If you have a stand mixer with a dough hook, you can mix and knead your bread dough in that - usually for about ten minutes. That helps with developing the gluten, and helps the yeast disperse throughout the flour. Also, the altitude of where you live makes a difference on how long you let your dough set to rise. Altitude also affects the timing on baking, too.
I enjoyed your video & good for u for making your own bread. If u add an autolyse step to your bread baking it will make a HUGE difference. What u do is mix the liquid from your recipe along with enough flour to make a very thick cake batter. Now allow this to rest 15 to 30 minutes. Continue with your recipe as before, you said u are adding some oil & more H2O very good. Make sure u knead your bread until it is very smooth soft & elastic. Give it two rises in a bowl before forming loves.
I used a coffee grinder to make flour out of wheat I grew in my garden, and then harvested it by hand. Made a loaf of bread as an experiment. It didn't rise much, but it was good. Kids enjoyed the whole process.
Hey rick another bread you might try to make its hard tack it has a shelf life of 3 years unpreserved and about 4 years preserved. I use it on my hunting trips for breakfest. it goes good for salt pork and coffe.
im looking for a vid on how to do this without an oven, say, over a fire. like what if you have no natural gas. anyone, anyone......... great vid by the way, looks good
first off your doe is WAY to thick. it should be stickey... you need a light dusting of flower to handle it. second use "bread machine" yeast or rapid rise yeast (not normal yeast) this helps. my current favorite bread recipie calls for putting bread in cold oven not pre-heated. this gives the bread some warm up time for the yeast to get in some extra burps before getting baked to death. :)
@bxxj and further more... thanks for being a prepper without baking with an AK-47 strapped across your chest. its a pleasure to watch you. one more thing. giving a long proofing period will significantly improve the elasticity of the doe allowing the yeast to stretch it as it burps up gas. (makes bubbles)
Hi Rick! Love you tutorials great job! Just wondered if you consider doing one on the Grant loaf? Its the healthiest and tastiest and easiest bread you'll ever eat and what's more NO KNEADING! Just mix until feels elastic ! I'd never out of choice eat shop bought bread again! its literately 1lb wholemeal flour,14 fl oz blood temp water,1 tsp honey or demerara sugar, 1/2 tsp sea salt, 1x 7 gram pack of dried yeast, proof for 40 mins bake 40 mins @ 400°F 204°C or Gas Mark 6 cool butter Enjoy !
Try putting in a little more sugar and water. After the first kneading let it set for an hour and then knead again and put into loaf pans to rise for the 20 or so minutes before cooking.
If you run that flour through your grinder one more time, you will get a loftier flour. In addition, you can amend your flour with the addtion of 1/4 cup of dried potato flakes, a tablespoon of vital wheat gluten and 1/2 cup of non-fat dry milk. You can also drop a couple of vitamin c tablets in with your wheat when you grind it. Yeast LOVES vitamin c or ascorbic acid, it will help you have a higher more delicious loaf of bread. Also, I use Demmarara sugar and about 3 Tablespoons of oil.
All of the things that I add to my bread make it wonderful. You can also use Oats in your bread, this makes a nice soft grainy loaf as well. If you have not already, look at "thewheatguy" on youtube she has lots of good info on using whole grains in your bread and other stuff. Sorry to ramble, hope it helped.
@atticus9799 I wonder why she chose the name 'thewheatguy' (chuckles) Don't demean yourself thewheatgal you know guys aren't really better at it no matter what the idiots say!
Rick,do you happen to have information about any effect on grain life / condition if a container like the one you have is opened repeatedly to take grains from to grind grains for bread? I'm just wondering that if this was going to be a fairly regular activity,a seperate sealed container of wheat for long term back up storage may be ideal? Or several smaller containers? Or does opening and closing a storage container of wheat grain not affect it, if always opened in good climatic conditions?
The simple answer is that I don't know for sure, but I'm thinking that keeping the regularly-used wheat seperate from the long-term storage wheat makes sense.
