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Prep
20m
Cook
30m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Combine the wet ingredients and salt in the mixer (water, salt, oil, lemon juice, and honey).
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For
2
M
I
1 1/2
cup
Warm water, or hot water
2
tsp
Salt
1/2
cup
Olive oil
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Crystal A
15 days ago
Well gave it a go today. Did not rise like I thought it should. And my kitchenaid was struggling with the dough 😫. Thinking I need to mill a little finer….. but I think it’s pretty good for first try!
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Kristin
14 days ago
It's not likely that you will get good results with that mill. It doesn't get the grains fine enough and the results will be dense and not rise well.
Like
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Crystal A
14 days ago
Suspected that may be part of the problem but wanted to try out before investing in the heavier duty ones….and didn’t know how long out of stock others would be 😉. Did fully hard white with that batch and we liked the flavor. I got hard and soft white and einkorn to start with. Also had some durum we did some pasta with. I am also worried about my kitchen aid. It was struggling with the 2 loaf batch…. I do have a bigger size one from my bro-in-law that I may try for the next batch and see how it handles it. My grandmother was a bread maker/seller from I was a little girl and I have made with regular flour but working with berries is another level for sure! But we are trying to get/be healthier and cleaner eating so it is a work in progress! 😉
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Kristin N
14 days ago
Totally get that! The classic mills will be shipping this week and are available on our website generationacresfarmstore.com if you want one that will give you finer flour
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Crystal A
15 days ago
Did some rolls
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Crystal A
15 days ago
And a small loaf
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Kristin
14 days ago
Awesome!
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J
Jordyn H
17 days ago
Approximately how many cups of wheat berries does it take to get 6 cups of flour?
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Kristin
16 days ago
approx 4 cups
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J
Jordyn H
16 days ago
My dough isn’t passing the window pane test. Any suggestions? this is my first time making bread with fresh milled flour
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Kristin
14 days ago
Okay, what type of mixer are you using to knead the dough?
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J
Jordyn H
14 days ago
Kitchen aid, seemed like it was struggling
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Kristin
16 days ago
What type of mill do you have? Could be a problem with the coarseness of the flour
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J
Jordyn H
16 days ago
I have the nutrimill classic. I followed the settings you had talked about in one of your videos. I ended up letting it rise and baking it and it turned out great!
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S
Stacey H
a month ago
If I am not able to use the Hard Red wheat due to it not agreeing with a family member…can I use just the Hard White?
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Kristin
a month ago
Yes you absolutely can use all hard white!
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J
Jessie M
a month ago
I have made this twice, halved the recipe both times because my mixer is small. Both times have failed at rising. I did the oven trick, used brand new yeast the second attempt. Should I be using more than 1/2tbsp of yeast for the half recipe? Or any idea why it’s not rising at all?
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Kristin
a month ago
Hello - what type of flour are you using? Fresh milled? If so, what type of grain mill do you have? Is the flour milled really fine? Also if the yeast instant or active?
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J
Jessie M
a month ago
Yes, I used 50/50 HW/HR. I have the harvest grain mill. I used instant yeast both times, but different batches of yeast to make sure that wasn’t the problem. It won’t rise at all, the first rise never happened-either time.
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Kristin
a month ago
Can I see a photo of your flour? Many people with the harvest mill don't mill their grains fine enough? Is your dough reaching window pane during kneading? We will get to the bottom of this :)
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J
Jessie M
a month ago
I think I have it pretty fine, but who knows 🙃 I did get window pane this time, which has been an issue for me in the past. I think doing one loaf at a time helped. The texture of the dough is the best I’ve had, but it just didn’t rise and I cannot figure out why it would do that.
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Kristin
a month ago
That looks pretty coarse to me. Try turning the dial even more on your harvest to get finer flour. That will help it come together and create that gluten structure it needs to rise. Update me on how your next attempt goes and feel free to take photos or videos at each step and send them over so I can help further!
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J
Jessie M
a month ago
I’m honestly afraid to try it again 😅 I hate to keep wasting grain! I’m just not sure if the gluten structure is the issue if I was able to get window pane this last time. If I try again, I will keep you posted!
