If you’ve ever wondered how to bake truly wholesome, flavorful bread right in your own kitchen, this whole wheat bread recipe made with freshly milled flour is just what you need. When it’s made from scratch with freshly ground flour, the taste and nutrition are unbeatable. Whether you’re new to milling your own grains or you’ve been baking with whole wheat for years, this recipe is simple, reliable, and packed with nourishing goodness. We’ll walk you through every step—from selecting the right wheat berries to pulling a golden loaf from the oven—so you can enjoy soft, hearty bread the way it was meant to be.
Today we’re diving deep into how to make the best whole wheat bread from freshly milled flour, plus answering common questions, troubleshooting sticky spots, and sharing tips to help you get the perfect rise every time.
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Why Freshly Milled Flour?
Let’s start with the “why,” because understanding your ingredients is half the battle. When you mill your own wheat berries, you’re getting 100% of the grain—the bran, germ, and endosperm—all working together the way God intended. This means:
- More nutrients: Store-bought whole wheat flour can lose vital nutrients quickly after milling. Fresh flour is rich in B vitamins, fiber, and healthy oils.
- Better flavor: Freshly ground flour has a nutty, slightly sweet flavor that adds depth to every slice.
- More control: You get to choose the type of wheat (hard red, hard white, etc.) and grind it to your preferred texture.
Tools You’ll Need
Before we dive into the recipe, here’s a quick checklist of tools that make the process smoother:
- A grain mill (electric or manual)
- Large mixing bowl (or a stand mixer with a dough hook)
- Kitchen scale (for accuracy)
- Loaf pans (8.5 x 4.5” or 9 x 5”)
- Thermometer (optional, but helpful)
- Cooling rack
Ingredients for Whole Wheat Bread with Freshly Milled Flour
This recipe makes two standard loaves.
- 6 to 6 ½ cups freshly milled whole wheat flour (from approx. 4 cups of wheat berries)
- 2 ½ cups warm water (110°F is ideal)
- ¼ cup honey or maple syrup
- ⅓ cup olive oil or melted butter
- 1 ½ tablespoons instant yeast (or active dry yeast, proofed)
- 1 tablespoon salt
- 1 tablespoon lemon juice or apple cider vinegar (helps gluten development)
📝 Optional add-ins: 2 tablespoons vital wheat gluten for a fluffier loaf, or a handful of seeds for extra texture.
Milling the Wheat Berries
To get 6 to 6½ cups of flour, you’ll need about 4 cups of wheat berries. Hard red wheat will give you a heartier, more traditional flavor, while hard white wheat yields a milder taste with a lighter color. Both work well—just pick what you love.
Grind the berries on a medium-fine setting. Fresh flour should feel soft and slightly warm. Mix it and use it immediately or store in an airtight container if needed (but the sooner you use it, the better!).
Step-by-Step Instructions
1. Mix the Dough
In a large bowl or stand mixer, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until foamy if using active dry yeast. If using instant yeast, you can skip the proofing step and mix right away.
Add the oil, salt, lemon juice (or vinegar), and about 4 cups of the freshly milled flour. Mix until combined.
Slowly add the remaining flour ½ cup at a time, until the dough pulls away from the sides of the bowl and is slightly tacky but not sticky. You might not need it all.
🍞 Tip: Wetter doughs rise higher and yield a softer crumb, but they can be trickier to handle. It’s okay if the dough feels a little sticky—just avoid over-flouring.
2. Knead the Dough
Knead the dough for 8–10 minutes by hand or 5–6 minutes in a stand mixer. Proper kneading develops the gluten, which gives the bread structure and elasticity.
3. First Rise
Place the dough in a greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm spot until doubled in size—about 35 to 45 minutes, depending on your kitchen temperature.
🌡️ Rising tip: If your kitchen is chilly, place the bowl in the oven with the light on (but the heat off). It creates a slightly warm environment for the yeast to activate.
4. Shape and Second Rise
Punch down the dough and divide it in half. Shape each half into a loaf and place in greased loaf pans. Cover lightly and let rise again until the dough crowns about 1” over the edge of the pan, for about 30 minutes.
5. Bake
Preheat your oven to 375°F. Bake the loaves for 30–35 minutes, or until the tops are golden brown and the internal temperature reads 190–200°F.
If the tops start browning too quickly, loosely tent with foil during the last 10 minutes.
6. Cool and Enjoy
Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing. This helps set the crumb and keeps the bread from becoming gummy inside.
✂️ Resist the urge to slice too soon! Fresh bread needs time to finish baking internally, even after it leaves the oven.
Storage Tips
- Room Temp: Store in a bread bag or airtight container for up to 4–5 days.
- Freezer: Wrap in foil or plastic wrap and freeze for up to 3 months. Slice before freezing for easy thawing.
Common Questions about Baking with Freshly Milled Flour
Can I use this recipe with a bread machine?
