Fresh Milled Wheat Bread Recipe -

A loaf of whole wheat bread with sliced bread next to it.

Fresh Milled Wheat Bread Recipe

Discover a delicious fresh milled wheat bread recipe that brings the wholesome flavors of whole grains straight from the grain mill to the table. This easy-to-follow recipe uses freshly ground wheat flour for a rich, nutty taste and soft, hearty texture. Perfect for baking beginners and experienced home bakers!

Prep Time: 10

Cook Time: 30

Resting Time: 3

Total Time: 3 40

Yield: slices

Calories: 132kcal

Cost: $2.25

Equipment

Stand mixer
Measuring cup and spoons
Loaf pan

Ingredients

3 cups freshly milled hard white wheat flour (450 grams)
½ cup warm water (125 grams)
½ cup warm milk (125 grams)
2 tablespoons room temperature butter (30 grams)
3 tablespoons honey (63 grams)
1 large egg
1½ teaspoons salt (9 grams)
2¼ teaspoons yeast (7 grams or 1 packet)
butter for brushing the outside

Instructions

To the bowl of a stand mixer add the milk, water, butter, salt, honey, egg, and 3 cups (450g) of freshly milled flour.
Using the dough hook, mix for 2 minutes or until the dough has formed a shaggy, wet dough ball. Cover with plastic wrap or a wet tea towel and allow the dough to autolyse for 1 hour.
After allowing the dough to autolyse, add the yeast. (You shouldn't need any extra flour but depending on your humidity level you may need to add more at this point.) Using the dough hook attachment, mix for 25 - 30 minutes or until the dough can pass the window pane test. (If you have a kitchen aid mixer it will take the full 25-30 minutes. If you have a Bosch it will take about half the time.)
Allow the dough to rest in a warm draft free area for 1 hour or until it doubles in size.
Punch down the dough and turn out onto a work surface. No flour is needed if the dough has been properly autolysed and kneaded. Flatten out the dough into a rectangle about 9x13 inches. Tightly roll up the dough. When all the dough is rolled into a loaf shape fold the ends under and pinch the seams together.
Preheat oven to 350°F. Transfer the dough into a well oiled loaf pan. Cover and allow to rest in a warm draft free area for 1 hour or until doubled in size.
Bake at 350°F for 30 minutes. Allow to cool for 1 hour before slicing and serving. (This is crucial to ensuring the dough is cooked thoroughly. Until it is completely cool it is still cooking internally.)

Notes

- For best results, use a food scale along with the gram measurements.

- Hard wheat is best when making yeast bread.

Storage

After the bread is completely cool it can be stored in an airtight container or bread bag at room temperature. If stored properly it will last 3 - 4 days.

Nutrition