Paul's Bread Recipe

Below is the recipe that I use to make one loaf of bread in our Zojirushi bread maker.  
You can get all the ingredients you need from the BreadBeckers, in Woodstock, GA. 
www.breadbeckers.com   770-516-5000.  
However, I suggest that you buy your extra virgin olive oil in your local grocery or health food store.

This Bread Recipe is well suited to the BreadBeckers Zojirushi bread machine.

1/3^rd cup extra virgin olive oil

 1/3^rd cup honey  (Breadbeckers have 2 types of slow release honey, Sage or Tupelo.  We use Sage.)

10 oz. hot tap water

1 slightly rounded tsp. All Natural Sea Salt (This has many minerals in it, not just Sodium Chloride!)

2 1/3 cups of either hard red or hard white wheat (simply measure the wheat instead of the flour!)

If you add in other grains, you will need a combined total of 2 1/3 cups of grain.  I recommend not mixing in more than a total of 1/2 cup of other grains with your wheat.  More than this will reduce the amount the loaf rises.  If you add in other grains, you may need to add in gluten for proper rising.

2 1/3 Tbl. Lecithin

2 1/3 Tbl. Gluten (you don't normally need this. However, you may choose to use it when you mix low gluten grains with your wheat)

2 3/4 tsp. Instant Yeast

Put the ingredients in the bread maker in the order listed.  Make a small indent in top of the flour with the back of the measuring spoon, and put the yeast in it.  This is to keep the yeast dry until the mixing cycle.

If you have the Zojirushi bread machine from BreadBeckers, look in their cookbook for theirhomemade setting, which is perfectly suited for freshly ground wheat flour.  The homemade setting I use is 18 minutes preheat, 20 minutes kneed, 45 minutes first rise, 27 minutes second rise, third rise set to off, 45 minutes bake, and keep warm setting set to off.

To use another bread machine to bake your bread, choose the wheat flour setting, then simply hit start, and come back to a fresh baked loaf of bread.

Standard bread machines tend to get the loaf too dark when using freshly ground flour.  You might want to set a timer and remove the bread early.

To bake in the oven, set the machine on the dough cycle.  At end of cycle, take the dough out, work just a little and put in a loaf pan.  Let rise for 30 minutes or until doubled.  Bake at 350 degrees for 15 minutes.  Cover with tin foil and bake another 12-15 minutes.

Which grain mill is better?

Of the two grain mills the Breadbeckers carry, I prefer the WonderMill.  It costs less, is much less messy, grinds faster, and can grind larger items (i.e., beans for Ezekiel bread)
 

Items you will need to buy:  a WonderMill, a Zojirushi bread machine, Lecithin, Sea salt, Instant yeast, Sage or Tupelo honey, a bucket of Hard Red or Hard White wheat with Gamma lid, and bread bags.
Click here to buy equipment and wheat from BreadBeckers 

You may buy extra virgin olive oil from your local grocery or health food store.
 

Here are a number of my bread making tips for use with a bread maker:

When measuring the oil and honey, put the oil in your measuring cup, then add the honey to it.  The oil coats the measuring cup, allowing the honey to pour out much faster and easier. 

When the dough first starts mixing, reach in with a rubber spatula and knock the unmixed flour off the sides of the bread pan.  Otherwise, they can show up as dark clumps on the sides of your loaf of bread (by the way, these dark clumps can easily be removed from loaf, but my preference is to avoid them)

When the bread is finished baking, it is best not to let it sit in the pan for very long.  Left in the bread maker, it will darken the crust if left on the ?keep warm? setting, or get soggy if NOT set to the ?keep warm? setting.  I prefer the "keep warm" setting be turned off, and just make a point to get the bread out of the pan as soon as it is done.  When the bread is done, open the lid for a couple of minutes (to let the loaf firm up a bit), then remove the loaf from the pan.

Once you remove the bread from the bread pan, allow the bread to sit out for a couple of hours before bagging it.  Otherwise, the moisture won't be able to escape, and it will make the bread soggy.  If you have a bread rack, let it sit on the bread rack for 1 hour before bagging the bread.

Here is my method of removing the bread from the pan:  with pot holders (preferably pot holder gloves), hold the pan by the under side with one hand and tip it to a little forward of the vertical position, tipping it for the bread to slide out.  Then shake the pan to get the bread to release from the top paddle.  Turn the bread pan over and shake the pan to get the bread to release from the other paddle.  Then gently shake the bread out.  As it comes out, use your free hand to flip it so it lands bottom side down.  This method gets the bread out with minimal distortion to the bread (no caving in the sides of the loaf)

For clean up of the Zojirushi bread pan, the paddles normally stay in the machine when you remove the bread.  Let the bread pan cool, then put a good inch of water in the bread pan, covering the top of the paddles, and let it soak for a few minutes.  This makes it easy to remove the paddles, and clean under them.  The bread pan scratches easily, so don't use anything abrasive, including the green side of a sponge.  Be very gentle with it, and your pan will last longer.