This basic bread recipe with fresh milled flour is so versatile! You can use the dough for your bread loaves, dinner rolls, doughnuts, breadsticks and so much more! This batch makes 2 – 1lb loaves.
When I started making homemade bread I loved the flavor! I just wished it was more of a “storebought” look and shape for normal things my family uses bread for. My friend posted a loaf of homemade banana bread in this HUGE pan and turns out it was a 2lb. Pullman Loaf Pan. It’s perfect for making a “normal” looking loaf of bread.
**If you are a more visual learner I have included a video for making fresh milled bread at the bottom of this post.**
What You’ll Need
Stand Mixer: I use a Bosch Universal Plus and it handles the whole wheat dough very well. You can use a KitchenAid, too. I ended up upgrading my KitchenAid to the Bosch so I didn’t burn it up.
Warm water: Keep it under 110 degrees F so you don’t kill your yeast.
Olive Oil
Honey: I’ve used raw and regular honey. I prefer to just use a good local honey and I’m okay with it not being raw since it’s being baked anyway.
Salt
Sunflower Lecithin : This is an optional ingredient to make your bread super soft!
Gluten Flour: Another optional ingredient, but helps add softness. It’s also known as Vital Wheat Gluten.
Fresh Milled Flour: I mill my wheat berries with my KomoMio Mill. You can do all white or all red if you’d like. (Approximately 3 1/2 cups hard white/red wheat berries)
Yeast: I use Red Star Active Dry Yeast. If you buy in bulk you can store in the fridge or freezer in a plastic baggie or mason jar to preserve it.
Vitamin C powder : The recipe calls for a very small amount. It helps preserve your bread so it doesn’t go moldy in such a short time. I’ve had it last up to a week when using this and storing in an airtight container. Read about storing your bread.
Things To Use This Basic Bread Recipe Dough For
Bread
Cinnamon Rolls
Dinner Rolls
Breadsticks
Doughnuts
Hot Dog Buns
and really any other thing that starts with a basic bread dough recipe.
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My top 2 places to order wheat berries are Azure Standard or Country Life Natural Foods. If it’s your 1st order through Country Life use code: freshmilledmama for 10% off!
This post contains affiliate links, which means I make a small commission at no extra cost to you.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.
Basic Bread Recipe with Fresh Milled Flour
Equipment
- Bread Pans
- Stand Mixer
Ingredients
- 1.5 cups warm water under 110°F so you don't kill yeast
- 1/3 cup olive oil
- 1/3 cup honey
- 2 tsp salt
- 1 tbsp sunflower lecithin powder optional, but adds softness
- 1 tsp gluten flour AKA vital wheat gluten
- 5 cups fresh milled flour approximately 3.5 cups hard white/red wheat berries
- 1 tbsp yeast
- 1/8 tsp vitamin c powder helps preserve your bread
Instructions
- Combine water, honey, and yeast. Let yeast activate (it will look foamy).
- Add lecithin, vital wheat gluten, olive oil, and half of the flour. Then add salt and vitamin c powder. Using the dough hook for your stand mixer, knead and add in the rest of the flour until it pulls away from the sides of the bowl and is smooth and elastic. (about 5-6 minutes.)
- Let rise in an oiled bowl covered with plastic wrap, loose fitting lid, or a dish towel until double in size. About an hour.
- Punch down dough and shape.
- Place in desired loaf pans, cover and do the second rise. (until doubled; about an hour) This will be enough for 2-1lb. loaves. I use a 2lb. Pullman Loaf Pan.
- Bake at 375°F for 25-30 minutes. (internal temp of 190°F)
- Remove from oven and cool in the pan for 2-3 minutes. Then remove from pan and cool on a wire rack. If you don't do this step it will be soggy. Cooling the couple of minutes in the pan helps it retain it's shape and minimize it from caving in on the sides.
Notes
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama
This turned out so good! I love making breadsticks with this, too! Thanks.
Glad you enjoy it! Thanks for the feedback!
Do you have the weights for each ingredient in this recipe? I’d like to try it but don’t use cups to measure, I prefer the accuracy of a scale
I don’t at this time.
Simple recipe to follow and it makes a great sandwich bread.🥪
We love it! Thanks.
I love love love this recipe!!! I am trying to implement sourdough into my diet. Do you have a fresh-milled sourdough sandwich bread recipe?
I’m glad you love it! I definitely need to come up with one, because that gets asked a lot! I’m still playing around getting comfortable with sourdough myself, so hopefully in the future I will have one to share!
Can you freeze the dough to use later?
I haven’t personally ever tried to freeze my dough and then bake it, but I’ve heard of others freezing it after the 1st rise and shape.
I’ve made this several times and it’s easy and delicious! Thanks for the great recipe!
Thank you for your feedback. Glad you enjoy it.
Looks great and so easy! Can cane sugar be used in place of honey? Also can I use instant yeast?
Yes, to both of your questions! I’m not sure how swapping for the sugar will affect it, but if it seems a tad dryer add a small amount of water at a time if needed. Or if it seems too wet sprinkle in a small amount of flour.
This looks great! Wondering if I can add multigrains to this recipe, and how it might affect it?
I haven’t personally tried that. I don’t see why not.
I love your video and your bread making tips! I can’t wait to give your recipe a try. Thank you!
Thank you!
Can I use coconut oil or avocado oil instead of olive oil???
I’m sure either would be fine. I haven’t tried using coconut oil, but I have used avocado oil and it works great.