I’ve been milling my own wheat berries for years now and until recently, I only used one variety at a time. However, I have lately been experimenting with combining wheat berries for the best bread, and, I am happy to say it makes a world of difference to mix the berries before grinding.
My journey to the perfect loaf of sandwich bread has been a long one. My husband prefers yeasted sandwich bread over sourdough bread. So, for me, it has been very important to make the best sandwich loaf I could.
Making a soft and fluffy loaf of sandwich bread with 100% freshly milled flour can be a challenge. Although, the loaves were great, I felt there could be improvements.
A few weeks ago, I came across a social media post about mixed wheat berry blends and the lightbulb went off in my head, ha ha!
Mixing wheat berries?? Why hadn’t I thought of this before. So, I promptly went to my wheat berry collection and started mixing the berries to grind. The first few loaves were wonderful! I was so excited!
I kept fine tuning the mixture until I found the very best. The sandwich loaf made with this blend is exceptional in flavor and texture.
To make the perfect blend, it’s important to know what each wheat berry brings to the table.
Which Wheat Berry for What??
Hard White Wheat berries are what I like to think of as the universal berry. They grind into a light and airy flour and make bread that is just that. They do not lend a lot of flavor, but, the texture and airiness is great.
Hard Red Wheat berries are great for adding flavor to the bread. They grind into a darker, more dense flour. Using 100 percent hard red wheat will result in a dark, somewhat dense bread.
Kamut is an ancient wheat that grinds into a buttery light flour with a nutty flavor. It has a different gluten structure than modern wheat and will make an airy loaf without the rise of modern wheat.
Spelt is similar to Kamut in the way it performs in bread making.
Einkorn is an ancient wheat that grinds into a lightly brown flour and a very nutty flavor. It’s quite different to work with than the other wheats and takes some practice to achieve the perfect loaf of bread.
Soft White Wheat berries are used primarily for quick breads such as biscuits, muffins, pie crusts, and pastry.
When deciding which berries to use and in what quantity, it’s important to decide what qualities you want in your loaf.
My favorite flour is made with 2 cups Hard Red Wheat, 1 cup Hard White Wheat, and 1 cup Kamut.
This mixture will make 2 loaves of sandwich bread for me.
The resulting loaves are light, airy, flavorful, and the perfect texture.
For muffins, I will use 1 cup Soft White Wheat and 1 cup Kamut.
For biscuits, I will use 1 cup Soft White wheat and 1 cup Hard White Wheat.
**Note: These measurements are the wheat berry measurements prior to grinding**
I hope this is helpful for you if you are interested in mixing your wheat berries in your bread baking ventures.
See you soon!