Homemade Fresh-milled Whole Wheat bread

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Nutritional Info

Servings Per Recipe: 28
Amount Per Serving
Calories: 117.9

Total Fat: 3.9 g
Cholesterol: 0.0 mg
Sodium: 169.6 mg
Total Carbs: 17.5 g
Dietary Fiber: 3.0 g
Protein: 3.8 g

View full nutritional breakdown of Homemade Fresh-milled Whole Wheat bread calories by ingredient

Introduction

Benefits of milling your own wheat and baking your bread are:

-All nutrients are intact instead of evaporated after commercial milling and chemically enriched for your purchase. 45% of the nutrients oxidize (evaporate) in the 1st 24 hrs. 95% of the nutrients oxidize by the 3rd day.
-Wheat is the most concentrated source of Vitamin E in nature
-All fiber, bran and protein in proper proportions.
-Great for your digestion (keeps you regular), whole grains are known to lower cholesterol
-Lots of Omega 3's in the fresh ground flax seed (not to mention that extra fiber)
The list goes on.... Check out www.breadbeckers.com or www.millersgrainhouse.com for more info and recipes.
**For troubleshooting any bread baking issues go to http://www.baking911.com/bread/101_bake.ht
m Benefits of milling your own wheat and baking your bread are:

-All nutrients are intact instead of evaporated after commercial milling and chemically enriched for your purchase. 45% of the nutrients oxidize (evaporate) in the 1st 24 hrs. 95% of the nutrients oxidize by the 3rd day.
-Wheat is the most concentrated source of Vitamin E in nature
-All fiber, bran and protein in proper proportions.
-Great for your digestion (keeps you regular), whole grains are known to lower cholesterol
-Lots of Omega 3's in the fresh ground flax seed (not to mention that extra fiber)
The list goes on.... Check out www.breadbeckers.com or www.millersgrainhouse.com for more info and recipes.
**For troubleshooting any bread baking issues go to http://www.baking911.com/bread/101_bake.ht
m

Minutes to Prepare: 120

Minutes to Cook: 30

Number of Servings: 28

Ingredients

1.5 C Hot water (at least 110 deg F)

2 tsp Salt

1/3 C Extra Virgin Olive Oil

1/3 C Honey (your local honey is best for aiding seasonal allergy symptoms)

2 TBSP Granulated Soy Lecithin

1/2 C Golden Flax Seeds, freshly ground

4-4.5 C Whole Wheat Flour: Freshly Milled Hard Red Wheat Berries

1 TBSP instant Dry Yeast

1 TBSP Vital-Wheat Gluten (Optional)

**Makes 2 1# loaves - about 14 slices each

**I found that using the NORPRO 8" bread pans work better than the regular loaf pans found in the grocery store baking aisle.

Directions

1. Combine hot water, salt, olive oil, honey and soy lecithin, stirring until salt is disolved.
2. Stir in 2 Cups of the freshly milled wheat flour.
3. Add the yeast and 2 more cups of the freshly milled wheat flour to form a soft dough. **Dough WILL be sticky**
4. When you can no longer turn the dough with your spoon, grease your hands with some of the oil or spray your hands w/ cooking spray to knead.
5. Grease your kneading surface or knead dough right in the bowl for 4-6 miinutes.
6. Cover Dough with a kitchen towel and allow to rise until double (usually about an hour).
7. Grease countertop and turn out dough. Punch down and form two (2) 1 lb loaves by flattening dough out into a rectangle, divide in half, roll into a log (jelly-roll style) and pinch the seams together.
8. Preheat oven to 350 deg F. Cover w/ kitchen towel and allow loaves to double again (usually 30 minutes).
9. Uncover and bake for 25 - 30 minutes.
10. ENJOY!!!!

~Makes 2- 1 lb loaves and about 14 slices each
** 1 Serving = 1 Slice

Number of Servings: 28

Recipe submitted by SparkPeople user ONETHESS29.