Heirloom Whole Wheat Bread From Scratch

[SD51555]

After about 60 tries it seems, I’m closing in on perfect. I was struggling to get the proper rise and to get that rise to hold thru the bake. I switched to a narrower pan to force that loaf up, and it’s a winner.

I’ve just got to tweek the bake time and rise time, and go back to greasing the pan. I didn’t like the crust on a no-grease loaf.

I also got this down to 9 minutes (not counting grinding/milling) start to pan per loaf, one hour to rise, one hour to bake.

Whole wheat flour
Water
Salt
Yeast

Pay no mind to that one on the left. The rise got away from me and that one blew its guts over the edge of the pan.

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[Catscratch]

I bet that's great with some canned bear meat and gravy! Or maybe some homegrown pork.

 

[SD51555]

I bet that's great with some canned bear meat and gravy! Or maybe some homegrown pork.

Yeah man! I've got three jars of bear left, and I'm saving them for something big.

This whole idea is just getting to the starting line. Last weekend I had some of this bread (toast) with our pork made into biscuit gravy. Holy buckets was that good. Once I have this basic bread thing aced, then it's on to zucchini bread, muffins, and more crackers. When I first started this, I wondered who on earth would buy a 50lb bag of this stuff. Won't be long and we'll be getting a group rate on a pallet. And after that a pro-box.

 

[SD51555]

Einkorn cheez-its.

No vegetable oil
No preservatives
+ fiber

Freshly ground flour
Water
Himalayan pink salt
Butter
Pepperjack
Parmesan

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[Catscratch]

I'd like some step by step pics of those crackers!

 

[SD51555]

I'd like some step by step pics of those crackers!

They are very simple and fairly quick aside from the fridge time to get the dough to set up. As these things work out, I keep having to buy process improvement stuff. Now I need cookie sheets to increase the size of my batches in the oven.

Cheesy Einkorn Crackers | Einkorn.com

 

[SD51555]

And they are very good. Because the fiber is still in there, you're not going to eat more than maybe 20 of those. Throw in a glass of water and you're stuffed.

 

[H20fwler]

Love the home made bread!

The wife and I have completely switched over from “packaged” name brand bread to pretty much just using more natural bread from a local grocery store bakery.
Marbled rye is what we buy the most of, doesn’t keep as long as packaged bread with all the additives but is way healthier for us.

 

[SD51555]

Got the bakery fired up again today. Kicked out more einkorn bread. I used blueberry syrup in one of the loaves to boost the yeast. Do you think I remembered to keep track of which one that was?

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[SD51555]

More work in the kitchen. I tried making two pound doughs to cut down on mixer time, and up the yield. It’s hard to pace the first and last dough so they rise at the same rate, so prep speed matters. If 6 works, that’ll probably be my max unless I can figure out how to bake 12 in my oven at once and pace all 12 loaves on rising.

So far so good. They’re in the oven now.

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[SD51555]

6 is good.

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[Turkey Creek]

Einkorn cheez-its.

No vegetable oil
No preservatives
+ fiber

Freshly ground flour
Water
Himalayan pink salt
Butter
Pepperjack
Parmesan

Sent from my iPhone using Tapatalk

Those look like cheezits I might eat! I strongly dislike the Cheezits you buy at the store.

 

[chucker66]

Just tried my hand and einkorn sour dough bread. Did not rise very well but tastes great. I have another batch on the rise.
I am using einkorn all purpose but will switch over to whole grain once I have a system down. I'm using sour dough starter instead of yeast. The recipe I followed was
330 grams of einkorn flour (2 1/3 cups) 1 1/4 tsp sea salt, 122 grams (1/2 cup) milk at 100 degrees, 60 grams (1/4 cup) water at 100 degrees, 1 batch sour dough starter, and 2 TBLs melted butter. I am letting it rise about 3 hours and then shaping it for the bread pan and rise another 90 minutes. i found this on Jovial Foods inc. Pretty good site for einkorn and sour dough.

 

[SD51555]

Just tried my hand and einkorn sour dough bread. Did not rise very well but tastes great. I have another batch on the rise.

If your dough is collapsing, try a narrower pan. I had to make over 100 loaves to figure this out.

 

[bigboreblr]

I know it's cheating but those bread machines can make some good stuff too.

You can add a bit of mashed potatoes into heavier doughs to make them rise more. Old eastern european trick. Had a nickname at a powerplant I worked at, they called me the breadman. Used to make bread in the little machine for my shift and a 2nd loaf for the next shift. Got blamed for alot of weight gain....

Used to make potato bread and different ryes most often. Caraway seeds, coca powder, molasses. Good times.