Simple & Delicious Fresh Milled Bread Recipe

Homemade, healthy bread is easier than you think

There’s nothing quite like the aroma of freshly baked bread filling your home. This simple and delicious fresh-milled bread recipe is perfect for beginners and seasoned bakers alike. Using fresh-milled flour, it’s packed with nutrients and rich flavor, making it a healthier alternative to store-bought bread. Whether you’re making loaves, dinner rolls, or even cinnamon rolls, this versatile recipe will quickly become a favorite in your kitchen!

Looking for a simple, delicious, and healthy bread recipe? This fresh-milled bread recipe is packed with nutrients, perfect for beginners, and highlights the benefits of using whole grain flour for homemade bread.

Basic Yeast Bread Recipe

Yield: 2 (1.5 lb) loaves

Ingredients You’ll Need for Fresh Milled Bread

       •         850g freshly milled flour: hard red wheat, hard white wheat, or a combination

       •         2 ½ - 2 ¾ cups warm water

       •         1 ½ tbsp instant dry yeast

       •         1/3 - 1/2 cup honey (1/3 cup for basic bread — 1/2 cup for sweeter breads like dinner or cinnamon rolls)

       •         1/3 cup olive oil

       •         2 tsp salt

       •         1 ½ tbsp sunflower lecithin (optional)

Step-by-Step Instructions

1.         Combine Ingredients:

       •         Start with 2 ½ cups of warm water in the bowl of a stand mixer.

       •         Add all ingredients and mix on low speed until the dough begins to form a ball and pulls away from the sides of the bowl.

       •         If the dough feels dry, add a little more water until there are no dry patches.

2.         Knead the Dough:

       •         Once the dough has formed, begin kneading

       •         Mixer: Knead on medium-low speed for 12-15 minutes.

       •         By Hand: Knead for 15-20 minutes until the dough is soft, slightly sticky, and elastic.

3.         Prepare for Rising:

       •         Lightly grease your counter/mat and hands with olive oil to prevent sticking.

       •         Divide the dough into 2 equal portions (~750g each).

       •         Shape each portion into a loaf and place them in lightly oiled or parchment-lined 9x5” loaf pans.

4.         Let the Dough Rise:

       •        Let the dough rise until it is about 1 inch above the rim of the pan.

       •         Perform the poke test to check the dough’s readiness: press lightly with your finger. If the indentation springs back quickly, the dough needs more time. If it springs back slowly and leaves a slight mark, it’s ready to bake. If the dough doesn’t spring back at all, it’s over-proofed, but it will still bake up nicely!

5.         Bake the Loaves:

       •         Preheat your oven to 350°F.

       •         Bake for 38 minutes or until the loaves are golden brown.

       •         The internal temperature of the bread should reach at least 190°F.

6.       Cool the Bread:

       •         After 5 minutes of cooling in the pans, remove the loaves from the pans and place them on a cooling rack.

       •         Let the bread cool for 1-3 hours before slicing to allow the crumb to set properly.

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Optional Variations

•     Dinner Rolls: Divide half the dough into 10 rolls (75-80g each) and bake at 425°F for 10-12 minutes.

•     Cinnamon Rolls: Use half the dough to make rolls, baking them at 350°F for 25-35 minutes until golden brown.

Notes

•     For most yeasted doughs, the center should reach 190°F to ensure doneness.

•     Freshly milled flour may require slightly more water than store-bought flour due to its higher absorption rate. Adjust as needed.