When I started on my milling journey, a good loaf of fresh milled bread was my first goal! I had seen the “bricks” everyone was making and complaining about and so I thought if I could master that, then surely the rest would follow. I have 2 bread recipes that are my “go-tos” when I need to make our weekly bread. This and my Honey Oat Wheat bread.
The things I was looking for in a good loaf of bread was: fluffy and airy without being crumbly, slices well and holds up to smearing peanut butter and last but not least, great flavor!
This recipe checked all of those boxes once I finally tweeked it just how I wanted it.
Start with a good mill that will give you fine and consistent flour. I have both the Nutrimill Classic and the Wondermill.
If you’re new to fresh milled flour, here are a couple of posts to get you started!
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Table of Contents
Equipment needed to make Fresh Milled Bread
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Measuring cups
- Parchment Paper
- Pastry Brush
- 2-9″x5″ loaf pans
Everything listed above can be found in, Shop my kitchen!
Ingredients for Fresh Milled Bread
Bread
- Hard White Wheat Berries & Khorasan (Kamut Wheat)-You can use any variety here. We like this ratio of hard to soft grains. It provides the structure needed but softens the texture and provides great flavor. You can use all Hard white, hard red or other hard grain. Substitute Khorasan for soft white, spelt, einkorn or others. Just keep the ratio the same.
- Yeast-Instant or dry active
- Honey-You can substitute maple syrup
- Salt–Redmond’s Real salt is all I use!
- Water
- Olive Oil
Grab a stick of butter for brushing on top when your bread comes out of the oven!
How to make Fresh Milled Bread
Instructions
- Mill your hard white and Khorasan (Kamut) wheat berries into flour. You can use all hard white or another softer grain if you do not have Khorasan. You can even use hard red in place of the hard white if you like a heartier wheat bread flavor.
- Measure out warm water and add olive oil and honey to the measuring cup to mix and disolve the honey.
- To the bowl of a stand mixer, add the flour, salt and warm liquid. Mix just until all flour is moistened. Let autolyse for 20 minutes.
- After the 20 minute autolyse, add the yeast to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. It should be able to pass the windowpane test.
- Cover and proof for 1 hour or until the dough has doubled in size.
- I will even make this the day before and allow to bulk ferment in the refrigerator in an airtight container for 12-18 hours.
- After the dough has risen for 1 hour, it is time to shape and add to your 2 loaf pans.
- Line your pans with parchment paper, coming up the sides as well.
- Split your dough in half to make 2 loaves. Each should weigh approximately 848g.
- Once divided, shape your dough by pressing each piece out into a large rectangle, removing the air. Fold each side of the dough in to the center and roll, starting at the end closest to you, as tight as possible until you have good dough tension and a smooth “log” shape. Pinch the ends of your dough to seal. Repeat with your second portioned dough.
- Place each into your prepared loaf pans, with the smooth portion of the dough to the top and the seam toward the bottom.
- Cover with plastic wrap and allow dough to proof for 20 minutes while you preheat oven to 375 degrees F.
- Bake at 375 degrees F for 30-35 minutes, rotating halfway through if needed.
- Take a stick of butter and “paint” the top of the warm loaf with it after removing from the oven.
- Store in a sealed bag or container on the counter for up to 3 days. If you do not eat it fast enough, you can store in the fridge for atleast a week.
- I prefer to slice mine once it cools and place a piece of parchment between each 2 slices. I then place it in the freezer. A good electric knife will help you get thin, even slices.
**If you allowed your dough to bulk ferment overnight in the refrigerator, press dough into pan, and allow to proof for 2 hours instead of just the 30 minutes recommended above.
Fresh Milled Bread
Equipment
- 2 loaf pans (9"x5")
Ingredients
Yeast Dough
- 700 grams Hard White Wheat
- 220 grams Khorasan (Kamut) Can sub other soft grain
- 4 tsp instant yeast
- 2 Tbsp honey
- 4 Tbsp olive oil
- 708 g water 3 cups
- 1 Tbsp salt
Topping
- 2 Tbsp butter for brushing on top
Instructions
Yeast Dough
- Mill your hard white and Khorasan (Kamut) wheat berries into flour. You can use all hard white or another softer grain if you do not have Khorasan. You can even use hard red in place of the hard white if you like a heartier wheat bread flavor.
- Measure out warm water and add olive oil and honey to the measuring cup to mix and disolve the honey.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. It should be able to pass the windowpane test.
- Cover and proof for 1 hour or until the dough has doubled in size.** I will even make this the day before and allow to bulk ferment in the refrigerator in an airtight container for 12-18 hours.
- After the dough has risen for 1 hour, it is time to shape and add to your loaf pans.
- Line your pan with parchment paper, coming up the sides as well.
- Split your dough in half to make 2 laoves. Each should weigh approximately 848g.
- Once divided, shape your dough by pressing each piece out into a large rectangle, removing the air. Fold each side of the dough in to the center and roll, starting at the end closest to you, as tight as possible until you have good dough tension and a smooth "log" shape. Pinch the ends of your dough to seal. Repeat with your second portioned dough.
- Place each into your prepared loaf pans, with the smooth portion of the dough to the top and the seam toward the bottom.
- Cover with plastic wrap and allow dough to proof for 20 minutes while you preheat oven to 375 degrees F.
- Bake at 375 degrees F for 30-35 minutes, rotating halfway through if needed.
- Take a stick of butter and "paint" the top of the warm loaf with it after removing from the oven.
- Store in a sealed bag or container on the counter for up to 3 days. If you do not eat it fast enough, you can store in the fridge for atleast a week.
- I prefer to slice mine once it cools and place a piece of parchment between each 2 slices. I then place it in the freezer. A good electric knife will help you get thin, even slices.
Notes
Nutrition
Frequently asked questions about Fresh Milled Bread
Can I make this ahead of time?
This dough happens to be one of the most resliant recipes I have ever found. I will make the dough ahead of time and allow to bulk ferment in the refrigerator. I have even frozen the dough, placed in the fridge the night before and baked the following day. It is very forgiving and with enough time to thaw and proof it bakes off very well.
Can I substitute sugar for honey?
If you would like to utilize an alternative sweetener, this recipe is written in grams, therefore you can swap the honey for a granular sweetener gram for gram.
Can I use this dough recipe for other baked goods?
This recipe is used in my Pesto Christmas Tree as well as pizza crust, focaccia and fluffy dinner rolls! A version of the recipe with a few modifications, is used for my cinnamon roll recipe! Love the blend of grains in this one.
Tips and Tricks:
I like the flavor created by the longer bulk ferment in the fridge but it is not essential to the success of this recipe.
I like to line my pans with parchment, however some prefer to coat with butter or non-stick spray. You can use whichever technique works best for you!
Fig Cake with Brown Butter Icing
THANK YOU!
Thank you so much for trying this recipe, I hope you love this Fresh Milled Bread as much as my family does. If you make this recipe, please share and tag me on Instagram orFacebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Classic Focaccia Bread made with Fresh Milled Flour
This spin on the classic focaccia bread is made even better with the use of whole grains made into fresh milled flour.
Recipe Ingredients: