Making bread with freshly milled flour is easy and fun. This fresh milled flour bread recipe brings out the natural taste of whole grains. It also gives you more nutrients than store-bought bread.
Grinding your own flour at home changes everything. It preserves the grain’s oils and nutrients, making the bread both healthier and more flavorful. Plus, it gives the loaf a soft, fresh texture that’s hard to get with store-bought flour.
If you’ve never tried fresh milling, don’t worry! It’s easy when you have the right tools and helpful tips. Ready to give it a try? Check out this Guide to Fresh Milling at Home for all the basics.
Key Takeaways
- Using freshly milled flour makes your bread healthier and tastier by retaining natural nutrients.
- The process enhances the bread’s texture and flavor, creating a moist and aromatic loaf.
- Milling your own wheat berries gives you control over the grind, perfect for customizing recipes.
- Fresh flour absorbs more water, so adjust hydration for the best dough consistency.
- With basic tools and techniques, anyone can bake artisan bread at home that’s fresh and wholesome.
- Experimenting with grains and add-ins can make each loaf unique.
Why Use Fresh Milled Flour?
When you mill your own flour, you get the freshest possible product, which means more flavor and better nutrition.
Freshly milled flour contains all the natural oils, proteins, and vitamins that are often lost in commercial flour during processing. This makes it richer in fiber and healthier for you.
Plus, grinding your own flour lets you choose the exact type of grain you want, whether it’s soft or hard wheat, giving you more control over your bread’s texture and taste.
Another benefit is that freshly milled flour has a unique, slightly sweet aroma and a depth of flavor that pre-packaged flour just can’t match. This is why many bakers prefer whole grain baking—it’s simply more satisfying.
Ingredients You’ll Need for Fresh Milled Flour Bread
Here’s a table listing the ingredients and their quantities to make delicious fresh milled flour bread:
- Freshly milled flour – 4–4.5 cups: The main ingredient, providing rich flavor and nutrients.
- Warm water – 1.5 cups: Activates the yeast and helps the dough rise.
- Honey or sugar – 1/3 cup: Adds a touch of sweetness and moisture.
- Olive oil – 1/3 cup: Keeps the bread soft and adds richness.
- Salt – 2 tsp: Enhances the overall flavor and strengthens the dough.
- Instant yeast – 1 tbsp: Helps the dough rise quickly without long waiting times.
These ingredients are simple, but together they create a tasty and healthy loaf of bread. You can also get creative by adding extra flavors like seeds or dried fruit!
Kitchen Equipment You’ll Need
To make fresh milled flour bread, having the right equipment is essential for success.
Here’s what you’ll need:
- Grain Mill: A good grain mill is the first step in using freshly milled flour. You can choose between manual and electric mills. Manual mills cost less, but they take more work to use. Electric mills are faster and can handle larger quantities. Choose one based on your needs and budget.
- Mixing Bowls: You’ll need a big mixing bowl. This is where you’ll combine your wet and dry ingredients before kneading. A sturdy bowl is important for working with sticky dough.
- Bread Pan: A standard bread pan helps shape your loaf and gives it structure. Choose one that fits the amount of dough you’re working with.
- Bench Scraper: This tool is great for scraping dough off the work surface and shaping it. It also helps you cut the dough easily.
With these tools, you’ll be ready to create perfect loaves every time!
Step-by-Step Recipe for Fresh Milled Flour Bread
Making fresh milled flour bread is a simple yet rewarding process. With the right steps and a little patience, you’ll have delicious, homemade bread that’s full of flavor and nutrients.
Here’s how to do it.
1. Milling Your Flour
- Start by milling your own flour from wheat berries.
- Use a grain mill (manual or electric) and adjust the setting to fine for bread.
- Freshly milled flour absorbs more water, so expect a stickier dough than with store-bought flour.
- Milling your own flour keeps all the nutritional benefits of the grain intact.
2. Mixing Ingredients
- In a large bowl, combine:
- 1.5 cups of warm water
- 1 tablespoon of instant yeast
- 1/3 cup of honey
- Let the mixture sit for 5 minutes. This gives the yeast time to activate.
