchased it used. It takes quite some time to mill 2 cups of flour, and some elbow grease.
The only thing I have ground with it so far is hard red winter wheat berries. You can usually find a co-op servicing your area through which to order your wheat, if you're not near any type of health food/whole food store. Try localharvest.org for possibilities.
I no longer make bread very often as I just can't handle many carbs - and when I make home-made bread and have good homemade butter on hand, errrr.....it's the eating frenzy, rather like sharks on chum :)
Oh, but homemade bread and butter is so good! DH doesn't care for bread made in the bread machine and I hate kneading bread dough, so I think I'm going to try starting it in the machine and letting it raise, then take it out and punch it down, then make up small loaves to bake in the oven after it's raised again.
And a feeding frenzy it is! LOL I don't care for bread baked in the bread machine either but am certainly not above using it to mix the bread. I'll take it from there though. Y'all are making me think I'm hungry again! lol
Me, too, but I'm too tired to do anything about it tonight. But I'm pretty sure baking bread is on the agenda for tomorrow. :)
Looking for a recipe for starting a batch of "Amish Bread". Hopefully some one out there will know the ingredients for the start, and the instructions. Thanks.
I bake my own bread and this year I will be building a wood-fired brick oven. I have an old hamilton beach food processor that I use to grind wheatberries. I get wheat and spelts from my Amish neighbors. It has to be rinsed real good first, then dried again before I mill it. Soft red is the easiest to make into flour, but they all work. I also often will throw in oats, blue corn, rice, wild rice (not really a rice) millet, sunflower seeds, and other grains. After you have milled your flour you can add your other ingredients to the food processor, then turn it out and knead it. If I am making bread from flour vice whole grains, then I usually put it all together in my KitchenAid mixer. Then turn it out and knead for a bit before allowing to rise. Hope this Helps
All this is greek to me. I have a breadmaker but have never used it. I went so far as to buy 5lbs of bread making flour but it sits on the shelf.
Try the breadmaker, I think you'll love it. Not quite like real "homemade" but better than store-bought.
Mu mom gave me the machine without any instructions. So I looked them up online. Need to print them out and give it a go. DH loves homemade bread but can't eat a lot of it because he is a diabetic. He said he misses bread way more than sweets.
I "Discovered" a recipe for a no knead sourdough bread on you tube, and while I do not have the link here is the recipe:
3 C flour
2 C non-chlorinated water
1 C starter
1 tsp salt
Mix all together and leave to rise in the bowl 8-12 hours (overnight works for me), then when ready put your oven at 500 degrees (I use 400 as mine runs hot), place a covered oven safe baking vessel in oven to heat while preheating. Flour a work surface (yes I said no knead bear with me) gently "pour" your dough onto the floured surface and fold in the 4 sides. Then place in baking vessel, cover and bake for 20 minutes; remove cover and bake another 20 minutes.
I have tried it adding wheat berries, sesame seeds to it but we seem to like it without addition. The picture is the finished product.
Yum! It looks good and sounds even better.
So easy but I need to wait for a cool day to try it. It is too hot to turn on the oven.
Thanks for sharing, I'm saving your recipe.
And welcome to Daves Garden! Hope to see you around.
This message was edited Apr 10, 2011 5:24 PM
What do you mean when you say "starter"?
Cooking just for myself I've been using the machines most often. I've really been "pigging out" since I discovered mesquite flour. So delicious.
Cajun ~ starter is used in place of yeast. It was used for years before yeast became so commercially available. Here is a recipe and information http://allrecipes.com//Recipe/sourdough-starter/Detail.aspx
yes sorry "Starter" is sourdough starter, If I could find the conversion chart for using yeast I would give it to you. I do prefer using the sourdough starter to yeast though.
I figured that what was being meant but the conversation took a quick jump and I fell off the comprehension wagon. LOL
LOL ~ I need to make a starter and use it. Haven't done that in years but have been enjoying making/eating breads lately.
You can even use the starter for pancakes and other bread products.
sorry Podster, your terminology is a mite off; when made with sourdough starter they aren't called pancakes. They're called flapjacks. Just a bit of worthless trivia I thought I would share.
Yup ~ and I stand corrected. 8 /
I was just shopping thru some sourdough recipes...
http://www.northwestsourdough.com/recipes .
mainly looking for a sourdough aebleskiver recipe
and there is such a critter! Yum!
hehehehehe. Try the oldcampcook's website. He's a friend of mine in Oklahoma. He maintains a baking website. pretty much devoted to bread, with an emphasis on sourdough. He's a pretty friendly guy, one of my best friends who I've never met in person. Tell him Navy Nik from Ohio refered you.
http://allthingsbread.bravehost.com/
he's retired Air Farce, but except for that little flaw, he's pretty good folks.
Thanks very much, NikB! Terrific site! Will keep me quite busy.........
I'll second that. I intend to log some time getting hungry over there!
I love making home-made bread, and I find that it's cheaper per slice to make, but it takes SO long, and I'm having an issue of while baking, the dough sinks in the middle.
should I go back to a bread machine (hate the shape of those loaves!), or is there a 'quicker' or less labor intensive way to make it?
....and why is my bread sinking in the middle?
perhaps i should post the recipe and you can tell me, eh?
Could it be that your oven thermostat needs adjusting?
i'll look into the thermostat, Yuska.
i can't seem to find the recipe (moved things around in my kitchen the other day), but what I can remember is:
3/4 c warm water
1 cup buttermilk
3 tbls honey
(i think) 3 tbls butter
3-4 cups of bread flour
I have made this recipe for the first 13 years of our marriage. I went through a 'funky' time, and didn't make it for 3 years. I tried making it again end of last year, and the things would sink on me.
I have in the past substituted ap flour and added baking soda and powder, and also as much as 1 cup of soy flour and 3 tbls of wheat germ to increase nutrition without incident.
HELP!
even if someone just puts up a link to a site with decent nutritious bread recipes, I'm good....
thanks for the thermostat idea, btw.
have a nice day.
That sounds to me like your bread is falling, like cakes used to do when they were made from scratch. Do you live near a highway or busy airport or something? It usually happens from shock like a slamming door, but excessive vibration will do it, too. It may help to make your dough a bit stiffer (dryer). Also, how much yeast are you using? You may also be letting it rise too long on the second rise. Hope some of this helps.
thank you. made it again, and it fell again.
anyone have a good recipe for a honey-buttermilk type bread? I like to substitute some soy flour, but not a lot. I also like to put about 1/4 c of wheat germ, both for added nutrition.
Need a 'white' bread that the whole family (bunch of babies who won't try anything new) will eat. (and when I say babies, hubby included in that).
thanks in advance.