Hand-Cranked Grains

This morning I ground up rye berries and un-hulled barley in my hand-cranked grinder (attached to the table and the table is bolted to the wall) to add to pinhead oats, cornmeal, AP wheat flour, and whole wheat sourdough starter, Kosher salt, Fleishmann's instant yeast, 2 tablespoons of sugar, a quart of lowfat buttermilk, and water. I've put the 2 pound bucket in the cold  (40 degree) foyer to incubate overnight for baking in a day or two. The gluten will develop slowly over 24-48 hours time. 

 UPDATE: I did check on the dough twice today (day 1) in the late afternoon. The dough seemed dry so I added more water and punched it down and kneaded it a bit.

UPDATE: This morning (day 2), the dough had risen to the top of the bucket, doubling in size overnight. I never tire of the thrill of dough rising. And I have been baking bread since 1976. I shaped it into 13 mostly half-sized loaves. They are now proofing in the slightly warmed oven. I just checked and they are ready to bake. I have turned the oven to 450 degrees F.  They are rising a bit more as the oven comes up to temperature and the scent is amazing. Rye has a sweet smell.

Baking bread is a story full of drama that I never tire of. 

The bread is crusty on the outside and tender on the inside. Delicious.