- Add 1/3 cup of olive oil, 2 teaspoons of salt, and 2 cups of your freshly milled flour.
- Mix everything together until smooth, then gradually add the rest of your flour (about 2–2.5 cups).
- Stir until the dough starts to come together. You may need to use your hands as it thickens.
3. Kneading the Dough
- Put the dough on a clean surface. Lightly sprinkle it with flour.
- Knead the dough for 8 to 10 minutes to help the gluten develop and make it stretchy.
- If you use a stand mixer, fit it with a dough hook and knead on low speed for the same amount of time.
- The dough may feel sticky, but try not to add too much flour. This stickiness helps create a softer, more tender bread.
4. First Rise
- Put the dough in a clean, greased bowl. Then, cover it with a damp cloth.
- Place it in a warm spot and let it rise for 1 to 2 hours. It should double in size.
- You’ll know it’s ready when you press your finger into the dough, and the indentation stays.
5. Shaping the Dough
- After the dough rises, gently punch it down to let the air escape.
- Turn it out onto a floured surface and shape it into a loaf by folding the sides in and rolling it tightly.
- Put the shaped loaf into a greased bread pan. This shaping helps the dough rise evenly and creates a nice texture.
6. Second Rise
- Place a damp cloth over the loaf and let it rise for 45 minutes.
- The dough should puff up and rise above the pan’s edge.
7. Baking the Bread
- Preheat your oven to 350°F.
- Once the dough has risen, bake the loaf for 35–40 minutes.
- The bread is done when you tap the bottom, and it makes a hollow sound. You can also check by measuring the internal temperature, which should be 190°F.
- Allow the bread to cool in the pan for a few minutes. After that, move it to a wire rack to cool all the way through.
If you followed these steps, you’ll be able to enjoy a warm, delicious loaf of homemade bread, made with the rich, wholesome flavor of freshly milled flour!
The process may take some time, but the end result is worth every effort. You’ll taste the difference in every bite, with a texture that’s soft, airy, and full of natural goodness.
Tips for Success
Baking with freshly milled flour can be a little different from using store-bought flour, so here are some tips to make your bread even better.
- Hydrate Properly: Fresh flour absorbs more water compared to refined flour because it still contains more natural particles. This is why your dough might feel a bit stickier. You may need to add extra water to get the right texture. Start with the recommended amount, but adjust as needed.
- Knead Long Enough: Kneading is important because it helps gluten form. This gives your bread its structure and texture. When you knead, stretch the dough until it feels smooth and elastic. It should not tear easily. If it’s still rough, continue kneading for a few more minutes.
- Don’t Over-Proof: When you let your dough rise, watch it carefully. If you leave it too long, the dough can over-proof, causing it to deflate during baking. Once it has doubled in size, it’s time to move on to shaping. The dough should look puffy, but not collapsed.
- Use the Right Oven Temperature: Baking at the right temperature is crucial. If your oven is too hot or too cool, the bread may not rise or cook evenly. A temperature of 350°F is perfect for most bread recipes. To check for doneness, use a thermometer to ensure the internal temperature reaches 190°F.
- Experiment with Add-ins: Feel free to get creative with your bread. Add seeds, nuts, or even dried fruits to make the flavor more interesting. Whole grain baking allows for plenty of customization, so don’t be afraid to try new ingredients!
By following these tips, you’ll make delicious artisan bread with freshly milled flour every time.
How to Adjust for Different Flour Types
Different types of flour behave uniquely in baking, especially when freshly milled. Adjusting your recipe to match the flour type ensures the best results. Here’s how to make it work:
1. Hard Red Wheat Flour
This flour is rich in protein, making it perfect for bread with a chewy texture. Since it absorbs more water, increase the hydration slightly. Knead longer to develop gluten, which gives structure to the bread.
