Freshly Milled Whole Grain Sourdough Bread
There is something about a fresh loaf of bread. It doesn’t stay long in my house so I am constantly baking some. In this post, I’m giving you my tried and true Freshly Milled Whole Grain Sourdough Bread Recipe.
Hello! Welcome to Freshly Milled Recipes where Every Recipe Starts with Freshly Milled Grains! Today I’ll be sharing my newest recipe for Freshly Milled Whole Grain Sourdough Bread!
Because I am on a mission to make using Freshly Milled Grains accessible to everyone by providing recipes that anyone can follow, you will notice that all of my recipes provide the amount of flour in grams! You can weigh your wheat berries prior to milling so you don’t have to deal with conversions after milling. Yes, this means you’ll need a food scale, but you’ll be so glad you did! This makes life easier with less guesswork prior to milling.
For information about the health benefits of freshly milled grains, check out this post!
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For this scrumptious bread recipe, I used Hard Red Wheat Berries sourced from Azure Standard. The first step is milling the grains into flour. I used my Junior Wondermill Deluxe Hand Mill to get a good arm workout in while prepping for my delicious bread. You could also use an electric grain mill such as the Wondermill Electric Grain Mill.
Next I added my liquid (in this case my water) into my grains to let it autolyse for about 30 mins (hydrate and rest – Read more about Autolyse here if you are new) you can also long autolyse it for up to 8 hours.
Then I added in my salt and (fed) sourdough starter. I used my Kitchen Aid Mixer to fully incorporate my ingredients and knead it into a ball of dough for me (about 10 minutes).
After that I let my dough long ferment overnight (about 10 hours).
In the morning, I milled some fresh soft white wheat berries and spread them on my clean counter to start the kneading process. I kneaded my bread for about 5 minutes, shaped it and placed it into my dutch oven to do a second rise also know as proof for 1-2 hours.
About 1.5 hours into my proof, I preheated my oven to 475 degrees and scored my bread. Once it’s up to temperature, I put my bread in my dutch oven (with the lid on) the oven and set a timer for 30 minutes.
When the timer goes off, I removed the lid, and set another timer for 20 minutes.
When the timer goes off again, I removed the dutch oven from my oven and set the freshly milled whole wheat sourdough bread on a wooden cutting board to cool before cutting it. We ate this warm with butter along with our yummy dinner of pasta with a meat sauce.
Ingredients Needed
- Hard Red Wheat Berries (Milled)
- Water
- Salt
- Fed Sourdough Starter
Freshly Milled Whole Grain Sourdough Bread
Ingredients
Equipment
Method
- Mill Hard Red Wheat Berries
- Mix in Water and Let Autolyse (rest, covered) for at least 30 mins, but you can long autolyse for up to 8 hours.
- Add in salt and fed sourdough starter.
- Mix with mixer (or by hand) until formed into a ball (about 10 minutes) let my dough long ferment overnight (about 10 hours)
- In the morning, I kneaded my bread for about 5 minutes, shaped it and placed it into my dutch oven to do a second rise also know as proof for 1-2 hours.
- About 1.5 hours into my proof, I preheated my oven to 475 degrees, and scored my bread. Once it's up to temperature, I put my bread in my dutch oven (with the lid on) the oven and set a timer for 30 minutes.
- When the timer goes off, I removed the lid, and set another timer for 20 minutes.
- Then I removed the dutch oven from my oven and set the freshly milled whole wheat sourdough bread on a wooden cutting board to cool before cutting it.
- Serve Warm with butter or jelly Or let fully cool and use for sandwiches
Since the blueberry muffins came out so well, I’m going to try this sourdough bread! Wish me luck!
I’m so glad you liked the blueberry muffins! I’d love to hear how your bread comes out! 💕
Is the long ferment needs to be in the refrigerator or on the countertop?
I usually do my long ferments on the countertop. If you have a warmer kitchen or would like to ferment longer than the recommended timeframe than you can definitely use the refrigerator instead!