Homemade Yeast Bread with Freshly Milled Flour 🌾

Yeast bread recipe made with freshly milled flour delivers everything you love about homemade bread—a soft, tender crumb, hearty flavor, and the comforting scent of a fresh loaf baking in your kitchen.

This yeast bread recipe, originally learned from Felicia Joscelyn of The Grains & Grit, has become one of my favorites, so I added it to my blog as a go-to recipe whenever I need a easy homemade yeast bread.

Step By Step Video how to Make Yeast Bread from Freshly Milled Flour

INGREDIENTS To make one large 2lb loaf or two smaller 1lb loaves

• 4 1/2 – 4 3/4 cups freshly milled flour mill about 3 cups of wheat berries
• 2 cups warm water
• 1 TB instant yeast
• 1/4 cup honey
• 1/4 cup oil
• 1 1/2 tsp salt

INSTRUCTIONS

• Mill about 3 cups of hard white or hard red wheat berries to yield 4 1/2–4 3/4 cups freshly milled flour.
• In the bowl of a stand mixer, combine 2 cups warm water, 1 tablespoon instant yeast, and 1 cup of the freshly milled flour. Mix together.
• Cover and let sit for 15–20 minutes, or until bubbly.
• Add 1/4 cup honey, 1/4 cup oil, 1 1/2 teaspoons salt, and the remaining flour.
• Mix until a soft dough forms and begins pulling away from the sides of the bowl, adding more flour only as needed.
• Knead with the dough hook for 9–10 minutes (or by hand for 15–20 minutes) until the dough is soft, stretchy, and slightly sticky.
• Shape into 1 large 2-pound loaf or 2 small 1-pound loaves and place in greased loaf pans.
• Cover and let rise until the dough is about 1 inch above the rim of the pan (about 30 – 40 minutes)
• Bake at 350°F for 35 minutes, or until golden brown.
• Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Frequently Asked Questions

Below are some common questions about making yeast bread with freshly milled flour. These tips will help you troubleshoot, understand the process, and get the best results from your homemade loaf.

Can I use hard white wheat or hard red wheat for this yeast bread recipe?

Yes! Both hard white and hard red wheat work well. Hard white wheat produces a lighter, milder-flavored loaf, while hard red wheat creates a heartier loaf with a richer wheat flavor.

Why is my freshly milled flour bread dense?

Dense bread is often caused by adding too much flour, under-kneading the dough, or not allowing enough rise time. The dough should be soft, stretchy, and slightly sticky before shaping.

Can I make this bread without a stand mixer?

Absolutely. Mix the dough by hand and knead for 15–20 minutes until it becomes smooth and elastic.

Can I freeze this bread?

Yes. Allow the bread to cool completely, then wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Do I need to sift freshly milled flour?

No, sifting is not necessary for this recipe. Using the entire grain preserves the nutrients and fiber found in freshly milled flour.

Can I use active dry yeast instead of instant yeast?

Yes. Active dry yeast can be substituted in equal amounts, but it may take slightly longer to rise.

What makes freshly milled flour better for bread?

Freshly milled flour retains the bran, germ, and natural oils of the grain, giving bread more flavor, texture, and nutritional value than most store-bought flour.

Tips for the Yeast Bread with Freshly Milled Flour

Use warm, not hot, water. Water that is too hot can kill the yeast. Aim for about 100–110°F for best results.

Don’t skip the 20-minute rest. Allowing the yeast, water, and flour to sit together helps hydrate the fresh flour and encourages a better rise.

Watch the dough, not the clock. Rising times can vary depending on the temperature of your kitchen. Let the dough rise until it’s about 1 inch above the loaf pan.

Avoid over-proofing. If the dough rises too much before baking, it may collapse in the oven. Bake once it reaches the proper height.

Cool completely before slicing. Cutting into warm bread can make the crumb gummy. Let the loaf cool fully for the best texture.

Experiment with wheat varieties. Hard white wheat creates a lighter-flavored loaf, while hard red wheat adds a richer, nuttier whole-wheat taste.

Keep the dough slightly sticky. Resist the urge to add too much flour. A slightly sticky dough produces a softer, lighter loaf.

Knead until stretchy. Proper gluten development is key to a light loaf. The dough should be smooth, elastic, and pass the “windowpane” test.

Store properly. Keep bread in an airtight container or bread bag to maintain freshness and softness.

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