Wednesday, September 17, 2008

Fresh Baked Bread

Since I haven't really posted anything lately I decided to post my bread making today.  Usually I do it on Saturdays but we ran out of bread so I made some today :)  On a side note I am still sewing/quilting I'm just having a hard time finding time and getting the materials I need for everything right now.  

So first up we have the grain in the buckets.  On the left we have bronze chief grain and on the right prairie gold.  I usually use both grains when I make bread since they both contribute different vitamins and such to the bread.  ( I need more grain)



Here's the grain in the grain mill.


Here are the other ingredients being brought room temperature.  Vital wheat gluten, yeast, and milled flax seed.



Here's the grain all ground.


Blending my first ingredients together.


Warm water has been added.
Here it is sponging for 10 min.


All covered.


The other ingredients to be added after the sponging.


Adding the oil.



Adding the honey.


Adding the salt.



Mixing it all up.
Adding more flour.


Kneading dough for 10 min


In the pans and ready to rise.


All risen and ready to in the oven.


Fresh out of the oven.


Nice looking bread and ohh soo good!

6 thoughts...:

Karina said...

Love seeing your way, which is pretty much same as me:) ooohhhh yummo!

Christi said...

yum!!

Gloria said...

looks great! yummy!

squeeli2 said...

Your ingredients look so similar to what I use, but my bread never turns out that good. Will you please share your recipe?

Jennifer said...

sorry squeeli2 that it took me so long to post this. i hope you can still use it.

this is for a large batch. below is directions for medium and small batches
14 to 16 C of WW flour (10 to 12 C WW)

2 rounded T yeast

½ C high-gluten (80%) flour*

1/8 t vit. C (optional)

6 C warm water (120 to 130)

½ C canola oil

½ C honey

1 ½ T salt

*if using regular gluten flour, double the amount


Mill WW. Place 9 C fresh flour into mixer bowl. Add yeast, gluten flour & vitamin C. Pulse to mix well.

Add water & mix for 1 minute. For lighter bread, turn off mixer, cover bowl, & let dough sponge for 10 minutes.

Add oil, honey & salt. Turn on mixer & quickly add remaining flour 1 C at a time, until dough forms a ball & cleans sides of the bowl.

Knead 7 to 10 minutes.

Preheat oven to 150. Lightly oil hands. Divide dough into equal portions. Shape into loaves & place in greased pans and cover with towel. Let double in size.

Bake at 350 for 30 to 35 minutes. Immediately remove from pans. For a soft crust, mist lightly w/ water from a spray bottle while still hot. Store in freezer, not fridge, once cooled completely.

Yield 5 to 6 loaves

To improve texture, add 1 C buttermilk or yogurt in place of water.




Small and Medium Batches (on the left side is the medium measurements on the right is the small)

Medium Ingredient Small
10-12 C Whole Wheat Flour 6-7 C

2 T dry yeast 1 T

1/3 C gluten flour ¼ C

300 mg. Vit. C 250 mg.

4 C warm water 2 C
1/3 C canola oil 3 T

1/3 C honey 3 T

1 T salt 2 t (scant)


Follow directions for large batch of WW bread. I begin with 6-7 cups flour for Medium batch, and 3 cups flour for small batch. Follow all other directions using the measurements listed above.

Jennifer said...

vitamin c is optional. i buy my wheat gluten with it already in it