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bakeing with wheat

my family has wheat in our food storage and a wheat grinder and we've been trying to bake stuff with flour ground ourselves and we have made stuff that is editble but the stuff that we make could also be used as door stops in English I'm saying everything i make with self ground wheat comes out flat and hard unlike what i make with store bought flour so what can be made with this stuff!?!

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airecrist6 years ago
"hard tack".... or sounds like it
Big Bwana8 years ago
In order to get nice items like bread you need a high protein wheat like a red spring wheat or a amber durum wheat ... other low protein wheats will make great cakes and cookies, there is several flat bread you can make, dumplings and pastry... But if you want some info on making good home milled flour I'd need some more info from you, like What type of wheat are you growing ? and what variety are you growing and what is the grains moisture content, ((Idea is around 16% when your going to mill it )) and are you making whole wheat or are you after white flour...
sry it to so long to reply my family doesn't grow wheat we buy it from a church run cannery and can it our selves using the machinery they have available either in #10 cans or pouches. we have both white and red wheat i have no idea what the moisture content is but most of the red is almost 30 years old. as for what I'm making i just want to make a loaf with slices big enough for a sandwich.
No problem.. \ Ok both a hard white and hard Red wheat should have enough gluten to make bread with and wheat even if it's 30 years old is fine, actually flour that is a few years old makes better bread (( even if it's a 1000 years old you can get it to grow or eat it, wheat is like honey it keeps forever )) But if it's a soft red wheat your best making other foods from it, not breads... Have you tried blending your ground wheat with store bought flour and tried making bread with it ?? I use a simple bread recipe and I can even swap out 1/3 of the flour with durum semolina (( Typically only used to make porridge or pasta with )) and the bread this makes is great , the crusts are very soft and it rises nicely..... And where are you located ?? (( just the country is fine )) And what type of mill are you using ?? And would you know how fine the screens are ??
so there is no need to add extra gluten? our red wheat is hard and our white wheat is soft (since its the only kind I've tried to bake with it might explain may failure so far) We've done some mixing but like I said above I was using soft white wheat ( and in a situation where we would have to live off our food storage for a year we would want to save the professionally ground flour for special occasions) the recipes I use are from a family cook book I live in California U.S.A. all I know about the grinder is that its a kitchen aid mixer attachment
You normally don't have to add anything, if you use the correct wheat... And that soft white does have lots of uses, its just not the best for bread... Now you said your in a situation where you have to live off food stores for a year, what else are you surviving on (( just wondering )) because beans are also good and store great, honey, corn, peanuts (( they don't store as long but a year or two is easy )) Now the flour you grind can you take pinch between your finger and thumb an rub it together and tell my what it feels like and I'll give you a scale of 1 to 10, and 1 being course ground like red river cereal, 4/5 being like table salt, and 10 being like corn starch... Flour should be a 9 / 10 and there should not be any grittiness to it , if there is is you need to either run it through the mill again or adjust your mill to grind it finer ... ((( And if your in a farm setting most grain grinding equipment is easy to adjust to make flour, and a 100 HP PTO driven grinder can output 3 tons an hour easy.. )))
the food storage also include non-fat dry milk, beans, rice, dehydrated apple slices, chopped onions, sugar, one can off egg powder, a bunch of rusty chocolate milk cans that no one but me is really willing to touch, and a whole bunch of other stuff.(at least that is the stuff in cans our 72 hour kits have some emergency rations and MRE's and thaen there is what ever is in the cabinets like honey, corn, and peanuts) I think the best we have gotten it so far is about 4/5 (I'm not in a farm setting I'm in suburbia)
So if you don't mind me asking, why are you going into such a survivalist type of living ?? (( just wondering, not that there is any thing wrong with it )) And do you have a basic garden for some fresh produce ?? and if you have access to other grains there is all sorts of neat and tasty (( some even alcoholic )) things you can make with ease.... And those rusty chocolate milk can's, are they UHT milk ? just curious because I've only ever found then in Plastic (( in fact the Nelsons ultimate chocolate milk tastes so good, you would swear it's not UHT milk .. and it keeps for about a year on the shelf, but it's best cold ))
Yeah, the problem is probably that the flour you are buying at the store is self-rising, you need to at yeast or some kind of leavening agent to prevent this.
Adrian it's easy enough to make 3 1/2 cups all purpose flour 1 3/4 teaspoons baking powder 1 3/4 teaspoons baking soda 1 3/4 teaspoons salt.... ((Ok I got LED OCD and I bake bread ))
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