@Qorab my family did it all the time. you make one bucket your "kitchen stock" and use it regularly. by opening it often you are shortening its life from 30 years to maby 3-5 or so. if you don't plan on using it in that time frame you probably shouldn't bother storing grain to begin with :)
Due to climate,we in Britain can't grow high gluten wheat strains of the North Americas,apparently. That's why Northern Europe has historically been a dense dark bread culture,such as Rye or Spelt breads. Most of the flour in UK shops,comes from Canada (or is a 50/50 mix) where climate pattern is ideal for high gluten wheat. I sometimes buy UK grown organic wholemeal flour. Killer to knead,and yes a dense bread. Still nice though. At least 10 minutes good kneading,always. And at least 2 rises.
I've just baked some more bread, and it was a lot more successful than the ones shown in this video. I addded about 1/5 cup of organic rape seed oil, plus more water and it made a huge difference to the outcome. The loaves rose beautifully!
I didn't realize that making a loaf of bread has so many steps and variations in it after reading the comments. What is the shelf life of the commercial flour that you added to your ground up wheat? Is storing this commercial flour an option for survival and preparedness folks?
Organic UK grown packs of flour im my house have about 6 months life (once opened, time is against you though I'd guess). Other Organic packs from the supermarket are about one month more,due to extra preserving factors (I'd guess). If stagger bought,I'd say that even flour's a wise thing to have in the house. Especially when due to recent snow in the UK,commercial bread was rapidly stripped off shelves in panic buying. But I do want to get into storing / milling grains,like Rick did here.
- first off I would pass the wheat a second time into the mill
- don't be afraid to let the dough rise for hours - the more it raise the less 'dense' will be when cooked and do a cut along the surface with a knife as soon as you put the dough into the baking tin
- I would keep the dough smoother - the water should be more than the half flour weight 600g for kilo and I would mix it up better for a long time
- keep the oven high (280-300C is best) until cooked
Nice video Rick. My take on this is that you are not trying to make an artisan loaf of bread but an enjoyable healthy one without breaking the bank. My best advice is to slow down. Kneed it long enough to build up a nice elastic dough, 10 minutes or more. Let it rise till it doubles in size then punch it down to redistribute the bubbles. Let it rise slowly to the size you want. A little more water and some type of fat or oil would help also. SuperSexyBoiGod had some good tips too.
I actually liked how Rick used the drill bit. It's a good reminder for less abstract people like myself that it doesn't actually matter what object is used to test the bread. The point is that we're just checking that there isn't any raw dough.
Thanks for helping me stay more abstract, Rick. Well done.
@SuperSexyBoiGod. Thanks for the information. Also, please tell us what the purpose of shortening is. Seriously, I have no idea! I don't know much about baking obviously but I'd like to learn.
I haven't got a flour mill but I heard the back to basics mill is finer than the corona. Your flour looks a bit rough, i'd say that would stop it from raising as much. Raised bread is a modern invention anyway.
@Petersunnergren yeah but have you ever tasted bread in america? it tastes really sweet. I think england has good breads in general. plus we have french selections to choose from too.
Hi Mark, it was hard to find anything covering this specific scenario on the web, so it came mostly from experimenting with this flour (and my own experiences of making ordinary bread). I'm still learning, so hopefully it will get better!
Nice grinder, any more details? You need virgin olive oil in the mix and loads more water, you should almost be pouring the bread mix into the tins and as been said a second chance to rise will also help.
If you have a stand mixer with a dough hook, you can mix and knead your bread dough in that - usually for about ten minutes. That helps with developing the gluten, and helps the yeast disperse throughout the flour. Also, the altitude of where you live makes a difference on how long you let your dough set to rise. Altitude also affects the timing on baking, too.
Hope this info helps you! :)
MyFreedomChannel 1 month ago
I enjoyed your video & good for u for making your own bread. If u add an autolyse step to your bread baking it will make a HUGE difference. What u do is mix the liquid from your recipe along with enough flour to make a very thick cake batter. Now allow this to rest 15 to 30 minutes. Continue with your recipe as before, you said u are adding some oil & more H2O very good. Make sure u knead your bread until it is very smooth soft & elastic. Give it two rises in a bowl before forming loves.
prairiepatch 3 months ago
@prairiepatch thanks for the tips - I'll have to try this :o)
rickvanman 3 months ago
look on web for no- kneed bread-much easier and tastes better
3344utube 6 months ago
It's a Back to Basics (NOW RENAMED Vitorio grain mill, maybe Victorio grain mill).
