I milled flour for the first time two days ago. I made this bread and we were so impressed at how delicious it is. This morning I milled some soft white and used it in our favorite waffle recipe. We had to let the flour absorb the milk for 20 minutes before it thickened and folded in the beaten egg whites but, they were the best waffles yet. So glad to learn about home milling and found your fantastic recipes!

@GrainsInSmallPlaces

4 күн бұрын

Awesome! I am so happy to hear that! Nice job! Fresh milled flour absolutely is amazing! Thanks!

Every time i think about how small my work area is, and my oven size - i am amazed that you do all you do in an RV kitchen. Great job!

@GrainsInSmallPlaces

5 ай бұрын

Yes! It can definitely be challenging at times. Sometimes I feel like a circus act juggling countertop space, oven space, wattage usage, and time! But, somehow we make it happen! Thanks so much!

I love your recipes. I am a miller as well. Fresh milled flour is so much better for you

@GrainsInSmallPlaces

Жыл бұрын

I totally agree! Thank you! 😀

PS: Since finding your channel I have fallen in love with Kamut....

@GrainsInSmallPlaces

4 ай бұрын

Right?! It is just lovely to work with, and the taste is so delicious!

I am enjoying your channel! I am a fellow full-time RV traveler, for nearly 6 years. I love baking bread, both sourdough and fresh milled whole grain.

@GrainsInSmallPlaces

6 ай бұрын

Yay! Welcome fellow RV miller! Thank you so much!

Nice recipe. I like 9 x 5 loaves. Thanks for sharing. They look delicious.

@GrainsInSmallPlaces

Жыл бұрын

If you want to use the larger loaf pans, you can 1.5 this recipe, and divide it into 2 loaves, that should give you 2 nice bigger loaves. Hope that helps!

I heard that you should put a piece of a paper towel in the bag when you freeze it, it helps absorb any moisture when freezing or thawing the bread. I do it and it works.

@GrainsInSmallPlaces

Жыл бұрын

Sounds like an interesting tip. I may have to try that, thanks!😀

Thank you so much for all the details you show. I’m a visual learner so showing the consistency of the dough is so much easier to understand. Just ordered the 8 x 4 baking pans to use with the same type mixer and oven you use.

@GrainsInSmallPlaces

11 ай бұрын

Yes! I think learning the textures and how the dough looks and feels is better than just a recipe. Because, it will vary slightly for every baker. Once you get the texture, and feel for the dough, you can almost make it without a recipe! 😀

I made this Honey Oat Bread today, it is absolutely delicious! Your sandwich bread has been my go to recipe but I think this recipe will be a regular in our house. ❤

@GrainsInSmallPlaces

11 ай бұрын

Yay! Yes, I rotate between my bread recipes so we don't get burnt out on one recipe. I share my favorite ones on my blog and/or on here! 😋

I've made this bread so many times since you shared the recipe. It is so delicious. Soft & tasty 😋. I've given away a few as gifts , they've raved about the bread. Thank you for so many recipes that are delicious ❤

@GrainsInSmallPlaces

10 ай бұрын

Thank you so much! I love to hear that! I love coming up with new recipes! 😀

Thank you for the freezing tip. I was literally thinking of how to keep the second loaf fresh while my family works through the first one.

@GrainsInSmallPlaces

9 ай бұрын

You are so welcome! I love making extra, and having things in my freezer for those busy days! 😀

I'm baking this tomorrow, thanks for sharing!

@GrainsInSmallPlaces

Жыл бұрын

Hope you enjoy Let me know how you like it! 😀

I've learned so much from you in my FMF journey. Thank you. Don't know how to IM you, so here's a question: what do you think of Ben Starr's no feeding method? He uses commercial flour, so I didn't try his method, but I'm intrigued.

@GrainsInSmallPlaces

4 ай бұрын

I am not familiar with his method, but I do know that fresh milled flour ferments much quicker, so without feeding it becomes very sour and acidic.

Yes it does. I find working with whole grains is way different than working with our traditional flour

@GrainsInSmallPlaces

9 ай бұрын

Oh for sure! It is VERY different! I always tell people it is easier to start with fresh milled flour if you have never baked before, than if you start as a very good baker with white flour. We have to allow ourselves to get out of the mindset that they are the same. Because they are not! 😀

This looks delicious! I’ve printed the recipe and will try it next. Thanks for pointing out the loaf pan size! I made that mistake with your sandwich bread. It tastes great, but is a short loaf!! Lol

@GrainsInSmallPlaces

Жыл бұрын

Hope you like it! If you want to use the larger loaf pans, you can 1.5 this recipe, and divide it into 2 loaves, that should give you 2 nice bigger loaves. Hope that helps!

