So let's first look at the physical body of a wheat berry. It is composed of 3 things... the bran, germ, and endosperm. The bran is the hard outer layer of the berry. Bran is particularly rich in dietary fiber, essential fatty acids and it contains significant quantities of starch, protein, vitamins, dietary minerals and phytic acid. It is not present in store bought flour.
The second part of the berry is the germ. The germ is the embryo of the plant that will grow into a new stalk of wheat. Wheat germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber and is rich in polyunsaturated fats, which have a tendency to oxidize and become rancid in storage, which is the reason why the germ is also removed from store bought flour.
The final part of the berry is the endosperm. It surrounds the germ and makes up about 83% of the berry. It is food for the embryo and consists mainly of starch but can contain some oils and proteins. This is what store bought white flour consists of. This is what you eat when you buy bread from the store. While there are some vitamins and minerals added back to the flour, they are synthetic and not at all good for you! Encapsulated within that tiny little wheat berry you will find nearly every essential nutrient your body requires. In fact, of the 44 known essential nutrients we need, only 4 are missing from wheat: Vitamin A, B12, and C, as well as the mineral iodine.
If a person were to decide they wanted to give up the store bought bread and start making their own they usually start with one question...where do I begin? In my opinion you start with the right equipment. If you try to avoid paying money on the front end, you will eventually pay it and sometimes even more. The 2 major pieces of equipment I suggest a person invest in are the WonderMill or NutriMill, and a Bosch mixer. The mills are the best on the market as far as I'm concerned. The flour produced is perfect! The Bosch is equally important as I have found that it is nearly impossible to make a bad loaf with that baby! You can find them at Joyful Living. That was the cheapest I could find for the combo plus free shipping. There are several resources available to anyone willing to look for them. I could list a million resources here. One that I will definitely recommend is The Bread Beckers. This is where I learned a lot in the very beginning. She also has a free CD I highly recommend. On the CD you will learn about the reason the bran and the germ were removed from the flour and what happened to a test group of dogs that were fed the while flour without the germ and bran. It's really scary stuff. Just be warned...the more you hear and read about store bought bread, the less you will want to eat it!!
Now as for my bread recipe...I will share my recipe, but I will also tell you this...I have to tweak it every season. With each new season brings a whole new climate...even inside my house. My current method is as follows:
The MilkMaidMama's Whole Wheat Bread Recipe
3 cups warm water
2.5 Tablespoons yeast
1/2 cup coconut oil
1/3 cup honey
2 teaspoons sea salt
Several cups fresh ground wheat mixed with a few cups of Unbleached white flour (I use the unbleached white flour to make my loaves a little lighter...you can totally leave it out if you want to!)
So I add the first 5 ingredients to the Bosch and turn it on speed 1. While the mixer is running I add the flour 1 cup at a time until the dough is pulled from the edges and no longer sticks. I add it this way to give it plenty of mixing/kneading time. Then I turn off the machine and let it rise until doubled in size. After it has risen, I turn the mixer on speed 2 for 10 minutes. Once it has kneaded for 10 minutes I place in 2 generously buttered bread pans. I have metal ones and I also have the pampered chef pans...I really like the pampered chef pans even though they are small!! I let the dough rise in the pans until it is just above the top of the pan, then I put it into a preheated oven (350 degrees) and bake for about 30 minutes. Time will vary with various ovens.
Our family can easily go through 2 loaves a day! We love the bread!!! It is extremely filling and I feel good about serving it to my family. This recipe is versatile and can be the base for anything from cinnamon raisin bread to cinnamon rolls to donuts!
If you decide to take the plunge and begin making your own bread, remember it is a process. You are working with living things here...you will have good loaves and bad loaves. Don't be discouraged if your first loaf is as hard as a brick! I still turn out a bad one every now and then!! The best thing to do is to keep trying... keep perfecting it. You will be so glad you did!!! And your family and friends will love to eat your bread!!
If you have any questions or anything to share or add please leave a comment! I would love to hear from you!!! Until then...happy baking!!!