DrPepper9961 7 months ago
Nice going Sheelah
fudgedogbannana 7 months ago
I used a coffee grinder to make flour out of wheat I grew in my garden, and then harvested it by hand. Made a loaf of bread as an experiment. It didn't rise much, but it was good. Kids enjoyed the whole process.
THEGARDENERGUY 8 months ago
@THEGARDENERGUY I was just reading your comment and what time of year do you plant wheat? I live in WV, near the ohio border so it may be different?
KesslersCross 6 months ago
are u a prepper
youngemrprepper 9 months ago
@youngemrprepper yes - a moderate one :o)
rickvanman 9 months ago
Hey rick another bread you might try to make its hard tack it has a shelf life of 3 years unpreserved and about 4 years preserved. I use it on my hunting trips for breakfest. it goes good for salt pork and coffe.
mrlyon12 9 months ago
im looking for a vid on how to do this without an oven, say, over a fire. like what if you have no natural gas. anyone, anyone......... great vid by the way, looks good
1hndman 1 year ago
THE TITLE IS MISLEADING.
STORED WHEAT AND STORE BOUGHT FLOUR
InvalidMemberAccount 1 year ago
first off your doe is WAY to thick. it should be stickey... you need a light dusting of flower to handle it. second use "bread machine" yeast or rapid rise yeast (not normal yeast) this helps. my current favorite bread recipie calls for putting bread in cold oven not pre-heated. this gives the bread some warm up time for the yeast to get in some extra burps before getting baked to death. :)
bxxj 1 year ago
@bxxj and further more... thanks for being a prepper without baking with an AK-47 strapped across your chest. its a pleasure to watch you. one more thing. giving a long proofing period will significantly improve the elasticity of the doe allowing the yeast to stretch it as it burps up gas. (makes bubbles)
bxxj 1 year ago
nice vid keep up the good work with educateing the prepers like me
broadside101 1 year ago
Great video thanks
89jval 1 year ago
Rick can you let me know the brand name and price of you mill/grinder please? It looks a good one! Thanks
bonnyjishop 1 year ago
@bonnyjishop not sure the name of it - but i got it from bror farm.
Google "Brow Farm Milling Wheat" and you will find it.
I've also seen it on eBay. it's about £45GBP
Cheers
Rick
rickvanman 1 year ago
Hi Rick! Love you tutorials great job! Just wondered if you consider doing one on the Grant loaf? Its the healthiest and tastiest and easiest bread you'll ever eat and what's more NO KNEADING! Just mix until feels elastic ! I'd never out of choice eat shop bought bread again! its literately 1lb wholemeal flour,14 fl oz blood temp water,1 tsp honey or demerara sugar, 1/2 tsp sea salt, 1x 7 gram pack of dried yeast, proof for 40 mins bake 40 mins @ 400°F 204°C or Gas Mark 6 cool butter Enjoy !
bonnyjishop 1 year ago
Thanks for the Video, it took me back to my school days.
PurdyBear1 1 year ago
Try putting in a little more sugar and water. After the first kneading let it set for an hour and then knead again and put into loaf pans to rise for the 20 or so minutes before cooking.
SpartanB88 2 years ago
If you run that flour through your grinder one more time, you will get a loftier flour. In addition, you can amend your flour with the addtion of 1/4 cup of dried potato flakes, a tablespoon of vital wheat gluten and 1/2 cup of non-fat dry milk. You can also drop a couple of vitamin c tablets in with your wheat when you grind it. Yeast LOVES vitamin c or ascorbic acid, it will help you have a higher more delicious loaf of bread. Also, I use Demmarara sugar and about 3 Tablespoons of oil.
