The lady on “Our Gabled Home”, recommended using diastatic malt powder in whole wheat/white bread. I tried it and was astonished. It made the bread lighter, stronger crumb and raised higher. I used 2 Tbs. Per 5 loaves. Should have divided into 6 loaves as the loaves were larger. Very pleased with the results after making whole wheat/white bread for 40 years. Never too old to learn. 😊

Are you going to have recipes using just fresh milled flour ,no bagged flour, in your bread book? I’d be very interested in those recipes and I’m sure ther are others like me on this. Great work you are having fun doing!

This sort of reminds me of Ezekiel bread.....a mixture of high nutrition. But this can be called “Jam” bread becuz it’s a mix from Jim and Pam! Lol!!!

I love your blush when Jim started complimenting your bread. Adorable!

Great video -and subject, as always! Like you, I make a yeasted sandwich bread that is 50-50 KA AP flour and fresh milled whole grain flour. I like your 10 grain idea! I use alot of Kamut, Spelt, and Einkorn. I frequently add oatmeal. I put 3 cups of rolled oats in my big bowl, add 3 cups boiling water & allow to hydrate until room temperature-basically making cooked oatmeal. Then I add 6 cups whole grain flour, and 6 cups AP flour. I get a higher rise if I do a 2nd rise in the big bowl before dividing. Another way to boost the rise is to add some steam in the oven. I throw a cup of cold tap water into an old pan on the bottom of my oven. The steam keeps the crust from forming right away, allowing for more oven spring.

For a better rise with doughs that have freshly milled flour, the following is what works for me: 1. Mix dough just until all ingredients are combined. 2. Let the dough sit in the mixer, covered, for 20 minutes. (I think this allows the whole wheat flour to completely hydrate, which is what is needed for better gluten development) 3. Uncover and knead with your mixer until the dough passes the “window pane” test. For my Bosch mixer, that is 10-15 minutes. 4. From here on out it is the same as original recipe. Bulk rise, shape & into pan, final rise, bake. Using this method, I get super soft sandwich bread from 100% freshly milled hard white wheat flour. No AP flour. I love your channel! Your scientific approach is fun to watch and I am learning a lot! Thank you!

When I first started making cakes I used small pans. My grandmother commented that my cakes were so tall and pretty. I'm a bit dense and thought I must have mixed the magic number of times and was so proud of myself because she was a fantastic baker. Her pans were twice the size of mine. Lol. I still have her pans along with my magic pans. Your pan comparison reminded me of that memory. 😊

Jim cracks me up lol. Guess his reaction wasn't big enough in the last video HA! He really sold me on that bread 😂.

Thanks Mrs Pam and Mr. Jim for these great techniques on bread making. I've only baked biscuits and yeast rolls and made a no knead loaf of bread a few years ago so I'm no skilled bread maker. However, you make it seem and look so easy! Plus I could listen to you all day. Thanks again for all of your hard work and bringing this valued knowledge to us.

There’s so much to learn! Thanks for taking the time to teach us.

The loaves look amazing. I wish we had smell-a-vision.

This is a very interesting thing here!! I never gave much thought to glutten!

I bake a 100% spelt flour loaf with sunflower, sesame, and flax seeds that I love. I am gluten sensitive but can handle the spelt. I also bake a GF version of it where I use 200g buckwheat and 300g 1to1 GF flour. Love it

I noticed you are using a container with a hole to catch your flour. My MockMill gets flour dust everywhere so I took a gallon jug, cut a hole in the side to fit over the “spout” and it works wonderful! Not one speck of dust on the outside after grinding 6 cups of flour. Thank you so much for sharing your genius with us! I can’t wait until your bread cookbook comes out. Hopefully you will have a lot of sourdough recipes. We’ve been making all our bread products since 2019 and love it. PS, LOVE your kitchen remodel, can’t wait for a tour. Blessings!

