Easy Fresh Milled Wheat Bread with Sourdough
This easy, fresh milled wheat bread recipe with sourdough is the perfect way to combine the health benefits of both, in one simple loaf!
Ingredients
- 2 3/4 cups warm water
- 2/3 cup oil of choice chicken fat/lard/butter
- 1 1/2 cups of active fed sourdough starter
- 1 egg
- 2/3 cup cane sugar or honey
- 2 tsp salt
- 4-5 cups of unbleached white flour
- 2 cups hard white wheat berries 400 grams
- 1 cup hard red (red fife) berries 200 grams
Instructions
Make sure your sourdough starter is bubbly and ready to bake!
- Mill 2 cups of hard white wheat berries and 1 cup hard red wheat berries (600 grams milled flour) You can also use whole wheat, spelt or rye flour in place of fresh milled flour.
- In a stand mixer, add in the first 6 ingredients. Water, oil, sourdough starter, egg, sugar, salt. Slowly mix together.
- Add in all the fresh milled flour and then slowly add 3 to 4 cups white flour. Carefully add in the last cup of white flour until the dough is not sticky to the touch and has pulled away from the sides of the bowl. Once you have incorporated the flour, knead the dough for about 8 minutes. You will have a smooth, well mixed dough.
- Put the dough into a greased bowl and cover with plastic wrap or lid.
First Rise
- Put the dough in a warm place for the first rise for 2 1/2 hours. Set a timer on your oven.
- After 2 1/2 hours, take the dough and fold it over in half. Give the bowl a quarter turn and fold it over again.
Second Rise
- Place back into the warm place for 11/2 hours. This is the second rise.
- After the second rise, divide and shape the dough into 3 separate loaves. If your loaf pans are smaller than 9x5, you can make 4 loaves instead of 3.
- Place into greased or parchment lined bread pans and place back into a warm place until the dough has risen at least 1 inch above the pan. It will be 3 to 4 hours, depending how warm your kitchen is. Press your finger gently into the dough. If the indentation remains and doesn't spring back, then the bread is ready to bake.
- Bake at 350 F for 30 to 35 minutes or until bread reaches 195 F internal temperature.
Notes
If you are making the bread dough at night, after the loaves are in the pans, you can place them into the fridge for bulk fermentation. Just take them out of the fridge as soon as you wake up and let them rise in a warm place. They will be ready to bake around noon.