Prep
15m
Cook
30m
Total
45m
Ingredients
Method
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For
2
M
I
Tangzhong
1/2
cup
Freshly milled hard white wheat flour, finely milled
1 1/2
cup
Water
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Do the windowpane test to ensure the kneading has been done properly. Since this recipe makes taller loaves, it’s okay to allow the dough to rise out of the pan a little bit, but don’t go too high or it will fall during baking.
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Cathryn R
a month ago
Ok I’m trying this recipe now because every recipe for bread I’ve tried so far has not turned out right. It seems like my dough is way too wet. This is what it looks like after I added 8 cups of flour. I milled my grain on the finest setting and followed the recipe exactly. This is not just happening with your recipes but other sandwich bread recipes that I have used as well. I always end up having to add at least a cup more of flour and have to knead it for 45 minutes with my kitchen aid. It’s only with sandwich bread but other bread products like rolls etc turn out just fine. Help!! 😅
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Kristin
a month ago
Hey! Which mill do you have? It’s ok if you have to add more flour. Everyone’s climate and grains are different. Also the kitchen aid isn’t good at kneading so I’m not surprised it takes that long to knead in the KA
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Emily T
2 months ago
My bread is always very crumbly, what am I doing wrong?
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Kristin
2 months ago
It could be several things. First, what mill are you using, what grain are you using, and what yeast?
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Emily T
2 months ago
Nutrimill Impact, red star yeast and I get my wheat berries from azure
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Kristin
2 months ago
Active or instant yeast? The impact mill could be the problem. I haven't been able to get a fine enough flour from it, which is why I don't sell that one on my website. Can you upload a photo of your flour? Coarse flour that isn't milled fine enough is a very common cause of crumbly bread.
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Emily T
2 months ago
I was worried it may be my grinder…..
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Kristin
2 months ago
Kind of hard to tell from that photo, it looks kind of coarse but the flour on the edges look more fine
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Emily T
2 months ago
Is this better?
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Kristin
2 months ago
Is that the finest the mill will get it?
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Kristin
2 months ago
Yes that is quite coarse
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Emily T
2 months ago
I reached out to nutrimill and they are sending me a new mill, said the research and development discovered an issue with the filter affecting the grinding process, so hopefully that will help my recipes to turn out better. Thank you for your help and being such a great resource!
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Mandy B
7 days ago
Emily, how long have you had your nutrimill? I have had similar issues but have never heard about this filter problem, so just wondering if I have the same problem.
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Kristin
2 months ago
Fantastic!
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Prep
15m
Cook
30m
Total
45m
Ingredients
Method
Turn cooking mode on
Step 1
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
Tangzhong
1/2
cup
Freshly milled hard white wheat flour, finely milled
1 1/2
cup
Water
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.
Do the windowpane test to ensure the kneading has been done properly. Since this recipe makes taller loaves, it’s okay to allow the dough to rise out of the pan a little bit, but don’t go too high or it will fall during baking.
Only visible to you
Made it?
Cancel
C
Cathryn R
a month ago
Ok I’m trying this recipe now because every recipe for bread I’ve tried so far has not turned out right. It seems like my dough is way too wet. This is what it looks like after I added 8 cups of flour. I milled my grain on the finest setting and followed the recipe exactly. This is not just happening with your recipes but other sandwich bread recipes that I have used as well. I always end up having to add at least a cup more of flour and have to knead it for 45 minutes with my kitchen aid. It’s only with sandwich bread but other bread products like rolls etc turn out just fine. Help!! 😅
Like
Reply
Cancel
Kristin
a month ago
Hey! Which mill do you have? It’s ok if you have to add more flour. Everyone’s climate and grains are different. Also the kitchen aid isn’t good at kneading so I’m not surprised it takes that long to knead in the KA
Like
Reply
Cancel
E
Emily T
2 months ago
My bread is always very crumbly, what am I doing wrong?
Like
Reply
Cancel
Kristin
2 months ago
It could be several things. First, what mill are you using, what grain are you using, and what yeast?
Like
Reply
Cancel
E
Emily T
2 months ago
Nutrimill Impact, red star yeast and I get my wheat berries from azure
Like
Reply
Cancel
Kristin
2 months ago
Active or instant yeast? The impact mill could be the problem. I haven't been able to get a fine enough flour from it, which is why I don't sell that one on my website. Can you upload a photo of your flour? Coarse flour that isn't milled fine enough is a very common cause of crumbly bread.
Like
Reply
Cancel
E
Emily T
2 months ago
I was worried it may be my grinder…..
Like
Reply
Cancel
Kristin
2 months ago
Kind of hard to tell from that photo, it looks kind of coarse but the flour on the edges look more fine
Like
Reply
Cancel
E
Emily T
2 months ago
Is this better?
Like
Reply
Cancel
Kristin
2 months ago
Is that the finest the mill will get it?
Like
Reply
Cancel
Kristin
2 months ago
Yes that is quite coarse
Like
Reply
Cancel
E
Emily T
2 months ago
I reached out to nutrimill and they are sending me a new mill, said the research and development discovered an issue with the filter affecting the grinding process, so hopefully that will help my recipes to turn out better. Thank you for your help and being such a great resource!
Like
Reply
Cancel
Mandy B
7 days ago
Emily, how long have you had your nutrimill? I have had similar issues but have never heard about this filter problem, so just wondering if I have the same problem.
Like
Reply
Cancel
Kristin
2 months ago
Fantastic!
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