Last night Keith brought me some samples of grain from work, so I could give the Nutrimill a try. What a sweet guy :) He brought me all kinds of stuff, but I decided to try what I have read is the best for bread, which is Hard Red Spring Wheat. This is also what is grown most here in Canada, so it's what I know will be easily available to me. Keith says that it accounts for most of the wheat grown here. I will have a much harder time finding soft wheat for things like cakes and pastry (which I don't bake nearly as often anyway).
2 1/4 cups warm water
1/4 cup honey
1/4 cup melted butter
2 1/4 tsp yeast
2 tsp salt
2 tsp gluten
approx 5 1/2 - 6 cups fresh milled flour
I always use my Kitchen Aid mixer to mix bread, and it can only handle enough flour for 2 loaves of bread, so that's what I stick with.
My thoughts on the loaves of fresh bread...
I obviously need to practice baking with whole grains, because the texture was not that great. It's really soft, but it just falls apart really easily. Not sure exactly what I need. Maybe more flour? More kneading? I let it knead for about 12 minutes in the Kitchen Aid. Any bread experts feel free to chime in.
The taste is also totally different than what I'm used to! I didn't really think it would be that different. It tastes so fresh, and slightly sweet, instead of the sort of bitter taste you usually expect from whole wheat. I can definitely get used to that taste!
So I need to spend some more time practicing making bread, which should be fun! I'll let you know how future attempts turn out too, and if I come across the perfect recipe, I'll share that as well.