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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Easy Yeast Bread Recipe with Freshly Milled Flour 🌾

Yeast bread with freshly milled flour is soft, wholesome, and easy to make. Perfect for sandwiches, toast, or enjoying fresh from the oven.

Course Breakfast

Cuisine American

Prep Time 1 minute minute

Bake Time 35 minutes minutes

Servings 2 loaves

Author Felicia Joscelyn

Ingredients

• 4 1/2 – 4 3/4 cups freshly milled flour mill about 3 cups of wheat berries
• 2 cups warm water
• 1 1/8 TB instant yeast 1 TB is fine
• 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.

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The post Homemade Yeast Bread with Freshly Milled Flour 🌾 appeared first on Tasty Homemade Recipes.

Italian Wedding Soup is not actually served at weddings — the name comes from the Italian phrase “minestra maritata,” which means “married soup.” It refers to the perfect “marriage” of flavors between the meat and the greens in the broth. This soup has roots in Southern Italy, where families traditionally made it with whatever meat and seasonal greens they had on hand, turning simple ingredients into a nourishing, comforting meal passed down through generations.

Italian Wedding Soup – Watch How To Make It

Ingredients for the Meatballs:

• 16 oz ground beef
• 1/2 cup fresh white bread crumbs (from dried bread made with freshly milled flour)
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 cup finely shredded parmesan
• 1 egg
• salt and pepper to taste
• 1 Tbsp olive oil

Ingredients for the Soup:

• 1 Tbsp olive oil
• 1 1/4 cup carrots, chopped
• 1 1/4 cup onion, chopped
• 3/4 cup celery, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 – 4 cups water
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh spinach, roughly chopped
• Finely shredded parmesan, for serving

Instructions for the meatballs:

Add 16 oz ground beef to a large mixing bowl. Stir in the bread crumbs, parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper, mixing with a spatula or clean hands until well combined.

Form the mixture into small meatballs, about ¾ to 1 inch in size, and place them on a large plate.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully add half of the meatballs (about 8–10, depending on size) in a single layer, leaving space between them.

Cook for about 4 minutes, turning occasionally to brown 2–3 sides evenly, until the meatballs develop a golden crust.

Transfer the browned meatballs to a clean plate, keeping the skillet with the oil on the heat. Repeat the same browning process with the remaining meatballs, making sure not to overcrowd the pan. Don’t worry if the meatballs aren’t fully cooked—they will finish cooking in the soup.

Instructions for the Soup:

For the soup, start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery and cook, stirring occasionally, until softened, about 6–8 minutes.

Add the garlic and sauté for an additional minute until fragrant.

Pour in 4 cups beef broth and 2–4 cups water (depending on how thick you want the soup), then season with salt and black pepper to taste.

Bring to a boil, add about 1 cup pasta.

and the browned meatballs

then reduce the heat to medium-low.
Place the lid on the pot and cook the soup over low heat, stirring occasionally, until the pasta is soft and the meatballs are fully cooked, about 10 minutes.

Add the spinach during the final 1 minute of cooking.

Enjoy! ❤️

How to Make Italian Wedding Soup – Pin it for later

Tips for Making the Best Italian Wedding Soup

Keep Meatballs Small and Tender – Shape meatballs about ¾ to 1 inch so they cook evenly and stay soft in the soup. Overly large meatballs can take longer to cook and may become dense.

Brown Meatballs for Extra Flavor – Searing the meatballs before adding them to the soup enhances their flavor and helps them hold together while simmering.

Add Greens at the Final Minute – Fresh spinach, escarole, or kale should be added in the last minute of cooking to keep their color vibrant and texture tender.

Adjust Broth and Water for Desired Thickness – Use 4 cups broth and 2–4 cups water depending on whether you want a thicker, hearty soup or a lighter, more brothy version.

Season Gradually – Taste as you go. Salt and pepper should be adjusted after combining all ingredients so the flavors are balanced.

Simmer Gently – Keep the soup at a low simmer to allow flavors to meld without overcooking the meatballs or pasta.

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Italian Wedding Soup FAQ

Q: Why is it called “Italian Wedding Soup”?
A: The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious combination of meat and greens, not actual weddings.

Q: Can I make the meatballs ahead of time?
A: Yes! You can prepare and brown the meatballs a day in advance, store them in the fridge, and add them to the soup when ready to cook.

Q: Can I use different greens?
A: Absolutely! Spinach, escarole, kale, or Swiss chard all work well. Add them at the end to keep them bright and tender.

