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Fresh Milled Flour Sourdough Bread Recipe

Fresh Milled Flour Sourdough Bread Recipe

This recipe teaches you how to bake a delicious sourdough bread using fresh milled flour. By milling your own flour, you ensure the bread has rich, natural flavors and high nutritional value. The process involves creating a sourdough starter, mixing the dough, and allowing it to rise and ferment slowly, resulting in a tangy, crusty loaf with a soft, airy interior. Perfect for anyone seeking a healthier, homemade alternative to store-bought bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Bread
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Fresh Milled Flour: Choose whole wheat spelt, or rye for a unique flavor.
  • Sourdough Starter: Use a well-fed bubbly starter (see instructions for making one).
  • Water: Preferably filtered at room temperature.
  • Salt: 1.5 teaspoons to taste.
  • Optional Add-ins: Seeds nuts, or dried fruits (for added texture and flavor).

Equipment

  • Grain Mill (for milling the flour) or mill attachment for a stand mixer
  • Large mixing bowl
  • Dough Scraper
  • Proofing Basket (optional)
  • Sharp Knife or Razor Blade (for scoring)
  • Dutch Oven or Baking Stone (for baking)
  • Kitchen Scale (optional, but recommended for precise measurements)

Method
 

  1. Make the Starter: Mix equal parts fresh milled flour and water. Let it sit for 12-24 hours until bubbly.
  2. Make the Dough: Combine 500g flour, 300ml water, 150g starter, and 1.5 tsp salt. Mix until dough forms.
  3. Knead: Knead the dough for 8-10 minutes until smooth.
  4. Let It Rise: Cover the dough and let it rise for 4-6 hours, or overnight in the fridge.
  5. Shape the Dough: Punch down and shape the dough into a loaf.
  6. Second Rise: Let the shaped dough rise for 2-4 hours.
  7. Preheat Oven: Heat your oven to 475°F (245°C).
  8. Bake: Score the dough and bake for 20 minutes with the lid on, then for another 25-30 minutes uncovered.
  9. Cool and Slice: Let the bread cool before slicing.

Notes

  • Milling the Flour: Milling your own flour will give your bread a unique flavor and texture. If you don’t have a grain mill, you can use high-quality whole grain flour from the store.
  • Starter Health: Make sure your sourdough starter is bubbly and active before you begin. A healthy starter is key to a successful loaf.
  • Baking Temperature: The high temperature in the beginning creates a crispy crust. If you’re using a baking stone, make sure it’s thoroughly heated before placing the dough on it.
  • Hydration: Fresh milled flour tends to absorb more water than refined flour, so adjust the hydration levels as needed for your dough.
  • Fermentation Time: The longer you ferment the dough, the tangier the bread will be. Adjust the fermentation time based on your preferred taste.
  • Fresh Milled Flour Sourdough Bread Recipe
  • Fresh Milled Flour Sourdough Bread Recipe