Why I like home ground flour:
- I can get organic flour cheaper
- I can choose non GMO
- I more closely support farmers growing what I want to eat
- It’s fresher
- I can choose wheat grown at higher elevation which has a higher protien percentage and therefore keeps me fuller (AKA HAPPIER longer)
I looked and looked for a easy delicious recipe for home ground flour and found a few that were close but they weren’t quite what I was looking for so I created my own. After some tweaking I think I have the perfect recipe for sandwiches or sliced and toasted for breakfast. Try it out and tell me what you think in the comments.
Start by adding all of the ingredients except the flour
Then start adding the flour 1/2 a cup at a time until the dough begins to come off the sides of the bowl and only a little sticks to the bottom. I use 4 cups but you may need more if you are at a lower elevation or more humid environment. I like to have a wet dough because you will add more flower as you kneed it and the flower will continue to absorb water as it “hydrolyzes”. You may mix it with a stand mixer or by hand or even a bread machine.
When your dough is ready kneed it for 10 minutes on a floured surface. You can skip kneeding or kneed for less time but kneeding breaks the glutten down and makes it gummy giving the bread a fluffier lighter texture. Without kneeding the fibers are too brittle and break instead of stretching as the yeast gives off gasses that inflate the bread, so the bread is more dense. You will notice the dough will become more soft and stretchy the more you kneed it and when you poke it will bounce back quicker.
Put the dough in a bowl covered by a dish towel or something breathable and let it rise by double in a warm place. It’s December and here in Arizona its not warm enough to leave out on the counter so I preheated the oven to 350 and turned it off after 5 minites. The goal is to have the oven about 85-100 degrees. So if you accidently make the oven too warm like I usually do leave the door open partially.
After 45 min my bread had doubled. It may take your bread more or less time. Take the dough and make a little roll with it. You don’t have to do this step (it’s called the oven spring if you see it referenced somewhere and everyone has their own way to do it) it just makes it a little easier for the bread to rise and the bread just a little fluffier.
After this place it in a greased bread pan. I love butter so I grease mine with butter but feel free to use any type of fat including sprayed oil such as pam or olive oil on a paper towel.
Then let the dough double again in a warm place with a dish towel over it. Its ok if the dough touches the dish towel as it rises.
My bread took about 45minutes to double yours may take more or less. Just make sure you watch it the first time to know because if it goes too long it can collapse. its still good to eat and relatively fluffy but its not as pretty or as fluffy.
Bake at 350 for 35 minutes or until browned and hollow sounding when thumped. Then I like to rub butter on the top to make the crust soft and shiny. Let the bread sit for 5 or 10 minutes so its easier to get out. The steam the bread releases will loosen it from the pan. simply flip it over and the bread will fall out. then slice and enjoy!
- 1 & 1/2 cups warm water
- 2 teaspoons yeast
- 1/3 cup olive oil
- 1 teaspoon salt
- 5 teaspoons sugar or 1/3 cup honey
- 4 cups home ground flour
- Combine all ingredients except flour
- After yeast gets a bit foamy ( 2 -5 min) startadding the four 1/2 cup at a time
- kneed for 10 minutes after all ingredients are incorporated
- let rest for 45 minutes in a warm location coverd by a dish towel
- Form a loose roll and place ina greased bread pan and let rest for 45 minutes coved by a dishtowel until doubled
- Baked in oven at 350 for 35 minutes
- Butter top of bread to form soft crust if desired