Baking bread with fresh milled flour takes homemade baking to a whole new level. When we mill our own flour, we unlock richer flavors and more nutrients that store-bought flour often lacks. This simple step transforms ordinary bread into something truly special—aromatic, wholesome, and incredibly satisfying.
In this recipe, we’ll guide you through using freshly milled flour to create a loaf with a perfect crust and tender crumb. Whether you’re a seasoned baker or just starting out, making bread from scratch with fresh flour brings a rewarding experience that connects us to the roots of traditional baking. Let’s dive in and bake bread that’s not only delicious but also packed with the natural goodness only fresh milled flour can offer.
Ingredients
To achieve the perfect loaf with fresh milled flour every ingredient must be measured and prepared precisely. Here’s exactly what we use to bring out the full flavor and texture of our bread.
Fresh Milled Flour
- 4 cups of freshly milled whole wheat or spelt flour
Using freshly milled grain captures maximum nutrients and delivers a vibrant, nutty taste. We recommend milling your grain just before mixing for best results.
Yeast
- 2 teaspoons active dry yeast
This yeast offers consistent rise and a light, airy crumb. If you prefer, instant yeast can substitute without proofing.
Water
- 1 ½ cups lukewarm water (about 105°F)
Lukewarm water activates the yeast without killing it. Precise temperature control is key to a perfect rise.
Salt
- 1 ½ teaspoons fine sea salt
Salt enhances flavor and controls yeast growth, providing structure and smell to the bread.
Optional Add-ins
- 1 tablespoon honey or maple syrup (for subtle sweetness)
- ½ cup toasted nuts or seeds (for texture and crunch)
- 2 tablespoons olive oil or melted butter (for richer crumb)
Pro Tip: Always measure ingredients by weight for best accuracy when possible.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh Milled Flour | 4 cups | Nutrient-rich base for bread |
| Active Dry Yeast | 2 teaspoons | Leavening agent |
| Lukewarm Water | 1 ½ cups (105°F) | Activates yeast, hydrates dough |
| Fine Sea Salt | 1 ½ teaspoons | Flavor enhancer, dough control |
| Optional Honey/Maple | 1 tablespoon | Adds subtle sweetness |
| Optional Nuts/Seeds | ½ cup | Adds crunch and flavor |
| Optional Olive Oil | 2 tablespoons | Improves crumb tenderness |
Equipment Needed
To bake an exceptional loaf with fresh milled flour, having the right equipment is essential. Below is a detailed list of tools that will help us achieve ideal dough texture, perfect fermentation, and a beautiful crust.
Flour Mill or Grinder
A reliable flour mill or grinder is crucial for transforming whole grains into fresh milled flour. We recommend a mill capable of consistent particle size to ensure even hydration and fermentation.
| Equipment Feature | Importance |
|---|---|
| Adjustable grind settings | Controls flour texture from fine to coarse |
| Durable burr mechanism | Provides uniform grinding and preserves nutritional integrity |
| Easy to clean | Prevents old flour residue from affecting flavor |
Pro Tip: Burr grinders are preferred over blade grinders for their precision and minimal heat exposure, which retains the flour’s nutrients and flavor.
Mixing Bowls
We need sturdy, non-reactive mixing bowls to combine and knead ingredients effectively. Glass, stainless steel, or heavy-duty plastic bowls work best.
- Choose a large bowl to accommodate dough expansion during mixing.
- Ensure the bowl is deep enough to prevent flour and water from splattering.
Dough Scraper
A flexible dough scraper is indispensable for handling sticky dough without tearing. It helps us:
- Scrape dough cleanly from mixing bowls and surfaces
- Shape and fold dough during the kneading process
- Maintain a clean workspace, reducing flour waste
We prefer a silicone or metal scraper with a comfortable grip.
Proofing Basket or Bowl
To support proper fermentation and shape the loaf, a proofing basket (banneton) or a bowl lined with a floured cloth is necessary.
| Type | Advantages |
|---|---|
| Banneton Basket | Creates beautiful spiral patterns on crust |
| Floured Cloth | Easy to clean and readily available |
Proper proofing enhances the crumb structure and helps us achieve a loaf with excellent rise and texture.
