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bakeing with wheat Answered

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!?!



"hard tack".... or sounds like it

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 ))

Cool! But I was saying that the reason his bread is all hard is probably because he needs to use yeast... ((Ok I got LED OCD and I bake bread )) LOL!

But if you use a low protein flour your bread won't rise much because the dough is not elastic and this won't allow it to hold the CO2 from the yeast and you end up having a flat hard loaf of bread... And he also hasn't said if this is Whole wheat flour ((I'm guessing it is )) so this tends to make a bread heavy to start with, but there is ways to fix that.... And with home milled flour if you don't get it super fine your bread won't turn out right either, it's like trying to make bread with nothing but cream of wheat, some is ok but to much and you may as well make porridge and call it a day... (( um porridge with jam now there's an idea for a snack ))

Ah! I did not know this. It appears you know more about bread than me...:)

Ya one night I was bored and I sat down and read the Five Roses cookbook ((I've never been able to read normal books but a data book or a cook book I can go from front to back with out stopping )) and it's got all sorts of tips and recipes, some are like a hundred years old .. (( I also like Five Roses Flour it make's great bread and doughnuts )) That and I guess it helps when your in a farming community and talk to lots of farmers... And living in the third world also helped, you figure out how to eat just about any thing you can, and unground wheat, well lets just say it's not very pleasant to eat for more then one meal ...... And clasic_traveller_diehard I have an old ((OK 1987 so it's not that old )) Nuclear war survival manual if you'd like a electronic copy of it, there is a section on surviving on Grain, and how to grind it and cook it ...

You actually read cookbooks? Wow. I'm kind of weird when it comes to food, I tend to like things that most normal people would not consider edible-like flour, especially wheat flour. I'd love to taste unground wheat, I imagine it'd taste like wheat germ, which I also love. I'll eat either of them straight. Well, if it isn't illegal, I'd love to have a copy, thanks. :) I wouldn't distribute it to anyone, promise.

Ya I read cook books (( I like to cook to )) but if you gave me a novel, even some thing by say Stephen King, forget it, and if I do read it, don't ask me in a week what it was about, but if you want to know the recipe for say chocolate chip cookies I can pull that right off the top of my head , and the scary thing is I know several things you can change to make them better and I can even double, triple, or quadruple the size as I go... And the wheat it actually doesn't taste bad, but it's full of fiber so I won't go there and it is also hard on the mouth if you have to eat it day after day... But if you can make it like wheat berries, it's actually pretty good, and coarsely ground you can make tabouli from it and that is awesome it has mint, parsley, lemon juice oil and cracked wheat, and it's like a grain salad, flat breads like Naan's, cooked over the fire these are addictive and great for when you camping... There is so much you can make but this thread was mainly focused on bread ... You bet you can have a copy, it said in the front of it I can copy it so long as I include the copyright notice.... And I did .... You got one of those fake email addresses ?? (( just PM me one for something like Hotmail, yahoo whoever gives you 8 meg of storage, and I'll do it some time tonight, ok I'm on dial-up right now so I hope it's there by morning ))

What are wheat berries?

Ooh, I love tabouli, i've eaten it since I was tiny.

A wheat berry is just wheat which has had it's outer hull removed, the cracked wheat you use to make tabouli with is just the next stage, berries take longer to cook but they are nice, I some times make them into a porridge but I cheat and use half wheat berries all ready cooked and half rolled oats and milk not water,and I toss in some cinnamon and brown sugar, and almonds (( And if you like fly poo you can add raisins )) If your going to do this cook the berries first then make your oat porridge, cook it, and add the wheat berries when it's all done, and if you don't want cinnimon and sugar, you can have it with Jam and half and half cream, some fruits like peaches, berries,around here it's what ever you can find that tastes good, even maple syrup... To the cook the berries you need about 2 cups of wheat berries, 7 cups of water and 1 tsp of salt and I just boil them over a low heat for about an hour, they are kinda chewy, you can soak them overnight if you like but you don't need to.... I like it to, and the mint plant doesn't seem to mind either it's trying to take over the pot it' s in again, maybe it's time for a pruning.... (( it grows like a bad weed ))

Because IIRC all purpose flour does have something in it that makes it self rising.

Oh, are you using yeast or any kind of leaven? That might be it, a lack thereof will make if all hard and yucky.


10 years ago

You can cook un-ground wheat ("wheat berries") like barley or rice. It's pretty good. Your grinder may not be up to the task of making finely ground flour of the sort we're used to buying, or you may need to adjust it and/or run the flour through the grinder several times or something. And as Bwana says, who knows whether the gluten content is what you'd want for breads. (I would think that muffins and pancakes and such - things based on a batter rather than a dough) would be more likely to work well with home-ground wheat.