Homemade, healthy bread is easier than you think
There’s nothing quite like the aroma of freshly baked bread filling your home. This simple and delicious fresh-milled bread recipe is perfect for beginners and seasoned bakers alike. Using fresh-milled flour, it’s packed with nutrients and rich flavor, making it a healthier alternative to store-bought bread. Whether you’re making loaves, dinner rolls, or even cinnamon rolls, this versatile recipe will quickly become a favorite in your kitchen!
Looking for a simple, delicious, and healthy bread recipe? This fresh-milled bread recipe is packed with nutrients, perfect for beginners, and highlights the benefits of using whole grain flour for homemade bread.
Basic Yeast Bread Recipe
Yield: 2 (1.5 lb) loaves
Ingredients You’ll Need for Fresh Milled Bread
• 850g freshly milled flour: hard red wheat, hard white wheat, or a combination
• 2 ½ - 2 ¾ cups warm water
• 1 ½ tbsp instant dry yeast
• 1/3 - 1/2 cup honey (1/3 cup for basic bread — 1/2 cup for sweeter breads like dinner or cinnamon rolls)
• 1/3 cup olive oil
• 2 tsp salt
• 1 ½ tbsp sunflower lecithin (optional)
Step-by-Step Instructions
1. Combine Ingredients:
• Start with 2 ½ cups of warm water in the bowl of a stand mixer.
• Add all ingredients and mix on low speed until the dough begins to form a ball and pulls away from the sides of the bowl.
• If the dough feels dry, add a little more water until there are no dry patches.
2. Knead the Dough:
• Once the dough has formed, begin kneading
• Mixer: Knead on medium-low speed for 12-15 minutes.
• By Hand: Knead for 15-20 minutes until the dough is soft, slightly sticky, and elastic.
3. Prepare for Rising:
• Lightly grease your counter/mat and hands with olive oil to prevent sticking.
• Divide the dough into 2 equal portions (~750g each).
• Shape each portion into a loaf and place them in lightly oiled or parchment-lined 9x5” loaf pans.
4. Let the Dough Rise:
• Let the dough rise until it is about 1 inch above the rim of the pan.
• Perform the poke test to check the dough’s readiness: press lightly with your finger. If the indentation springs back quickly, the dough needs more time. If it springs back slowly and leaves a slight mark, it’s ready to bake. If the dough doesn’t spring back at all, it’s over-proofed, but it will still bake up nicely!
5. Bake the Loaves:
• Preheat your oven to 350°F.
• Bake for 38 minutes or until the loaves are golden brown.
• The internal temperature of the bread should reach at least 190°F.
6. Cool the Bread:
• After 5 minutes of cooling in the pans, remove the loaves from the pans and place them on a cooling rack.
• Let the bread cool for 1-3 hours before slicing to allow the crumb to set properly.
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Optional Variations
• Dinner Rolls: Divide half the dough into 10 rolls (75-80g each) and bake at 425°F for 10-12 minutes.
• Cinnamon Rolls: Use half the dough to make rolls, baking them at 350°F for 25-35 minutes until golden brown.
Notes
• For most yeasted doughs, the center should reach 190°F to ensure doneness.
• Freshly milled flour may require slightly more water than store-bought flour due to its higher absorption rate. Adjust as needed.