How to Make the Best Whole Wheat Bread from Freshly Milled Flour
This freshly milled whole wheat bread recipe uses just a few simple ingredients to create a soft, flavorful loaf full of homemade goodness. Freshly ground wheat flour gives it a rich, nutty taste and a boost of nutrition you won’t find in store-bought bread.
Ingredients
- 6 to 6 1/2 cups freshly milled flour
- 2 1/2 cups warm water
- 1/4 cup honey
- 1/3 cup olive oil Choose a light olive oil for less olive oil taste.
- 1 1/2 tbsp instant yeast I used rapid rise.
- 1 tbsp salt
- 1 tbsp lemon juice or vinegar
- Optional add-ins: 2 tablespoons vital wheat gluten for a fluffier loaf, or a handful of seeds for extra texture.
Instructions
- 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
- 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.
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.
- 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.
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.
- 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