Baking Stone or Dutch Oven
For baking the loaf, we must choose either a baking stone or a Dutch oven. Each creates the hot, steamy environment needed for a crispy crust and even bake.
| Equipment | Benefits |
|---|---|
| Baking Stone | Retains and distributes heat evenly |
| Dutch Oven | Traps steam for crust development and moisture retention |
Essential: Preheat either device thoroughly before placing the dough inside to maximize oven spring and crust quality.
Preparation
To achieve the best results with our Fresh Milled Flour Bread recipe, precise preparation is essential. Let’s focus on the crucial first steps: milling the flour and measuring ingredients accurately.
Milling the Fresh Flour
Start by grinding your whole grains using a high-quality burr mill or grinder. This type of grinder ensures a uniform consistency that preserves the flour’s natural flavor and nutrients. Set your mill to a medium grind for an ideal balance between a hearty texture and smooth crumb.
Before milling, clean the grains to remove any debris. Grind no more than 4 cups at a time to maintain freshness and prevent flour from warming up, which could impact gluten development.
“Freshly milled flour is the cornerstone of flavor in our bread—it is alive with oils and nutrients that pre-ground flour simply lacks.”
After milling, sift the flour lightly if you prefer a less dense loaf, but remember, the bran and germ add vital nutrition and texture.
Measuring Ingredients
Accuracy in measuring is key when working with freshly milled flour. We recommend weighing ingredients using a kitchen scale rather than relying on volume measurements. This method eliminates variability and ensures consistent dough hydration and texture.
| Ingredient | Volume | Weight (grams) |
|---|---|---|
| Freshly milled flour | 4 cups | ~480 grams |
| Active dry yeast | 2 teaspoons | 7 grams |
| Lukewarm water | 1 ½ cups | 360 grams |
| Fine sea salt | 1 ½ teaspoons | 9 grams |
To measure:
- Weigh the flour after milling before adding it to the mixing bowl.
- Use lukewarm water (around 95°F or 35°C) to activate the yeast without killing it.
- Combine yeast and water first to proof for 5–10 minutes until bubbly.
- Add salt last to avoid direct contact with yeast, which can inhibit its activity.
Pro Tip: Keep a digital kitchen scale handy for precise ingredient measurement every time you bake. This simple tool makes a world of difference in your bread’s consistency.
By carefully milling and measuring our ingredients, we set the stage for a perfectly balanced dough ready for mixing and fermentation.
Instructions
Follow these clear and precise steps to transform freshly milled flour into a beautifully crusted loaf with a tender crumb. Each stage builds on the previous to develop flavor, texture, and structure.
Mixing the Dough
- In a large, sturdy bowl, combine 4 cups of freshly milled whole wheat or spelt flour with 2 teaspoons of active dry yeast and 1 ½ teaspoons of fine sea salt.
- Slowly pour in 1 ½ cups of lukewarm water while stirring gently with a wooden spoon or dough whisk.
- If desired, add optional ingredients like 1 tablespoon of honey or 1 tablespoon of olive oil to enrich flavor and moisture.
- Stir until the mixture forms a rough, shaggy dough where all flour is hydrated but no dry patches remain.
Kneading the Dough
- Lightly flour a clean surface to prevent sticking. Turn the dough out onto it.
- Using the heels of our hands, fold the dough over itself, then press down and push forward firmly.
- Rotate the dough a quarter turn and repeat repeatedly for about 8 to 10 minutes.
- The dough should become smooth, elastic, and slightly tacky to the touch—this indicates proper gluten development.
First Rise (Bulk Fermentation)
- Lightly oil a large bowl to prevent sticking. Place the kneaded dough inside and cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm draft-free area, ideally around 75°F (24°C), for 1 ½ to 2 hours or until it has doubled in size.
- Check gently by pressing with a finger; if the indentation springs back slowly but remains visible, the dough is ready.
Shaping the Dough
- Turn the risen dough onto a lightly floured surface again.
- Gently deflate the dough by pressing it down with your hands.
