Sprouted Wheat Berry Flour, Grain Mills, and Bread

baymule

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I made whole wheat bread from wheat I milled and it resulted in a heavy dense loaf of bread. My husband did not like it, preferring Mrs. Bairds. His OCD had him standing in the grocery store aisle, fanning the bread slices through the wrapper, checking for holes in the bread. :lol:

Maybe you should make a loaf of bread from whole wheat and compare the loaves. You might be doing better than you think.
 

Britesea

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Winter White is lighter than the Red. DH sifts his flour when he uses the Red; just enough to remove the larger pieces of bran, without removing ALL of it, so it makes a lighter loaf but still fiber-rich. We use the sifted bran to soak up grease from pans so we don't run it down the drain. The chickens love the grease-soaked bran.
 
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