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Back To The Grind - Making Wheat Bread The Old School Way

Updated on January 24, 2015

So one day I'm watching a video on You Tube about making bread from scratch. Memories are conjured up of my Grandma, slaving away in the kitchen then coming out victorious with a fresh warm loaf of bread; that soft, fluffy goodness melting in my mouth. Ah, the taste of the good old days.

It's ten at night, on a Wednesday so I do the only logical thing I can think to do... surf Amazon for a wheat mill. Lo and behold, I find one for six bucks. (But with twenty dollars in hidden shipping costs. When will I ever learn Amazon?).

Next step, wheat berries which I find at Dodson's Farms, an organic non genetically modified farm. The thought of eating food grown in a laboratory makes me terrified that I'm going to wake up one morning with a third eye or gills. Although, with kids running around a third eye could prove useful. And swim season is around the corner....just saying.

Finally, my mill arrives and my wheat berries the day after. So I set up the grinder like the lady in the You Tube video. And I grind my berries. The lady in the video made it look so much much simpler. Ok, working up a pretty good sweat here. I was not feeling so bad about all of the carbs I was going to be ingesting.

The first attempt came out thick and chunky, definatley not bread considency. The old school housewife would have run to their mother or aunts for help, but I opt for Google instead. Aha! Google kindly points me in the right direction, as with most things in life, moderation is the key to wheat bread. Half white flour and half wheat flour do the trick. My bread is fluffy and yummy.

I take the loaf to my Dad's and he promptly grabs the container and eats most of the loaf. I would consider that a success. So I start to improvise a bit. Can you say almond spread?

This loaf, I was not sharing with my Dad. My almond, wheat bread desert, mine.

Ingredients

  • 2 cups fresh wheat flour
  • 2 cups white flour
  • 1/4 cup honey
  • pinch salt
  • 1 cup water, add until dough is slightly sticky
  • 2 tsp yeast
  • 2 tblsp almond paste

Add the yeast with the wet ingredients in a bowl. Let it sit for about 30 min-hour. Add in your dry ingredients. Add more water if needed so dough is a little sticky. Let the dough rest in the bowl, coat it lightly with oil to make it easier to work with. Once the bread has doubled, work the dough and divide into desired loaf sizes. Roll out the dough into a long fat strip. Smear the almond spread on the dough, then twist it like you would while making a cinnamon roll. Then place in the loaf pan. Once again, let the dough rise. Apply egg whites to the top of the bread and bake it at around 350 until you can hear a hollow noise when you tap the top.




4.5 stars from 4 ratings of Wheat Bread

© 2012 Amy L. Tarr

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    • profile image

      Anthoni 

      3 years ago

      Basically to follow up on the up-date of this topic on your webtsie and would wish to let you know how much I prized the time you took to generate this helpful post. Within the post, you spoke on how to actually handle this issue with all comfort. It would be my personal pleasure to get together some more ideas from your blog and come as much as offer others what I have benefited from you. Many thanks for your usual great effort.

    • profile image

      Bettie 

      3 years ago

      I have been so berwideled in the past but now it all makes sense!

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      @forthewords, thank you so much for the kind words and encouragement.

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      My Hub "17 Ways To Annoy Me" has been nominated for a HubNugget. If you liked what you read here...please go to topics, then Entertainment and vote for it. Thanks!

    • forthewords profile image

      forthewords 

      6 years ago from California

      This has been a successful hub at getting me hungry for homemade bread! It's been too long since I've had my grandma's....yum. Voting this one both interesting and funny. Enjoyable, sounds delish,...however, will I make it? Probably not, because I too am lazy.

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      The grinder I used is the one shown on Amazon. It was not expensive but solid metal and will last a long time. If you're serious about trying it, I would recommend that one, or one similar. Livngpah2004, good luck with your baking and thanks for visiting.

    • livingpah2004 profile image

      Milli 

      6 years ago from USA

      Wow, grinding your own wheat and making bread of it. at home. Looking so delicious, bread with almond spread. I have never made bread at home. Will try. Useful and voted up!

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      @DailyHealth, things do taste better when they are homemade. I love being able to control what goes into it. It's scary what they put in mass produced food.

    • DailyHealth profile image

      DailyHealth 

      6 years ago

      Great hub. I like making things from scratch. Thanks for the information.

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      What people don't know is that wheat when ground looses most of it's nutritional value and flavor three days after being ground. So when you grind it fresh, it tastes nothing like store bought flour. The Amazon mill above is the same one I use and it was inexpensive but worked great.

      Thanks for commenting, Tammy. I always enjoy your crafts. You always have the cutest ideas.

    • tammyswallow profile image

      Tammy 

      6 years ago from North Carolina

      I cheat and use a bread machine to make homemade bread, but this actually makes me want to try this technique. I have never ground wheat before. Interesting and useful. Sharing!

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      @RTalloni, if you do let me know how it turns out. Thank you for your input.

    • RTalloni profile image

      RTalloni 

      6 years ago from the short journey

      Looks like a really good bread here--definitely worth trying. My bread skills are iffy, but this makes me think that I definitely need to try again.

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      That's a high compliment. Thank you for the support and the vote.

    • mecheshier profile image

      mecheshier 

      6 years ago

      Coming from a baker her. This is a wonderful recipe! I have always preferred wholesome breads and am definitely not a commercial bread fan. Thank you for the great HUB. Voted up for awesome

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      Peggy, you are too sweet. Thanks for the encouragement.

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      Oh my gosh! Almond paste in bread has to be a sweet treat and a winner recipe. Thanks for sharing it with us. Welcome to HubPages! Voting this useful. If you had added the ratings capsule, I would have given it a 5 star rating. Not too late to do so!

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      Thanks for stopping by Angela.

    • Angela Brummer profile image

      Angela Brummer 

      6 years ago from Lincoln, Nebraska

      Oh I love the smell when it is cooking, actually the whole day after it comes out of the oven. Thank you, Angie

    • PenHitsTheFan profile imageAUTHOR

      Amy L. Tarr 

      6 years ago from Home

      Thank you Cardisa. It was hard work grinding by hand but the taste of the fresh wheat berries is fantastic.

    • Cardisa profile image

      Carolee Samuda 

      6 years ago from Jamaica

      Very interesting loaf with the almond spread. Grinding your own wheat is also great, at least you know exactly what you are getting. Some whole wheat from the store are definitely not whole wheat at all. Welcome to Hubpages, hoping to read more of your recipes.

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