This is how I bake bread: I take a large bowl and run my tap water as hot as it will run. I then add several cups of tap water too the bowl. I sprinkle in some sugar and add my yeast. I stir the yeast well, then I just let the whole kittenkaboodle sit for about ten minutes. The yeast bubbles up. While it is setting, I put one egg in a glass of warm tap water. When the yeast is done, I add some oil, and the warmed egg, some salt, and enough flour to make a very stiff dough. I then beat the heck out of that dough for 5 - 10 minutes with my hands and fists. I then let the dough set for a few minutes and then put it into a bowl to rise. When it has risen to approx. double in bulk, make it into loaves or rolls, and let rise again. Bake in a hot oven until golden brown.

Little bit Farm

-- Little Bit Farm (littlebit@brightok.net), August 11, 2003

Answers

I've been grinding my own flour for some time now. I always used hard red wheat for bread, that is, until I found Montana Gold wheat berries. The bread is less dense, a beautiful golden color, and so much tastier than the bread made with the red wheat berries. I can't recommend it enough.

-- Daisy (HillTopDaisy@aol.com), August 11, 2003.

I am really considering getting a mill as well. I have bought Montana Gold flour through my coop, but I am really interested in the health benifits of grinding my own wheat. What has been your experience with grinding your own?

Little Bit Farm

-- Little Bit Farm (littlebit@brighterok.net), August 12, 2003.