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homemade bread in Pullman Loaf Pans made with fresh milled flour
Fresh Milled Mama

Basic Bread Recipe with Fresh Milled Flour

5 from 7 votes
This basic bread recipe 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.
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Ingredients Equipment Method Notes

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

Equipment

  • Bread Pans
  • Stand Mixer

Method
 

  1. Combine water, honey, and yeast. Let yeast activate (it will look foamy).
  2. 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.)
  3. Let rise in an oiled bowl covered with plastic wrap, loose fitting lid, or a dish towel until double in size. About an hour.
  4. Punch down dough and shape.
  5. 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.
  6. Bake at 375°F for 25-30 minutes. (internal temp of 190°F)
  7. 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

For a double batch knead 8 minutes. Triple or quadruple knead 12 minutes or until your dough passes the window pane stretch test.