- Shape the dough into a tight round or oval loaf by folding edges toward the center, then flipping it seam side down and tucking under gently to create surface tension.
- Use a dough scraper to help maintain a smooth surface.
Second Rise (Proofing)
- Prepare a proofing basket or bowl lined with a well-floured kitchen towel to prevent sticking.
- Place the shaped dough seam side up into the basket.
- Cover and let it proof at room temperature for 45 to 60 minutes until it has noticeably puffed but not doubled.
- For a crisper crust, refrigerate the dough for an additional 8 to 12 hours after proofing, then bake cold.
| Step | Time | Temperature | Key Indicator |
|---|---|---|---|
| Mixing the Dough | 5–7 minutes | Room temperature | No dry flour, shaggy dough |
| Kneading the Dough | 8–10 minutes | Room temperature | Smooth, elastic, tacky dough |
| First Rise | 1 ½ to 2 hours | 75°F (24°C) | Doubled size, slow-springing indent |
| Shaping the Dough | 5 minutes | Room temperature | Tight, smooth, shaped loaf |
| Second Rise (Proof) | 45 to 60 minutes | Room temperature or cold for retardation | Puffiness, slightly risen |
Pro Tip: Using a kitchen scale for ingredient and dough portioning enhances consistency and ensures ideal hydration, improving final texture and crumb every time.
Baking Directions
Following precise Baking Directions ensures our fresh milled flour bread develops a flawless crust and tender crumb. Let’s walk through each step carefully to achieve that perfect loaf.
Preheating the Oven
We preheat our oven to 450°F (232°C) at least 30 minutes before baking. This guarantees the baking stone or Dutch oven reaches optimal temperature, producing a robust crust and even heat distribution. Placing a baking stone or Dutch oven inside while preheating is crucial to mimic traditional bread ovens.
| Step | Temperature | Duration | Note |
|---|---|---|---|
| Preheat oven | 450°F (232°C) | 30 minutes | With baking stone or Dutch oven inside |
Scoring the Loaf
Just before placing the dough in the oven, we use a sharp blade or a lame to score the loaf. This allows the bread to expand properly without tearing the crust. We recommend making 1 to 3 slashes, approximately ¼ inch deep, angled to encourage rising in the oven. Scoring also adds an artisan touch and enhances crust texture.
“Scoring acts like a pressure release valve, ensuring our fresh milled flour bread develops both beauty and structure in the oven.“
Baking Time and Temperature
We start baking at 450°F (232°C) for the first 20 minutes with steam inside the oven. Introducing steam can be done by placing a pan of hot water at the oven base or spritzing water on walls. This moisture enhances crust color and crispness.
After 20 minutes, remove the steam source and lower the temperature to 400°F (204°C), continuing to bake for another 20 to 25 minutes until the crust is deep golden brown.
| Baking Stage | Temperature | Duration | Steam | Purpose |
|---|---|---|---|---|
| Initial baking | 450°F (232°C) | 20 minutes | Yes | Promote oven spring and crust color |
| Final baking | 400°F (204°C) | 20-25 minutes | No | Develop crust crispness and crumb |
We confirm doneness by tapping the bottom of the loaf—it should sound hollow, indicating perfect baking.
Cooling the Bread
After baking, we transfer the loaf to a wire rack and let it cool completely for at least 1 hour. Cooling is essential to allow the crumb to set and moisture to redistribute evenly.
“Resist the urge to slice too soon — cutting the bread while hot can cause a gummy, dense texture. Patience enhances the delicate crumb created by our fresh milled flour.”
We recommend slicing with a serrated bread knife for clean, beautiful cuts.
Tips for Best Results
To achieve the perfect loaf with fresh milled flour, attention to detail in each stage of the process is essential. These tips will help us maximize flavor, texture, and overall bread quality.
Handling Fresh Milled Flour
Freshly milled flour behaves differently than store-bought flour due to its higher moisture content and natural oils.
- Use the flour promptly: Fresh milled flour is best used within a few hours of milling to preserve its nutrients and flavor. If we must store it, we keep it in an airtight container in the refrigerator or freezer.