If I could only use one whole wheat grain it would be kamut. Absolutely the best taste in my and my guests opinion.

Jim is too funny. The bread looks awesome. I have been making sourdough artisan bread exclusively the past six months, playing with flours. I love Einkorn for the taste and buttery color the bread comes out. Kamut is another favorite. But the past couple months I have playing around with rye. I’m Glad I have a Jim at home too, who loves me experimenting with breads. 🇨🇦🌷

Thank you Pam & Jim! I am learning so much and really appreciate all you do! I can' t wait to try this!❤

We always make our bread flour in this way! nothing new in this day and age of COL crisis worldwide. Use up small amounts left in bags, mix up, add seeds, e voilà. Fabulous

You are so lucky to have all of that food I am lucky to have any food most days

My favorite combo is half einkorn and half Kamut. I’ll resort to all the “regular” wheat we have stored if I have to but for now….I love the combo of those two grains. Makes such a light loaf, far more similar to “white” bread. My opinion…of course.

I can't wait until that book comes out!

I wonder why not many use rye. I love rye bread. So glad you used rye!

As an experiment, I grew kamut in my backyard one year and got enough flour for a couple of loaves of bread. It was very easy to grow but a bit finicky to hull. The bread was excellent from it, though.

Ya gotta love a man with a sense of humor! Great video, I’m making bread tomorrow and I always grind my own grains, definitely going to try the grains you used. Sounds delicious. Thanks a bunch

Pam: Power flour can also include bean flours. I have come across several recipes that recommend garbanzo bean flour be added to raise the flour's protein level. Our local Sprouts Market sells garbanzo bean flour. I have purchased grain and other alternative flours from the markets located about an hour from where I live from the Jamesport Amish/Mennonite community. I try to make several trips there every year to get supplies for baking and canning as their prices seem to be more reasonable this give me many opportunities to experiment.

So exciting & I can't wait to try it!

Great ideas for grains.

Now I want to get a grain mill. I've purchased so many kitchen appliances because of the channels I watch here and am running out of space lol. I want to make that bread, it looks delicious! Thank you for putting out these videos. I want to know too, if you are enjoying your retirement? I've said to some of my friends who are also retired that they work harder in retirement than they ever did at a paid job lol! I hope you're having fun!

❤️ Love this power mix. Looking forward to your bread book!

So interesting and helpful for our future bread making. I love how you test these recipes and combinations and share your successes and tweaks. Thank you so much! 💕💕

I miss the days back when I was able to eat grains.

This looks great, I’ll have to expand my use of different flours and incorporate some that you’ve used. Thank you!

Love that Star Wars scroll a the 4min mark!

So much great information. I had to give up all grains for my gut health but still love your videos.

I'm really looking forward to your bread book. Can't wait to try some recipes out and then play around with them for myself.

I think my husband would love this recipe so of course I have to try it. I love Jim's reaction. He sounds like my husband.

I love Teff as a hot cereal with either a dollop of maple syrup or honey!! It has a great stick to your ribs flavor!!

Thank you so much for experimenting for us lol. I love this idea of 10 grain. Your bread looks wonderful. I'm excited for your book. Your husband is too funny!

I can't wait for the bread book.

Looks fantastic

I love to use a little more than 1/2 hard red, and then the rest as one part hard white and one part spelt for my everyday bread. I plan to try other grains like what you are suggesting next time I make bread.

It looks wonderful, wish I could smell it. YUM

Great flour mix! Love the "Power Flour" name :-)

I love my mill and make my bread from 1/2 jars white wheat, 1/4 kamut (which makes excellent pasta also), and 1/4 spelt. Wonderful flavor and I’m really happy with my bread using this mix. It works well for me in my bread machine, oven baked sandwich bread, and for my no knead sourdough artisan bread.

I didn't know you were supposed to "man handle" the dough so much before putting into pan. I thought that deflated the dough too much. Learn something new every time!

