Fresh Ground Flour Bread Recipe

Baking bread with fresh ground flour is more than just a culinary experience; it’s a way to enjoy the full nutritional benefits of whole grains while achieving a rich, authentic flavor that simply can’t be matched by store-bought bread. Many homebakers are turning to fresh-milled flour to make their bread more nutritious and delicious. The process of milling your own flour allows you to retain the vital nutrients and natural oils that are often lost in commercially processed flours. This article will guide you through a comprehensive recipe for making bread with fresh ground flour, ensuring that each loaf is soft, flavorful, and perfectly textured.

If you are interested in exploring more bread recipes, consider trying this easy Dutch oven bread recipe, which offers a different approach to bread baking with a crusty, artisan finish.

Ingredients for a fresh ground flour bread recipe

Creating the perfect fresh ground flour bread starts with the right ingredients. Each component plays a crucial role in the final product, so choosing quality ingredients is essential.

Essential Ingredients

• Hard White Wheat Berries (4.5 cups): These are the source of your fresh flour. Hard white wheat is ideal for bread as it provides a good balance of protein and starch.
• Hot Water (2.25 cups): The temperature of the water helps activate the yeast and mix with the flour.
• Extra Light Olive Oil (0.5 cup): This oil adds moisture and richness to the dough without overpowering the flavor.
• Pure Cane Sugar (0.25 cup): Sugar aids in the fermentation process, helping the bread rise.
• Large Egg (1-2): Eggs add moisture and help bind the ingredients together. They also contribute to the texture.
• Yeast (1.75 tablespoons): Active dry or instant yeast is needed for the dough to rise. Fresh yeast makes a noticeable difference.
• Salt (3 teaspoons): Salt strengthens the gluten network and enhances the flavor of the bread.
• Sunflower Lecithin (0.5 tablespoon, optional): This ingredient can improve the texture of your bread, making it softer.

To complement your baking endeavors, you might also want to explore this guide on sourdough cinnamon rolls, which uses similar principles of homemade dough and natural ingredients.

Step-by-Step Instructions

Making fresh ground flour bread involves several stages, each critical to achieving the perfect loaf. Below is a step-by-step guide to help you through the process.

Step 1: Milling the Flour

The first step in creating your bread is milling the wheat berries into flour. This process can be done using a grain mill, which grinds the wheat into a fine powder.

• Set up your grain mill according to the manufacturer’s instructions.
• Add the wheat berries to the hopper and start the mill.
• Adjust the grind setting to achieve fine flour. The finer the grind, the better the texture of your bread.
• Collect the flour in a bowl and set aside. You should have approximately 4.5 cups of flour.

Milling your own flour may seem like an extra step, but it ensures that your bread will have superior flavor and nutritional value. The aroma of freshly ground flour alone is worth the effort.

Step 2: Preparing the Dough

With your fresh flour ready, the next step is to prepare the dough.

• Mix the hot water, olive oil, sugar, egg, salt, and sunflower lecithin in the bowl of a stand mixer.
• Add 3.5 cups of the freshly milled flour to the bowl and mix on low speed for about 1 minute until just combined.
• Sprinkle the yeast over the mixture and continue mixing.
• Slowly add the remaining flour (1/2 cup at a time) until the dough starts to pull away from the sides of the bowl.
• Knead the dough on medium speed (speed 2) for about 15 minutes until it is smooth and elastic.

During this stage, it’s important to pay attention to the consistency of the dough. It should be soft and slightly sticky but not too wet. Kneading helps develop the gluten, which gives the bread its structure.

Step 3: First Rise

The first rise allows the yeast to work its magic, creating air pockets in the dough.

• Transfer the dough to a lightly oiled bowl.
• Cover with plastic wrap or a kitchen towel and set in a warm, draft-free area.
• Let the dough rise for approximately 1 hour or until it has doubled in size.

The environment plays a crucial role during the rise. A warm kitchen (around 70-75°F) is ideal. If your kitchen is cooler, consider using a proofing box or a warm oven (turned off) to help the dough rise properly.

Step 4: Shaping the Loaves

After the first rise, it’s time to shape the dough into loaves.

• Punch down the dough to release excess gas.
• Divide the dough into two equal portions.
• Shape each portion into a loaf by folding and tucking the dough.
• Place the loaves in greased or parchment-lined loaf pans.