Thank you so much I will try to make my first batch soon and by the way, your apple coffee cake was amazing

@GrainsInSmallPlaces

9 ай бұрын

Thank you! I am so happy to hear that! Let me know what you think of this Honey Oat Bread! Happy Baking!😊

@rebeccapascual3580

9 ай бұрын

You’re very welcome the bread I did make turned out really well and I like the fact how you explain in your video that there has to be a resting. And then you add the yeast I noticed that that makes. A world of difference and now I’m doing the window pane. Thank you again for the gift that you have. It’s incredible. I wish you and your family a very blessed day.

@GrainsInSmallPlaces

9 ай бұрын

I am so happy to hear that! Yes, letting everything sit and rest/soak makes such a difference! Thank you! ❤️

I have used a name brand flour recipe that sounds like this. Delicious I bet!

@GrainsInSmallPlaces

Жыл бұрын

Yum!😋

Thank you for this wonderful recipe. I made it and it turned out so perfect. You have a Lotta talent you help me so much with grains. I started this year so I’m still learning. I have a question do you think you’ll ever do a video on sourdough starter? Thank you.

@GrainsInSmallPlaces

9 ай бұрын

Thank you so much! I am so happy to hear this! I have some sourdough videos out there, and they are sprinkled with sourdough starter info. I may do a starter video, I just felt like there are so many out there, I wasn't sure if there would be interest inn me doing one as well. Good to know, there is some interest. 😊

@rebeccapascual3580

9 ай бұрын

All right, I’ll look for one of your videos on sourdough starter. What is the best flour to use?

@rebeccapascual3580

9 ай бұрын

Thank you so much for your time

@GrainsInSmallPlaces

9 ай бұрын

I usually feed hard white, because that is what I use for the majority of my sourdough bread loaves. but, rye. an give it a boost if you toss a little fresh milled rye flour in there too.

I've made a bunch of your recipes and they are always so good! Thank you for sharing with us. Have you ever made any seeded (ie: sunflower seeds, flax chia etc) breads?

@GrainsInSmallPlaces

7 ай бұрын

I don't have any on my blog currently, but I do love to add seeds in with the oats as well with this bread recipe. grainsinsmallplaces.net/how-to-make-honey-oat-wheat-bread-fresh-milled-flour/

Yes, I learned the hard way before I found your channel. Oh boy, I made a Lotta boo-boos, but now I’m learning and I appreciate it.

@GrainsInSmallPlaces

9 ай бұрын

Lol! In the beginning I think we all made a lot of boo-boos, 😂

@rebeccapascual3580

9 ай бұрын

Yes, you’re exactly right

Thank you for this recipe I can’t wait to try it. I was wondering if you think it would work to make like a homemade Bisquick mix. But use fresh ground flour I realize it would have to be stored in the freezer. If you’ve ever done anything like that, please let us know.

@GrainsInSmallPlaces

11 ай бұрын

My favorite way to preserve the bread for longer eating, is to let it cool completely, then the same day I bake it put it in a freezer safe bag and freeze it. Then, I thaw it the day we want to eat it, and it is like it is baked that day. I would assume making like a dry baking mix would work if kept in the freezer, but if you want to make things like biscuits, I would recommend a soft wheat rather than a hard wheat. Hope that helps!😀

I made this yesterday and as we had discussed via email, I used already-milled flour, King Arthur's All Purpose Flour. And as you had pointed out, I had to make a bit of adjustment to the amount of flour. I think this may be the best bread I've had in a long time...and I've been trying lots of bread recipes. I did do one thing a bit different, and I don't know why. I made a 100% poolish, which I let ferment on the countertop for about 2-3 hours. I have no idea if that would make a difference. Thank you for the recipe. Lawrence

@GrainsInSmallPlaces

8 ай бұрын

Thank you so much for the update! I am so happy to hear that it turned out great! Yay!

I love your recipes. They are awesome. Just starting out, and I’m learning SO much from you. I have a question that might be stupid, but I’ll ask anyway: being that you are on the road, how come you don’t use a bread machine? I ask this only bc I tried your recipes both in the oven and in a machine, and I have to say, I’ve noticed a big difference. I thought it was just my machine, but then I wondered why you don’t use one on your travels, and I figured I’d ask your opinion on bread in oven vs bread machine… Thank you for sharing with us!

@GrainsInSmallPlaces

11 ай бұрын

I had a bread machine years ago, and I broke it. I never replaced it because I like the end product better when I don't use a bread machine. I also can control the amount of kneading better when I do it with a mixer. Also, When I get my hands in the dough and watch it transform I learn from it, and then I can help others understand what may have went wrong or how to improve. 😊

I just made this today bc somehow I lost my usual recipe (I know it by volume but lost my notes by weight and didn’t feel like doing it by volume haha). I only tasted the crumbs and it was delicious… need to taste the whole thing but I still had leftover old rolls. On and I made it into rolls instead of loaves. Made a perfect dozen 3-oz rolls. It was a little drier than I’m used to, I work really wet usually.

