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Recipes from the Old Mill: Baking with Whole Grains Book
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Recipes from the Old Mill: Baking with Whole Grains Book

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Discover the satisfaction of making your own bread from scratch and delight in its aroma and flavor. Two Mennonite sisters, whose family operated a stone mill for two generations, offer 180 recipes that use a variety of grains, including wheat, corn, rye and buckwheat.
  • Breads, rolls, muffins, international grain dishes and desserts
  • Myers and Lind
  • 7" x 9"
  • 251 pp.
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RECIPES FROM THE OLD MILL: BAKING WITH WHOLE GRAINS BOOK DESCRIPTION

Table of Contents

  • Introduction
  • Corn
  • Wheat
  • Rye
  • Buckwheat
  • Multi-Grain
  • Spreads
  • Breakfast and Holiday Breads
  • Cultural Foods
  • Main Dishes
  • Desserts
  • Know Your Ingredients
  • Index
  • About the Authors
Tips
  • "Let Rise Until Double in Bulk"
  • "Let Rise in a Warm Place"
  • "Knead for 5-10 Minutes"
  • Honey Hints
  • Freezing Breads
  • Tips for Making Crackers
  • Using Leftover Breads and Crackers to Make Crumbs
  • Ways to Shape Rolls and Buns
  • Ways to Shape Rolls in Muffin Pan
  • Bread Glazes
  • Tips for Working with Sourdoughs
  • To Bake with Steam
  • Shape Into Loaves
  • Tips for Perfect Pancakes
  • Ways to Shape Loaves
  • Using Leftover Breads
  • "Warm Water"
  • Cutting Rolls Trick
  • Pizza Make-Ahead Tip
  • Tips for Perfect Dumplings
  • "Bake Until Done"
  • Testing for Doneness
Sources Further Reading
Index

Excerpt from Chapter on Wheat

Most of the flout available in supermarkets is ground with hammer or roller mills. It is refined to remove the germ (which becomes rancid quickly" but is the source of important nutrients and natural oils) and the bran (which is coarse but an important source of fiber). This flour is sifted several times to give a very uniform and fine texture. The flour may then be further "whitened" by aging it or by adding bleaching agents such as potassium bromate. Finally the flour is enriched which involves replacing some nutrients that had been removed in the refining process.

"All-purpose" flour the most common and available flour in supermarkets today is the attempt to create a flour that can be used for all needs. Instead of every kitchen having a pastry flour a bread flour and a cake flour each in different containers "All-purpose" flour is intended to cover all the needs and take up only one container! It may be handy but it signals that most of us have lost the knowledge of how flours differ and their various places in baking.

Bread flour is always a hard wheat usually a hard spring wheat. It requires a high protein content - 13-14% by weight. This essential protein is gluten. When fully developed by kneading this gluten forms an elastic structure that captures the gas bubbles produced by the yeast resulting in light airy bread. Other flours can be used in bread baking; however without the protein gluten content the bread will not rise well.

Cake flour made of soft wheat is a low protein flour - 8-10% by weight. It is refined to be quite smooth almost powdery.

Pastry flour is also a low protein flour made of soft wheat. It is not as refined as cake flour.

While the type of wheat as much to do with the resulting flour it is not the only factor. I find that stone-ground flours vary from one grinding to the next due to the wheat the way it's ground and the moisture. Also the quality of the item baked depends on the weather conditions while I'm working. Warm humid weather helps bread dough rise. But pastry is easier to work on cooler days.

To preserve its quality stone-ground wheat flour should be stored in a cool dry place. It can be refrigerated or kept in a freezer. Since the flour does not freeze into a solid clump whole wheat flour is easy to use directly from the freezer. Just dip out the flour you need. (Warm it to room temperature when you want to use it in yeast batters.)

JASON'S WHOLE WHEAT BREAD
At 10 years of age Jason, our nephew, began to bake bread. Since he has lived all his life next door to the old mill, it is not surprising that he chose to start with Whole Wheat Bread. He first went to the mill got fresh ground wheat flour " and then made the bread for his brother's birthday dinner. What a wonderful gift of love and life!

3 c. warm water 1 Tbsp. salt
2 pkgs. dry yeast ½ c. instant nonfat dry milk
½ c. honey 4 c. whole wheat flour
2 Tbsp. oil 4 - 4½ c. flour
  1. Dissolve yeast in warm water.
  2. Add honey, oil, salt, dry milk and whole wheat flour. Mix well.
  3. Add enough additional flour to make a stiff dough.
  4. Knead 10 min. until smoth and elastic.
  5. Place in greased bowl turning to grease top.
  6. Cover and let rise until double approximately 1 hr.
  7. Punch down. Shape into three loaves. Place in greased 8" x 4" pans.
  8. Cover and let rise until double approximately 1 hr.
  9. Bake at 375o for 30 - 40 min.

Baking bread is creating a product recognized by virtually every culture as a symbol of home nourishment and loving care.

Copyright by permission of Good Books

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