May I please get some bread help

[*Aimee*]

So I'm trying to cut out bread for myself, but my sons and husband will not go for that. I used to make their bread using fresh ground wheat and the recipe has melted butter, honey, flour, salt and yeast. I quit doing that because I was unsure if it was "TF" enough.

I have read a lot about how sourdough is the best. I was going to order a starter but I'm not sure. I can still use my whole fresh ground wheat? I have to be honest the idea of sprouting grains and then drying them and then grinding them is daunting to me.

And if you suggest soaking, I really need you to break it down for me because I just don't get it. What do you suggest? Thank you so much!!

[mbravebird]

If I were you, I'd go as easy as possible, which for me is the no-knead recipe. You take five minutes mixing it at night, let it soak/rise overnight, shape it into a loaf and bake it sometime the next day. Very flexible, very little time. You'll need a covered dish to bake it in; that's the only special requirement. Ingredients are flour, water, salt, and just a smidge of yeast (hence the long rise/soak).

Tastes great, too.

http://www.motherearthnews.com/Real-...sty-Bread.aspx

http://www.mothering.com/discussions...d.php?t=912350

[cristeen]

You can still use fresh ground whole wheat in sourdough, yes. You can order a starter or you can catch a wild one.

Ultimately sprouted is probably a bit healthier than sourdough, just because the wheat has been further broken down by sprouting, but it is quite the daunting task.

[425lisamarie]

You can also do no kneed sourdough in a loaf pan. It literally takes only a few minutes of hands on time. Just replace a half cup starter for a half tsp of yeast, a cup of starter for 1 tsp yeast, etc.