The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zojirushi and fresh milled flour

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roselark's picture
roselark

Zojirushi and fresh milled flour

Hi all! A while back, my husband purchased a Nutrimill to grind our own flour. He lost interest and it has been sitting in a cabinet. I just picked up a Zojirushi bread maker and I want to start grinding my own flour and baking bread. I have googled all sorts of keywords looking for a good recipe and I am really confused by what I am reading. (I am new to bread making)

I think the biggest point of confusion for me is the use of gluten. I have found some recipes that use it and others that don't. The few that don't use gluten use an egg and milk; is this to replace the protien of the gluten? Which would I have better results with?

I am looking for a recipe that will make a good sandwich bread; something not super dense. I currently have winter white wheat berries I can use. Ideally, I would like something I can bake in the machine, but if I have to, I am willing to bake in the oven. I would rather not sift out the bran; is this necessary to get a lighter loaf?

roselark's picture
roselark

Oh, and I would prefer to use dry active yeast than instant as it seems to be cheaper. Will this make a difference?

roselark's picture
roselark

Ok, maybe I could use the instant instead...does one work better than the other? As you can see, I am a bit confused.

Heath's picture
Heath

The average loaf you'll find in bakeries and supermarkets is baked using flour that contains gluten - usually wheat flour.  You only need to bake gluten free if someone who'll be eating the end product suffers from coeliac disease or is gluten intolerant.

Gluten is a protein in most flours that strengthens with kneading and traps the air bubbles that allow bread to rise.  It is generally easier and less expensive to bake with gluten flours - usually, only those who need to bake gluten free do so.

If you look at the top of the page, you'll find a link called "Lessons".  The first lesson is called "Your first loaf":

http://www.thefreshloaf.com/lessons/yourfirstloaf

and gives a good explanation of how to bake a basic white loaf.  It also explains how to use both instant and active dry yeasts. 

I don't know anything about home milling, sorry, but many Fresh Loaf members mill their own flours.  If you use the search box at the top right-hand of the page, you'll find lots of good advice.

Good luck!

sommerkaye's picture
sommerkaye

Hi Roselark! 

I also mill using a nutrimill. I haven't used it in a couple years but am just getting back to it. We bought our mill from a place called breadbeckers.com. They have soooo much amazing information on their site. They actually recommend a zojirushi. Here's the recipe they recommend for home milled flour.  

http://info.breadbeckers.com/zojirushi-bread/

I'm waiting on my loaf to finish in my cheapo sunbeam machine (love thrift store finds!). Recipe seems to have worked well although my top sunk. I suspect over-rising as my machine doesn't have the option to customize the cycle as bread beckers recommend.  I don't use added gluten in my recipes but I did use lecithin (I got it at whole foods) and the egg. 

happy baking!