When I first started fresh-milling flour, I was a little overwhelmed. I knew I really wanted to do it for the health benefits, but I didn’t have much experience with baking bread. Muffins and baked goods–that was pretty simple, but bread was more intimidating for me. I found Felicia’s blog–Grains and Grit, followed her recipe and settings exactly for my Zojirushi bread machine, and—shockingly—it worked beautifully. I’ve been using her method ever since. But I did find that adding one special ingredient of my own gave a softer bread. Keep reading to find out what it is.
I have attempted to make bread multiple times without a bread machine and each time it has come out wonderfully, however, it takes quite a bit more time with kneading, waiting on rising, etc. So if you can find it in your budget to purchase a bread machine, I have found it to be an excellent time saver. I can have a large loaf done in 1.5 hours and I basically set it and forget it. It’s so convienant.
Purchasing a bread machine:
I have the Zojirushi Home Bakery Supreme Breadmaker. Felicia used the Zojirushi Virtuoso. The settings work perfectly on mine as well.
Zojirushi Home Bakery Supreme Settings:
Rest: 18 minutes
Knead: 15 minutes
Shape: Off
Rise 1: 25 minutes
Rise 2: Off
Rise 3: Off
Bake 35 minutes
Keep Warm: Off
My Special Ingredient
When I was making my own bread and rolls without using a bread machine, I found that adding sunflower lethicin made my bread softer and gave it more of that sandwich feel. Sunflower lecithin is helpful in fresh-milled bread for one main reason: it makes the loaf softer and more forgiving—especially when you’re using a bread machine. Sunflower lecithin isn’t added for major health benefits—it’s added for texture. Although, it does provide a small amount of choline and can make whole-grain bread easier to digest, but its main benefit is helping fresh-milled bread stay soft and tender.
Ingredients:
-instant yeast
-warm water
-honey
-olive oil
-salt
-freshly milled flour
–My special ingredient–1 TBSP of sunflower lethicin
*For the full recipe with measurements and instructions check out Grains and Grit’s blog post HERE.* See my notes on her recipe below.
Notes:
One thing to note–I have noticed that sometimes when humidity is higher or lower, sometimes my loaf rises a little more or a little less. She notes on her blog that you may need to adjust your settings based on where you live. I have never had to readjust my settings because it is not noticeable enough for me to bother with it.
Another small note–I like to mix all the wet ingredients together with a spoon once I add them to the bread pan (sometimes I would get bits of honey in my bread and this seems to prevent that) and then add my mixed flour/sunflower lethicin).
I hope this helped you! Be sure to check on Grains and Grit’s blog as well. She has alot of helpful tips for Fresh Milled baking!
-Nicole
