Description
A simple, reliable 100% whole wheat bread made with fresh milled flour. Soft, slightly hearty, and beginner-friendly.
Ingredients
Scale
- 800 g of water at 130°
- 125 g of honey
- 175 g of olive oil
- 2 eggs
- 20 g of salt
- 6 cups hard wheat berries (I use 1 ½ cups of hard red and 4 1/2 cups of hard white)
- 2 tablespoons instant yeast
Instructions
- In the bowl of a stand mixer fitted with a hook attachment, add water, honey, olive oil, eggs and salt.
- Over the top of those ingredients, grind the wheat berries with a grain mill.
- Add the yeast on top of the ground flour.
- Mix the ingredients together with the hook attachment starting slow until incorporated.
- Increase the speed to medium-high and mix for roughly 5-7 minutes or until the dough to start pulling away from the sides of the bowl.
- Let the dough rise for about 30 minutes or until doubled.
- Preheat oven to 350 degrees.
- Divide evenly into 3 loaf pans using parchment if necessary.
- Wait for it to rise until roughly doubled.
- Then bake at maybe 350 for about 20 minutes.
- Measure the internal temperature of each loaf to determine if it measures 180 degrees.
- Remove from pans and place on wire rack.
Notes
Dough will be slightly sticky – this is normal for fresh milled flour
Let dough fully double for best texture
Use hard white wheat for a lighter flavor
- Prep Time: 50 minutes
- Cook Time: 20 minutes