atticus9799 2 years ago
All of the things that I add to my bread make it wonderful. You can also use Oats in your bread, this makes a nice soft grainy loaf as well. If you have not already, look at "thewheatguy" on youtube she has lots of good info on using whole grains in your bread and other stuff. Sorry to ramble, hope it helped.
atticus9799 2 years ago
@atticus9799 Thanks for the tips :o) appreciate them.
rickvanman 2 years ago
@atticus9799 I wonder why she chose the name 'thewheatguy' (chuckles) Don't demean yourself thewheatgal you know guys aren't really better at it no matter what the idiots say!
noname7913 1 year ago
Rick,do you happen to have information about any effect on grain life / condition if a container like the one you have is opened repeatedly to take grains from to grind grains for bread? I'm just wondering that if this was going to be a fairly regular activity,a seperate sealed container of wheat for long term back up storage may be ideal? Or several smaller containers? Or does opening and closing a storage container of wheat grain not affect it, if always opened in good climatic conditions?
Qorab 2 years ago
The simple answer is that I don't know for sure, but I'm thinking that keeping the regularly-used wheat seperate from the long-term storage wheat makes sense.
rickvanman 2 years ago
@Qorab my family did it all the time. you make one bucket your "kitchen stock" and use it regularly. by opening it often you are shortening its life from 30 years to maby 3-5 or so. if you don't plan on using it in that time frame you probably shouldn't bother storing grain to begin with :)
bxxj 1 year ago
Due to climate,we in Britain can't grow high gluten wheat strains of the North Americas,apparently. That's why Northern Europe has historically been a dense dark bread culture,such as Rye or Spelt breads. Most of the flour in UK shops,comes from Canada (or is a 50/50 mix) where climate pattern is ideal for high gluten wheat. I sometimes buy UK grown organic wholemeal flour. Killer to knead,and yes a dense bread. Still nice though. At least 10 minutes good kneading,always. And at least 2 rises.
Qorab 2 years ago
Thats interesting info - thanks for sharing.
I've just baked some more bread, and it was a lot more successful than the ones shown in this video. I addded about 1/5 cup of organic rape seed oil, plus more water and it made a huge difference to the outcome. The loaves rose beautifully!
rickvanman 2 years ago
Is Rape seed techinically what they use in Bio-Oil?
55022RSG 2 years ago
not sure
rickvanman 2 years ago
I didn't realize that making a loaf of bread has so many steps and variations in it after reading the comments. What is the shelf life of the commercial flour that you added to your ground up wheat? Is storing this commercial flour an option for survival and preparedness folks?
johnny102marvin 2 years ago
Organic UK grown packs of flour im my house have about 6 months life (once opened, time is against you though I'd guess). Other Organic packs from the supermarket are about one month more,due to extra preserving factors (I'd guess). If stagger bought,I'd say that even flour's a wise thing to have in the house. Especially when due to recent snow in the UK,commercial bread was rapidly stripped off shelves in panic buying. But I do want to get into storing / milling grains,like Rick did here.
Qorab 2 years ago
Do you have a recipe for the twigs? MMMM twigs I can't wait
tgz1000 2 years ago
Great vid :o)
thanks
GuildF40 2 years ago
a couple of hints Rick:
- first off I would pass the wheat a second time into the mill
- don't be afraid to let the dough rise for hours - the more it raise the less 'dense' will be when cooked and do a cut along the surface with a knife as soon as you put the dough into the baking tin
- I would keep the dough smoother - the water should be more than the half flour weight 600g for kilo and I would mix it up better for a long time
- keep the oven high (280-300C is best) until cooked
soogoonu 2 years ago
one tiny problem on that vid it says 209 at the end =P
55022RSG 2 years ago
Use milk instead of water rick, the end result will be better it will have a lighter texture.
Cytacon 2 years ago
Nice video Rick. My take on this is that you are not trying to make an artisan loaf of bread but an enjoyable healthy one without breaking the bank. My best advice is to slow down. Kneed it long enough to build up a nice elastic dough, 10 minutes or more. Let it rise till it doubles in size then punch it down to redistribute the bubbles. Let it rise slowly to the size you want. A little more water and some type of fat or oil would help also. SuperSexyBoiGod had some good tips too.
