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    You are in: Home / Community Forums / Breads & Baking / Whole Wheat Flour Only
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    Whole Wheat Flour Only

    Marley_Paige
    Sat Sep 08, 2012 7:28 pm
    Newbie "Fry Cook" Poster
    Ok, I scanned through like 30 pages of this forum hoping I wouldn't be repeating anyone's post, but found nothing so here goes. I just bought a grain mill due to my husband getting a little spend happy at an auction and buying 10 5gallon buckets of whole grains. Now that I have the grain mill (and absolutely no white flour, which the DH refuses to buy more of because of the mill and wheat) I tried my first pizza crust and ended up having to add way more water than I normally do. I understand that I am working with a different flour all together, so any tips from anyone would be fantastic! Also, do I have to do anything with the grain before I grind it? Or do I just dump the wheat on in? Thanks in advance!! icon_biggrin.gif
    duonyte
    Sat Sep 08, 2012 9:22 pm
    Forum Host
    There are a couple of people here who do grind their own flour and they will be the best to answer your questions.

    Whole wheat flour does require more water than a white wheat flour. Whole wheat has the bran included. Bran requires more water to soften. It also requires a bit more time than a bread made with white flour. So that sounds pretty normal.

    I don't think you need to do anything to the grain, assuming it's clean grain.

    Welcome and I hope to see you around here often!
    Donna M.
    Sat Sep 08, 2012 9:56 pm
    Forum Host
    Hi Marley, and welcome to the forum! I have a Nutrimill grain mill--what kind is yours? So far I am very happy with mine. Baking with 100% whole wheat is challenging at times. You can sift out some of the bran if you want a more refined flour. The only problem with doing that is then what do you do with the bran? Keep your doughs as wet as possible, use soaking and stretch & fold. All this will help to give you a nicer textured bread. It takes practice to get good at whole wheat.
    Marley_Paige
    Sun Sep 09, 2012 9:54 am
    Newbie "Fry Cook" Poster
    I have a kitchen aid grinder attachment, I didnt see the point of grabbing a whole new machine when I could just add on to what I already had. Not to mention, I got it for cheap off craigslist....I have already read that some people run their grain through twice, but I have yet to actually grind any of my own, I had enough wheat flour left to make my pizza crust last night.
    Red Apple Guy
    Sun Sep 09, 2012 9:19 pm
    Forum Host
    Hi Marley. I grind wheat and other grains for most of my breads. Peter Reinhart's "Whole Grain Breads" is an excellent book and might be in your local library.

    I use these recipes a great deal for sandwich breads and pizza dough.

    100% Whole Grain Bread With Biga/Soaker
    100% Whole Wheat Pizza Dough and Pizza Tips

    Keep us posted on your grinding and baking.

    Red
    Marley_Paige
    Mon Sep 10, 2012 7:37 pm
    Newbie "Fry Cook" Poster
    Thanks for the recipes Red! I made a loaf of bread in my bread machine yesterday Heavenly Whole Wheat Potato Bread (Bread Machine)

    Read more at: http://www.food.com/recipe/heavenly-whole-wheat-potato-bread-bread-machine-142068?oc=linkback


    using nothing but wheat flour (I still haven't used my grinder as I found a bag of wheat flour while cleaning out my cupboards. I have to say it turned out wonderful. The kids loved it, and the DH said it would be a good sandwich bread. I'm not done trying though, I love bread way to much to just decide on one without checking the alternatives!
    Red Apple Guy
    Mon Sep 10, 2012 9:07 pm
    Forum Host
    That looks like a very good recipe. I love whole wheat and potato breads.\

    Red
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