Perfect Fresh-milled Bread

This is the go-to recipe we've developed over our years of baking. I love using fresh whole grains because they easily bring extra protein, fiber, and other big boosters into our diet. If you'd like to read through my step-by-step tutorial on bread baking, here it is. We hope you enjoy it as much as we do!

Ingredients 

• 3 T sugar
• 2 T yeast
• 3 c very warm water (think cozy bath temp)
• 4 T oil (I use olive oil)
• 5 c hard white wheat kernels, milled (about 6-8 cup wheat flour)
• 1 T salt 

Directions 

1. In a large bowl, sprinkle sugar and yeast. Slowly pour warm water over all (try to wet every grain). 
2. Let yeast bubble 5-10 minutes. Meanwhile, if needed, mill the wheat into flour (I use the WonderMill on its finest setting). 
3. Pour oil into water mixture. Add 3 cups wheat flour and whisk to combine. Let sit for 15 minutes (I use my timer so I don't forget it). It will rise to double in size (but it doesn't have to--this step is just to start the wheat flour softening). 
4. Add salt and more flour one cup at a time, mixing to combine each addition. Add and mix or knead flour until dough pulls together but still feels slightly sticky, like a sticky note. If I run out of wheat flour (which is rare) I'll add a few tablespoons of white flour at this point. Knead dough 5-10 minutes. 
5. Place into large bowl and cover. Let rise 40-50 minutes (using timer again), or until double. I'll often warm up my oven just a little bit, turn it off, and let the dough rise in there to keep it cozy. 
6. Grease two loaf pans. Sprinkle counter with a few tablespoons of white flour (I prefer white flour for the finished crust, but wheat would work). Knead dough and punch out all air bubbles. Cut into two pieces and work each piece until the dough will stretch over itself without ripping (3-5 minutes). Fold dough under itself into the shape of a loaf, placing each seam side down in the pan. 
Let rise 20 minutes (using timer), then preheat the oven to 375 (loaves should be risen to about the top of pans). Once oven is preheated, loaves should be risen past the pan tops. 
Bake 25-30 minutes, to desired doneness. If you're unsure if your loaf is cooked though, poke a meat thermometer into the center and temperature test it. 190° means done.
Let cool before slicing entire loaf for storage, or cut immediately and enjoy with butter and jam! 
Toast and top it with your favorite foods to make a quick meal.  

Fix-it Tip

If you've just pulled a batch of fresh-baked, delicious-looking bread out of the oven and suddenly remember you've left out a key ingredient...like SALT...have no fear!  Try making French Toast Casserole or Bread Pudding, adding the missing salt into the liquid mixture.  It's our little secret. :)

Make Pizza Dough

We use this recipe (baked at higher heat) to make three cookie-sheet pizzas (or several personal pans), with a slightly thin crust. Click here for our directions.

Make Rolls

We make 1 dozen delicious whole wheat rolls with just a couple tweaks. Click here for the recipe!