Go Back
Slices of homemade bread on a cloth
Mary Johnson

Freshly Milled Bread (Soft 100% Whole Wheat Loaf)

A soft, tall 100% whole wheat sandwich loaf made with wheat berries you mill yourself just before baking. A rest before kneading softens the bran, and a little honey and butter keep the crumb tender.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Bread
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g about 2⅓ cups hard white wheat berries, milled to about 4 cups (500 g) of flour
  • 375 to 400 g about 1⅔ cups warm water, about 100°F (38°C)
  • 60 g 3 tablespoons honey
  • 28 g 2 tablespoons melted butter or neutral oil
  • 9 g 1½ teaspoons fine salt
  • 5 g 1½ teaspoons instant yeast

Equipment

  • Grain mill (impact or stone), or store-bought whole wheat flour
  • Large mixing bowl or stand mixer with a dough hook
  • Kitchen scale
  • 9x5-inch loaf pan
  • Instant-read thermometer
  • Wire cooling rack
  • Plastic wrap or a clean towel
  • Pastry brush (for butter, optional)

Method
 

  1. Mill the wheat berries on a fine setting. Spread the flour in a wide bowl and let it cool for 10 to 15 minutes. If you want a lighter loaf, sift out some of the coarse bran.
  2. In a large bowl, mix the flour with 375 g of the water until no dry flour remains. Cover and let it rest (autolyse) for 30 to 60 minutes. A coarser grind may need longer.
  3. Add the honey, butter, salt, and yeast. Knead by hand for 10 minutes, or in a stand mixer on medium-low for 6 to 8 minutes, until the dough is soft and slightly tacky. If it feels stiff, add the remaining water a tablespoon at a time.
  4. Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 to 90 minutes, until about 1½ times its size. Do not wait for it to double.
  5. Press the dough into a rectangle, roll it up tightly into a log, pinch the seam closed, and place it seam-side down in a greased 9x5-inch loaf pan.
  6. Cover and let it rise for 45 to 60 minutes, until the dough crowns about an inch above the rim of the pan. Meanwhile, preheat the oven to 375°F (190°C).
  7. Bake for 40 to 45 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should read about 200 to 205°F (93 to 96°C). Tent with foil if the top browns too fast.
  8. Turn the loaf out onto a wire rack and let it cool for at least 1 to 2 hours before slicing.

Notes

  • Freshly milled flour is thirsty. Start at about 75 percent hydration (375 g water for 500 g flour) and add more until the dough feels soft and slightly tacky. Whole wheat generally needs more water than white flour.
  • Do not skip the autolyse. Resting the flour and water for 30 to 60 minutes softens the bran and makes the dough easier to work.
  • Let the flour cool for 10 to 15 minutes after milling. It comes out warm.
  • Fresh flour ferments quickly. Watch the dough rather than the clock, and avoid over-proofing, which makes the loaf collapse.
  • Hard white wheat is mild and good for sandwich bread. Hard red wheat is stronger and nuttier, and it may need a bit more water.
  • Half-and-half version: use 250 g of freshly milled flour and 250 g of bread flour for a lighter, taller loaf.
  • Mill only what you need. Store any extra flour in an airtight container in the refrigerator or freezer, because the oils in the germ go stale quickly.
  • Flour is a raw food and can carry bacteria such as Salmonella and E. coli. Never taste raw dough, and wash your hands and surfaces after handling flour.
  • Store the cooled loaf in a bread bag or wrapped in a clean towel for 2 to 3 days. For longer storage, freeze sliced bread in an airtight bag for about 3 months.
  • Times, quantities, and nutrition are estimates. Test the recipe once and adjust the water to your flour.