- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 137.8
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 220.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.8 g
- Protein: 5.6 g
Fresh Milled Wheat Bread (32 rolls)
Introductionfrom Marilyn Moll, with added flax from Marilyn Moll, with added flax
2 cups whole wheat flour (1 1/3 whole wheat berries-hard red or white)
2 1/2 cup warm water
2 T instant yeast
5 cups whole wheat flour (3 1/3 cups whole wheat berriesâ€“hard red or white)
5 T flax seedâ€“milled in coffee grinder
1/3 cup gluten
2 T dough enhancer
1 T salt
1/3 cup vegetable oil
1/3 cup honey
First, measure the 1 1/3 cups of whole wheat berriesâ€“hard red or white. Mill and place in kitchen aid bowl. Add the yeast and pour in the warm water. Mix everything and let it sit for about 15 minutes. It should get bubbly and a bit poufy.
Mill the flax first, and dump it into a small bowl. Then add the gluten, dough enhancer, and salt. Then measure out and mill the wheat berries. Once the 15 minutes of wait time is up for Phase 1, measure 1/3 cup oil in a clear glass 1-cup measure. Slowly measure the honey into the same cup. Immediately dump the oil and honey into the yeasted flour and water. (The oil keeps the honey from sticking in the measuring cup). Then add the contents of the small bowl with the flax. Start the mixer on low. Very slowly add the freshly milled flourâ€”1 cup at a time. Once it is all added, keep the mixer on low, and set a timer for 6 minutes and WALK AWAY. Dough should have come together and be fairly tight (and probably a bit sticky).
After the 6 minutes, turn the mixer off and grab the dough out of the bowl. Spray the bowl with vegetable oil spray, and add the dough back. Spray top of dough as well. Cover with plastic wrap and let stand in a warm place for 45 minutes. Dough should be about doubled.
After 45 minutes, dump the dough onto counter of large cutting board. Split the dough into 2 portions. Shape into loaf and place in standard size loaf pan. Let rise for 1 hour.
**if you are making rolls, divide the dough into fourths, and then each fouth into 5 pieces. Stretch/roll each piece into a rope and tie in a knot. Makes 20 rolls. Let rise for 1 hour.
Bake bread at 350. Loaves take about 30-35 minutes. Rolls take 20-22 minutes.
Number of Servings: 32
Recipe submitted by SparkPeople user .