Grow With Us: Wheat Grinding and Baking Bread

Today’s “Grow With Us” video is all about wheat. We don’t grow any wheat on our small farm, but we sure do bake a lot with flours made from wheat! Watch our video to learn about the different types of wheat, how flour is made, and how you can then turn flour into bread. Our bread recipe is included below if you want to try it at home with your family!

Whole-Wheat American Sandwich Bread

1 1/2 cups bread flour
1 cup whole-wheat flour
3 tablespoons wheat germ
2 teaspoons rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup whole milk, room temperature
1/3 cup water, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey

1. Whisk flours, yeast, salt, and wheat germ together in bowl of your stand mixer.
2. Whisk milk, melted butter, and honey together in another bowl until honey is fully dissolved.
3. Install the dough hook on your mixer. Slowly add the wet ingredients to the flour mixture while the mixer is on low speed.
4. Once a cohesive dough starts to form (about 2 minutes), scrape down the sides of the bowl as needed, and then increase the speed to medium-low. Knead until dough is smooth and elastic, which should take about 8 minutes.
5. Turn your dough out of bowl onto a lightly floured countertop. Knead the dough for about 30 seconds, until a smooth, round ball forms. Then, place the dough with the seam side down into a lightly greased bowl. Cover tightly with plastic wrap and let rise until it’s roughly doubled in size. This will likely take between 1 1/2 to 2 hours.
6. Grease an 8 1/2 x 4 1/2 inch loaf pan. Press down on the dough to deflate it. Then, turn the dough back onto your lightly floured countertop. Press and stretch the dough into a roughly 8 inch by 6 inch rectangle.
7. Roll the dough away from you into a firm cylinder. Keep the roll tight as you do this, and then pinch the seam together.
8. Place your dough seam side down into your greased loaf pan. Cover loosely with greased plastic wrap and let it rise until the loaf is about 1 inch about the rim of the pan. This will take another 1 to 1 1/2 hours.
9. After about an hour, go ahead and get your oven rack in the lower-middle position and then heat your oven to 350 degrees.
10. When your loaf has fully risen, mist the top with water and place into the oven. Bake for 35 to 40 minutes, rotating the pan halfway through baking. Your fully baked loaf should be a deep golden brown. If you have a probe thermometer, you can use that as well. Your bread should register at 205 to 210 degrees.
11. Let the loaf cool in the pan for about 15 minutes. Then, take it out of the pan and let it completely cool on a wire rack. This will take about 3 hours. Or, if you are like our family, you never follow this rule and dive into it after you can’t possible wait any longer.

Here is an alternate recipe that doesn’t use the whole-wheat flour or the wheat germ. The instructions are the same, but the ingredients are slightly different:

White Sandwich Bread

2 1/2 cups bread flour
2 teaspoons rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup whole milk, room temperature
1/3 cup water, room temperature
2 tablespoons unsalted butter, melted
2 tablespoons honey

Follow the same instructions as above!

*Both of these recipes are adapted from bread recipes found in the April/May 2020 issue of Cook’s Country Magazine.

For more information about Illinois wheat, check out our interactive Wheat Ag Mag!

To learn more about how a mill turns wheat kernels into flour, watch this short video from Rocky Mountain PBS:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s