The Best HOMEMADE Sandwich Bread | Learning to Work with Fresh Milled Flour

Hey Friends! Here is a video to help and encourage you on your bread making journey. Learning a new skill or finding the time to bake from scratch can seem intimidating and overwhelming; I want to show you just how easy it is and its many rewards. We are making The PERFECT Loaf of Sandwich Bread today. I'm also learning how to work with freshly milled grains. I recently purchased a Mock Mill to start milling my own ancient grains and I'm learning how to use that with you today!
Thanks for joining me!
Kelsey

Links to items I used:

RECIPES:

Sandwich Loaf: Makes 2 Loaves
Mix 2+3/4 C of warm water with 1.5 Tablespoons of active dry yeast and 1 Tablespoon of sugar. Allow to sit for about 5 minutes until bubbly. Add in 1/4 c of honey 2.5 tsp salt and 1/4 C of either butter/oil. Finally add in 5-6 cups of flour kneading for 8-10 minutes.
Place dough into greased bowl for one hour.
Divide dough in half, shape into 2 loaves and place in greased pans. Let rise one more hour until it has reached the top of the pan or just above.( it will rise more in the oven)
Bake at 350 for 30 minutes until golden brown.
Let sit for 5 minutes before removing from pans and brushing butter on the crust.

For a Kamut Loaf:
3 Cups warm water
1.5 Tbsp Active Dry Yeast
1 Tbsp Sugar
1/4 Cup Butter
1/2 Cup Honey
1 Tbsp Salt
6 Cups Kamut

Bake at 475 for 5 minutes and then lower the temp to 350 and bake another 25 minutes.

ENJOY!

#homemaking #homesteading #bakingbread #sandwichbread #breadrecipe

[perkirkegaardlemming]

As a new user of a stone grinder, not everyone gets the best guidance. I am lucky enough to have a professional baker and stone grinder user at a bakery near my home. He started a bakery and a windmill-drawn stone mill in the early 70s and is today the largest company that bakes only with wholemeal flour. He instructed me to start the grinder on the Max Coarse setting, turn the handle until you can hear the stones just kissing each other. Remember the setting, put the grain kernels in, if you want finer, turn towards fine grinding. When you can hear that the grinder is running towards empty, you turn the setting towards coarse so that the stones do not touch each other. So never run the grinder without something to grind. That way, the stones don't wear each other out. I bought my grinder almost 15 years ago and have used it a lot. Yesterday I took the grinder apart to clean it. The stones look really nice without shiny wear marks, so it pays to follow the experienced baker's advice not to let the grinder run with the stones touching each other. You set how fine the flour should be after you have started with the kiss setting. When there is something in the grinder, the stones do not touch each other, as they are slightly pushed apart during the grinding. Especially the finest setting wears the hardest by running with an empty grinder.

[nccgolden]

Hi im new on journey to not only learn to bake but also using fresh milled flour. I was avoiding bread and gluten because I was tested gluten sensitive, but once I came across Sue Beckers’s amazing videos and found out about the reason so many people sensitive to gluten is because of how flour is made n processed. It’s a totally dead product.
Fresh milled Flour is so nutritious and balanced the way God created it. The store bought flour, has extra added gluten to it further throwing off balance n ratios store bought flour doesn’t have the bran which has natural fiber so good for you besides all the other nutrients store bought is void of—dead product. Just getting starch n protein.

If you haven’t watched Sue Beckers’s videos on the Bread Beckers channel or listened to her podcast Sue’s Healthy Minutes. I recommend them. She gets lots of testimonies

Thank you for your videos you’re an amazing young woman n an inspiration

[nicolagalleries]

I recently found your channel and have been working my way through all your videos and have been really enjoying them. I love how calming they are and full of tips and tricks. I think Hayley (Mills) would be a good name for the Mill sending love from the uk xx

[rosalindaperez]

Hello there. Great video. I will say I make sourdough with Kamut and Einkorn freshly milled flours amongst other things and you will not get the same rise as you do with AP, but that is because the fiber is not being sifted out. Also, you want to kneed it a little more and let it sit for a few minutes so that the grain can absorb the liquid. Hope that helps. Blessings ❤

[RissaSummersett]

I vote Millie (as in mill-y 😉) short for Mildred which is definitely old fashioned!

[jeffriffel]

Phil because he helps fill bellies. 😂 and loaf pans.

[ArmyNurse]

Great video, I did my everyday bread with half white wheat grains and half red wheat grains and it was delicious. My advice is to use a combination of white wheat and Kamut. White wheat grains have more gluten and I think that is what was missing. Great job, keep it going.

[tomaitoe]

I loved following your experiment. I bought a Mockmill 100 months ago but I have not used it yet. You encouraged me to jump in and give it a shot.

[JoyfulAnnie]

This bread definitely deserves it's own video! I have made this loaf almost every week (outside with 1/2 whole wheat flour & 1/2 all purpose) ...it is our family favorite 💖💖💖

[beccawendt]

Hi! I have found slicing my loaves with an electric carving knife to be life-changing! I was always having trouble crushing the bread and the slices always came out weird. First time using the electric carving knife they were a bit weird at first, but I could finally get the slices as thin as what we buy at the store! Just thought I would throw that out there for the next home baker who needs it! 😊

[drleonesse]

I tried your bread recipe. It's a WINNER! Thank you for sharing. I am putting it in my regular rotation.

[Peekabooplanning]

I’ve been working with freshly milled for awhile now and the shaping is really important. Every time I get lazy and don’t give it a lot of tension I get air tunnels like that.

[deekolbe]

I have not used Kamut but I mill my own grains and find that fresh milled needs more time to absorb the water. I generally let it sit for a few minutes before I knead it. That seems to help.

[rachelwarrum]

Thanks for sharing your adventure! So glad you are grinding fresh berries. I love your how you make all your bred for the month video! Inspires me. I am also doing the same with grinding freshly milled berries!!
Sue Becker definitely has great info!! Love you channel!!

[brendajones]

Hey Kelsey, I just had a moment to catch up on videos. I always love yours because they are so practical and remind me of how I WANT my kitchen to function.

I’ve had my Mockmill for about 2 years now and have tried all kinds of wheat berries. I love kamut and Einkorn but I also really like spelt. It seems to work better for me and hubs likes it best. Looking forward to seeing you use your Mockmill to the fullest.

Blessings on your day!
Mimi

[lynsmith]

Hi. Great video. Your bread looks fab. I’m a sourdough bread maker. My recipe takes three cups of flour, so I use one cup of Kamut and two parts AP flour and it turns out great. I also use Einkorn. However…..now that I seen your video…I might have to try using 100% Kamut, I do notice my dough rises less even with the one cup of Kamut or Einkorn. Anyways great video girl 🇨🇦🌷

[vickiiluvboxers]

Hi Kelsey...
Awesome video. I've been looking at mills.
I suggest Elijah as a name. You know the story when he asked the woman for bread and she had very little oil and flour. He assured her she had plenty, she obeyed and she was blessed with never being without!
I'm off to the kitchen to make challah for the weekend!

Y'all have a blessed sweet week! ♥♥♥

[KatMa]

If you shape your loaves, fold them over several times and then make them into a shape. You’re less likely to get that hole in the middle. Generally comes because when you just put the dough in the pan without folding it, it’s almost like a cake batter and it just rises and makes a hole in the middle.it needs some structure to it.

[joannjohnson]

I have found that the amount of liquid added, varies from AP flour to fresh milled flour.
Great job!

[vickieDavis-tx]

From what I’ve experienced from online recipes they mix different grains with kamut also. Thanks for sharing