Fresh Milled Wheatrye Bread Recipes

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FRESH MILLED WHEAT/RYE BREAD



Fresh Milled Wheat/Rye Bread image

My new toy, a grain grinder, was aching for me to make some flour. I found a number of recipes for rye bread, but my husband made his "rye bread face" (similar to his miso face...he hates miso) so I decided to keep looking and finally cobbled this together from a few recipes. I ended up with three nice, delicious loaves! If you know you want caraway, you can mix it with the rest of the dry ingredients. I chose to fold it into only 2/3 of the dough so that I would not see the "rye bread face" again. By the way, he claimed it was very good and there was no hint of rye bread face. Win!

Provided by MsTeechur

Categories     Yeast Breads

Time 3h5m

Yield 3 Loaves, 40 serving(s)

Number Of Ingredients 10

5 cups flour, fresh milled hard winter white
2 cups rye flour, fresh milled
1 tablespoon caraway seed, whole
3 tablespoons vital wheat gluten
1 tablespoon yeast
2 teaspoons salt
1 1/4 cups buttermilk, warmed to 110 degrees
3 tablespoons honey, raw
3 tablespoons olive oil
1 1/2 cups water, warmed to 110 degrees

Steps:

  • Mix together the flours, caraway, vital wheat gluten in a large mixing bowl. Because rye takes a longer knead, I decided to use my Kitchenaid mixer rather than the dough setting on my bread machine.
  • In a glass measuring cup, mix together honey and buttermilk. Sprinkle the yeast on top and let it hang out for about 15 minutes. It should get nice and bubbly and frothy.
  • Pour the milk and yeast mixture into the flour, add the water slowly while it mixes. Finally add the oil and the salt.
  • If it is too wet, add a little more flour, if it is too dry add a little more water. Go slow and test. This dough is a little more sticky than wheat only.
  • Cover with a towel and let rest for 30 minutes.
  • If you are doing this by hand, warm up so you don't pull a muscle and turn the dough out onto an oil. Knead for 8-10 minutes until it is nice and smooth. It definitely takes on a sheen when it's at the right point. It does not stretch as much as wheat only dough, so don't worry too much.
  • If you're using magic aka the Kitchenaid Mixer, use the dough hook and knead it for 5 minutes, being sure to push the dough back down as it tries to crawl out. When it is smooth and shiny, transfer to a large oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.
  • Note: It will rise right out of the mixing bowl, so when I say large bowl, I mean large.
  • After an hour, punch it down and split into two or three depending on the size you want the loaves to be. When working with one, keep the rest covered.
  • Form into a round or into a loaf (if using a pan). It was here I folded in the caraway in two of the loaves.
  • Cut a slash into the bread so it does not tear while rising.
  • Cover with a towel and let rise until doubled, about half an hour or so.
  • Bake at 350 for 35-45 minutes.
  • Remove from oven and brush with melted butter for a softer crust.
  • Note: This bread does NOT brown like wheat only. It also will not rise in the oven (called an oven rise) so don't think you did something wrong if this is your first fresh milled bread. I happen to like smaller pieces of bread so I made three loaves, but if you like the more "normal" sized slices, do only two.
  • Remove from the bread pan after a few minutes so it doesn't get soggy, then let cool on a clean towel.

FRESH MILLED GRAIN WHOLE WHEAT BREAD IN BREAD MACHINE



Fresh Milled Grain Whole Wheat Bread in Bread Machine image

This is a recipe based on a few different bread recipes that use fresh milled grain. It is completely whole grain and is just heady and delicious! It took a few tries with different recipes, different types of rises, etc. before I finally came up with one that worked. This takes some planning. You won't get a loaf in 4 hours, but you will get a wonderful, completely clean, bread that will impress the neighbors and make you feel awesome. Preparation time includes the soaking time.

Provided by MsTeechur

Categories     Yeast Breads

Time 12h30m

Yield 2 Loaves, 12 serving(s)

Number Of Ingredients 7

600 g whole wheat flour
4 tablespoons vital wheat gluten
2 tablespoons honey
1 1/2 tablespoons butter
2 teaspoons salt
16 ounces buttermilk
2 teaspoons yeast

Steps:

  • Grind about 5 cups of hard red or hard white spring wheat. This should make a little more than 600 grams of flour. Weigh the flour out.
  • Tip for using Vitamix--store grain in freezer so it does not get hot during grinding. Do only 1 cup at a time. You can re-grind the larger pieces.
  • Measure it out on a scale because the weight of flour is different depending on the grind. This is key. It will be around 4-5 cups, but you won't get bread that is as good if you use volume over weight.
  • In your bread machine, add everything EXCEPT yeast and about 1 cup of flour.
  • Turn on your bread machine and let it mix. It'll be kind of gloopy, that's fine. You might need to help get all the wheat wet by mixing it inches It doesn't have to be perfect, but we want the wheat wet. Stop once it's mixed (turn off machine). Of course you can do that by hand if you want to.
  • Set the timer on your bread machine for at least 8 hours later and use the dough cycle for the best bread. You can wait up to 24 hours.
  • The wait is so that the whole wheat can do a few important things; develop a good gluten and break down phytic acids. By using buttermilk (you can make your own or use water and 2 tsp apple cider vinegar) you give it an acidic environment to do it's thing.
  • Pour the remaining flour on top of the dough and make a little "bowl" in the flour and carefully pour the yeast into the indent so that it is separated from the dough. If you don't, it will activate too early. Even better if you have a bread machine with a separate yeast chamber. If so you do not need to hold back any flour.
  • When the machine beeps the next morning, the dough should be nicely risen, although you might expect it to be a bit higher if you're used to using regular bread flour. Worry not, my friend.
  • Wash your counter very well and spray a little oil on it. Oil up your hands and turn the dough onto the counter. Fold it over itself a few times and then tear the dough in half. Just using your hands make it into a rectangle and roll it up tightly. Place it into an oiled bread pan. Cover with a towel and allow to rise for another hour or so. I just turn on my oven for a bit at low heat and then turn it off.
  • Take the towel out of the oven (very important part) and bake for 25-30 minutes at 350.

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