Any Home Bakers Here?

[jnicholes]

Happy New Year! I'm not out on this site very often and just found your group - I was looking for advice on frostbit combs - and got lost in all the recipes. I haven't baked in a while but used to do a lot of breads using sourdough starter. How do I become a member of your group?

Welcome to the group!

 

[jnicholes]

@troyer I am very interested in trying out that flour now. I do have some questions. Do you grind everything together into one flour? Do you have a specific ratio of each flour?

Could you basically post a recipe for that flour? I really want to try it.

 

[troyer]

Missed it Troyer...what kind of flour?

We call it Ezekial flour because of this:
Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.
We did a bit of research and came up with this flour recipe:
2.5 cups wheat (we use Golden 86)
1.5 cups spelt
.5 cup barley
.25 cup millet
.25 cup lentils
2 T northern beans
2 T kidney beans
2 T garbanzo beans
2 T pinto beans

T =tablespoon
We don't always use garbanzo beans either, I have a mixture of beans that I raise every year that we've been using and we like it as well if not just slightly better. It also means that we don't have to buy garbanzo beans specifically for this recipe. There is room to experiment with what tastes the best.
Note:
We mix the grains and grind them together.
We mix the beans and grind them together and then combine the two flours. We keep the flour frozen until we are ready to use it so it doesn't turn rancid.
Also note: We are planning on mixing the grains and beans together the next time we make flour to see if it'll work to do everything together.

 

[troyer]

@troyer I am very interested in trying out that flour now. I do have some questions. Do you grind everything together into one flour? Do you have a specific ratio of each flour?

Could you basically post a recipe for that flour? I really want to try it.

Just posted it.

 

[troyer]

Still on the fence about getting a KA mixer, but all the attachments are intriguing me even more. What do you think of the grinder?

I grind rice with a grinder attachment for a juicer. It works, but the flour is not "super fine," there's still some grit to it. It's long grain brown rice; short grain didn't work as well, maybe it was less dry?

Does anyone here sprout grains, then dry and grind them? I sprouted rice for cooking, hoping it would not make me as, um, gassy.

We have done the sprouted grains bread. We really like it a lot, but it takes quite a bit of time with the Ezekial grains that we use.
We have done it with wheat berries only and we thought the bread seemed a bit lighter in texture ( ie, not as heavy as usual ).

 

[Sally PB]

Also note: We are planning on mixing the grains and beans together the next time we make flour to see if it'll work to do everything together.

Please report back on this.

 

[jnicholes]

Just posted it.

Thanks. I’m very eager to try this.

One thing you need to know about me, I am deeply religious. I love reading scriptures. You just taught me something. Interesting that I never noticed before in the Scriptures. Thanks a bunch.

I’ll let you know when I make it, and I will let you know how it turns out.

 

[Happy hen lover]

I bought some wheat berries. I've yet to use them, as I have a bit of ground, all-purpose and wheat flours I need to use up, first. I bought a grain-grinder attachment for my Kitchenaid stand mixer. I also bought some lentils. I imagine the grinder could work for those, as well. I used to buy a loaf of bread called Ezekiel Bread in the frozen healthful section of my store. I think there were sprouted grains in it. I didn't care for it as sandwich bread - but it was quite nice, toasted, with a bit of nut-butter

I have soaked my wheat berries overnight then cracked them in a blender to add to bread using that water. Very old recipe from the 70's. Give it a nice nutty flavor texture and didn't take any special equipment.

 

[Sammster]

Still on the fence about getting a KA mixer, but all the attachments are intriguing me even more. What do you think of the grinder?

I grind rice with a grinder attachment for a juicer. It works, but the flour is not "super fine," there's still some grit to it. It's long grain brown rice; short grain didn't work as well, maybe it was less dry?

Does anyone here sprout grains, then dry and grind them? I sprouted rice for cooking, hoping it would not make me as, um, gassy.

I haven't used the grain grinder attachment, yet. But, I do also have a meat grinding attachment, and that works great. Ive used it on turkey breast (ground turkey in the store is so fatty) and venison. I just started using the dough hook. I'm learning dough with the hook, and by hand, in case the power ever goes down, so I'll know how to do it. I love my Kitchenaid.

My Kitchenaid food processor recently broke. That's another appliance I can't o without. Actually - the handle of the plastic bowl broke. And since it's a necessary, locking, safety feature, the machine won't turn on. Sadly, KA no longer makes this model, and I can't replace the bowl. Sad to toss an otherwise good appliance into the landfill. We did try to fix it. But, it's so old, the plastic is brittle. I ordered a new one.

I have not sprouted grains for bread - yet. But, one day! I'm still in "baby steps" mode. And I hear you. Bread digestion can be.... well...

 

[Sammster]

I have soaked my wheat berries overnight then cracked them in a blender to add to bread using that water. Very old recipe from the 70's. Give it a nice nutty flavor texture and didn't take any special equipment.

Wish I could see this in action. I'm intrigued