Yes! Add the ingredients in the order recommended by your machine (usually liquids first), and choose the whole wheat cycle.
Why is my whole wheat bread dense?
Whole wheat flour can be heavier than white flour. Be sure you knead well, allow for a full rise, and avoid over-flouring. Adding a tablespoon or two of vital wheat gluten can help, too.
Can I mix whole wheat flour with white flour?
Absolutely. Using a mix (like 75% whole wheat, 25% all-purpose) is a great way to ease into 100% whole wheat baking and get a lighter loaf.
How long does freshly milled flour last?
It’s best used right after milling, but if needed, store in an airtight container in the fridge or freezer for up to a week.
Add-Ins and Variations
Get creative with your homemade bread! Here are a few mix-in ideas to try:
- Rolled oats
- Sunflower or pumpkin seeds
- Chopped nuts
- Raisins or dried cranberries
- A swirl of cinnamon and honey
These can be added after the first rise or gently folded in during shaping.
Final Thoughts
Baking bread with freshly milled flour might take a little practice, but once you get the hang of it, it’s one of the most satisfying kitchen projects you’ll ever tackle. This recipe is a great base for sandwich bread, toast, or hearty slices slathered with butter and jam.
Need a reliable grain mill?
I absolutely love my NutriMill Classic because it lets me turn whole grains into the freshest, fluffiest flour right in my own kitchen—nothing beats that homemade goodness! Whether I’m baking bread, muffins, or pancakes, the flavor and texture are unmatched, and I know exactly what’s going into my food. If you’re looking to take your baking to the next level and enjoy the benefits of fresh-milled flour, I can’t recommend this mill enough. You can check it out and help support us by using this link!
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Ready to bake?
Pin this recipe for later, share it with your fellow bread-lovers, and don’t forget to tag your beautiful loaves on Instagram. Happy baking!
And I commend joy, for man has nothing better under the sun but to eat and drink and be joyful, for this will go with him in his toil through the days of his life that God has given him under the sun. Ecclesiastes 8:15
How to Make the Best Whole Wheat Bread from Freshly Milled Flour
Ingredients
Method
- In a large bowl or stand mixer, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until foamy if using active dry yeast. If using instant yeast, you can skip the proofing step and mix right away.
- Add the oil, salt, lemon juice (or vinegar), and about 4 cups of the freshly milled flour. Mix until combined.
- Slowly add the remaining flour ½ cup at a time, until the dough pulls away from the sides of the bowl and is slightly tacky but not sticky. You might not need it all.
- Knead the dough for 8–10 minutes by hand or 5–6 minutes in a stand mixer. Proper kneading develops the gluten, which gives the bread structure and elasticity.
- Place the dough in a greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm spot until doubled in size—about 35 to 45 minutes, depending on your kitchen temperature.🌡️ Rising tip: If your kitchen is chilly, place the bowl in the oven with the light on (but the heat off). It creates a slightly warm environment for the yeast to activate.
- Punch down the dough and divide it in half. Shape each half into a loaf and place in greased loaf pans. Cover lightly and let rise again until the dough crowns about 1” over the edge of the pan, for about 30 minutes.
- Preheat your oven to 375°F. Bake the loaves for 30–35 minutes, or until the tops are golden brown and the internal temperature reads 190–200°F.If the tops start browning too quickly, loosely tent with foil during the last 10 minutes.
- Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing. This helps set the crumb and keeps the bread from becoming gummy inside.
Notes
Storage Tips
- Room Temp: Store in a bread bag or airtight container for up to 4–5 days.
- Freezer: Wrap in foil or plastic wrap and freeze for up to 3 months. Slice before freezing for easy thawing.
Common Questions about Baking with Freshly Milled Flour
Can I use this recipe with a bread machine?
Yes! Add the ingredients in the order recommended by your machine (usually liquids first), and choose the whole wheat cycle. Why is my whole wheat bread dense?
Whole wheat flour can be heavier than white flour. Be sure you knead well, allow for a full rise, and avoid over-flouring. Adding a tablespoon or two of vital wheat gluten can help, too. Can I mix whole wheat flour with white flour?
Absolutely. Using a mix (like 75% whole wheat, 25% all-purpose) is a great way to ease into 100% whole wheat baking and get a lighter loaf. How long does freshly milled flour last?
It’s best used right after milling, but if needed, store in an airtight container in the fridge or freezer for up to a week.Add-Ins and Variations
Get creative with your homemade bread! Here are a few mix-in ideas to try:- Rolled oats
- Sunflower or pumpkin seeds
- Chopped nuts
- Raisins or dried cranberries
- A swirl of cinnamon and honey
I’ve never done freshly milled flour but I really want to! This recipe looks awesome!
A lot of fresh milled recipes I have found still call for all purpose or bread flour, love that yours is just fresh milled wheat berries. I’m adding this to by list to try!