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Whole Grain Bread

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  • Whole Grain Bread

    I mill my own flour from local red spring wheat. 4 loaves at a time. The whole grain flour holds so much moisture that it is actually best next morning after it is fully absorbed.

    Any home made bread is better than any commercially produced.

    Wally in Calgary likes this.
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  • #2

    Re: Whole Grain Bread

    In particular Don, Safeway bread. I think every bread product they make is exactly the same dough. It doesn't matter if it's bagels or bread or hot dog and hamburger buns or kaiser buns or baguette, whatever, it's all the same garbage. They all taste exactly the same.
    "Do it Right!"


    • #3

      Re: Whole Grain Bread

      Originally posted by Don Burch View Post
      I mill my own flour from local red spring wheat.
      Stone ground?

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      • #4

        Re: Whole Grain Bread

        I’m getting fat, just visiting this forum.
        If you learn from your mistakes, then I'm getting a fantastic education.


        • #5

          Re: Whole Grain Bread

          No Ed. My first mill has steel plates similar to the Country Living mill. It is a knockoff I picked it up on eBay post Y2K. It does a good job, but like some of our tools, it needs to be cleaned out thoroughly every so often because over time the grinding surface becomes glazed over with a fat/flour combination.
          I now use a NutriMill Classic, which so far, has delivered great flour consistently.
          Last edited by Don Burch; 02-09-2019, 11:53 PM.