Wheat Grinding class

Thanks to Tammy MacKay for all her preparation and presentation on the basics of wheat grinding!
Cheryl Robinson shared a great spiritual thought referencing scripture: D&C 42:42.

"42 Thou shalt not be idle; for he that is idle shall not eat the bread nor wear the garments of the laborer. "

It was so interesting how this scripture fit our purpose! If you have a chance to read it, think upon those things that we labor to do and how we can continue to share with those around us. Also, ponder upon our own self reliance and what it means to take upon a garment of a laborer.
thanks Cheryl, you were inspired!

Tammy has information regarding purchasing grinders and storage containers. if you would like a copy, please leave a comment and we will have some on Sunday to pass around. Or if you want to look on your own you can google wheat grinders, and for storage search for gamma lids and buckets.

The church website has information on the quantity, purchase, and storage of the items for food storage.Also, Utah State has this website that gives wonderful detail. Specifically for Wheat, click here - Wheat.

In addition, Andrea Corbridge was nice enough to share her delicious and beautiful bread recipe. As we remember from our Sunday lesson, sometimes it takes time to perfect bread making, so keep practicing!

Suzanne’s Whole Wheat Bread
4 Very Large Loaves

5 cups Hot Water 113*
1/3 cup Canola Oil
2/3 cup honey

2 ½ tsp. salt
¾ cup dry milk powder Pre-mix & keep in freezer
1/3 cup lecithin powder – buy online
2/3 cup gluten – buy at Winco—store in freezer

8 cups red wheat ground on fine

Mix these ingredients together and let sit for at least 15 minutes. Let the yeast sit while the dough is resting.

½ cup 109* water for yeast
1 ½ Tbsp Yeast – let sit—should bubble up and get frothy

3 cups Bread flour

Mix in the rest of the ingredients and knead. Place in “Pammed” tub, cover with a flour sack and let rise until double—about 1 hour.

Turn dough onto counter sprayed with Pam –pretty side down. Cut dough into 4ths and weigh. Should be close to 14 grams.

Form loaves into round loaves. Always keep the pretty side down until you form the loaves. After the loaves are the shape you want, flip and let them sit for 5 minutes. Re-tuck to make it look perfect and place in “Pammed” loaf pans.

Let rise until double, slit the top and immediately bake at 350* for 23 minutes.

Turn loaves out onto cooling rack as soon as you take them out of the oven and wipe down the top and sides with Country Crock Butter Spread.

Let the loaves cool for about 3 hours and put in large bread bags—buy on line, and secure the bags. Wait for the bread to cool completely before you slice it. It smashes down a bit. An electric carving knife works really good.

Bought:
Pans—Walmart Bread sacks—online Scale—BB & B