Fresh-Milled Wheat Bread Recipe
Hello,
I’m Stephanie, and if you’re new here, I’m excited to introduce myself. I have a strong passion for crafting bread completely from freshly milled flour. If you haven’t yet explored the health advantages of our fresh milled wheat versus processed flour, I encourage you to do so. Numerous medical studies highlight the significant benefits of consuming whole-kernel-inclusive grains. But let’s be real… If you are looking at this recipe you most likely already have a mill and are using your own wheat berries you have at home. Something I find super interesting is the difference between blade milling and stone milling. A popular blade mill is the Wondermill, and a popular stone mill is the Mockmill. I decided to get the Mockmill because it was in my price range and it was still a stone mill.
Now, let’s delve into the world of stone ground milling. This traditional method involves grinding grains between natural stones, preserving their essential nutrients and flavors. Stone ground flour, like our Fresh-Milled Whole Wheat Quick Bread Recipe, retains the wheat germ and bran, making it richer in vitamins, minerals, and fiber compared to conventionally processed flour. The gradual grinding process also generates less heat, preventing the loss of valuable enzymes. When you choose stone ground flour, you’re not just elevating your recipes; you’re embracing a time-honored technique that ensures the wholesome goodness of your baked goods.
In today’s busy world, having an easy and fast recipe like our Fresh-Milled Wheat Bread Recipe is really helpful. If you love making bread from scratch like I do, you know how nice it is to have a recipe that doesn’t take forever. Whether you’re super busy, have a lot on your plate, or just want a tasty meal without the wait… a quick recipe lets you enjoy yummy food without spending tons of time cooking. It’s all about getting great flavors/nutrition on your table, even when you’re short on time.
If you enjoyed this recipe, you’ll love my candied oranges. And if you’re into healthy eats, don’t miss my whole food granola. Stay tuned for more fresh ground whole wheat recipes too. I appreciate you taking time to try out this recipe. I hope you enjoy it as much as my family has.
Fresh Milled Wheat Bread Recipe
Equipment
- 1 Bread Loaf Pan 2lb I use a 2lb loaf pan. You can use 2 1lb loaf pans of any size or material type. I have used glass as well and it is amazing no matter what.
- 1 Bowl
- 1 Mixing Spoon
- 1 Liquid Measuring Cup
- 1 Set of Cup Measurements
- 1 Bread Mill (I use Mockmill for flour between 1 and 2 setting, which is fines setting)(I use setting 9 which is close to courses for the corn meal)
Ingredients
- 2 cup Whole White Wheat Berries
- 1 cup Whole Red Wheat Berries
- ¼ tsp Baking Soda
- 2 tsp Salt
- 5 tsp Instant Yeast (1 tbls+2 tsp)
- 1 tbsp Honey
- ¼ cup Water (110℉)
- 2 ¼ cups Whole Milk (110℉)
- 1 tbsp Butter (For coating the Bread Pan)
- ⅛ cup Whole Corn Kernals/Corn meal to coat Bread Pan
Instructions
- Mill wheat berries into flour on finest setting of mill in a large mixing bowl.
- Measure baking soda and salt. Mix into the flour mixture.
- Warm the water and milk to 110℉. (A few degrees under is okay, but don't go over 110℉.
- In a small bowl combine water, honey, and yeast. Set aside while you prep other ingredients.
- Butter and cornmeal the baking Pan
- Make a well in the middle of try ingredients. Pour water, honey, yeast mixture. Add milk. reserve ½ cup of the milk. Stir until combined. If there are any dry parts add the remaining milk.
- Once combined thoroughly pour into Bread Pan and flatten as best you can.
- Add a sprinkle of Corn Meal if desired
- Set oven to 425℉
- Let the bread rise until the oven is ready aprox 20 min. or until the dough doubles in size.