This. A very fine flour. It's fun to bake bread just after grinding the wheat 'cause the wheat is warm and helps in the rising process.
The final product. The recipe I have makes 4 loaves in a Bosch. I don't have one of those. So I use my Kitchen Aid and 1/2 the recipe. What's the recipe? Here it is:
BASIC WHOLE WHEAT BREAD
6 Cups warm water, approx. 115 degrees
2 Tbsp. salt
2/3 cup canola oil
2/3 cup honey
3 Tbsp. dough enhancer
2 cups high gluten bread flour OR 1/3 cup vital wheat gluten
3 Tbsp. instant yeast
6 to 8 cups fresh ground flour
Put water, salt, oil, honey, dough enhancer, gluten & yeast in Kitch Aid - or Bosch. Put your timer to 8-10 minutes. Turn on Kitchen Aid or Bosch, start adding enough flour until the dough comes away from the sides of the bowl. I don't measure my flour. I just use enough until the texture is right.
Note: I don't use the dough enhancer - it's too hard to find and it's supposed to make the bread less crumbly. This is not a crumbly bread. As for the wheat gluten, you can purchase a box in the flour isle at any grocery store. Just look for "vital wheat gluten." Don't forget, if you're using a Kitchen Aid, 1/2 the recipe!! Make sure to use your dough hook.
Spray counter & your hands with vegetable spray. Remove dough from mixer onto the greased counter. Divide your dough with a dough divider (I use a butter knife) into 2 to 4 loaves. An 8 1/2 x 4 1/2 pan is recommended.
Shape loaves and place in a well sprayed pan. Never use oil. I pat down the bread into all four corners of the pan. Cover with a dry towel and let rise until dough has risen double or approx 2 inches above the rim of the pan. This will take 30 to 60 minutes, depending on the room temperature. I used to turn my oven on 200 and place the pans on top of the stove, you can too. Because I have a gas stove top now, I put my overhead light on high to give off heat.
Bake in a preheated oven at 350 degrees for 30-35 minutes.
I rub the hot bread with butter on the top. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
**I love to use white wheat. It bakes beautifully! This is not your momma's white/wheat bread. It's whole wheat with all of the nutrients, without the heaviness to it!