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C
Cathryn R
3 months ago
Am I crazy or did this recipe change?😂 I used to make it all the time and it would turn out perfect and now when I make it the dough is super wet and doesn’t come together. I end up having add a lot more flour and it takes forever to get to windowpane. Not sure what I am doing wrong. I usually use all hard white wheat
Like
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Kristin
3 months ago
Or possibly are you milling your flour less fine?
Like
Reply
Cancel
C
Cathryn R
3 months ago
I always kill on the “bread” setting on my wonder mill but maybe next time I’ll try on the pastry setting which is finer.
Like
Reply
Cancel
Kristin
3 months ago
It's probably where your grains were grown, maybe they have more moisture in them than others you've had in the past
Like
Reply
Cancel
Kristin
3 months ago
Hmm, how long ago did you make it? I did swap lemon juice for the gluten and lecithin, but nothing else has changed.
Like
Reply
Cancel
J
Jessica H
3 months ago
Do you typically use fresh lemon juice from lemons or do you buy the lemon juice from concentrate?
Like
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Kristin
3 months ago
I do lemon juice, but not from concentrate.
Like
Reply
Cancel
J
Jessica H
3 months ago
Thank you! I was able to find pure lemon juice!
Like
Reply
Cancel
J
Jessica H
3 months ago
I’ve been using your bread recipe for months with the vital wheat gluten & sunflower lecithin and I’m just realizing you replaced those two ingredients with lemon juice!
Like
Reply
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Kristin
3 months ago
Yes I got tired of needing to keep those extra ingredients on hand - so I trialed different things until I found that lemon juice produces an even softer loaf!
Like
Reply
Cancel
E
Erika H
4 months ago
Hello again - I can’t seem to find your garlic knots recipe when I search. Is it in the app?
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Kristin
4 months ago
It's not in here yet, we are working on it.
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E
Erika H
4 months ago
I know you’ve said this somewhere but I can’t find it - if I want to make the dough through the first rise the day before and put it in the fridge for its second rise - how do info about baking it the next morning? They seem like they could rise a bit more. Leave them on the counter until they have risen enough then bake?
Like
Reply
Cancel
Kristin
4 months ago
Yes they will just need to rise the next morning and then bake
Like
Reply
Cancel
Wesley B
4 months ago
Hi! When using this recipe for the cinnamon rolls, should I use all hard white?
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Reply
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Kristin
4 months ago
You can if you want, but you don't have to. I use hard red mixed in with my cinnamon roll dough all the time
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Cancel
A
Abby G
4 months ago
What size loaf pans?
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Kristin
4 months ago
9x5
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S
Sarah B
5 months ago
It automatically generates ingredients for 2 loaves, but when making this for the cinnamon rolls, should I do the 2 loaves or just 1?
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Kristin
5 months ago
If you want 12 cinnamon rolls use the full 2 loaf recipe, if you want 6 cinnamon rolls use half :)
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Miss Mary
5 months ago
I’m assuming this recipe works putting in a bread machine as well?
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Kristin
5 months ago
It might be a bit too much dough for a bread machine. I have a separate bread machine recipe
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Reply
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S
Samantha S
5 months ago
Is it normal for each rise to take hours?
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Kristin
5 months ago
No it's not. What type of yeast are you using? Are you putting it in a warm spot to rise?
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D
Dawn W
6 months ago
Can I use coconut oil instead of olive oil?
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Kristin
6 months ago
I have never tried that
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D
Dawn W
5 months ago
Coconut oil worked! Can this be made into hamburger buns too?
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Kristin
5 months ago
Yes it can be! Though we prefer our burger bun recipes for that
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Cammie
5 months ago
Did you use coconut oil 1:1 for the olive oil?
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Prep
20m
Cook
30m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Combine the wet ingredients and salt in the mixer (water, salt, oil, lemon juice, and honey).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1 1/2
cup
Warm water, or hot water
2
tsp
Salt
1/2
cup
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Crystal A
15 days ago
Well gave it a go today. Did not rise like I thought it should. And my kitchenaid was struggling with the dough 😫. Thinking I need to mill a little finer….. but I think it’s pretty good for first try!
Like
Reply
Cancel
Kristin
14 days ago
It's not likely that you will get good results with that mill. It doesn't get the grains fine enough and the results will be dense and not rise well.