I also picked up a grey tip on here the other day and that was on second rise after shaping when dough is about an inch above the pan to put it in cold oven turn on to 350 and the bread will finish rising during the preheat and bake beautifully some I do tent it in the last ten minutes to keep it a lighter brown. But in doing this just add ten minutes to the normal bake time that way too the oven is not “waiting” on the bread so saves energy. +

Looks good 👍

I've learned so much from you.💐👍

I am going to have to watch all your videos on grains❤

I struggle with 2 problems: Overproofing vs underproofing vs just right And Doughy insides or too dense So I appreciate the internal temp idea and the visual poke test I'm DEFINITELY buying your book ASAP!!!

After your Magic Monday video this week, I have to ask: How do you think it would be if Power Flour is put together by the same weight of each instead of a 1/2 cup volume of each? Also, does 1 cup of Power Flour weigh the same as the AP flour? The different grains might weigh more. I'm really looking forward to your next, new bread book! All the best to you and Jim!

excellent video, thank you

Good Morning !!!

I can’t find the scale in your Amazon store…. Brand name? Also, Jim, thank you for the reptile heating pads for seed sprouting. I’ve bought mine and they’re working great!😊❤ Also, Pam, I use diastolic powder when I use any whole grain mix, even whole wheat, in bread making. Just a teaspoon or 2, and you won’t believe the difference it makes!

Your work is very helpful. I got a scale and dearly love weighing ingredients. Do I still measure many things, yes. On my wish list? One of those machines to mix bread and cookie dough.

There is no kitchen scale in your Amazon store. I already have a good scale, but I do so much prep and canning, having a second one will be very helpful.

Hi Pam and Jim, Great video. I cannot wait for your book to come out. This was 4 days ago, but I was wondering about something….if you don’t like to use gluten, how about lemon juice or vinegar which both help a many grain bread to rise? You could also use a homemade bread enhancer. I use whatever I can to make the bread rise a bit higher. We like all kinds of breads, Rye, whole wheat, pumpernickel etc. but our favorite is Wonder White Bread. No, it is not the most nutritious, however being homemade adds a few points! I love your new granite countertops. Just beautiful! Thanks for a great video. I am loving my Ank for bread also, but I also love the way it mixes cookies and cakes in the regular clear mixing bowl. The Ankarsrum is just a better mixer than the KitchenAid. Just my opinion. The KitchenAid served served me very well for 30+ years, but the Ank is just a solid machine getting impressive results for me. I love the dough it makes. Thanks for turning me on to the Ankarsrum.

Pam that is cute - Power Flour as opposed to Flower Power! LOL. Randy

Pam: As part of your bread adventure and recipe book could you discuss baking bread in a pullman pan with a cover? I am experimenting with this unique pan and could use some help especially the larger 2.5 pound size loaf. I am lazy an I only want to bake whole grain bread once a week.

Just as an experiment add a few TBSP of lemon juice or vinegar it seems to help with rising and really is still natural. I must have missed the list of grains I will watch again. I did get a list of all the grains you had at the beginning so I can experiment. Thanks!!

Your husband is delightful! 😂💛

Just a question beautiful lady, when you mill to cracked and don’t use it right away, doesn’t the nutritional value deplete immensely?oh and by the way, Kamut is my favorite grain to add to any of my recipes, I make sourdough breads, sourdough English muffins, sourdough cornbread, basically any sourdough recipe, a bit of fresh milled Kamut just makes it better!, 😁

I would like to see you show how to make French baguettes?

Thanks for this, some of those I've never tried. One I use is cassava, to me it's almost identical to white flour and works well for me. Grow and grind my own grains, some work but worth it. Don't use it for my main wheat, but the Einkorn does seem to add some nice rich flavor.

