I grind several batches of wheat, grinding some rice after every other batch to keep the moist wheat flour from clogging the mill. I just use the ground rice in with my wheat flour.
Since home-milled wheat turns rancid within 72 hours of grinding (the oils are removed from shelf stable flour bought from the store), I freeze my mixes in freezer ziplocs. One mix fits in a quart freezer ziploc. If you are using shelf stable store bought flour, you might consider omitting the yeast from the mix so that your mixes do not have to be frozen.
Whole Wheat Bread Mix
4 2/3 c. whole wheat flour (you will need 1/4 c.-1/2 c. additional flour for shaping and final kneading)
2 t. salt
2 T. coconut oil (you will need approximately 2 T. additional oil for oiling your bread after baking)
4 t. dry milk
3 1/2 t. yeast
If you choose to store your mix in the freezer, you may want to warm your dry mix in the oven (I only turn my knob for the oven until it clicks... way lower than the 150 degrees) or on your counter top for 30-45 minutes, until your ingredients reach at least room temperature. I have very predictable results when I take the time to do that.
I have a 2 lb. bread machine, and this mix over fills my bread machine by just a little bit during the final rise during the dough cycle. I have never left it in to bake, but I think it would probably fall because it expands just a little too much, but not so much that it makes a mess.
I add:
1 3/4 c. warm water
1/4 c. honey
to the bread machine first, then add the warmed dry mix. I run it through the dough cycle in my bread machine, knead it on the counter top in flour until it's elastic-y and no longer sticky (I like to use wax paper on the counter or a flexible cutting board...it makes clean-up much easier). Then I shape it into whatever I want. It makes two regular loaves, a batch of 15-16 rolls (approximately 2 oz. each), or a huge batch of pull-apart bread (pictured). It also makes great sandwich rolls. Bread takes 30-45 minutes to rise in my oven (again I only turn on the oven knob until it clicks...way lower than 150 degrees), everything else I've made only takes 30 minutes. I leave my dough in the oven, turn it up to 350 degrees, and bake for 30 minutes, or until the top of the bread/rolls is a LIGHT golden brown. Wheat bread gets especially crunchy if over cooked. If you choose to allow your dough to rise at room temperature, it may take a little longer. Your dough just needs to be doubled in size before baking.
I immediately oil the top of my bread with coconut oil, then allow to cool at least 15 minutes before cutting or serving. If it is served too soon it turns doughy and tastes yeasty.
The bread from this recipe tastes fresh for approximately three days...much longer than most home made breads.
VARIATION: Cinnamon Rolls: Rolls dough into a rectangle in shaping stage. Spread butter or coconut oil in a thin layer, sprinkle cinnamon, drizzle some honey liberally over the surface of your dough. Roll tightly into a long tube. Use a string or knife to cut into rolls. Place dough in a coconut oiled 2 quart baking dish. Allow to rise 30 minutes or until doubled in size. Bake at 350 degrees for 25 minutes. Remove, oil with coconut oil, then drizzle with honey and sprinkle with additional cinnamon.
