If you bake with freshly milled flour, you already know how flavorful and nutrient-rich homemade bread can be. This freshly milled flour bread uses a 50/50 blend of Kamut and hard white wheat to create a soft, wholesome loaf with a naturally sweet, buttery flavor.

If you’ve never made bread before but want to try using Freshly Milled Flour (FMF), this recipe is perfect — you simply add everything to the machine, press the button, and a few hours later… voilà, fresh bread. Everything goes right into the Zojirushi bread machine, and with Mode 1, you get a beautiful loaf with almost no effort.

Step by step video guide

Why Use Freshly Milled Flour?

Freshly milled flour is more nutritious, more flavorful, and more aromatic than store-bought flour. Once grain is milled, nutrients like vitamin E and natural oils begin to oxidize. Using flour immediately preserves:

• Full flavor
• Higher nutrient content
• Better rise and texture
• A naturally golden, rich crumb

Freshly milled flour also contains the whole grain — bran, germ, and endosperm — giving you more fiber and minerals.

🌾 Nutritional Benefits of Kamut & Hard White Wheat

Kamut

• Naturally sweet, buttery flavor
• Higher protein than modern wheat
• Rich in minerals: selenium, magnesium, zinc
• Many people find it easier to digest

Hard White Wheat

• Mild flavor (less bitter than hard red)
• Great gluten strength for soft, high-rising loaves
• High in fiber, iron, and B-vitamins

Together, they create a balanced, soft bread with incredible flavor.

Milling the Flour

I mill my grains using the WonderMill, which produces a fine, consistent flour perfect for bread. The mill works quickly, but the airflow can push flour upward — I usually hold the lid down while milling because freshly milled flour tends to puff and make a mess.

Use the flour immediately for the best nutrition and rise.

Ingredients

Wet Ingredients:

• 350 ml water (≈ 1 ½ cups)
• 3 tablespoons honey
• 2 teaspoons salt

Flour:

• 2¼ cups freshly milled Kamut flour (≈ 270 g)
• 2¼ cups freshly milled hard white wheat flour (≈ 270 g)

Fat & Yeast:

• 2.5–3 tablespoons butter, cut into 4–5 small pieces
• 2 teaspoons instant yeast

Note: To get 4.5 cups of milled flour you need to mill:

Kamut

To get 2¼ cups freshly milled Kamut flour (≈ 270 g), mill about 270–290 g of Kamut berries (they mill at nearly a 1:1 weight yield).

Hard White Wheat

To get 2¼ cups freshly milled hard white wheat flour (≈ 300 g), mill about 290–310 g of hard white wheat berries (also close to a 1:1 yield, slightly denser than Kamut).

Instructions

Mill the wheat berries in your grain mill until you get fine, fresh flour – 2¼ cups (≈ 270 g) Kamut + 2¼ cups (≈ 270 g) hard white wheat.

Add 350 ml water (≈ 1½ cups), 3 tablespoons (≈ 60 g) honey, and 2 teaspoons (≈ 12 g) salt to the bottom of the Zojirushi bread pan.

Add the combined freshly milled flour (2¼ cups Kamut ≈ 270 g + 2¼ cups hard white wheat ≈ 270 g) on top of the liquids.

Place the 2½–3 tablespoons (35–43 g) of butter pieces on top, then sprinkle the yeast (2¼ teaspoons / 1 packet / ~7 g) over the flour mixture.

Insert the pan into your Zojirushi machine and Select Mode 1 (Basic) and press Start.

When the cycle finishes, remove the loaf, cool on a wire rack, and enjoy!

Tips for Success

• Use freshly milled flour right away for best rise.
• Butter should be room temperature, so it mixes in easily.
• Let the loaf cool fully to avoid gummy slices.

FAQ

Can I use different grains?
Yes — hard red wheat, spelt, or einkorn work, but hydration may need adjusting.

Can I use all Kamut?
You can, but the loaf may be slightly denser. Mixing with hard white wheat gives the best structure.

Can I use active dry yeast?
Yes. Use the same amount but hydrate it in a tablespoon of warm water first.

Why Freshly Milled Flour Makes Better Bread

• Higher nutrient content
• Better flavor and aroma
• Natural oils that improve softness
• Stronger aroma
• No bleaching, stabilizers, or processing

Store-bought flour is convenient, but it can never match the freshness and nutrient density of flour milled moments before baking.

Estimated Nutrition

• Calories per loaf: ~2,360 kcal
• Calories per slice (12 slices): ~196 kcal

Delicious Ways to Enjoy FMF Bread

• Top with creamy avocado, sliced radishes, pickles, and fresh parsley for a bright, refreshing bite.
• Enjoy simply with butter and a pinch of flaky salt.
• Serve alongside your favorite soup for a cozy, satisfying meal.
• Make open-faced sandwiches with eggs, tuna salad, or sliced tomatoes.
• Pair with cheese, hummus, or smoked salmon for a quick, flavorful snack.

FMF bread is versatile, wholesome, and delicious no matter how you serve it.

Print

Freshly Milled Flour Bread (Zojirushi Bread Machine)

Soft, wholesome, and easy — freshly milled Kamut & hard white wheat bread made in the Zojirushi.

Course Breakfast, Side Dish

Cuisine American

Keyword Easy bread recipe, Freshly milled bread, Hard white wheat bread, Homemade bread with freshly milled flour, Kamut bread recipe, Nutritious bread, Whole grain bread machine bread, Zojirushi bread machine recipe

Prep Time 10 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 1 loaf

Calories 190kcal

Author Eva Riazati

Cost $2.70

Equipment

• 1 Zojirushi Bread Machine
• 1 WonderMill or similar grain mill
• Measuring Cups and Spoons

Ingredients

Wet ingredients

• 350 ml water ≈ 1 ½ cups
• 3 tablespoons honey
• 2 teaspoons salt

Flour

• 2¼ cups freshly milled Kamut flour ≈ 270 g
• 2¼ cups freshly milled hard white wheat flour ≈ 270 g

Fat & Yeast:

• 2.5 -3 tbsp butter cut into 4–5 small pieces
• 2 teaspoons instant yeast

Instructions

• Mill the wheat berries in your grain mill until you get fine, fresh flour – 2¼ cups (≈ 270 g) Kamut + 2¼ cups (≈ 270 g) hard white wheat.
• Add to the pan: Pour 350 ml water (≈ 1½ cups), 3 tablespoons (≈ 60 g) honey, and 2 teaspoons (≈ 12 g) salt into the bottom of the Zojirushi bread pan. Mix well.
• Add the flour: Sprinkle the combined freshly milled flour on top — 2¼ cups (≈ 270 g) Kamut flour + 2¼ cups (≈ 270 g) hard white wheat flour.
• Add the butter and yeast: Place 2½–3 tablespoons (35–43 g) butter pieces on top of the flour, then sprinkle 2¼ teaspoons (≈ 7 g / 1 packet) instant yeast evenly over everything.
• Start the bread machine: Select Mode 1 on your Zojirushi, close the lid, and press start.

Notes

• For best results, use freshly milled flour and measure by weight for accuracy.
• You can adjust the butter slightly for a richer or lighter loaf.
• Make sure water is at room temperature to help yeast activate properly.
• This recipe works best in a Zojirushi bread machine on Mode 1; other machines may require adjustments.
• You can experiment with adding seeds or herbs for extra flavor.
• Let the bread cool completely before slicing to avoid a gummy texture.

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