![\"\"](\"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-content\/uploads\/2010\/01\/cargo-rack.gif\" "\\"cargo-rack\\"")
<\/a><\/p>\nReaders\u2019 Questions:<\/strong><\/p>\n Baking in a bread machine<\/strong><\/p>\n We recently purchased a NutriMill and have been grinding hard white wheat into flour.\u00a0 We also have hard red wheat but haven’t tried that yet.\u00a0 We’ve been baking 2 pound loafs with a bread machine on the whole wheat setting.\u00a0 We’ve been using a 100% whole wheat recipe from the machine’s manual; flour from the mill, water, butter, salt, gluten flour, brown sugar, skim milk powder, and yeast.\u00a0 Each loaf has been delicious and very consistent but each time the top “collapses” so the loaf’s top looks weird.\u00a0 Otherwise it’s great bread.\u00a0 We reduced the water for a few loaves but it didn’t have much effect.\u00a0 Can you recommend a recipe for using a machine to make bread from flour right out of the mill?\u00a0 It would be especially helpful if it used eggs since we’ve got plenty of them.<\/p>\n Holly A. I can’t exactly say I’m an expert either at using a bread machine since I let the machine run its course just through the dough cycle and then take the dough out, shape it, let it rise again for an hour, and then bake it in the oven. But here are some ideas to try to see if you can get some nice loaves right out of the bread machine.<\/p>\n First of all, I’d try a 1 1\/2 pound recipe instead of a 2 pound. Most bread books have recipes for both of these sizes of loaves. It could be that your bread machine can<\/em> make a 2 pound loaf, but for this particular recipe that you’re using it just is too much dough for the machine to handle.<\/p>\n Another thing to try is to adjust the liquid to flour ratio as you’ve already done, but write down exactly how you’re making your adjustments so you can better tell in the future what’s working and what isn’t. You might try lessening by just one or two teaspoons the amount of liquid and with the same loaf add an extra tablespoon or two of flour, which will give you a denser bread.<\/p>\n Egg bread is great and I use up eggs too when I have an abundance. (Nice problem to have!) I’ve found my homemade egg breads to be more dense than loaves made with just milk and\/or water. They make wonderful sweet breads when you add a teaspoon of cinnamon to the dry ingredients and later add a handful of raisins during the first mix cycle. You can also add the raisins to the dry ingredients which works fine too.<\/p>\n You’ve inspired me to make a nice loaf of whole wheat bread this weekend! — Lenie<\/p>\n Sweet limewater<\/strong><\/p>\n Your book and articles have inspired me to try grinding my own corn for cornmeal and hominy flour.\u00a0 I know you like the Native American corns, but which one would you use for your hominy?\u00a0 Also, you said the you soak the corn in sweet limewater.\u00a0 What is sweet limewater?\u00a0 I’m looking forward to trying parched and dried corn as well.\u00a0\u00a0 Thanks for all your insights and help.\u00a0 Whenever I wonder how to do something with crops or canning or something, my husband always asks “What does Jackie say?”<\/p>\n Carol Bandy The lime you want is slaked lime (calcium hydroxide), although pickling lime will work.\u00a0 You can often find slaked lime at Mexican groceries, or in the ethnic section of larger stores.<\/p>\n My favorite corns for hominy are Cherokee White Flour corn from Seed Dreams (gowantoseed@yahoo.com) and Santo Domingo Blue from Native Seeds\/SEARCH.\u00a0 Of course you can use just about any larger seeded dry, mature corn.\u00a0 Have fun!\u00a0 Your own cornmeal, hominy, and corn flour is SO much tastier than store-bought!\u00a0 (Like everything else.) — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":" For a shop project, David is making a slide-in-trailer receiver cargo rack.\u00a0 At school, he cut and assembled the rack.\u00a0 But tonight he brought it home and he and Will measured and drilled holes for bungee cords to secure the load and the holes where the hitch pin slides through.\u00a0 I was so glad David […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13,18],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/746"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=746"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/746\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nShevlin, Minnesota
\n<\/em>
\nI’m sorry, but I have never used a bread machine.\u00a0 Mom used to have one, but I’ve always made bread the old-fashioned way.\u00a0 Maybe Ilene Duffy could help you.\u00a0 She’s a whiz with a bread machine.\u00a0 Let’s ask her! — Jackie<\/p>\n
\nHightown, Virginia<\/em><\/p>\n