Bread-Maker Method INGREDIENTS 280 gms Whole Grain Flour, 100 gms Rye Flour, 100 gms Semolina, 1 tbspn Milk Power, 1 1/4 tspns Yeast, 1 tbspn Suger or 2 dspns Honey, 2 tspns Salt, 2 tbspns Olive Oil, 350 gms Warm Water Method Mix all dry ingredients together, add to bread-maker Mix remaining ingredients then add … Read more
Factory processed flours are not what nature intended for us to eat – only freshly milled flour can meet our biological needs. Wheat grains (and other grains like them) store well because of the protective outer jacket that seals in freshness, and seals out the bacteria and oxygen. We know this outer layer as BRAN. … Read more
Baking at home is one of those special activities. What to bake, how to combine the ingredients, the delicious smells from the oven and who will be the lucky ones to eat the results – these are all part of why we love it. Of course there are many decisions to make on how we … Read more
Recently, Boris Gaspar of Bread Boss used a Skippy Grain Mill to grind fresh flour for their artisan sourdough. He wanted to try making their bread with freshly milled whole grain flour. Boris’ refined techniques of kneading and proofing sourdough worked very well, the resulting bread being,“unparalleled in flavour”. Milling and baking with super fresh … Read more
Over 15 years ago I was diagnosed with hypoglycaemia or low blood sugar and advised to take sugar out of my diet. Anyone who has had to do this knows that it is not an easy task. Try and go down the supermarket aisles and find packaged or tinned food without sugar! One ends up … Read more
Michael Klausen, co-founder and driving force behind Brasserie Bread, is seriously committed to single origin bread making. He knows the importance of using freshly milled flour for home bakers;“The first test I did with the Skippy Mill was an eye opener beyond belief. Making the dough with the freshly milled flour is such a great … Read more