Milling Grains for Homemade Bread
A simple and rewarding recipe for baking delicious whole wheat bread using your own freshly milled flour, perfect for beginners. This recipe focuses on basic techniques to yield a wholesome, flavorful loaf.
Ingredients
- 3 cups freshly milled whole wheat flour plus more for dusting
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 1.5 cups warm water 105-115°F (40-46°C)
- 1 tablespoon honey or maple syrup (optional)
Instructions
- In a large bowl, dissolve yeast and honey (if using) in warm water. Let sit for 5-10 minutes until foamy.
- Add the freshly milled whole wheat 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. The dough may be slightly sticky.
- 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 1.5-2 hours, or until doubled in size.
- Gently punch down the dough and shape it into a loaf. Place it in a lightly greased loaf pan (8.5x4.5 inches) or on a baking sheet.
- Cover again and let rise for another 30-45 minutes, or until nearly doubled.
- Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove from pan and let cool completely on a wire rack before slicing. Enjoy your fresh, homemade bread!
Notes
For best results, use freshly milled flour. Adjust water slightly based on flour absorption, as fresh flour can vary. A Dutch oven can give a great crust if you bake it covered for the first 20 minutes, then uncovered. Let the bread cool completely before slicing for the best texture.