Heather Woodward

I know I have seen refernce to those who make their own bread. I was recently given a Vitamix with the grain grinding blade. I am very excited about this - and have been researching different articles and such an bread making.

I was wondering what those of you who made their own bread used for wheat. I have recipes that call for whole grain wheat or wheat berries. When I got into wheat berries there are several types. Also, does anyone use "groats" - and am I correct in the assumption that this is uncracked oats?

Thanks for any help ;-) I am looking forward to trying this and giving up the bread machine ;-)

Heather


[Non-text portions of this message have been removed]

Samantha Stopple

>
> I was wondering what those of you who made their own
> bread used for wheat. I have recipes that call for
> whole grain wheat or wheat berries. When I got into
> wheat berries there are several types. Also, does
> anyone use "groats" - and am I correct in the
> assumption that this is uncracked oats?

If you want to do whole grain baking I recommend _The
Laurel's Kitchen Bread Book_ by Laurel Robertson


When you are looking for your wheat berries you want
hard red spring wheat, hard red winter wheat, or hard
white winter wheat because these are high protein/high
gluten. See if the milled flour or berries says high
gluten, high protein or bread flour. Often in the
health food store you will find whole wheat flour
which should be fine for making bread and you will
find whole wheat pastry flour which is a low gluten
flour but good for making cakes and stuff.

Hope that helps

Samantha






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Heather Woodward

Thanks -

This is very helpful...

Heather
----- Original Message -----
From: Samantha Stopple
To: [email protected]
Sent: Friday, December 27, 2002 3:08 PM
Subject: Re: [Unschooling-dotcom] BRead Making



>
> I was wondering what those of you who made their own
> bread used for wheat. I have recipes that call for
> whole grain wheat or wheat berries. When I got into
> wheat berries there are several types. Also, does
> anyone use "groats" - and am I correct in the
> assumption that this is uncracked oats?

If you want to do whole grain baking I recommend _The
Laurel's Kitchen Bread Book_ by Laurel Robertson


When you are looking for your wheat berries you want
hard red spring wheat, hard red winter wheat, or hard
white winter wheat because these are high protein/high
gluten. See if the milled flour or berries says high
gluten, high protein or bread flour. Often in the
health food store you will find whole wheat flour
which should be fine for making bread and you will
find whole wheat pastry flour which is a low gluten
flour but good for making cakes and stuff.

Hope that helps

Samantha






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