Sprouted Wheat Berry Flour, Grain Mills, and Bread

[tortoise]

Its on my list, whether or not I master bread. I want to cook whole wheat berries and try pearl coucous recipes with them too. So many ideas 😍

 

[tortoise]

This is soaked loaf before second rise. The dough felt better, but still heavy/dense. I don't know how much heaviness is normal for whole wheat.

The wheat/liquid mash started to oxidize in the fridge. 2 days is not better than overnight.

 

[Okiepan]

You will need a oat flaker for that such as a komo flik flok ( that is what I use ) the mills will do the steel cut.

 

[frustratedearthmother]

I did it - I ordered some wheat!

 

[Okiepan]

Outstanding , time to get it in the ground as well , only takes a little then you can grind what is left over and start using it , then when it comes to harvest what you have you can cut , thresh , winnow , then enjoy !!

 

[frustratedearthmother]

YaY! Can't wait for mine to be delivered! You're at least a few days ahead of me so I can follow along and benefit from your experience.

 

[frustratedearthmother]

Hopefully, you won't have any mistakes!

 

[tortoise]

Total fail! Way too much moisture. It was thick overbaked crust on top and bread pudding the rest of the way through. I hope my chickens appreciate it.

I will try letting the blendered wheat dough rest before I add yeast. I think it's going to take a lot more time to develop the dough. I need to try ways to reduce moisture. I don't want to dehydrate the wheat berries. I could try using the blender instead of food processor bowl and try using less liquid. I could try letting it rise on my counter instead of my bread machine - it would take longer and lose more moisture.

 

[frustratedearthmother]

I thought spelt was a different type of wheat... Gotta go Google lol.

 

[tortoise]

I have seen it sold as "sprouted wheat flour." I don't know if it has another name.