Hello! ❤

I am very excited for the bread hook and for the video today. I love the idea of a flour blend. I chuckled every time you said “power flour” because my husband has been delivering bakery products for more than 40 years so I have heard him talk about products very often. As soon as you said “power flour” I was taken back to him talking about delivering ‘power flour’. 😊 Unless I missed it, I didn’t hear you mention ‘barley’ as part of the power flour mixture. Are you including that or using in another way? Just curious. Thank you! Great video as always!

Was there a reason why you made cracked 1st? Just starting to mill. Thank you

For a higher rise try using King Arthur Bread flour or even better King Arthur High Gluten flour instead of All Purpose flour.

Such beautiful bread! Pam,can you use these recipes in a bread machine?

Where did you get the covered container that you put your bread dough into, to rise?

Great info as always! I have recently begun making sourdough bread. How can I incorporated something like this into my sourdough bread?

2/3 Hard Red and or white, 1/3 lower gluten grains will get you the rise you want. Processed flour isn’t needed for a great tasting moist bread bread. Whole grain is much better for you. Do put your pre-ground flour in the freezer? I hope you don’t mind my comments. Most people add white flour to their bread recipe because they think it will taste better. It usually isn’t the case.

Is the cracked just for texture? or does it make the flavor better? Sorry i am new to this subject

Love your videos thank you. Im just beginning my journey to learning to bake bc I’ve learned (Sue Becker/BreadBeckers “The Truth About Wheat :The Staff of Life”) of how nutritious “real” bread is made from freshly milled flour do im curious why use store bought flour even Organic KA instead of using wheat kernels that are higher in protein?

U look vibrant in this blouse. ❤

Pam: What did you retro-fit your mill spout with? Currently I am using a dissected icing bag that I taped to my spout, but would like something more rigid. Please let me know. Thanks

Pam, I have a question about canning parsnips. How long do you process them? Can I combine carrots and parsnips in a jar? Are there seasonings that might be combined such as caraway, celery seed, parsley, or??? I just love carrots and parsnips cooked together but I can’t find any info in the Ball or USDA canning books.

Do you find that the smaller grains migrate to the bottom of the container over time? If so, this would alter the mix.

What temperature do you preheat your oven to?

What do you do with your crack grains that you put in the jar? Do you make hot cereal with that?

Thx Pam. Could you please research and share info on how to lengthen this bread shelf life? (long life)

❤

Thank you for the critique Jim lol. Spread some ghee on that slice of bread. Yummy!

🙏🏻🙏🏻❤️

Went to your amazon store site but it is blank pages???? I want to get a milling machine.

Did you ever try adding just plain gluten?

Please tell me about the machine you are using. Thank you in advance.

I need to buy some new bread pans and don't want any with aluminum in them. Can you recommend any brands.

Good morning. I just received a Pullman loaf pan. I have no idea how to use it. If anyone would know, it would be you. Anything you could share would be wonderful.

👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼❤❤

Please help anyone: my late mother made free-formed sourdough whole wheat bread and she used half cracked wheat. It might have made molasses in it? Does anyone know of a similar recipe? It was very dense and made wonderful toast.

Why not make a cereal out of the combinations instead of bread? Make it like a cream of wheat only mixed grains and adjust them to taste. Just an idea.

I love your videos so much, but if I may, can I suggest filming with the camera in a fixed position? I know Jim does the filming but it's really distracting.... The movement

Hello, your KZfaqs are usually very informative and I am anxious to try. I have learned a lot from you. But this particular video is not for the majority. Some of the ingredients are hard to find and then there's a cost factor. Many of us don't have the equipment to mill. I feel like this video is geared toward a specific group. I anxiously awaiting your next video. And thanks for sharing.

I have been reading a lot about flours and grains lately. Is your plan to rely on grinding your own grains for flour? I see you are using all purpose flour. I’m wondering what your goal is. Are you looking to increase nutrition?

I think you’re probably losing some (maybe most?) of the nutritional value of the grains by pre cracking them as the oils oxidize.

Your camera movements make me Dizzy😢

Disregard the email I sent you tonight.