2. Hard White Wheat Flour
White wheat is milder in flavor but still high in protein. It requires less water than red wheat. Use this for lighter, softer loaves while still enjoying the benefits of whole grain baking.
3. Soft Wheat Flour
Soft wheat has less protein and is ideal for pastries or tender loaves. Reduce kneading to avoid overworking the gluten, and use less water to keep the dough from becoming too sticky.
4. Specialty Grains (Spelt, Rye, Einkorn)
These grains add unique flavors but behave differently. For spelt and einkorn, reduce kneading time—they develop gluten quickly. Rye contains minimal gluten, so expect a denser loaf.
Adjusting water, kneading, and baking times for each flour type ensures the bread rises and bakes beautifully. Always test small batches to perfect your recipe.
Conclusion
Baking with freshly milled flour is a game-changer for flavor, health, and satisfaction. With just a few tools and simple steps, you can enjoy the joys of homemade bread while reaping the benefits of whole grain baking.
Ready to elevate your baking? Start milling today!
FAQs
1. Is fresh milled flour better?
Yes, freshly milled flour is better for both flavor and nutrition. When you mill flour at home, the wheat retains its natural oils and nutrients, which are often lost during commercial processing. This results in richer-tasting bread with a more complex flavor profile. Additionally, fresh flour is free from preservatives and additives, making it healthier for you and your family.
2. What wheat is best for milling?
The best wheat depends on what you’re baking:
- Hard red wheat: Perfect for hearty bread with robust flavor.
- Hard white wheat: Milder in taste and great for lighter bread, like sandwich loaves.
- Soft wheat: Better for pastries and biscuits because of its lower protein content.
If you’re starting out, hard red or white wheat are versatile options for bread baking. You can also experiment with ancient grains like spelt or einkorn for unique textures and flavors.
3. My dough feels sticky. Is that normal?
Yes, it’s completely normal for dough made with fresh milled flour to feel stickier. Fresh flour absorbs water differently because it still contains natural oils and moisture. Instead of adding more flour, lightly oil your hands and the surface you’re working on to handle the dough more easily. Over time, you’ll learn how to handle this texture without altering the recipe’s balance.
4. Can I use a bread machine?
Yes! A bread machine works well with freshly milled flour. Add the ingredients in the correct order: liquids first, followed by flour, and finally yeast. Many machines allow you to adjust the settings for kneading and rising, which is helpful since fresh flour can ferment faster.
5. How do I store fresh bread?
Fresh bread made from freshly milled flour has no preservatives, so it doesn’t last as long as store-bought bread. Here’s how to store it:
- Room temperature: Keep it in an airtight bag or bread box for up to three days.
- Freezer: Slice the bread first, then freeze the slices in a resealable bag. This way, you can thaw just what you need without wasting anything.
Avoid storing bread in the fridge, as it can dry it out faster.
6. Why is my fresh milled bread so dense?
Density is a common challenge with freshly milled flour bread. It often happens because of:
- Underdeveloped gluten: Knead the dough thoroughly to strengthen the structure.
- Incorrect hydration: Fresh flour absorbs more water, so slight adjustments may be needed.
- Over-proofing: Watch the dough during rising to prevent it from collapsing.
Small tweaks in technique can make a big difference in achieving a lighter loaf.
7. Does freshly milled flour ferment faster?
Yes, freshly ground flour ferments faster because it’s rich in natural enzymes and nutrients. This can speed up yeast activity, leading to quicker rises. Keep a close eye on the dough during fermentation and adjust your timings to prevent over-proofing.
8. How can freshly milled flour be whitened?
While fresh flour is naturally darker due to the whole grain, it can be “lightened” by sifting. Use a fine-mesh sieve or flour sifter to remove some of the bran. This process doesn’t make the flour completely white but can create a lighter texture for recipes that need it.
9. How long to autolyse fresh milled flour?
When using freshly milled flour, let the dough rest for 30–60 minutes during autolyse. This helps the flour absorb water and improves gluten development. It also makes the dough easier to handle and knead. You can adjust the rest time based on your recipe and the dough’s hydration.