Basic Dough Preparation

Grinding grains

A mixture of whole grains provides a good mix of nutrients and makes the resulting bread have a smoother texture and flavor.

The following ratios of whole grains is a starting point for you to find the ratios that work best for you.

Grain	Amount	Note
Hard Red Wheat	1/3 part	Strong flavor
Hard White Wheat	1 part	Milder flavor and smoother texture
Groats	1 part	Smoother dough and finer texture
Barley	1 part	Smoother texture and good flavor
Rice - White or Brown	1/3 part	Flavor
Millet	1/3 part	Flvor and nutrients
Rye	1/3 part	Strong flavor

Mix the grains together, grind using a fine setting.

Kneading the Dough

Kneading can be accomplished by hand, using a bread machine or with a mixer. All of these methods accomplish the same purpose.
Kneading "sets" the gluten (which is the "glue" for holding the carbon dioxide from the yeast) and prepares the dough for rising.

Kneading by hand

The basic ingredients are combined and using your hands, mix the dough for about eight to ten minutes.

Using a bread machine

Combine the ingredients in the bread machine and set for the "dough" cycle, start and then wait for the cycle to complete.

Using a mixer

Combine the ingredients and mix for 3-5 minutes.

Basic Ingredients

Ingredient	Notes
2 Cups hot water.	When the water feels very hot from the tap it is about °110 F
1 1/2 Tablespoon Yeast.
1/4 Cup Potato Flakes	Nice flavor and texture.
5 Cups Flour	The flour use can be any mixture of Whole Grain, White or Bread flour.
2 Tablespoons Powdered Milk
1 1/2 Tablespoons Gluten
1/4 Cup Sugar
1 Teaspoon Salt
1/4 Cup Oil	Canola Oil (Click HERE for oil comparisons.)