100% Fresh Whole Wheat Bread

A miracle has occurred! Frank actually liked this bread. In the past, he lovingly named it Brick Bread, because it is heavier than typical homemade bread that has at least a portion of regular white flour. Hmmm…..I wonder what I can get him to eat next??

A while back, when I first posted about making bread, my friend Grace asked what the difference was in bread that had about 50% fresh ground whole wheat flour (which was what I was making then), compared to bread with 100% whole wheat flour. Well, I finally got around to making some 100% whole wheat bread. I haven’t made this type of bread in a number of years because Frank has never really cared for it. It has a heartier flavor that some people just don’t care for very much. And besides that, if I don’t treat it right, it won’t rise very much resulting in a very heavy bread, hence the name Brick Bread.

I didn’t warn Frank I was making this type of bread beforehand. After I had worked the dough and formed the rolls and loaves, he eyed it on the stove as it was rising and said, “This bread looks pretty dark.” “Yes, it is Brick Bread.” I don’t remember what he said or even if he spoke. It may have been more of just a grunt like – oh, that again.

The only difference in this bread and the bread I have made in the past is that I have set my wheat grinder to the pastry, or the finest setting instead of coarse, which is where I always had it before. It does make for a finer flour, even though it is not anywhere as fine as store bought. I think one of the main differences in the flavor is that my fresh ground flour still has all of the bran and germ still intact, with no chemical means of separating the parts of the wheat grain. I really like this robust flavor, but again, it is not for everyone. 

The bread on the left is the standard 50/50 white to whole wheat flour ratio and the bread on the right is the 100% whole wheat. The 50/50 is a little lighter in color as well as texture. 

If you have wheat stored and you plan on using it in the case of a long-term disaster or down turn I highly recommend you learn how to use it now. If you try to eat foods that your body is not accustomed to when times are difficult and stressful there is a good chance it will make you sick when you can least afford to be. Think through your stores very carefully and make sure you can process, cook and eat them without the usual conveniences we take for granted everyday.

Until next time – Fern 

Visit Thoughts From Frank and Fern at http://thoughtsfromfrankandfern.blogspot.com/