With my 450 lbs of wheat, I have decided I better start cooking with it. Here is what I have calculated. To bake whole wheat bread with wheat flour at regular price, I’m making it for about $0.45-0.55 per loaf. To grind the wheat and then make the bread, it’s about 0.33-0.44 per loaf. My most recent trip to the store I noticed the price of my whole wheat bread almost doubled. So, I am going to bake more often.
For all you super busy mom’s, I threw the ingredients in my mixer, and then froze the balls of dough. Then pulled one out of the freezer a day, or every other day (we eat a lot of bread) and let it defrost, rise, and bake. I promise it hardly took any kitchen time. And it was super, super yummy. I even put it in the same bag my old bread was in, so the family didn’t realize I made it. This only matters to the husband. He rather I buy bread. I have no idea why.
This first super delicious loaf got left on the counter by someone (Cereal boy) making a sandwhich, and the dog took it when we weren’t watching and ate the ENTIRE thing! At least I got my picture first. Doesn’t it look so professional! Even the cuts I made in it were so uniform.
Have you ever baked your bread with Liquid lecithin? You can buy it in the health food store by the supplements. It’s super sticky, and keeps your bread really moist and holds it together well. I recommend trying it.
This was the recipe I got from Kristin, who got it from her neighbor.
3 cups whole wheat flour
2 cups bread flour
1/4 cup sugar
1 1/2 tsp salt
1 1/2 Tbls Saf Yeast (this is really really inexpensive)
1 1/2 TBL Liquid lecithin
2 Cups hot water
Put in mixer or bread maker to knead for 5 minutes. Let rise for 25 minutes, bake for 25 minutes at 350.
I am also experimenting with add-ins. Nuts, seeds, flax, wheat germ, etc. Then it will be like the really expensive, nutty, wheaty breads.