FenderGibsonWashburn 2 years ago
Have you tried using fresh yeast?
JamesMRaymond 2 years ago
A drill bit as a skewer Rick..?
niallswand 2 years ago
I actually liked how Rick used the drill bit. It's a good reminder for less abstract people like myself that it doesn't actually matter what object is used to test the bread. The point is that we're just checking that there isn't any raw dough.
Thanks for helping me stay more abstract, Rick. Well done.
manilaenglish 2 years ago
Yeah I never said it was a bad thing - I liked the "touch". I have to agree with you, the video was given a better feel. Another top notch video.
niallswand 2 years ago
LOL! - no, that's a 1960's skewer!
rickvanman 2 years ago
great idea .. i'll try this with my zojirushi bread maker and some agar agar
aspacguy1 2 years ago
Thanks for sharing this. :)
AnnyaMoon 2 years ago
Great video, Rick! I LOVE to make bread!!! The taste is phenomenal, and it makes the whole house smell awesome!
I'll definitely have to try it with a whole grain like that. =)
Thanks!
MZMStudios 2 years ago
rick another great video, but just one question i had on it, where did you get the tub of wheat?
cfaticoni 2 years ago
@SuperSexyBoiGod. Thanks for the information. Also, please tell us what the purpose of shortening is. Seriously, I have no idea! I don't know much about baking obviously but I'd like to learn.
manilaenglish 2 years ago
Nice!
jmessy007 2 years ago
Great video. Natural food is much better than all the crap they put in our foods
endlessmountain 2 years ago
I haven't got a flour mill but I heard the back to basics mill is finer than the corona. Your flour looks a bit rough, i'd say that would stop it from raising as much. Raised bread is a modern invention anyway.
SelfSufficientEire 2 years ago
I heard bay leafs for mites, doesn't work. Did you find any in yours? I haven't tried it myself.
SelfSufficientEire 2 years ago
No mites in my wheat so assuming it works.
rickvanman 2 years ago
That's ok, maybe they're a long term thing. I think they're in the wheat when you buy it. I don't tend to worry about them as they're only insects.
SelfSufficientEire 2 years ago
Comment removed
troglodyte3344 2 years ago
Bread doesn't have to be airy and fluffy.. it's avert English kind of thing to want bread to be white and fluffy.. denser bread is often healthier.
Petersunnergren 2 years ago
@Petersunnergren yeah but have you ever tasted bread in america? it tastes really sweet. I think england has good breads in general. plus we have french selections to choose from too.
troglodyte3344 2 years ago
Interesting video rick, Did you look on the internet for this particular method???
TheMusicMark 2 years ago
Hi Mark, it was hard to find anything covering this specific scenario on the web, so it came mostly from experimenting with this flour (and my own experiences of making ordinary bread). I'm still learning, so hopefully it will get better!
rickvanman 2 years ago
Cool!
j3pfilms 2 years ago
The Bread Kind of looks like Digestive Biscuits :P thats what made me wanna eat it cus i love Digestives :)
MrSlasherJoe 2 years ago
Nice vid! You should try baking bread with leaven (fermented dough) instead of yeast, it tastes even better.
If you keep baking your own bread, you should consider buying an electric grain mill - for about € 199 / £ 175.
Keep it up!
LeoGer1984 2 years ago
Nice grinder, any more details? You need virgin olive oil in the mix and loads more water, you should almost be pouring the bread mix into the tins and as been said a second chance to rise will also help.
Cheers
;-)
dobe762 2 years ago 2
Cheers for the advice - I'm going to try that later today.
The wheat grinder came from eBay.
rickvanman 2 years ago
Yum Yum!
jakz999 2 years ago
5*, that looks like tasty bread.
I found knocking back helps my bread rise.
nkey01 2 years ago
nice
MrSmallButBrave 2 years ago
coool
bhavkish 2 years ago
Sweet! First to watch and comment! Another recipe to try. Nice!
AshsArtwork 2 years ago
Damn. 2nd.
AshsArtwork 2 years ago
Cool video
BTW, FIRST COMMENT!
chrismastere 2 years ago