Fresh Ground Flour Bread Recipe

The best ever fresh ground flour bread recipe. Makes 2 soft and fluffy loaves full of nutrition, perfect for sandwiches or toast.

Uses for this versatile bread recipe

This fresh ground flour bread recipe makes two loaves and is perfect for many different uses. The bread makes delightful sandwiches, toast, or French toast. I have made leftovers that are starting to stale into delicious breadcrumbs and croutons. The bread also freezes well. I like to place squares of parchment paper between slices when freezing to keep them all from sticking together.

Benefits of freshly milled flour

Higher Nutrient Content – Freshly milled wheat retains essential nutrients like B vitamins, vitamin E, fiber, and healthy fats, which are often lost during commercial milling and storage.

More Fiber for Digestion – Whole wheat contains the bran and germ, which provide fiber that supports digestion, promotes gut health, and helps regulate blood sugar levels.

No Additives or Preservatives – Commercial flours are often processed with bleaching agents and preservatives to extend shelf life, whereas freshly milled wheat is free from artificial additives.

Longer Shelf Life of Whole Grains – Whole grains have a much longer shelf life than flour because the natural oils in the germ don’t spoil as quickly. This reduces the need to throw out expired flour.

Buying Whole Grains in Bulk is Cheaper – Whole wheat berries are often sold in bulk at a lower cost per pound than pre-milled flour.

Why you shouldn’t be intimidated by freshly ground flour

Freshly ground flour has become very popular in recent years due to its increased nutritional value. If you have heard much about it, you may have heard that it is hard to bake with. While it is true that baking with freshly milled flour is slightly different than standard flour, it’s nothing to be scared of. Freshly milled flour absorbs flour differently than standard flour. I find the best way to avoid over-flouring is to mix the water and flour together first, and allow the flour time to properly hydrate. Waiting 30 minutes or so will allow the flour time to absorb the water. If the dough is still sticky after this point, add more flour little by little.

The gluten in fresh flour hasn’t had time to relax and stabilize, making dough more difficult to knead and less elastic. While the dough will need to be kneaded longer than store purchased flour, it always comes together into a smooth, elastic dough. The window pane test is a good way to judge if your dough has kneaded long enough: Take a small piece of dough (about the size of a golf ball). Gently stretch and pull it between your fingers. If the dough stretches thin enough to let light pass through without tearing (like a windowpane), it has developed sufficient gluten. If it tears easily, the dough needs more kneading.

What are the downsides of store-bought flour?

Removal of Nutrient-Rich Parts – During milling, the bran and germ are stripped away, removing essential fiber, vitamins, and healthy oils. This prevents spoilage but significantly reduces nutritional value.

Bleaching and Chemical Treatments – Many commercial flours undergo bleaching with chemicals like benzoyl peroxide or chlorine dioxide to create a whiter appearance and softer texture. These processes can destroy natural nutrients. For this reason, I always choose unbleached when purchasing all-purpose flour.

Addition of Synthetic Nutrients – Since processing removes key vitamins and minerals, manufacturers “enrich” the flour with synthetic versions. However, these are not as beneficial as the naturally occurring nutrients in whole wheat.

Where to purchase a grain mill or wheat berries

There are many grain mills on the market, and all of them have different price points. Do your research before purchasing, taking into account some of the following:

• How often do you plan to bake with freshly milled wheat? This will help determine what size of wheat mill your family will need.
• What is your budget?
• Are you willing to pay for a more aesthetically pleasing mill?

I have been very impressed with the speed and quality of flour that my NutriMill grain mill produces.

Wheat berries can be purchased from multiple different places. If you are lucky to live near an Amish market, they often carry wheat berries. Amazon carries them as well. The best price that I have found is through Azure Standard, and they also offer organic options.

Ingredients needed to make fresh ground flour bread recipe

Milk-I have made this loaf with whole milk, 2% milk, and even whey leftover from making yogurt, and have had great results every time!

Eggs-I find that using 2 eggs in a freshly milled loaf helps keep it tender and soft.

Butter-I use unsalted butter. Make sure it is very soft so it will incorporate easily into the dough.

Salt-I use sea salt.

Honey- I like to use a good quality raw honey.

Active dry yeast-Having fresh yeast is crucial when working with freshly milled flour, which typically is slower to rise. I store my yeast in the freezer to keep it fresh for longer, especially since I purchase yeast in bulk.

Freshly milled flour- Use a freshly milled hard white or red wheat for this recipe.

Avocado oil- the addition of oil helps keep the bread from being dry, which can happen with whole wheat.

How to make sandwich loaves

• Heat the milk in the microwave or on the stovetop until warm to the touch, around 110 degrees. Cool milk down to luke-warm if it’s too hot, or it will kill your yeast.
• Pour the milk into a large bowl or in a heavy-duty mixer. Add the yeast, mix and allow the yeast to develop until foamy. Add the eggs, salt, honey and softened butter, oil and 6 cups of flour.
• Mix until combined then allow the dough to rest for 20 minutes, This will allow the flour to absorb the water. *Freshly milled flour takes longer to absorb liquid, so you may have to add more flour as it mixes if it is too sticky, but take caution not to add too much or your bread will be dry.
• Continue to knead dough until it reaches the “window pane” test. The window pane test is when you can stretch the dough until it is thin without breaking (see image below.) This ensures that the gluten in the dough is properly developed. It will take longer than with all-purpose flour, just be patient and keep kneading!

• Generously grease 2 bread pans.
• Form dough into 2 loaves and place in pans. Cover with a damp dishtowel. Let dough rise until doubled. 
• Bake at 350°F for 30 to 35 minutes on the middle rack, until browned on top.
• Remove from pan and allow to cool completely on a wire rack before cutting or storing.

Making bread with fresh ground flour is delicious and full of good nutrition. The initial investment in a grain mill and using wheat berries is a learning process. Once you get comfortable using freshly milled flour, you will never go back to regular store bought flour! Let me know if you have hopped on the fresh-ground flour train in the comments below. Happy baking friends!