The aroma of freshly baked bread, made with flour ground just moments before, is an unparalleled sensory experience. This recipe guides you through the process of creating a truly exceptional loaf using freshly ground flour, resulting in a bread with a unique flavor and texture that surpasses anything store-bought. We'll explore the benefits of using fresh-ground flour, address common questions, and provide a step-by-step recipe for your baking pleasure.
Why Use Freshly Ground Flour for Bread?
Using freshly ground flour offers several advantages:
- Enhanced Flavor: The milling process releases aromatic compounds that quickly dissipate. Grinding your own flour ensures these volatile oils remain, lending a richer, more nuanced flavor to your bread.
- Improved Nutritional Value: Freshly ground flour retains more nutrients, including vitamins and minerals, compared to commercially milled flour that's often stored for extended periods.
- Greater Control Over the Process: You have complete control over the grain's type and the grind size, allowing you to tailor the flour to your specific recipe and desired texture.
- A More Satisfying Baking Experience: There's a unique satisfaction in creating your own flour and transforming it into a delicious loaf of bread.
What Kind of Grain Should I Use?
The choice of grain significantly impacts the final product. Popular options include:
- Wheat Berries: Offer a classic bread flavor and texture. Hard red wheat berries produce a strong, flavorful bread, while soft white wheat berries result in a milder, more tender loaf.
- Rye Berries: Contribute a distinctive tangy flavor and create a denser, more robust bread.
- Spelt Berries: Offer a nutty flavor and slightly chewy texture.
- Whole Grain Oats: Adding oats to your wheat flour blend creates a hearty and nutritious bread.
Experiment with different grains or blends to discover your preferred flavor profile.
How Fine Should I Grind My Flour?
The ideal grind size depends on the recipe and your desired texture. A coarser grind leads to a more rustic, hearty loaf, while a finer grind results in a smoother, more refined crumb. For most bread recipes, a medium-fine grind works well.
Choosing a Grain Grinder
Several types of grain grinders are available, ranging from hand-cranked mills to electric models. Consider factors like capacity, grind size adjustment, and ease of cleaning when making your selection.
Fresh Ground Flour Bread Recipe
This recipe uses wheat berries, but feel free to experiment with other grains.
Ingredients:
- 2 cups freshly ground wheat berries (medium-fine grind)
- 1 ½ cups warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 teaspoons active dry yeast
- 1 cup whole wheat flour (for kneading, optional)
Instructions:
- Activate the yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Combine ingredients: Add the freshly ground flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface (optional whole wheat flour). Knead for 8-10 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the loaf: Punch down the dough and shape it into a round or oblong loaf.
- Second rise: Place the shaped loaf in a greased loaf pan or on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
- Bake: Preheat your oven to 375°F (190°C). Bake for 30-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Cool: Let the bread cool completely on a wire rack before slicing and serving.
Troubleshooting Tips:
My bread is too dense.
This could be due to insufficient kneading, under-proofing (not rising enough), or using too coarse of a flour grind.
My bread is too sticky.
You might need to add a little more flour during kneading. Be careful not to add too much, as this can make the bread dry.
My bread is too dry.
This could be because you over-baked it, used too much flour, or your water wasn't warm enough.
Enjoy the process and the delicious results of your homemade, fresh-ground flour bread! Remember, practice makes perfect, and each loaf will be a unique reflection of your baking journey.
