Enjoy Carmen’s Everyday Bread Recipe made with Freshly Milled Flour! This bread is perfect for daily use; Peanut butter and Jelly, Ham and Cheese, Grilled Cheese. All of these lunch options we are used to having are great on this scrumptious bread!

Hello! Welcome to Freshly Milled Recipes where Every Recipe Starts with Freshly Milled Flour! Today I’ll be sharing my tried and true everyday bread recipe!

Ingredients

Hard red and hard white wheat berries
Olive oil
Honey
Salt
Active dry yeast
Egg
Sunflower lecithin
Vital Wheat Gluten

Because I am on a mission to make using Freshly Milled Grains accessible to everyone by providing recipes that anyone can follow, you’ll notice all of my recipes using grams instead of cups! Yes, this means you’ll need a food scale, but you’ll be so glad you did! The more you get into using freshly milled flour, you will see the importance of using exact amounts if you want a consistent product.

There’s one kitchen staple I can never bake enough of, and that’s bread. The aroma of freshly baked bread is enough to motivate anyone to roll up their sleeves and mix up some dough. This simple everyday bread recipe makes it easy to get a delicious loaf of fresh milled bread on the table.

I double this everyday bread recipe making it on Sunday to last my family of 7 the week. I use this bread for scrumptious peanut butter and jelly sandwiches, avocado toast for breakfast, or sliced and warmed with some butter and honey for a nutritious, hearty treat.

This bread dough is so easy with no scale required and is done from start to finish using a stand mixer. This recipe makes 2 – 1 lb loaf pans or 1 – 12 inch loaf pan.

For information about the health benefits of freshly milled grains, check out this post!

Equipment Needed

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All the ingredients laid out for freshly milled bread.

To make this bread, start by measuring out the hard red wheat berries and milling 4 and 1/2 to 5 cups of flour.

Pro Tip: If you mill too much, any excess can be stored in a freezer safe bag until you bake again. Milled flour stores great in the freezer.

A mill milling hard red wheat berries into a bowl.

Into the bowl of a stand mixer, I add 1 and 1/4 cups of hot water, 1/3 cup olive oil, 1/3 cup honey, 2 teaspoons salt, 1 egg, 2 tablespoons sunflower lecithin powder, and 1 tablespoon vital wheat gluten. Give this a whisk until well combined.

Wet ingredients being mixed in a bowl for a bread recipe.

Next use the stand mixer fitted with a dough hook to incorporate half the milled flour. I add half the milled flour turning on the “stir” setting, then after a few seconds I pour the rest of the flour in until fully combined.

After a 15 minute autolyze, I add the tablespoon of active dry yeast.

Bread dough mixing in a KitchenAid mixer.

I turn the stand mixer on medium speed and let it knead for about 12 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl. Timing can vary so keep checking periodically to see if the dough looks ready.

Bread dough kneading in a stand mixer developing gluten.

Here’s the dough at 1 minute.

Bread dough at the end of the kneading process.

Here’s the dough at 5 minutes.

Bread dough after kneading process is complete.

Here’s the dough when it’s ready at 12 minutes. Next, I cover the dough and let it rise until doubled in size. This took 1 hour and 15 minutes.

Everyday fresh milled bread dough in a bowl covered with plastic wrap.

Next I greased two 1-pound loaf pans and set them aside. Using a bowl scraper, I remove the dough from the bowl onto a clean surface and get ready for shaping. I shape the loaves and placed them in the pans, covered them again, and let rise again until double. This took about 1 hour.

Three slices of fresh milled everyday bread.

During the last 15 minutes of the rise, I get the oven preheating to 350 degrees F. I then pop the bread in the oven to bake for 30 minutes. Check on the bread ocassionally and if it looks like it is getting to dark you can tent with foil to prevent over-browning.

I usually wait until the bread is fully cooled to slice it up and serve. But let’s admit it, sometimes that yeasty smelling loaf is just too delicious to resist, It’s well worth slicing warm to enjoy a buttered bite of bread with a sweet drizzle of honey.