Milled Grain Bread Basics
A straightforward recipe for a basic yeast bread using freshly milled whole wheat flour, perfect for beginners looking to utilize their own grains.
Ingredients
- 400 gram freshly milled whole wheat flour
- 300 ml warm water 105-115°F (40-46°C)
- 7 gram active dry yeast
- 1 teaspoon sugar or honey optional
- 7 gram salt
- 1 tablespoon olive oil or melted butter
Instructions
- In a large bowl, combine warm water, yeast, and sugar (if using). Let sit for 5-10 minutes until foamy.
- Add the freshly milled flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using oil, knead it in during the last few minutes.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan.
- Cover the loaf pan and let the dough rise again for 30-45 minutes, or until nearly doubled.
- Preheat your oven to 375°F (190°C).
- Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove from the pan and cool on a wire rack completely before slicing and serving.
Notes
For best results, use freshly milled flour. Adjust water amount slightly based on your flour's absorption. Experiment with different whole grains like spelt or einkorn for varied flavors.