The first time I had bread made by my friend Anne, I didn’t believe her when she said it was 100% whole wheat.
I mean, I believed her, because why would she lie? But the bread looked and tasted so much like my grandma’s bread that was most definitely not whole wheat. And the only whole wheat breads I’d had before that were very dense and strong flavored. Anne’s whole wheat bread was light (both in color and in density) and had a most delicious flavor!
She told me that the “secret” to her delicious whole wheat bread was two things:
- She used white wheat instead of traditional red wheat flour. The white wheat gave the bread a milder flavor and light golden color. (Up until this conversation, I never even knew that there were different kinds of wheat. So what that I grew up in Kansas?)
- She bought wheat as a whole grain and ground it into flour herself. That made the flour much more delicious and healthy.
Well, blow me over. I’d never heard of such things. But I guarantee you right then and there that I wanted to buy some of that grain she was talking about and grind my own flour too.
I started saving up for a grain mill. (Anne recommended a Nutrimill.) When I finally had enough, I bought this beauty:
Since then, we’ve gone through thousands of pounds of wheat and made many wonderful whole grain baked goods. I prefer Hard White Wheat for yeast breads and Soft White Wheat for everything else. Everything tastes so much better with freshly ground flour! (Read more information about varieties of wheat and my preferences here.)
I grind more than wheat. My Nutrimill grinds corn, kamut, spelt, hulled buckwheat, oat groats, hully barley, triticalae (though I have no idea what that is!), rye, brown rice, wild rice, popcorn, sorghum, soybeans, split peas, and dried beans. Now that’s one amazing machine!
When I started making my own Whole Wheat Bread consistently, I used this recipe. It’s easy enough, but requires that I block out a few hours for mixing, kneading, rising, kneading, shaping, and baking. No biggie. It’s homemade bread. It’s delicious and worth the effort.
But then last year I discovered Stir-and-Pour Bread. I’m at a time in my life that if there’s a way to make anything simpler (without compromising flavor and health), I absolutely jump on it. The Stir-and-Pour Bread tastes just the same as my old Whole Wheat Bread recipe, but it’s practically effortless to make.
I’ll stick with the Stir-and-Pour Bread, loving the fact that all I have to do is stir the ingredients, let the dough rest, then pour it in a pan to bake. It takes very little time and practically no energy. Talk about SIMPLE!
But first…how would you like a chance to win your very own Nutrimill? It’s worth $264 (but is on sale right now for just $219, so take note of that!). This appliance has saved us hundreds of dollars in the years we’ve had it (actually, probably more like thousands at this point), so it is well worth the investment. Put it on your list. Ask for one for Christmas. And do me a favor. Buy it from Paula’s Bread.
Paula is a dear lady, running a small but thriving online business. I’ve been working with her for years and years. Her price is just as good (if not better) than her bigger competition, and what she offers in customer service can’t be matched. You will love working with Paula!
Let’s all give Paula a round of applause because she’s the one giving away a Nutrimill this week. Told you you’d love her!
So let’s review.
Stir and Pour Bread is amazingly simple and tasty (and did I mention that it’s so easy a 3-year old can make it?). This bread is a perfect supplement to many of our Simple Meals, and you definitely want to join all of us who are enjoying Simple Meals! Finally, Paula is giving away a Nutrimill. You will LOVE baking with freshly ground flour!
Enter to win a Nutrimill in the rafflecopter below! I’ll draw a random winner on Wednesday, November 9.