Whole grain bread
I've been milling my own grains for several years(Retsel Mill) and have slowly gained some experience in the whole grain experience.
Recently, I've been requested hold a demo on my methods and where I usually make a 15 c flour mixture, I'm reducing the amount for a single loaf for the demo.
First batch using sugar in place of honey produced a reasonable loaf but the bread is almost crumbly. Is this because of the sugar? The recipe is 5 C flour( this was 60% white wheat & 40% Triiticale), 1/3c oil(soy), 2 tsp yeast, 4Tbs sugar+1Tbsp &1tsp water in place of honey, 2 tsp gluten, 2 tsp salt, optional 3tsp flaked flax seed.
The next batch was similar to above but with honey and 3Tbs sunflower seeds. The bread has a lot more flavor and better texture. I'm assuming the difference is honey.
Previous recipe has been with white wheat flour, 1/4 cup of cooked millet, 1/4 cup flaked oat,flaked rye, flaked triticale - pre-cooked. The result is a heavy but tasty bread.
I'm also curious of the result of the milling with the Nutrimill as compared to the Stone mill in the Retsel mill. Is there a difference in the finess of the flour? The nutrimill I think is supposedly faster but the Retsel will stone grind 12c of white wheat or triticale in about 12- 15 minutes and is tolerably quiet.
I'd appreciate input on improving my bread and milling machine info.