I might would too, if I had me a good water wheel.
Doesn’t most of Oklahoma have electricity now?
[u]The Ultramill Grain Mill[/u].
I worked with a woman who used one of these and never bought a bag of flour–or so she claimed.
Then there’s this:
Quite a bit of it does, yes.
Lincolnshire Plum Bread. Yum!
For a good many years I used to bake my own bread. Messy but fun. Brought back memories of ‘helping’ my mum in the kitchen back in the days before that bloody awful “Mother’s Pride” was invented.
Apart from the standard white loaf and the slightly more daring brown wholemeal, I particularly enjoyed baking the good old fashioned Soda Bread. Particularly enjoyed eating it too. My bread rolls were always a disaster though.
On this side of the pond, bread is the stuff you toast and spread with butter and Marmite. Or marmalade. Anything with fruit in is a cake, which is a dessert (except perhaps in Lincolnshire).
My Italian wife and I eat almost exclusively Italian style Pugliese bread made by a local baker. It has a hard crust with moderately soft insides (not Wonderbread soft). There is an old saying that Italians like bread with holes and cheese without holes as opposed to some northern Europeans who prefer the opposite.
In multi-ethnic Cleveland we have access to kolachys all year round as well as Irish soda bread and echter Deutcher vollkornbrot. And don’t forget the sweetbreads. 
Mike
I picked up some stuff in Holland Michigan that was some sort of rye bread. It must have had the density of gold because a tiny little chunk weighed 24 ounces. It had a gummy texture and very strong rye flavor. In fact it resembled compressed rye seeds more then bread. Wasn’t too bad with jelly or peanut butter or even Marmite. I can’t remember what it was called.
I found some great bread at this place down the street. It’s made by somebody called “Day Old”. It’s a white bread somewhat crusty and hard. Occasionally they embellish it with a furry blue spread right in the loaf.
Ummmm! Funny though, the ducks don’t like it.
Umm, these are three different people, right? 
These are the type of dumplings that my Dad, and my wife, (yep, two different folks), make. Unfortunately, although my wife can make this type of dumpling, she doesn’t do so often, as she prefers the “flat” dumplings. Of course, she does not know how to make those. My grandmother made them that way, but unfortunately nobody ever watched her enough to learn how to do them that way, and now of course, it is too late. I have an Aunt who can probably make them that way, but she certainly doesn’t measure anything and would not be able to write down the recipe. Maybe we can visit her and watch her make them, if she still does- she is 89 now.
All the Best, Tom
Brot, Brot glorious Brot. My fav is rye bread. In my younger days, there were Jewish bakeries in Chicago that made the best! You would walk by the store after school and the most wounderful smells would waft out the door. One of the shops used to bake small rye rolls especially to hand out to us urchens that would walk by on the way home after school. I can still remember the crunch of the crust and the taste of the warm inside.
My sister (who has an “understanding” with yeast) makes white rolls that I swear rise to be four or five inches tall. Fluffy and soft all through with a golden crust. I could eat a dozen. I’ve tried to make them but because yeast and I do not understand each other, I’ve never equaled hers. sigh
Susan
I think that’s true here, too, with the exception of nutbreads, but they are very well toastable and spreadable, themselves.
Fantans!
These are a nifty way to bake bread I learned after moving to NY. You take a decent bread recipe, after the first rising you roll the dough into a 12x18 rectangle. Brush with butter (this is when to add cinnamon, if that floats your boat), cut lengthwise into 5 long strips, stack them into an ingot, then cut that into 9 pieces.
Each piece is a stack of 5 leaves. You pinch one edge a bit and stuff it, pinched edge down, into a muffin tin. 30 minutes for the second rising, then I think 350 degrees for 20 minutes.
I like them because when warm, they peel apart into leaves that are just the right size for dunking, etc. I also like them because when made properly, they look like something out of Lord of the Rings.
Caj
Oh… I thought of another “bread” I had not mentioned.
Gingerbread. Cakelike, and made with spices, flour, and sorghum. There are surely many regional variants on this.
I shop at a vegetable market with Arabic lettering in the windows. They sell the ubiquitous pita bread, along with flat-keyboard-size loaves with seeds and without.
- Bill