Last updated on September 28th, 2016 at 06:36 pm
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Whole Grain Bread Making Tutorial
Here is a great whole grain bread making tutorial using the Bosch Mixer and the Nutrimill Grain Mill. However, most 6-7 qt. heavy mixers or other grain mills will suffice, so pick your favorites and go for it!
As a note, you can make this with Spelt, just follow the kneading times at the end. Spelt develops very quickly!
Let’s put the Nutrimill together. The Nutrimill is a high impact mill. It has adjustable speeds and the hopper opening is adjustable from finer to coarse, so you can mill large grain, such as field corn or beans. The bucket can hold 20 cups of flour. The extentsion goes on top of the hopper and put the filter on top of the lid.
Leave about 1/2″ headspace at the top of hopper. If you mound the grain up it will blow flour because you’ll be overfilling it.
We set the mill to the ‘r’ on finer and leave the speed between high and low. Here is where you can really adjust this mill. If you were milling large beans or field corn, you would turn it to low and the hopper dial to coarser. This would slow it down and open the hopper all the way.This mill can be turned on and off during milling if necessary. After the hopper clears the pitch will change to a higher pitch. I let this run about 20 seconds to clear the milling heads. Pull the bucket out and tap the lid to get the flour off from underneath. Set aside for a minute. *Storage* You can store milled flour in the freezer for 4 weeks. Whole grain flour starts to go bad fairly quick. It must be kept in the freezer to maintain it’s nutrients. Remember you are getting the whole grain, germ oil and all!
Add 6 cups of warm water to the bowl. To this add 3 Tbsp. of dough enhancer. Dough enhancer helps to keep the bread soft and keep it from being crumbly. In addition, some like to add powered gluten. I have not found this necessary unless I’m mixing low or no gluten grains with my wheat such as rye or millet. Hard wheat, Kamut and Spelt are all high gluten grains.
We use SAF instant yeast. Add 2 1/2 Tbsp. to the bowl. We used to add this directly on top of the warm flour, but we noticed it doesn’t make a difference, so right to the warm water is fine with SAF. Just be sure the water isn’t too warm, because the flour is warm also. Some brands of yeast don’t have temperature tolerance and too warm of water could kill the yeast.
Here it is, ready to bubble for a bit. The sponging really does help the softness of the finished bread.
Now it’s time to start adding the remaining flour. The mix is still bubbling! You’ll add 1-2 cups at a time, jogging down each time. You are going to need anywhere from 10-13 cups more of flour. There has never been an exact science! The humidity seems to greatly affect the addition of flour, so we watch for signs that it’s enough.
This is my mix after adding 10 more cups of flour! So that makes it 15 total so far. This is what I call the chunky look. It’s about now that I usually need 2-3 more cups of flour. 2 1/2 cups of flour on the above picture and it’s starting to clean; after a few more jogs: