Fresh Milled Wheat Bread Recipe
Savor the taste of this Freshly Milled Whole Wheat Quick Bread recipe. It's a fantastic choice when you're pressed for time but still want homemade bread. Enjoy it with soups, as French toast, or in sandwiches. Make mealtime easy and delicious with this simple and versatile quick bread.
Servings: 1 Loaf
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.