Fresh Milled Flour Bread Recipe
Experience the incredible flavor and nutrition of homemade bread made with freshly milled flour. This no-knead recipe yields a crusty, aromatic loaf that's far superior to store-bought bread.
Servings: 1 loaf
Calories: 1800kcal
Equipment
- Grain mill Electric or hand-crank
- Large mixing bowl
- Dutch oven Or heavy oven-safe pot with lid
- Banneton (proofing basket) Or bowl lined with floured towel
- Bench scraper Helpful for handling sticky dough
Ingredients
- 450 g freshly milled flour (hard red or hard white wheat) about 3 ½ cups
- 350 g warm water about 1 ½ cups, 95-105°F (35-40°C)
- 1 tsp active dry yeast
- 9 g salt about 1 ½ teaspoons
Instructions
- Mill your wheat berries on a fine setting to produce 450g of fresh flour.
- In a large mixing bowl, combine warm water, yeast, and optional honey/maple syrup. Let sit 5-10 minutes until foamy.
- Add freshly milled flour and salt to the wet ingredients. Mix until just combined (dough will be shaggy and sticky).
- Cover bowl and let rise at room temperature for 12-18 hours until doubled in size with surface bubbles.
- Lightly flour a work surface and gently shape dough into a loose ball without overworking.
- Transfer dough to a floured banneton or bowl, seam-side up. Cover and proof 1-2 hours at room temperature or 2-4 hours in refrigerator.
- Preheat Dutch oven in a 450°F (230°C) oven for 30-45 minutes before baking.
- Carefully transfer dough to preheated Dutch oven. Score top if desired. Bake covered for 30 minutes.
- Remove lid, reduce temperature to 400°F (200°C), and bake uncovered for 15-20 minutes until deeply golden.
- Cool completely on wire rack (at least 1 hour) before slicing.