Like
Reply
Cancel
Crystal A
14 days ago
Suspected that may be part of the problem but wanted to try out before investing in the heavier duty ones….and didn’t know how long out of stock others would be 😉. Did fully hard white with that batch and we liked the flavor. I got hard and soft white and einkorn to start with. Also had some durum we did some pasta with. I am also worried about my kitchen aid. It was struggling with the 2 loaf batch…. I do have a bigger size one from my bro-in-law that I may try for the next batch and see how it handles it. My grandmother was a bread maker/seller from I was a little girl and I have made with regular flour but working with berries is another level for sure! But we are trying to get/be healthier and cleaner eating so it is a work in progress! 😉
Like
Reply
Cancel
Kristin N
14 days ago
Totally get that! The classic mills will be shipping this week and are available on our website generationacresfarmstore.com if you want one that will give you finer flour
Like
Reply
Cancel
Crystal A
15 days ago
Did some rolls
Like
Reply
Cancel
Crystal A
15 days ago
And a small loaf
Like
Reply
Cancel
Kristin
14 days ago
Awesome!
Like
Reply
Cancel
J
Jordyn H
17 days ago
Approximately how many cups of wheat berries does it take to get 6 cups of flour?
Like
Reply
Cancel
Kristin
16 days ago
approx 4 cups
Like
Reply
Cancel
J
Jordyn H
16 days ago
My dough isn’t passing the window pane test. Any suggestions? this is my first time making bread with fresh milled flour
Like
Reply
Cancel
Kristin
14 days ago
Okay, what type of mixer are you using to knead the dough?
Like
Reply
Cancel
J
Jordyn H
14 days ago
Kitchen aid, seemed like it was struggling
Like
Reply
Cancel
Kristin
16 days ago
What type of mill do you have? Could be a problem with the coarseness of the flour
Like
Reply
Cancel
J
Jordyn H
16 days ago
I have the nutrimill classic. I followed the settings you had talked about in one of your videos. I ended up letting it rise and baking it and it turned out great!
Like
Reply
Cancel
S
Stacey H
a month ago
If I am not able to use the Hard Red wheat due to it not agreeing with a family member…can I use just the Hard White?
Like
Reply
Cancel
Kristin
a month ago
Yes you absolutely can use all hard white!
Like
Reply
Cancel
J
Jessie M
a month ago
I have made this twice, halved the recipe both times because my mixer is small. Both times have failed at rising. I did the oven trick, used brand new yeast the second attempt. Should I be using more than 1/2tbsp of yeast for the half recipe? Or any idea why it’s not rising at all?
Like
Reply
Cancel
Kristin
a month ago
Hello - what type of flour are you using? Fresh milled? If so, what type of grain mill do you have? Is the flour milled really fine? Also if the yeast instant or active?
Like
Reply
Cancel
J
Jessie M
a month ago
Yes, I used 50/50 HW/HR. I have the harvest grain mill. I used instant yeast both times, but different batches of yeast to make sure that wasn’t the problem. It won’t rise at all, the first rise never happened-either time.
Like
Reply
Cancel
Kristin
a month ago
Can I see a photo of your flour? Many people with the harvest mill don't mill their grains fine enough? Is your dough reaching window pane during kneading? We will get to the bottom of this :)
Like
Reply
Cancel
J
Jessie M
a month ago
I think I have it pretty fine, but who knows 🙃 I did get window pane this time, which has been an issue for me in the past. I think doing one loaf at a time helped. The texture of the dough is the best I’ve had, but it just didn’t rise and I cannot figure out why it would do that.
Like
Reply
Cancel
Kristin
a month ago
That looks pretty coarse to me. Try turning the dial even more on your harvest to get finer flour. That will help it come together and create that gluten structure it needs to rise. Update me on how your next attempt goes and feel free to take photos or videos at each step and send them over so I can help further!
Like
Reply
Cancel
J
Jessie M
a month ago
I’m honestly afraid to try it again 😅 I hate to keep wasting grain! I’m just not sure if the gluten structure is the issue if I was able to get window pane this last time. If I try again, I will keep you posted!
