Archive for March 12th, 2007

Grain Grinder and Dough Mixer

Monday, March 12th, 2007

grainmaster.jpg

I have an older version of the Grain Master Whisper Mill. It doesn’t “whisper”, by any means, but does do a great job of grinding about 8 cups of wheat berries at a time. We consider freshly ground flour to be essential to a moist whole wheat bread, and prefer hard white wheat to hard red wheat for our baking. The hard red wheat yields a coarser, heavier bread, but maybe your family would prefer that.

bosch-mixer.jpg

This is a newer version of the Bosch mixer that I use. Mine has a metal bowl, and may hold more dough than this mixer. The pictured mixer probably mixes dough for four loaves of bread.

Just search the internet to get some prices and vendors for these or similar products, if you’re interested. 🙂

No-longer-secret Taron family recipe :)

Monday, March 12th, 2007

HONEY WHOLE WHEAT BREAD

This recipe is for 6 loaves of bread, and requires a large capacity mixer equipped with a dough hook.

Combine the following ingredients in the mixer bowl, using the dough hook attachment:

11 cups freshly ground whole wheat flour

3 cups rolled oats

½ cup gluten flour

2 Tablespoons dry yeast

2 Tablespoons salt

Add liquids:

½ cup vegetable oil

½ cup honey

2 Tablespoons lemon juice

9 cups hot (but not too hot) tap water

Mix for 3 minutes. Let sponge for 10 minutes.

Add, 1 cup at a time:

10 cups white flour (or whole wheat, for a delicious but heavier bread)

Knead by machine 5 minutes.

Cover the bowl of dough with a dish towel and let rise until doubled. Stir the dough down and shape into 6 loaves. Place in greased bread pans and let rise until almost doubled.

Bake at 350 degrees for 35 minutes. Turn loaves out of pans to cool on rack.

This is a genuine Taron family recipe. Rick and I developed this recipe about 20 years ago, experimenting with other favorite recipes, until we came up with a whole wheat bread that isn’t crumbly. It makes great sandwiches, and even better toast.