I grind my own wheat. It works just the same as baking bread with flour from the store except that it rises better because the flour is already warm.
The bread is much more nutrious since the wheat hasn't lost any between grinding and using.
I use a grain called prairie gold wheat, but any hard winter wheat red or white will work. Also Spelt and Kamut can be used although I have never tried as they are expensive. The higher the gluten content the better the loaf. I buy my wheat through a co-op in 50# bags. Any health food store should sell it in their bulk section, I would start with 5 pounds.
Other grains can be used in addition to the wheat but you need to make adjustments for the differnt types.
The first bread baking book I bought was Sue Gregg's Yeast Breads, which has alot of the questions answered it was written so that children can learn to cook.
I also grind the grain and cook ww bread. I find The Laurel's Kitchen Bread Book very helpful for whole grain bread baking. Its very comprehensive and walks one through the process of whole grain bread baking step by step. Their Desem bread is simply the best bread I've ever tasted.
I use a Bosch Universal bread machine to knead the bread, and that makes a big difference in the amount of time involved; it can do 6 loaves at once.
Any tips for good grinders that grind quickly and quietly? Or am I dreaming?
sandrajoon, I have Laurel's kitchen also, and have just begun trying my hand at the basic whole wheat loaf. I feel like I should take a course, though, so I can watch, do, and ask questions, because although its been tasty, I just dont think its coming out exactly right.....
thanks for the thread, kemecke! I have just been thinking about this too, and was eyeing the whole grains at our co-op the other day.
I make bread in the winter, but I make it from scratch. I have a Vita Mix that can grind the grain and then I make the dough, knead, rise, etc by hand. I have Mollie Katzen's books, The Enchanted Broccoli Forest, and it has good instructions and illustrations on making bread. I second the rec for Laurel's Kitchen, though.
To start, it might be best to just make whole wheat bread. My local HFS has hard wheat berries and that has been a good option for me, but I think I am going to start getting them through a co-op, too.
Sorry - haven't been on the forum for a few days, I have had my copy for almost 10 years I got it at a seminar, I think you can get it at www.suegregg.com.
If you have any more questions I can try to look them up for you from my copy.
I have a Vitamix and use their recipe/method for whole-grain bread. It's awesome.
Check out www.baking411.com for lots of in-depth tips, recipes, troubleshooting, etc. abotu baking (not just bread, but sweets as well). I also want to recommend Xenabyte's "Good Eats with Wheat" thread here in Nutrition and Good Eating. It's tremendous.
I haven't baked bread in a couple of years...due to a yucky schedule at work, but I was the only bread baker for 10 years while I lived with my parents. We ground our own wheat, my favorite mill is the Whisper Mill, tho I think it's marketed now as the Wonder Mill. It is relatively quiet and easy to clean up, so a winner.
You can buy the wheat as previously mentioned at health food stores, or co-op. Personally, I think white wheat makes the best (ie highest rising) loaf, but I like the richer taste of the Red.
I have used the Bosch machine, a variety of bread machines and good-ol' fashion hand kneading ... I think fresh ground wheat makes superior bread, no matter HOW you mix it up!
NOTE: just never forget the touch of salt...did that ONCE. Never did like the taste of cardboard.