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Fresh Milled Flour Bread Recipe

Fresh Milled Flour Bread

Wholesome Cove
This fresh milled flour bread recipe creates a naturally sweet, nutty loaf with a tender yet substantial texture. Made from whole wheat berries ground right before baking, it delivers superior nutrition and an incredible aroma that fills your kitchen.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course, Snack
Cuisine American
Servings 12 slices
Calories 145 kcal

Equipment

  • Grain mill - Or high-powered blender with milling capability
  • Large mixing bowl
  • Kitchen scale - For accurate measurements
  • Wooden spoon - Or Danish dough whisk
  • Clean kitchen towel - Or plastic wrap
  • 9x5 inch loaf pan
  • Instant-read thermometer - For checking water temperature and doneness
  • Bench scraper - Optional but helpful
  • Cooling rack

Ingredients
  

  • 3 cups wheat berries - 480g, hard red or hard white
  • 1.5 cups warm water - 360ml, 110°F/43°C
  • 2.25 teaspoons active dry yeast - 7g, 1 packet
  • 2 tablespoons honey - Or maple syrup
  • 3 tablespoons olive oil - Or melted butter
  • 1.5 teaspoons sea salt - 9g
  • 2 tablespoons vital wheat gluten - 16g, optional but recommended for better rise
  • 0.5 cups additional flour - 80g, for kneading

Instructions
 

  • Mill wheat berries in grain mill on medium-fine setting. Measure 3 cups (480g) wheat berries to get approximately 4.5 to 5 cups fresh flour. Let flour cool 5-10 minutes if warm from milling.
  • Pour warm water (105-115°F/40-46°C) into small bowl. Sprinkle yeast over water, add 1 teaspoon honey, and stir gently. Let stand 5-10 minutes until foamy and bubbly.
  • In large mixing bowl, combine 4 cups fresh milled flour with salt and vital wheat gluten (if using). Whisk to distribute evenly.
  • Make a well in center of flour mixture. Pour in activated yeast mixture, remaining honey, and olive oil. Stir from center outward until combined into a shaggy dough.
  • Turn dough onto lightly floured surface. Knead 10-12 minutes, adding small amounts of flour as needed to prevent sticking. Dough is ready when smooth, elastic, and springs back when poked.
  • Shape dough into a smooth ball and place in lightly oiled bowl, turning to coat. Cover with damp towel or plastic wrap. Let rise in warm (75-80°F/24-27°C) spot for 1.5-2 hours until doubled in size.
  • Punch down dough and turn onto lightly floured surface. Pat into 9x12 inch rectangle. Roll tightly from short end into a log, pinching seam and ends closed. Place seam-side down in greased 9x5-inch loaf pan.
  • Cover loaf pan loosely with damp towel. Let rise in warm spot 45-60 minutes until dough rises about 1 inch above pan rim. Preheat oven to 350°F (175°C) when 15 minutes remain.
  • Place loaf pan in center of preheated oven. Bake 40-45 minutes, rotating pan halfway through. Bread is done when top is golden brown, sounds hollow when tapped, and internal temperature reaches 190-200°F (88-93°C).
  • Let bread cool in pan 5 minutes. Turn out onto cooling rack and cool at least 30 minutes before slicing with a sharp serrated knife.

Notes

  • Fresh flour loses nutrients quickly: Mill wheat berries just before baking for best flavor and nutrition. Stored fresh flour should be refrigerated and used within a week.
  • Choose the right wheat: Hard red wheat creates robust, hearty bread while hard white wheat produces milder flavor and lighter color. Use hard wheat only for bread baking.
  • Hydration adjustment: Fresh milled flour absorbs water slowly. If dough feels too dry after mixing, let it rest 10 minutes before adding more water.
  • Patience with rising: Whole grain dough takes longer to rise than white flour dough. Don't rush or you'll end up with dense bread.
  • Vital wheat gluten helps: Adding 1-2 tablespoons per 3-4 cups of flour improves structure and rise significantly.
  • Storage: Store at room temperature in bread box or paper bag for 2-3 days. Slice and freeze for up to 3 months.
  • Reviving stale bread: Wrap slightly stale bread in foil and warm at 300°F (150°C) for 10-15 minutes to refresh.
  • Variation - Honey Oat: Add ½ cup rolled oats to dough and brush top with honey before baking, then sprinkle with additional oats.
  • Variation - Cinnamon Raisin: Add 1 tablespoon cinnamon, ⅓ cup raisins, and increase honey to ¼ cup for breakfast bread.
  • No grain mill? Use a high-powered blender (like Vitamix) to mill small batches, processing 30-60 seconds on high speed.

Nutrition

Serving: 1sliceCalories: 145kcalCarbohydrates: 24gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 295mgPotassium: 120mgFiber: 4gSugar: 3gCalcium: 2mgIron: 8mg
Keyword fresh ground flour, fresh milled flour bread, grain mill recipe, homemade artisan bread, whole wheat bread from scratch
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