@GrainsInSmallPlaces

10 ай бұрын

Thanks! I am happy to hear it! Typically, I also like to work with a wet dough, but depending on the rolled oats, the moisture level can vary. Happy Baking! 😀

@kellyclemmer9715

10 ай бұрын

Yes I’m so nervous to add grains and nuts.. if I should soak them or not… whether or not to add them into my percentages, adding the soaking water to percentages? Soaking, draining and adding without tweaking the recipe… etc… haha so many things to experiment with

@GrainsInSmallPlaces

10 ай бұрын

yes! Just experiment! It's how we learn! There are so many ways to bake, and make bread! You got this! 😊

@kellyclemmer9715

9 ай бұрын

It was delicious! Made it twice! I’ve got to experiment more now :)

Looks delicious! Not sure if you will see this comment but hope you do. What can I use in place of the egg wash? I'd prefer non-dairy. I was thinking just a little plant milk???

@GrainsInSmallPlaces

4 ай бұрын

Hi! You can use a non dairy milk, or even just some water. Then very gently press them on. Of course, they won't stick quite as much as they do with the egg, but still plenty well! I hope that helps!

@suzyvance7328

4 ай бұрын

@@GrainsInSmallPlaces Thanks so much...

This is my second attempt. I had trouble getting them to rise. I realized i needed to go longer than an hour on the first rise. Its 67 degrees in my house right now. Also, I didnt have smaller pans so my loaves look small. Does that affect the outcome of my loaves? Besides being smaller? And i could not get thr windowpane. I would stretch it and it would start to tear so i added about 2 tablespoons total of extra water. It helped some. I also kneaded at a higher speed. Do i knead constantly for a certain time or do i do many short bursts? First time miller and bread maker! Help! Thank you so much!

@GrainsInSmallPlaces

8 ай бұрын

If it is only 67 in your house, your rise time may take closer to 2 hours for the first rise. The larger pans will just be a bit smaller loafs, but shouldn't affect the bread itself. The dough should start out looking pretty wet. I recommend watching my focaccia video, I show tips for kneading, and how the dough looks at certain stages, etc. Lots of great info there. kzread.info/dash/bejne/ZaJ40dSxoajNkbg.html

I have some whole oat grain (groats) ... (never milled them before) any tips? thinking of milling like cream of wheat... or subbing some in bread.

@GrainsInSmallPlaces

Жыл бұрын

I love to mill oat groats and add them to my breads, cookies, etc. I just add a small amount to almost anything I make! They add a great flavor!😋

Is it possible to knead by hand? I have a kitchen aid but don't want to burn it up.

@GrainsInSmallPlaces

6 ай бұрын

Kneading by hand can be done, but it is a bit tricky, because this needs to be a wet dough. I would recommend mixing all the ingredients except the yeast, cover and let it sit at room temperature for 2 hours. Then, add the yeast, and start kneading. This should help soften the bran and allow the fresh milled flour to start absorbing the liquid to make the kneading process a bit easier. I hope that helps!

I really hope your bread will work out for me, I am using my Ankarsrum and was kneading for an hour with the roller and the hook and never got the window pane. My first time making bread with this machine and want to get rid of it right now. I hope the bread will still taste good but if Bosch was still available I’d get one right now.

@GrainsInSmallPlaces

8 ай бұрын

Hi! Sounds like it might have had too much flour, which is typically why it never forms the windowpane. But, I highly recommend you watch my focaccia in the Ankarsrum mixer video! I think it will help. kzread.info/dash/bejne/ZaJ40dSxoajNkbg.htmlsi=oHtRNexoo4I1EQt5

@witoldyna

8 ай бұрын

@@GrainsInSmallPlaces thank you for your answer. I will definitely look at it, thank you. Too much flour would be consistent with what I read about the Ankarsrum so it may be it. Anyway, bread loaves are cooling down, they look delicious so I think even if I made some mistakes they are the edible kind ;-)

Do you think cooking the oatmeal first before adding it would be like using it as a yudane and make it even softer?

@GrainsInSmallPlaces

2 ай бұрын

I have not tried that, so I am not sure, but it is possible. Let me know if you give it a try! 😊

FANTASTIC RECIPE NICELY delivered ...have made a printed copy. Thank you for sharing. I believe you have received ENOUGH negative comments. Just wanted you to know...there is a "motor sounding" from time to time in your delivery. Thank you for sharing. Worth checking? I will be following you.

@GrainsInSmallPlaces

11 ай бұрын

Thank you! I apologize for the audio, I am recording in an RV that hears A LOT of sounds! 😂 When the A/C turns on or the washing machine or anything, it seems you can hear it on my audio. Someday I may be able to upgrade my audio with a special microphone, but that is not in the budget at this point. Thank you for watching! 😀

Do you think quick oats would work just as well?

@GrainsInSmallPlaces

2 ай бұрын

Yes, you can use quick rolled oats as well! Let me know what you think! Happy Baking!

@8080purple

2 ай бұрын

I made it today and it was delicious. I think this is my favorite so far! 😊

I tried this recipe with fresh milled hard white. It never window pane and it didn't rise in the oven. Came out flat and like a brick. Any tips?

@GrainsInSmallPlaces

8 ай бұрын

Hmmm, this cold be many different things. I would first say to check your yeast. If it was like a brick, sounds like it either had too much flour added, or the yeast is not good, or the water was too hot and killed the yeast. Try adding a little warm water to a bowl with a pinch of sugar, and a bit of yeast. Wait about 10 minutes, if it foams up then the yeast it good. If it doesn't get super foamy then there is a problem with the yeast. I hope that helps!

@brendaberndt8938

8 ай бұрын

I used instant yeast and I usually use active dry so that could of been the problem I will try again. I'm new at milling my own wheat so this could be user error for sure. Thank you.

@GrainsInSmallPlaces

8 ай бұрын

Let me know!

I have made this recipe twice and each time it hasn't risen well. Kneaded in the Bosch 25 minutes and it felt stiff. I worked it by hand for a bit and went ahead and divided into the 2 pans. Then I let it rise another hour and it was not up to the top but running out of time it's in the oven now. The one before this was the same but the end product was good. Small loaf but baked all the way through and tender. I'd like a larger loaf. Any clues?

@GrainsInSmallPlaces

2 ай бұрын

What size pan do you have? Mine are the small 4x8 bread pans. The 4.5x8.5 will take 1.5x my recipe, and the 5x9 pans will take double the recipe, or one batch of my recipe will make one loaf in the 5x9 pans.

@suzyvance7328

2 ай бұрын

@@GrainsInSmallPlaces I see. Mine are 5x9 so just 1 recipe per pan. Got it. I took them out a bit ago. 195* but they are tiny. We don't care. It is delicious but I was thinking to gift one loaf. Hmmm, think I'll keep them both and make a large one to give away next time. Thanks so much for getting right back to me. Have a safe weekend...

@suzyvance7328

2 ай бұрын

Next time, I will watch the video over to the END when you explain the pan sizes. You must get tired of answering the same questions... Thanks again...

Do you knead at a higher speed than just mixing in the yeast?

@GrainsInSmallPlaces

Жыл бұрын

I knead on level 2, and I typically start mixing on level 1, then increase to level 2 until it is incorporated. Then, let it sit before I add the yeast. I speed up the video for time's sake- that's why it probably looks much faster in the video. 😉

What do you do when you forget the yeast?

@GrainsInSmallPlaces

Жыл бұрын

I have only 1 time made it completely without the yeast, and I baked it and turned half into bread crumbs and half into croutons, they were not great! lol😅 The other times I remembered as I was in the kneading phase, and I just simply added it in and kept kneading. Turned out great! 😁

If I wanted to make into buns...and 1.5 the recipe...how many buns would I make?

@GrainsInSmallPlaces

11 ай бұрын

It should make about 12 for the regular recipe, so if you 1.5 the recipe, I would expect 18. Hope that helps!

Please , dont take me the wrong way. I measure my ingredients for all my baked goods. You may want to weigh your butter . When I weighed mine it grams it weighed 24 g. Same with the oats. My weight is 100 g.

@cindyforrst2052

5 ай бұрын

I'm making this wonderful recipe as I speak. It sounds wonderful ❤

@GrainsInSmallPlaces

5 ай бұрын

Yes, everyone's volume measurements are a bit different this is why going by weight is a little more accurate. Thanks!

@GrainsInSmallPlaces

5 ай бұрын

I hope you enjoy it! Thank you!

@cindyforrst2052

5 ай бұрын

You're weights are off. Weight measurement is the accurate measure. There are conversion charts to go by.

My bread always turns out great except … I can’t get toppings to stick well. I used the same method as you in this video and still had a lot of oats fall off. Frustrating.

@GrainsInSmallPlaces

11 ай бұрын

Oh no! I am sorry to hear that. The egg wash normally holds most of them in place, sometimes if you do the egg wash, then put the oats on and give just a gentle press it helps it to stick a bit better. Also, make sure to check the internal temperature of your bread loaf, if it is baked a bit long, I find the toppings will fall off more.

@barb7014

11 ай бұрын

@@GrainsInSmallPlaces I’ll try the pressing method next time I bake. Yes, I always check the internal temp. I love milling my grains and baking our bread, it’s a real joy. Thanks for your advice.

@GrainsInSmallPlaces

11 ай бұрын

❤️