I am so excited! The Lord has opened the door for me to teach bread making classes. My second class is tomorrow! From Grain Mill to Oven- Bread Making with RaShell is a class that teaches students how all about the different kinds of wheat, the nutritional benefits of grinding your own wheat, how to grind it, and so much more. Each student makes their own loaf of delicious bread to take home.
I wanted to post the tutorial included in the handbook from my class so you can make some awesome bread at home.
Honey Whole Wheat Bread
Single batch Double batch
2 1/2 C warm water, 110-115 degrees 5 C warm water
1/2 C honey 1 C honey
1 1/2 TB SAF instant yeast 3 TB SAF instant yeast
8 C whole wheat flour, divided 16 C flour, divided
2 1/4 tsp sea salt 4 ½ tsp sea salt
2 large eggs, beaten 4 large eggs, beaten
1 TB Apple Cider Vinegar 2 TB Apple Cider Vinegar
1/2 C butter, softened 1 C butter
2 TB butter, melted ¼ C butter, melted
(Double batch quantities in parenthesis)
Get out all of your supplies and preheat oven to 170 degrees. Turn oven off once it reaches its preheated temperature.
Combine water, honey, and yeast in a 4-5 quart mixer bowl with dough hook. Stir mixture to dissolve yeast. Sponge the yeast (let sit until foamy: 5-10 minutes).
Pictures: The picture on the left is when you first mix the yeast, honey and water. The picture on the right is the mixture after 10 minutes. (There will not necessarily be a color change, that was just different lighting in my kitchen.)
NOTICE: The mixture on the left just looks like liquid. See how the sponged yeast on the right is puffy? It will also smell like yeast.
If after 10 minutes, the mixture has not increased in volume, your yeast is no longer good. It may have been old yeast or the water may have been too hot and killed the yeast. DO NOT proceed with the recipe if the yeast mixture has not increased in volume. Your yeast may not be good and your bread will not turn out. Check the expiration date on the yeast. If it is still good, try again before proceeding.
Grind enough hard white wheat berries to make 3 (6) cups of flour.
Add 3 (6) cups of flour, salt, eggs, and vinegar to the mixer. Mix on low until combined.
Grind enough hard white wheat berries to make 5 (10) cups of flour.
While mixing, add 5 (10) cups of flour until almost fully incorporated.
Cut butter into tablespoon pieces and add to mixer while it’s running. Mix for 7-8 minutes (Bosch speed 2) or until gluten is developed. Gluten is developed when a small piece of dough can be stretched paper thin without tearing.
NOTE: Dough should pull away from the bowl halfway through the kneading time- if not, add more flour, 1 tablespoon at a time.
Let rise for 1-1 ½ hours or until double in size. (Let it rise, covered with a flour sack towel, in the warm oven with the oven light on.)
Take bread out of the oven, and preheat oven to 350 degrees. Bake for 20-25 minutes. Remove from oven and wait 5-10 minutes, then remove from pan and allow it to cool on wire racks. Brush tops with melted butter (2 TB of butter for 3 loaves or 1/4 C for 6 loaves) for a soft crust.
And there you have it! Some incredibly yummy homemade, whole wheat bread!
Make sure and check out our Bread Making Resources page. More information, education, etc. coming soon! :)
Do you make your own bread? Do you have any questions? What would you like to know about concerning grinding your own wheat?
Bread Making and Grain
- Bread Making Tutorial