Like
Reply
Cancel
C
Cathryn R
3 months ago
Am I crazy or did this recipe change?😂 I used to make it all the time and it would turn out perfect and now when I make it the dough is super wet and doesn’t come together. I end up having add a lot more flour and it takes forever to get to windowpane. Not sure what I am doing wrong. I usually use all hard white wheat
Like
Reply
Cancel
Kristin
3 months ago
Or possibly are you milling your flour less fine?
Like
Reply
Cancel
C
Cathryn R
3 months ago
I always kill on the “bread” setting on my wonder mill but maybe next time I’ll try on the pastry setting which is finer.
Like
Reply
Cancel
Kristin
3 months ago
It's probably where your grains were grown, maybe they have more moisture in them than others you've had in the past
Like
Reply
Cancel
Kristin
3 months ago
Hmm, how long ago did you make it? I did swap lemon juice for the gluten and lecithin, but nothing else has changed.
Like
Reply
Cancel
J
Jessica H
3 months ago
Do you typically use fresh lemon juice from lemons or do you buy the lemon juice from concentrate?
Like
Reply
Cancel
Kristin
3 months ago
I do lemon juice, but not from concentrate.
Like
Reply
Cancel
J
Jessica H
3 months ago
Thank you! I was able to find pure lemon juice!
Like
Reply
Cancel
J
Jessica H
3 months ago
I’ve been using your bread recipe for months with the vital wheat gluten & sunflower lecithin and I’m just realizing you replaced those two ingredients with lemon juice!
Like
Reply
Cancel
Kristin
3 months ago
Yes I got tired of needing to keep those extra ingredients on hand - so I trialed different things until I found that lemon juice produces an even softer loaf!
Like
Reply
Cancel
E
Erika H
4 months ago
Hello again - I can’t seem to find your garlic knots recipe when I search. Is it in the app?
Like
Reply
Cancel
Kristin
4 months ago
It's not in here yet, we are working on it.
Like
Reply
Cancel
E
Erika H
4 months ago
I know you’ve said this somewhere but I can’t find it - if I want to make the dough through the first rise the day before and put it in the fridge for its second rise - how do info about baking it the next morning? They seem like they could rise a bit more. Leave them on the counter until they have risen enough then bake?
Like
Reply
Cancel
Kristin
4 months ago
Yes they will just need to rise the next morning and then bake
Like
Reply
Cancel
Wesley B
4 months ago
Hi! When using this recipe for the cinnamon rolls, should I use all hard white?
Like
Reply
Cancel
Kristin
4 months ago
You can if you want, but you don't have to. I use hard red mixed in with my cinnamon roll dough all the time
Like
Reply
Cancel
A
Abby G
4 months ago
What size loaf pans?
Like
Reply
Cancel
Kristin
4 months ago
9x5
Like
Reply
Cancel
S
Sarah B
5 months ago
It automatically generates ingredients for 2 loaves, but when making this for the cinnamon rolls, should I do the 2 loaves or just 1?
Like
Reply
Cancel
Kristin
5 months ago
If you want 12 cinnamon rolls use the full 2 loaf recipe, if you want 6 cinnamon rolls use half :)
Like
Reply
Cancel
Miss Mary
5 months ago
I’m assuming this recipe works putting in a bread machine as well?
Like
Reply
Cancel
Kristin
5 months ago
It might be a bit too much dough for a bread machine. I have a separate bread machine recipe
Like
Reply
Cancel
S
Samantha S
5 months ago
Is it normal for each rise to take hours?
Like
Reply
Cancel
Kristin
5 months ago
No it's not. What type of yeast are you using? Are you putting it in a warm spot to rise?
Like
Reply
Cancel
D
Dawn W
6 months ago
Can I use coconut oil instead of olive oil?
Like
Reply
Cancel
Kristin
6 months ago
I have never tried that
Like
Reply
Cancel
D
Dawn W
5 months ago
Coconut oil worked! Can this be made into hamburger buns too?
Like
Reply
Cancel
Kristin
5 months ago
Yes it can be! Though we prefer our burger bun recipes for that
Like
Reply
Cancel
Cammie
5 months ago
Did you use coconut oil 1:1 for the olive oil?
Like
Reply
Cancel
