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Donuts made with Hard Wheat
Soft, airy and fried donuts made with hard wheat berries. These donuts are so delicious and healthier than the store bought ones. Packed full of vitamins and minerals. Plus, fried in avocado oil instead of highly processed seed oils. Top with a cane sugar, maple, chocolate glaze or cinnamon sugar. Donuts are not the best breakfast choice when looking for a healthy diet but when using freshly milled flour, I feel better about the ingredients. I use hard white wheat berries for this but hard red wheat can also be used for a nuttier flavor. I have been milling my own wheat for awhile now. When I found out about…
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Pretzel Bites made with Hard White Wheat
Chewy and salty pretzel bites made with hard white wheat. They are a great snack or appetizer. Pair with a creamy cheese sauce or mustard dip. If you like the taste of a traditional soft pretzel but do not want to shape them, these bite size pieces are for you. I use freshly milled flour in all my current recipes, but I did use a bread flour in the past for this recipe with good results. I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully…
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Artisan Sourdough Bread
I often crave a crusty loaf of sourdough bread to dip into soups or slather butter on as a snack. I would make big loafs of bread but it never seemed to get eaten fast enough before it went stale. This loaf of sourdough is a smaller version of those big crusty round artisan sourdough breads. Perfect for small families or someone wanting a smaller fresh loaf every few days. It is relativity simple, tastes amazing, and made with freshly milled flour for much needed vitamins and minerals. Making anything sourdough generally takes longer than quick breads or yeast breads. This is because the sourdough is the rising agent instead…
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Sourdough Sandwich Bread with Hard Red Wheat Berries
My kids love to eat peanut butter jellies as much as any other modern child. The problem I had was the store bought bread was loaded with chemicals and the typical sourdough wasn't the right texture my kids were looking for. Unfortunately, I had given them the store bought bread for years before I found out about the health benefits of sourdough and freshly milled flour. So I set myself on a mission to make the perfect sourdough sandwich bread. Using my sourdough french bread recipe with a little more honey and oil worked amazingly. The loaf comes out soft and fluffy with that chewy texture the kids wanted. This…
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Milled Einkorn Yeast Bread
The is the first bread I made with freshly milled einkorn. It is so easy and simple. This is a no knead yeast bread, perfect for beginner bread makers or someone looking to start their journey with freshly milled flour. The taste is earthy and nutty while complex and filling. This freshly milled einkorn yeast bread is great for breakfast or snacking with plain butter. Einkorn is a ancient grain found to have more nutrients than the average wheat berry. It was grown in Egypt thousands of years ago and even found in the temples as an item people wanted to take with them to the afterlife. Einkorn has half…
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Sourdough Ciabatta
Crusty small loaf bread with a soft chewy center. Sourdough ciabatta is a prefect bread for sandwiches or just dipping in olive oil. This bread is similar to the french bread but smaller and flatter. I started with this bread before attempting to make more difficult recipes. With only a few ingredients, this bread is easy to make and delicious. Sourdough is a lot like other dough but has a distinct sour flavor. The sour flavor comes from the natural yeast used to make the dough. This yeast is called starter. Made with flour and water, it is a natural rising agent found to be full of probiotics and easier…
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Sourdough French Bread
Sourdough french bread has been one of my favorite breads to make. Crusty with a soft chewy inside, perfect to eat with butter or as a side for meals. This recipe usually makes two loaves of bread or one giant loaf. I often use this sourdough french bread when making cheesy garlic bread. I like making most of my bread with sourdough starter. The sourdough starter replaces the active yeast one could buy at the store. I find that sourdough bread is healthier and easier to digest. When sourdough is fermented, the dough has time to grow good bacteria. Another benefit is, when the dough is fermented for a longer…
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Lemon zucchini bread with icing
This bread is perfectly sweet and just a hint of lemony goodness. I love making lemon zucchini bread, especially when I have an abundance of fresh summer zucchini from the garden to use up. This is a recipe you can make and freeze or enjoy the same day. My family always seems to devour it like cake before I can freeze it. When it comes to the ingredients, I do not get fancy. As in I live in the Midwest where fresh lemons are not common, especially in the winter. These days the store is filled with GMO lemons and other nonsense. Rather than zesting and juicing a fresh lemon,…
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How to make sourdough starter
Sourdough starter is an easy way to rise baked goods. Full of good bacteria and great for your health. All someone needs is flour and water. I use sourdough starter very often, from bread to cookies to crackers and much more. Sourdough has a very nice tangy flavor that I just love. It is also a money saver compared to buying instant yeast packets. I learned how to make my own sourdough starter over 5 years ago when I wanted to get away from store bought bread. After looking up many recipes and tried everything from potatoes to instant yeast packets to rise the bread. I liked the breads I…
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Sourdough Bagels made with Hard Wheat
I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or…
