Contributed by Betty Helquist
Gluten is what holds the bread together. If your wheat is a blend of soft/hard wheat, you need to add gluten and even if you use hard white wheat it still needs the extra gluten. I have been using a mixture of my wheat so have become in the habit of adding gluten. Kneading bread builds the gluten in it and makes the bread lighter (texture) and again holds the bread together. I love “white hard” wheat just because it is lighter (color). It is supposed to produce the same product as the red hard wheat. Using fresh ground wheat is the very best you can do. I have a Magic Mill and have used it for years and years and years (at least 35). I have ground wheat for my girls as well. It appears to still be in great shape.
I was surprised to learn that the nutrients in wheat deteriorate fairly quickly. They (the people at the Bosch store) said that ground wheat will keep in the refrigerator for about a week, but it is best to freeze it, and then it should be good for a month. I know my girls keep it much longer than that and have not refrigerated or frozen it. The lady said that is okay as far as the taste/texture of the bread but that there is Vitamin E and other nutrients that will not be effective when it isn't refrigerated or frozen.
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