Comments on: Whole Wheat Baking

By: TheHappyHousewife

TheHappyHousewife — Mon, 08 Aug 2011 04:11:39 +0000

You don’t lose any nutrients because you are putting it all in the bowl. Sifting just makes the bread rise better and have a lighter texture.

By: nancy

nancy — Sat, 06 Aug 2011 21:29:45 +0000

I also fresh mill my whole wheat(s) but am confused as to why you call for sifting your hard white before using in the bread recipe. With the sifting, a seperation of flour and grain occurs and I wonder if you dont lose the nutrients as well?

By: Lisa Grace

Lisa Grace — Mon, 21 Feb 2011 14:19:08 +0000

Thanks for sharing this. I just bought a grain mill attachment for my KitchenAid and want to start grinding my own flour to bake with. I have been running into denser loaves even when using store bought, but look forward to trying the sifting you referenced (also, thanks for sharing THAT post, too!).

Do you find it saves you a lot of time/effort to have the bread machine do the mixing and rising? I don’t have one, but have thought about looking into getting one many times, as rising bread takes us a VERY long time in this home for some reason (even when I do it in the oven or microwave). It’s an older home and a wee bit drafty, so I am guessing this is the cause. What would you suggest?

By: Laurie

Laurie — Mon, 14 Feb 2011 21:42:17 +0000

I just started grinding my own wheat. LOVE IT…won’t go back!!! Question here is….can I use the same recipes as I would store bought white flour? Or do I need to make adjustments?
I’m currently using a hand grinder and am dying for the Nutrimill! lol

By: Barry Lomax

Barry Lomax — Mon, 13 Dec 2010 04:24:48 +0000

Excellent article,
I grind my own grains and find everything said to be true. I have even seen people with wheat5 sensitivites do fine with freshly ground wheat, especially if it is fermented into sourdough. Grain mills are great but a bit expensive. I use a Vitamix blender and it grinds grain into flour in about 20 seconds. I have a special blade for that but I find that the regular blade works fine and almost as well.

By: Giovanna Hammond

Giovanna Hammond — Thu, 11 Feb 2010 04:20:09 +0000

Hello,
Through browsing your site, I found your bread-making posts great. I believe I read in one of your posts about grinding grains using your Vita Mix. I need some advice. I own a Vita Mix and can get the dry blade for a third of the price of a mill in order to mill my own grains. What do you think? Is it a better investment to just go ahead and get a (dedicated) mill?
Thanks in advance.

By: LauraBeth Oliver

LauraBeth Oliver — Tue, 19 Jan 2010 22:15:22 +0000

I made this today and I LOVE it! Best sandwich bread recipe I’ve tried, and I loved the ingredient listing. I made only two small changes to adapt to our household: 1) I don’t have a mill, so I used store-bought whole wheat flour and 2) I don’t keep lecithin on hand, so I substituted 2 eggs. I’ve been looking for a sandwich bread recipe that would keep my husband from longing for soft store-bought wheat bread (with ingredient listings a mile long), and I believe I’ve found it. Thank You!

By: Tonya

Tonya — Sun, 20 Sep 2009 22:01:31 +0000

Just got a bread machine this weekend and will be starting soon! I tasted some your mom made a week or so ago–it was delicious!

By: Melissa Cain

Melissa Cain — Mon, 04 May 2009 16:37:29 +0000

Do you have a good recipe for biscuits using fresh ground flour? Which grain do you use? I use Kamut, Spelt, and Soft White Wheat for my bread and it is very light, but I have not had very good results with biscuits.

By: Niki

Niki — Tue, 17 Mar 2009 01:09:14 +0000

I have been researching this, problem is we cannot get wheat here (atlantic canada) as soon as I can secure a source I will be looking into this. What kind of what berries do you get?