- Sift if needed: Occasionally, freshly milled flour can contain larger grain particles or bran pieces. We sift lightly or mix thoroughly to ensure even hydration.
- Mix gently but thoroughly: Overworking dough made with fresh milled flour can break down natural oils and affect crumb structure. We knead with firm but mindful movements.
Adjusting Hydration Levels
Hydration is critical when working with fresh milled flour because the bran and germ absorb more water than refined flour.
| Flour Type | Suggested Hydration (%) | Notes |
|---|---|---|
| Freshly milled whole wheat | 75 – 80% | Start with 75% water, add gradually if needed |
| Freshly milled spelt | 70 – 75% | Spelt absorbs less water, so adjust accordingly |
- Start lower: We begin mixing with about 75% hydration to avoid overly sticky dough.
- Add water gradually: It’s easier to incorporate small amounts than to fix too wet dough.
- Feel the dough texture: It should be tacky but manageable, not dry or overly sticky.
Storage Suggestions
Proper storage maintains the quality and freshness of our fresh milled flour bread and the flour itself.
- Flour Storage:
- Store freshly milled flour in an airtight container.
- Keep it in the refrigerator or freezer to extend shelf life up to 1 month.
- Bread Storage:
- Cool bread completely before storing to avoid condensation.
- Wrap in a clean linen or cotton cloth to maintain crust texture.
- Store at room temperature for up to 3 days.
- For longer storage, freeze sliced bread in airtight bags.
Conclusion
Baking with fresh milled flour opens up a whole new world of flavor and nutrition that’s hard to beat. It’s a hands-on experience that brings us closer to traditional baking while allowing us to create bread that’s truly our own.
With the right ingredients, tools, and techniques, every loaf becomes a satisfying project that rewards us with a perfect crust and tender crumb. Embracing fresh milled flour not only elevates our baking but also connects us to the wholesome goodness of whole grains in their purest form.
Let’s keep exploring and enjoying the rich, fresh flavors that come from milling our own flour and baking bread from scratch.
Frequently Asked Questions
Why should I use freshly milled flour for baking bread?
Freshly milled flour contains more nutrients and flavor because it retains the bran and germ. It produces bread with a richer taste, better texture, and higher nutritional value compared to store-bought flour.
What ingredients are needed for baking bread with freshly milled flour?
You need 4 cups of freshly milled whole wheat or spelt flour, 2 teaspoons of active dry yeast, 1 ½ cups of lukewarm water, and 1 ½ teaspoons of fine sea salt. Optional add-ins like honey, nuts, or olive oil can also be included.
What tools do I need for baking with fresh milled flour?
Essential tools include a reliable burr mill or grinder, sturdy mixing bowls, a flexible dough scraper, a proofing basket or bowl, and a baking stone or Dutch oven.
How do I ensure accurate ingredient measurements?
Use a kitchen scale to weigh ingredients precisely. This ensures consistent dough hydration and texture, improving the final bread quality.
What is the recommended oven temperature and baking time?
Preheat the oven to 450°F (232°C) for at least 30 minutes. Bake with steam at 450°F for 20 minutes, then reduce to 400°F and bake for another 20-25 minutes.
How can I tell if my bread is done?
Tap the bottom of the loaf; it should sound hollow. Also, let the bread cool completely before slicing for the best texture.
How do I store freshly milled flour and baked bread?
Store freshly milled flour in an airtight container in a cool, dark place or refrigerate to keep it fresh. Keep baked bread wrapped in a clean cloth or bread box at room temperature for up to 2 days. Freeze for longer storage.
What hydration level should I use for dough with freshly milled flour?
Start with 75% hydration for whole wheat flour and 70% for spelt. Gradually add water while mixing, paying attention to the dough texture for best results.
Can beginners bake bread with freshly milled flour?
Yes! The article provides a clear recipe and tips, making it accessible for both beginners and seasoned bakers to enjoy bread baking using fresh milled flour.
Why is scoring the loaf important before baking?
Scoring allows the dough to expand properly during baking, preventing cracks and contributing to an attractive crust and texture.