How long does it take to grind flour? I am working out my schedule where I have a day I give time to cooking ahead on meals and other things I do like make soap and candles. I want to be sure I don't take on more than I can really handle though.
It takes about 3 minutes to mill flour with an impact mill (Nutri Mill or a Wonder Mill (formerly called the Whisper Mill), f-o-r-e-v-e-r with a hand mill (well, not really forever, but it can seem like it). With many hand mills you have to run the grain through, then run the flour through again, in order to get it fine enough. So double the work.
You can make several types of dough that will help you save time. There are refrigerator doughs - you make it up and retard it in the refrigerator and bake something for several days. A classic recipe for refrigerator dough is Betty Crocker's Potato Refrigerator Dough (the trick to refrigerator dough is to use potatoes in it to keep the dough moist). The book I have the recipe in gives instructions for making several kinds of rolls, as well as hamburger buns, but this dough will also make loaves. You can use the no-knead doughs, that soak overnight. I can share some instructional videos on the web for this method. Using a bread machine, you can make and bake a 2-pound loaf of bread in about 1 hour, on the quick cycle.
We only use one 1-pound loaf of bread a week (2 adults). I usually make 2-pounds of dough and make one loaf (sometimes two). Then I make ONE of the following with the other pound of dough: 9 dinner rolls (an 8-inch square pan), 6 hamburger buns, 6 hot dog buns, 6 pecan rolls (or cinnamon rolls). You can make consecutive batches of dough in a bread machine and fill your freezer for the week/s with four or five hours of work. If you make 10 pounds of dough in a Bosh Universal Kitchen Machine, you'll still only be able to bake as many loaves as your oven will accomodate (usually 2-4 loaves on one baking rack). The rest of the dough must be retarded in the refrigerator to slow down the rise, or you'll end up with over-proofed dough. I always have a variety of breads wrapped in pop-up foil sheets so I can take out 1, 2, or 5 of something. I place speciality breads, like Dill Bread, rye, etc. in 2-slice amounts in the freezer. If hubby wants a grill cheese on Dill Bread, all I have to take out is 2 slices, not a whole loaf. Take out one hamburger bun if he's going to have leftover barbque beef. A big batch of English Muffins will last a long time in the freezer. I also use sourdough crumpets for breakfast, and always have a stack of them in the freezer.
I'm a real stickler for serving sizes and serving amounts. So fresh breads aren't gobbled as soon as they are out of the oven around here. It's so common place in fact, it never dawns on me to snitch a heel of a fresh-baked loaf of bread.
I also keep Angel Biscuits in the freezer for a fast bread. These are biscuits that are made with yeast and frozen (unbaked). Then you can take out as many as needed and bake them when needed - I usually bake them in a toaster oven. Servings of grain foods for the day aren't ONLY sliced bread. I also bake up quantities of corn bread and freeze it 2-pieces in a pop-up sheet of foil.
Once you have your freezer stock going, each week you'll probably only need to bake one or two kinds of bread, according to what's low in the freezer.