Grinding wheat and baking bread

I’m feeling a little guilty because I’m bailing on my husband tonight to drive 2 hours to see MercyMe in concert! He’s outside right now finishing the concrete around the pool and it wouldn’t be so bad, but it’s really HOT out – and humid! 85 and 65% humidity – which doesn’t sound too bad, but I’m hot and miserable here in the AC, so he must be too! 🙂  Browsing blogs today I see lots of snow out west and it makes me think of soups, stews, cozy fireplaces, and fresh bread baking.  Which made me blow the dust off my bread maker,

 open up a new bucket of wheat,







 break out my grinder, IMG_0764






IMG_0768find my favorite recipe and if worse comes to worse, my husband can enjoy a “Heidi” dinner: fresh bread, butter and delicious goat’s milk.

Here’s my favorite breadmaker recipe, taken from “The Breadman’s Healthy Bread Book” by George Burnett:




makes one  1 1/2 pound load

1 cup plus 2 TBSP water

1 1/2 TBSP flaxseed or canola oil

1/2 tsp liquid lecithin   (what’s that?)

3 cups whole wheat flour – (I use 2 cups ww and 1 cup white flour so it’s a little lighter)

1/2 cup whole flaxseed  (I use a little less to make it go further)

2 TBSP gluten flour

3 TBSP powdered whey  (I substitute milk powder)

1 1/2 tsp fine sea salt

2 tsp active dry yeast

Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last.  Select Basic Wheat Cycle, Light setting. Push start.



One Response to “Grinding wheat and baking bread”

  1. Mel Says:

    YUM! I miss your bread!!

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