freshly milled wheat

This is my go-to recipe for my nice, big loaves. These are perfect for sandwiches, toast, whatever you use a bread loaf for. Nice and soft and delicious!

Simple Yeast Bread with Freshly Milled Grains

water

TB yeast

honey

oil (I prefer to use olive oil)

tsp salt

To proof the yeast:  Combine the warm water, yeast, and 3 cups of flour. Mix together and let it sit, covered, for about 15-20 minutes until nice and bubbly.

After proofing, add the honey, oil, salt, and remaining 6 cups of flour (to be safe, add 5 more and go from there). Mix by hand or a mixer (if using a mixer, make sure you have the dough hook attachment) until the dough is pulling away from the sides of the bowl. If more flour is needed, only add a little at a time!

Once dough is pulling away from sides of bowl, it&#39;s time to knead.  If you&#39;re mixing with a mixer, set the timer for 9-10 minutes to knead. If kneading by hand, knead for about 15-20 minutes until dough is soft and stretchy.

Once dough is kneaded - it should be soft, stretchy, and SLIGHTLY sticky - fold into three loaves and put in greased 9x5 bread pans. If needed, lightly dust your hands and the counter with flour to make the dough easy to work with. Do NOT add too much flour otherwise your bread will be too dense. Rise until bread dough is about 1 inch above the pan.

Bake in a preheated 350 degree oven for 35 minutes until loaves are a rich medium brown.

Rest the bread in pans for about 10 minutes then remove onto cooling rack

Rest the bread until cool before slicing.

The weather seems to have a lot to do with how much flour is used. I love this recipe and I use it almost every week. I will substitute oils with what I have on hand. Lard works great as well.

I have made this numerous times and it always turns out wonderful, Thank you for sharing.
Is it possible to eliminate or substitute the oil. I have to be low fat now.

You mention loving Redmond brand salt and but which one do you use for your bread recipes? I went to their website after watching your video and they offer "fine, coarse or powder" for sale so I'm not sure which one to buy.

I have been making bread for about 10 years with varied results and I can't wait to try this recipe once I buy whatever type of salt from Redmond that you recommend! Thanks for all you do!

Perfection. I used mini 7X3 pans and baked to 193 degrees internal
Temp. It took about 25 minutes. 
I had to add another cup of flour on this rainy day and knead it for close to 30 minutes.

I love this recipe. But can I suggest converting it to grams it would be so much easier to convert. I make a 1.5 lb laof and two one pound loaves I think I forget. I used just hard red wheat berries. Different from sourdough so that was interesting.

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