In article <bdWdnVtyGcCwBKbVnZ2dnUVZ_hOdnZ2d@[EMAIL PROTECTED]
>,
"Steve Young" <bowtieATbrightdslDOTnet> wrote:
> [added] alt.bread.recipes
>
> "Billy" <wildbilly@[EMAIL PROTECTED]
> wrote
>
> > "Steve Young" <bowtieATbrightdslDOTnet> wrote:
>
> >> "Billy" <wildbilly@[EMAIL PROTECTED]
> wrote
>
> >> > Anybody have any experience making bread from wheat berries
> >> > (ground or unground) with little if any processed (store bought)
> >> > flour? Trying to unplug from processed wheat. Yeah, Michael Pollan
> >> > is rummaging around in my head again.
>
> >> I do, with 100% hard red and/or hard white wheat berries, fine ground
to
> >> a flour in a Nutrimill.
> >>
> >> As a green flour it took nearly a hundred loaves of trial and
> >> error tweaking before I could finally say I have it right,
> >> at least for today ;) The point being that using regular 'whole
wheat'
> >> recipes and merely substituting the white flour with 'green' whole
ground
> >> wheat flour will leave you disappointed.
> >>
> >> Also, fresh ground whole wheat makes a bread different from any you
> >> have ever tasted. (It's a hardy, robust flavor to say the least). I
had
> >> never tasted that before making my own. This makes me doubt whether
> >> one can actually buy such a finished product in the retail market.
> >>
> >> I'll be happy to take a shot at any specific questions.
>
> > Just one, what is your recipe for "green" whole ground wheat flour
> > bread? As I said in my post, I've had this bread before but it was a
> > very long time ago. My object is to make bread from the least
> > processed grain (flour) as possible.
> >
> > The closest I've tasted to it commercially is
> > "five grain" bread in France and Germany.
>
> OK, here's a fabulous whole grain bread I make in a Breadman TR2200C or
the
> Breadman Ultimate Plus ABM. It's my own concoction, as I've not found
many
> sources which consider the problems associated with 'green' fresh ground
> whole flours, much less recipes.
>
> To work in an ABM, you must custom program a whole wheat selection.
> This recipe will make a high rising, reasonably light loaf, using 100%
green
> whole grain flour. (Consult the manual if you haven't set a custom
program.
> It's quite easy with this machine).
>
> Select 1.5lb loaf
> Program:
> Preheat 1 hr
> 1st knead 3 min
> 2nd knead 17 min
> 1st rise 36 min
> punch down 15 sec
> 2nd rise 0 min
> shape 0 sec
> Manually pause machine, remove dough and paddle,
> hand shape by folding and rolling with hands a number of times,
> return dough to machine and press start.
> 3rd rise 36 min
> bake 52 min
> bake temp 340 deg F
>
> I grind the grains using a Nutrimill grain mill on the finest setting.
Use a
> high protein hard wheat. I find that hard spring white produces a much
> better rise than red wheat.
>
> In the order I load the pan:
>
> 1 1/2 tsp Sea Salt placed in corners or mixed into the flour
> 1/4c flax meal (fresh ground from seed) (spread evenly)
> 2 Tbl lecithin granules
> 1/4 tsp ascorbic acid
> 1 1/2 Tbl brown sugar
> 1 1/4c milk (I use 2%) warm to 120F, then pour into pan.
>
> evenly spread on top:
> 3c hard white wheat flour (fresh ground)
> 1tsp diastatic malt
> 1 tsp SAF Instant yeast (in center) SAF yeast is very active, so if you
use
> another brand, you may need to increase 50%+, probably use 1 3/4 - 2
tsp.
>
> 2Tbl of your favorite oil. (I use olive) add the oil after the first
3min
> knead, when all flour has worked into the dough. I manually use a
spatula
> to assist during the first knead so that it is completely wetted, then
pour
> in the oil.
>
> When the loaf has finished baking I remove it from the pan to cool on a
> rack. At this time I brush on a tablespoon of melted butter.
>
> A fine source for raw ingredients:
> http://www.somethingbetternaturalfoods.com/
>
> Good luck!
>
> Steve Young
> © 2008
Thank you. I am very grateful for your hard earned information.
--
Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.net
http://www.youtube.com/watch?v=l0aEo59c7zU&feature=related
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