Shaping the dough correctly ensures that your loaves rise evenly and have a nice, uniform shape. Take your time during this step to ensure the dough is properly shaped and sealed.

Step 5: Second Rise

The second rise is shorter but equally important.

• Cover the loaves with a kitchen towel or plastic wrap.
• Let them rise for another 1 hour or until the dough rises just above the edge of the loaf pans.

This second rise allows the dough to expand further, giving the bread a light, airy texture. Be careful not to over-proof the dough during this step, as it can cause the bread to collapse during baking.

Step 6: Baking the Bread

Finally, it’s time to bake your loaves.

• Preheat your oven to 400°F.
• Bake the loaves for 10 minutes at this temperature, then reduce the oven to 350°F.
• Continue baking for 11-13 minutes or until the internal temperature of the bread reaches 200°F.

Baking at a high initial temperature helps set the structure of the bread, while the lower temperature ensures it bakes through without burning. Use a digital thermometer to check for doneness—this prevents underbaking, which can result in a gummy texture.

Step 7: Cooling and Slicing

After baking, the bread needs to cool before slicing.

• Remove the loaves from the oven and transfer them to a wire rack.
• Let them cool completely before slicing. This usually takes about 1 hour.

Cooling is an essential step that allows the bread to set properly. Cutting into hot bread can cause it to be gummy, so patience is key here.

For more bread-making inspiration, check out this guide on sourdough bread without a Dutch oven to explore different techniques and flavor profiles.

Serving Suggestions

Your freshly baked bread deserves to be enjoyed in a variety of ways. Here are some serving suggestions to enhance your bread experience.

• Classic Sandwiches: Use your fresh bread for sandwiches. Its sturdy structure holds up well to fillings without getting soggy.
• Toast with Toppings: Toast slices and top them with avocado, eggs, or your favorite spread for a delicious breakfast or snack.
• Side for Soups: Serve thick slices of your bread with hearty soups and stews. The bread’s rich flavor complements savory dishes perfectly.

Experiment with different toppings and pairings to find what works best for you. Whether as a simple slice with butter or as the base for a gourmet sandwich, this bread will not disappoint.

Storage and Make-Ahead Tips

Proper storage is key to maintaining the freshness of your bread.

• At Room Temperature: Store your bread in an airtight container or bread box for up to 3 days. Make sure to keep it in a cool, dry place.
• Freezing Bread: If you want to keep your bread longer, wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw it at room temperature or warm it in the oven.
• Make-Ahead Dough: Prepare the dough ahead of time and freeze it after the first rise. When ready to bake, thaw it in the refrigerator overnight, let it rise, and then proceed with baking.

Following these tips will ensure that your bread remains fresh and delicious, whether you plan to eat it immediately or save it for later.

Variations

While the basic recipe for fresh ground flour bread is fantastic, there are many ways to customize it to suit your tastes.

• Add Seeds or Nuts: Incorporate sunflower seeds, flaxseeds, or chopped nuts into the dough for added texture and flavor.
• Sweeten with Honey: Replace the sugar with honey for a slightly sweeter loaf with a hint of honey flavor.
• Use Different Grains: Experiment with different grains like spelled or rye to create unique flavor profiles. Adjust the water content as needed since different grains absorb water differently.
• Herb-Infused Bread: Add fresh herbs like rosemary or thyme to the dough for a fragrant, savory loaf.

Feel free to get creative with these variations. Each one can bring a new dimension to your bread, making it even more enjoyable.

For a sweeter twist on homemade baked goods, you might enjoy trying this cinnamon rolls frosting without cream cheese, which pairs perfectly with freshly baked bread.

Conclusion

Baking bread with fresh ground flour is a rewarding process that combines the art of baking with the benefits of whole grains. From milling your flour to shaping and baking the dough, each step contributes to the creation of a loaf that is not only delicious but also rich in nutrients. By following this recipe and incorporating the tips provided, you’ll be able to enjoy fresh, homemade bread that surpasses anything you can buy in a store.

So, take the time to experiment, learn, and enjoy the process of baking with fresh ground flour. The end result is well worth the effort, offering you and your loved ones a taste of true, homemade goodness.

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