Fresh Milled Flour Bread Recipe

My Fresh Milled Flour Bread recipe is perfectly fluffy and easy to slice for sandwiches, toast, grilled cheese, French toast, and more!

Prep Time25

Cook Time40

Autolyze and Rise Time2 30

Course: Bread

Cuisine: American

Keyword: fresh milled bread, fresh milled flour bread, fresh milled flour bread recipe, whole wheat bread

Servings: slices

Calories: 158kcal

Ingredients

600 g hard white wheat berries
200 g Khorasan berries
550 g water room temperature
10-15 g lemon juice or vinegar
80 g avocado oil or olive oil
90 g honey
10 g sunflower lecithin optional
25 g vital wheat gluten optional
10 g instant yeast
16 g salt

Instructions

Start by milling your grains so your flour is fresh and ready to use.
600 g hard white wheat berries, 200 g Khorasan berries
To a stand mixer bowl, add the water, avocado oil, lemon juice, honey, vital wheat gluten, and sunflower lecithin. Add the freshly milled flour and mix until everything comes together into a rough dough.
550 g water, 10-15 g lemon juice, 80 g avocado oil, 90 g honey, 10 g sunflower lecithin, 25 g vital wheat gluten
Cover the bowl and let the dough rest (autolyze) for 30 minutes. This gives the freshly milled flour time to absorb the liquids.
After the rest, add the salt and instant yeast. Knead for about 8-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and slightly tacky but should reach the windowpane stage. Avoid overkneading or letting the dough get too warm.
10 g instant yeast, 16 g salt
Transfer the dough to a lightly oiled bowl, cover, and let it rise until approximately doubled in size. This usually takes about 1 to 1 1/2 hours, but it may take longer in a cooler kitchen.
Once risen, gently deflate the dough and divide it into two equal portions. Flatten each portion into a rectangle and roll it up snugly without pulling the dough too tightly. Pinch the seam closed and place each loaf seam-side down into a greased 8x4.5-inch or 9x4-inch loaf pan.
Cover the loaves and let them rise until the dough is approximately 1 inch above the rim of the pans. Watch the dough rather than the clock. It should look nicely risen and domed without becoming overly puffy.
Bake at 350°F for 35-40 minutes, or until the center of each loaf reaches 200-205°F on an instant-read thermometer. If the tops are browning or becoming too crisp before the centers are finished, loosely tent them with foil.
Using oven mitts, carefully remove the loaves from the pans and place them on a wire rack. Lightly brush the warm tops and sides with butter for a softer crust, then loosely cover with a clean kitchen towel. Let the bread cool completely before slicing, about 1-2 hours.

Notes

Substitutions: Use olive oil in place of avocado oil. If using a different grain combination or ratio, the dough texture and hydration may vary.
Storage: Store completely at room temperature for up to 3 days. For longer storage, freeze whole loaves or individual slices for up to 3 months.
Dough Texture: Fresh milled dough may feel softer and slightly tackier than dough made with refined flour. It should still be cohesive, elastic, and able to pass the windowpane test.
Proofing: Rise times will vary depending on room temperature. In a cooler kitchen, both rises may take longer, so watch the dough rather than relying only on the clock.
Crust: For a softer crust, brush the warm loaf with butter after baking and loosely cover it with a clean kitchen towel while it cools.
Mixer: KitchenAid recommends no more than 2 minutes at speed 2 for dough. This will not be long enough, so ensure you're using a mixer that can handle the kneading time.

Nutrition