I baked with red wheat last night. It ground just fine, I was thinking it would be harder than the white but I’d say that it actually ground better than the white wheat.
The bread came out with a better texture, but I’m not entirely sure if it’s because of the red wheat or because I actually worked the instructions with the tools that the machine was provided with. It came with it’s own spoon but instead of using it I used the Large Spoon to mean Tbl. and the medium spoon to be Tsp. I was almost right. So, I now have the recipe correct, as well as the “cake” and family standard loaf. I thought it wise to be a little more methodical about my kitchen experiments by writing down the different varieties that I’ve concocted so far so I can refer back to them in time.
I was pecking around the different food sites last night and I found instructions on how to toast the wheat berries. I think the red wheat would do well with toasting, adding a nutty flavor to the bread. Another idea I had/saw was using a different kind of oil (I use vegetable oil) like walnut oil to give it a deeper taste. I’m wondering if I could use brown sugar, toasted wheat berries and walnut oil to make bread with, but I’m not sure if the yeast will be hindered by the molasses in the brown sugar of it is a non-discriminatory kind of fungus.
So, my recipes are:
“Cake” bread – 1 cup white wheat flour and 3 cups white flour
Standard Bread – 3 cup white wheat flour and 1 cup white flour
Red Wheat “Cake” Bread – 1 cup red wheat flour and 3 cups white flour with correct measurements for the bread machine.
This little experiment has ignited a desire to go further….like make jam and jelly too. We got in the Bithell Farms fruit today, with dark sweet cherries. I love cherry jam, so I’m thinking that if I can make some nice yummy jam out of the nice yummy dark cherries to go on the yummy “cake” bread……..then I read the instructions on how to make the yummy jam. I’m going to start checking to see if someone has come up with a home jam making machine….my prowess in the kitchen isn’t up to par for dealing with hot glass and sealing baths. 
