How to Bake With Fresh Ground Grains

Baking with fresh ground grains requires a few adjustments.

Modern high-speed roller mills produce flour that lighter in color and more consistent in its results than at any time prior to their invention, in the late nineteenth century. Unfortunately, these advances came at something of a nutritional cost. The germ of the wheat is removed during production, taking many vitamins with it, because it quickly turns rancid in storage. Many home enthusiasts have taken to grinding their own flour at home, in order to enjoy their flour while it is freshest and most nutritious. Freshly ground grain does require some small adjustments.

Things You'll Need

• High-gluten bread flour, or vital wheat gluten

Instructions

1. Add high-gluten bread flour, or vital wheat gluten, when you are baking with freshly-ground grain. Fresh flour has weak gluten structure, and will require some assistance to make a light, soft loaf.

2. Adjust the liquid, when you are baking bread from a recipe that assumes commercial flour. Freshly-ground flour can require significantly more moisture than commercial flour. Add water in small increments until the dough feels the way it did with store-bought flour.

3. Select recipes that require a slow overnight rising process. This allows extra time for gluten development, and will also produce a more flavorful loaf.

4. Use fresh-ground flour interchangeably with commercial flour in muffins, cookies, and quick breads. You may need to increase the leavening slightly, as fresh-ground grains can produce a denser product.

5. Incorporate coarsely-ground grains into your baked goods, for extra flavor, fiber and nutrition. Some grains cook more quickly than others, and it's often advisable to pre-cook or pre-soak coarser pieces before baking with them.

Tips & Warnings

• Check your farmer's market to find local grain. Some may be growing it for their own home use, or for their livestock. If you are unable to find fresh grain in your location, it can be ordered from online suppliers or purchased through your local bulk foods or health foods store.

References

• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• "Six Thousand Years of Bread: Its Holy and Unholy History"; H. E. Jacob; 1979
• Mother Earth News; Why Whole Wheat is Way Better; Marleeta F. Basey; December/January 2004
• Healthy Kitchens: Bosch Kitchen Machine Recipes
• Wonder Mill: Recipes Using Your Grain Mill