Electric stone grinder mills have
coarse setting for grinding this flour .
Separate the coarser chunks from the
floury part by shaking gently, not
sifting, through a sifter. Just shake
1/2 cup at a time. A hand grist mill
needs no sifting since chunks are more
uniform o Grind through twice only •
To use: pre-soak cracked wheat flour
at least 2 hrs0 with just enough water
to make a "raw meat loaf" consistency,,
Set to soak late the night before, if
you want to mix bread very early in the
morning o Measure flour into bowl.
Pour on water 8 Stir lightly with fork just
enough to moisten all flour. Donat over¬
stir. Check for any "dry pockets" of
flour in center of mixture 0
Mixing cracked wheat dough: Since at
least 2 cups water has already been used
in soaking, little if any extra water
(aside from that used to dissolve yeast) is
now required to mix dough. The longer
this dough rises the more moisture it
releases from that pre- soaked wheat. Too
much liquid weakens dough structure and t
your loaf will not be able to support its
own weight and will tend to fall apart when
sliced. Don't let it rise too long as it
gets light very easily, (continued)
100
(2) Graham Flour: (or whole wheat flour) .
The whole wheat berry has been crushed and
ground fine into particles 0 Hand Mill--
three grindings; electric-- set on fine.
This flour is just as smooth almost to the
touch as white flour, so needs no pre- soaking
since it can absorb adequate ; moisture during
regular process of rising and baking. Do not
sift.
All these types of ground wheat must be
stored in the refrigerator or freezer until
used to prevent weevils.
(3) White Flour: Flours milled from hard wheats
contain ample proteins, which form the
elastic pliable substance gluten. Layers of
gluten hold gas produced by yeast, thus
acting as framework for rising doughs. White
flour used in a 50% wheat bread makes the
"magic of a lighter dough" yet retains the
true wheat flavor. Even in the traditionally
"all white flour" recipes, try adding just a
hint of graham flour to give a dough more
individuality and character. Wheat flavor
will not dominate delicate flavor that was
intended in such recipes. White flour can
be successfully stored for at least a year
by wrapping each sack in plastic bags,
sealing with tape and then placing in any
airtight container. Date each bag and rotate.
101
D, LIQUIDS? May be milk, water,
potato water or a mixture , Powdered
non-fat or whole dry milk solids are
convenient substitutes for fresh milk.
Solids can be added directly with other
dry ingredients; then the equivalent
hot water added to make the mixture
lukewarm. Scalding milk is then
unnecessary,
(1) Water: Produces a bread with
wheaty flavor and crisp crust,
(2) Milk : Makes a bread that is more
nourishing, has a more velvety
grain and creamy white crumb,
browner crust, keeps better than if
made with water,
(3) Potato Water: Adds a characteristic
flavor and moisture to bread, gives a
little more volume but a slightly
coarser product. Can use instant,
Eo SUGAR: Adds flavor to the bread and color
to the crust. It provides food for the yeast
to produce the leavening gas. Too much
sugar retards the yeast,
Page 31
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Electric stone grinder mills have coarse setting for grinding this flour . Separate the coarser chunks from the floury part by shaking gently, not sifting, through a sifter. Just shake 1/2 cup at a time. A hand grist mill needs no sifting since chunks are more uniform o Grind through twice only •
To use: pre-soak cracked wheat flour at least 2 hrs. with just enough water to make a "raw meat loaf" consistency,
Set to soak late the night before, if you want to mix bread very early in the morning o Measure flour into bowl.
Pour on water. Stir lightly with fork just enough to moisten all flour. Do not overstir. Check for any "dry pockets" of flour in center of mixture. Mixing cracked wheat dough: Since at least 2 cups water has already been used in soaking, little if any extra water (aside from that used to dissolve yeast) is now required to mix dough. The longer this dough rises the more moisture it releases from that pre-soaked wheat. Too much liquid weakens dough structure and t your loaf will not be able to support its own weight and will tend to fall apart when sliced. Don't let it rise too long as it gets light very easily, (continued)
(2) Graham Flour: (or whole wheat flour) .
The whole wheat berry has been crushed and ground fine into particles 0 Hand Mill-- three grindings; electric-- set on fine.
This flour is just as smooth almost to the touch as white flour, so needs no pre-soaking since it can absorb adequate moisture during regular process of rising and baking. Do not sift.
All these types of ground wheat must be stored in the refrigerator or freezer until used to prevent weevils.
(3) White Flour: Flours milled from hard wheats contain ample proteins, which form the elastic pliable substance gluten. Layers of gluten hold gas produced by yeast, thus acting as framework for rising doughs. White flour used in a 50% wheat bread makes the "magic of a lighter dough" yet retains the true wheat flavor. Even in the traditionally "all white flour" recipes, try adding just a hint of graham flour to give a dough more individuality and character. Wheat flavor will not dominate delicate flavor that was intended in such recipes. White flour can be successfully stored for at least a year
by wrapping each sack in plastic bags, sealing with tape and then placing in any airtight container. Date each bag and rotate.
D. LIQUIDS: May be milk, water,
potato water or a mixture , Powdered non-fat or whole dry milk solids are convenient substitutes for fresh milk. Solids can be added directly with other dry ingredients; then the equivalent hot water added to make the mixture lukewarm. Scalding milk is then unnecessary,
(1) Water: Produces a bread with wheaty flavor and crisp crust,
(2) Milk : Makes a bread that is more nourishing, has a more velvety grain and creamy white crumb, browner crust, keeps better than if made with water,
(3) Potato Water: Adds a characteristic flavor and moisture to bread, gives a little more volume but a slightly coarser product. Can use instant,
Eo SUGAR: Adds flavor to the bread and color to the crust. It provides food for the yeast to produce the leavening gas. Too much sugar retards the yeast,