Grist Mill Quick Loaf Breads

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It explains an adjacent wetlands project that involves cleaning up mine acid drainage in Monastery Run. Visitors can view the displays and hike outside trails.

The project is self-explanatory, or group tours can be arranged. Friday and Saturday and to 4 p. Samples of bread and coffee will be offered, and visitors can watch the new video. Omer U. Brother Placid Cremonese, who has been with the community for 60 years, may be on hand to sing and play his guitar and mandolin. The gristmill museum and general store are open from 9 a.

Tours are from 1 to 4 p. Fridays or by appointment. For information, call or visit on the Internet at www.

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This famous cinnamon bread is bathed in butter before baking

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Anadama Bread Mix 16 oz Makes 1 loaf. Gluten Free Baking Mix Use to replace wheat flour 1 to 1 16oz. Buy 5 oz mixes OR cereal and get the 6th for free. They opened up the bags and stuck their heads inside.

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It blew us away. The smell of it!

The aroma! That was the moment. We were like, Sold! We have to do this. Austrian mills, the only ones commercially available when Marvin and Heyn began looking, are made from a cheaper composite material embedded with grit, so as they wear away they maintain some roughness.

How do you make Pumpkin Bread?

Heyn, who has the white stubble, laconic reserve, and tinkering mindset of an old-school New Englander, had a better idea. He pored over 19th-century milling books, boning up on things like the shape of millstone furrows and the trajectory of wheat berries, and came up with a design for a set of granite millstones that would grind flour finely enough to make a superb baguette. He ordered the stones from some flabbergasted granite carvers, built a mill around them, ordered some whole wheat berries from Kansas the only organic supply available that year , and in November began milling his own flour.

Grinding their own grain allowed them to preserve the germ—the oil-rich heart of the kernel that is ejected by industrial roller mills in making white flour—and whatever portion of the husky bran they wanted, giving their flour a creamy color and intense flavor. When you open up a bin of fresh-milled flour, you smell all of these things.

Grist & Toll flour mill wants to change your bread

Wheat is not just a blank slate. Each variety has its own aroma, complexity, sweetness, muskiness, barniness—all of these flavors to translate into the bread. Marvin and Heyn quickly became the poster children of the baking revival. Part of that new universe, they hoped, would be farmers. Bakers have always been limited to the handful of standard flours offered by the big mills, all of which are designed to be as neutral as possible. Marvin and Heyn, however, now had the option of buying wheat berries directly from any farmer they could find.

Their first thought was to source locally, but they were stymied. The dream of the local loaf was put on hold. Meanwhile, Heyn found himself in the millstone business. Heyn now spends more time on his New American Stone Mills than he does in the bakery. I wondered. Why would people already committed to long, hard days of sweaty baking pile the arduous task of milling on top?

For an answer, Heyn brought me to his mill. A thin stream of whole wheat berries funneled down the inverted pyramid of the hopper into the eye in the center of the runner stone, out through the furrows where the whirring runner stone met the stationary bedstone, and into a bucket as fresh flour. I leaned my head into the bucket and breathed in the romance of a hayloft, and for the first time in my life, I thought of flour as a seed. Seeds: tasty, nutritional gold. Flour: starchy scourge. But this was so clearly different, and I began to wonder if the ills we assign to wheat have a lot more to do with the industrial process than with the plant.

Marvin agreed. As we were seeing more and more people not want to eat bread, it increased our desire to make better-tasting, healthier, more interesting bread that was closer to the way people have been eating bread for thousands of years. Right now, the evidence is circumstantial but growing that the gluten in naturally leavened, slowly fermented breads acts very differently from the gluten in quick-rise industrial breads, and that the gluten in many heritage wheats is easier to digest than the gluten in modern, high-yielding varieties.

And fresh-milled flour unquestionably has more vitamins and enzymes than white flour that was milled months or years ago and has been slowly staling in warehouses ever since. I wondered how generations of Americans, mine included, had put up with that. Prepping loaves on the belted loader in front of the custom-built wood-fired oven.

But then I remembered coffee. Like wheat, coffee is a seed. How many decades was a stale can of Folgers standard fare in American homes and diners?

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