Why I started baking my own bread. Learn the benefits of freshly milled flour and try this simple homemade whole-grain bread recipe.
Freshly Milled Flour Is The Reason I Started Baking
This is a very easy bread recipe, and it always turns out great! I make this bread using commercial yeast and freshly milled flour, which gives it wonderful flavor and nutrition.
I mill the grain in my countertop Nutrimill Classic grain mill. Freshly milled flour was actually the main reason I started baking my own bread. Once you learn about the benefits, it becomes hard to go back to store-bought flour.
Bake Your Bread Or Avoid It
In reality, we often have two choices today: start baking our own bread or avoid bread altogether. Most store-bought bread is highly processed and contains many additives. Because of that, many people decide to go gluten-free.
I made my choice — I bake my own bread! Baking your own bread may seem intimidating at first, but the benefits are absolutely worth learning this skill. The taste, the smell of fresh bread in the house, and the nutritional value make it worthwhile.
Give it a try, and your body will thank you.
Ingredients
- ½ cup olive oil
- ½ cup honey
- 2 teaspoons salt
- 2 cups warm water
- 2 teaspoons commercial yeast
- 4 tablespoons lecithin
- 1½ cups Kamut (Khorasan) grains
- 3 cups hard red wheat grains
Instructions
- Mill the Kamut and hard red wheat grains into flour.
- Place all the ingredients into a mixer except the flour.
- Add 2 cups of the freshly milled flour and mix for about 3 minutes.
- Let the mixture rest for 10 minutes.
- Begin mixing again and slowly add the remaining flour.
- After all the flour is incorporated, knead the dough in the mixer for about 10 minutes.
- Let the dough rise for 1–2 hours, depending on the temperature and how quickly it rises.
- Divide the dough into two pieces, shape them into loaves, and place them into oiled bread pans.
- Let the loaves rise again for about 1 hour.
- Bake at 350°F for 40 minutes.
There is something very satisfying about baking your own bread. It connects us to a simple and nourishing tradition that people have practiced for thousands of years. Once you start baking with freshly milled flour, you may never want to go back to store-bought bread again.