Bread making machines

20 tons of wheat will make about 40,000 loaves
Most wheat will corp about 3 to 4 tons to an acre

Some bread have barley in as well

But if you sore where some grain is store some loads that i've pick up from some farms you think how did they past the farm assurants when you take off the sheet for sampling only to find a dog looking up at you,yes that load did get rejected but it went back to the farm with dog and tip off, what happern to the load after

 

Now that would be an interesting project!

 

Hiya Jenny. What about postage costs, reasonable?

 

I'm very lucky there Freddy. My local little Supermarket bakes its own bread and gets its flour from Heygates so I request a sack be delivered there when I need one. Only 5 mins away so it's over the road with a sack truck,
simples,
Jenny

 

Mr Namaste has asked me to mention that she sends "the boy " over with the sack truck,
Jenny

 

I have started a new thread for Grow your own Wheat:
http://gardenerscorner.co.uk/forum/threads/grow-your-own-wheat-bread.67944/

 

I have been speaking this afternoon with the local Heygate rep. about this flour. It is sent to UK as whole grain and milled here by Heygates which keeps costs down. It is pure wheat - nothing added ie no improvers, mould inhibitors , flavour enhancers or suchlike. Therefore it doesn't have a "week fresh" shelf life but smells and tastes like real bread should,
Jenny

 

It was after Kristen mentioning his families problems that I decided to invest in a bread maker. I got to the point where I was permanently bloated and suffering cramps. Baking my own bread has made a big difference and since giving up 'shop' bread I've noticed that the feeling of hunger soon after eating it has gone as well. I wonder what was in it that would cause that?

 

This morning's 300 gram Malted walnut crunch. Will be traded at the Orchard Farm shop in exchange for new pots. and greens today


Jenny

 

That looks a bit of alright Jenny!

 

I think that many French bakeries still maintain the tradition approach to baking bread, allowing time for the chemical processes to take place, which may explain why french bread is tolerated more.
Along with the additives it's the speeding up of the process that is said to make much of the bread on offer, hard to digest.
It is also reported that those with Irish heritage have more problems digesting bread.
I also like to make bread by hand, our family favourite is a garlic and rosemary warm loaf, ripped up and dipped in balsamic vinegar and olive oil. Add a nice glass of red and a good laugh, all it takes to make life good!

 

Trial disaster to report. I think too much water and maybe over w0rked dough? 18 minutes before the oven starts the final bake:


This is the dough mix - much too slack and wet looking. I think we're in trouble here....


whoops- one sunken loaf

smells good, tastes good but certainly not light and fluffy

OK for dipping in olive oil and Balsamic vinegar to eat whilst drinking a red wine and munching an assortment of cheeses.
Hey ho, back to the drawing board. I've gotta get it right, got 16 kg of the stuff!
Jenny

 

I did read, somewhere Googling old fashioned wheat varieties, about variations to use in a breadmaker. Can't now remember, nor find , the details, but perhaps you can turn it up with a Google. They varied some of the ingredients, but I can't remember whether it was more flour, yeast, sugar or what! I don't think they fiddled with the bread marker's programme (and I doubt you can, as they presumably have set "intervals" for each stage).

 

I would have to select an alternative program - maybe a 4 hour basic bread one and I'll try reducing the water input from 190ml to 175ml,
Jenny

 

That looks LUSH Jenny.