Q: Can I substitute honey or sugar in the meatballs?
A: Some recipes call for a small amount of sugar or honey for flavor, but it’s optional.

Q: Can I freeze Italian Wedding Soup?
A: Yes, you can freeze the soup without the pasta. Add cooked pasta when reheating for best texture.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately or add it in the last 10 minutes of cooking, depending on how firm you like it.

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Italian Wedding Soup

A comforting Italian soup featuring tender mini meatballs, fresh greens, and small pasta simmered in a flavorful broth—perfect for a cozy meal any day.

Course Main Course, Soup

Cuisine Italian

Keyword easy soup recipe, hearty soup, homemade soup, Italian soup recipe, Italian Wedding Soup, keto comfort food,, meatball soup, mini meatballs, pasta soup

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 240kcal

Ingredients

For the Meatballs

• 16 oz 1 lb ground beef
• ½ cup bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the Soup

• 1 tablespoon olive oil for sautéing vegetables
• 2 medium carrots diced
• 2 celery stalks diced
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups beef broth
• 2 –4 cups water depending on desired soup thickness
• 1 cup small pasta such as acini di pepe or orzo
• Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
• 2 cups fresh spinach or other greens

Instructions

• Prepare the Meatballs: In a large mixing bowl, combine 16 oz ground beef, ½ cup bread crumbs, 2 tbsp chopped parsley, 1 tsp oregano, ¼ cup grated Parmesan, 1 egg, 1 tsp salt, and ¼ tsp pepper. Mix with a spatula or clean hands until well combined.
• Shape Meatballs: Form the mixture into small meatballs, about ¾–1 inch, and place them on a plate.
• Brown Meatballs: Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally to color 2–3 sides, about 4 minutes. Transfer to a plate and repeat with the remaining meatballs. (Meatballs won’t be fully cooked yet.)
• Sauté Vegetables: In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion, sauté until softened, about 6–8 minutes. Add 2 minced garlic cloves and cook 1 more minute.
• Add Broth and Pasta: Pour in 4 cups beef broth and 2–4 cups water (depending on desired thickness). Season with ½ tsp salt and ¼ tsp pepper. Bring to a boil, add 1 cup pasta and the browned meatballs, then reduce heat to medium-low.
• Simmer Soup: Cover and simmer, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes.
• Add Greens: Stir in 2 cups fresh spinach (or other greens) during the last minute of cooking.
• Serve: Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra grated Parmesan.

The post Italian Wedding Soup (Video) 🍲 appeared first on Tasty Homemade Recipes.

I was inspired by Felicia Joscelyn and her Grains and Grit cookbook to make these fast, fluffy hamburger buns with freshly milled flour. They come together quickly and are perfect for busy days, so I wanted to add them to our family blog as a go-to recipe anytime we’re ready to make burgers for dinner.

Hamburger Buns

Watch how to make it

Ingredients:

• 2 Tablespoon instant yeast (can be use active dry yeast)
• 1 cup and 2 Tablespoon warm water (about 110 degreees0
• 1/3 cup olive oil
• 1/4 cup sugar
• 1 egg,beaten
• 1 teaspoon salt
• 3 to 3 1/2 cups freshly milled hard white wheat (mill 2-2 1/2 cups of hard white wheat berries)

Topping

• 1 egg yolk
• 1 tablespoon water
• 2 tablespoons sesame seeds

Instructions how to make Hamburger Buns made with Freshly Milled flour

1.Mill the flour
Mill 2–2½ cups hard white wheat berries to make 3–3½ cups freshly milled flour. Set aside.

2.Preheat the oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. Activate the yeast
In a large mixing bowl, combine 1 cup + 2 tablespoons warm water (about 110°F), 2 tablespoons instant yeast (or active dry yeast), ¼ cup sugar and 1/3 cup of oil. Stir and let sit for 5–10 minutes, until foamy.

4.Add wet ingredients
Whisk in egg and 1 teaspoon of salt.

5.Add freshly milled flour
Transfer the yeast mixture to the mixer, then slowly add freshly milled flour, mixing until just combined. Add up to 3½ cups total, as needed, until a soft, slightly sticky dough forms. Stop occasionally to scrape down the sides of the bowl with a spatula, then continue kneading.

6.Knead the dough
Once the dough starts to pull away from the sides of the bowl, knead it with a mixer for about 5 minutes total, until smooth and elastic.

7.Shape the buns
Punch down the dough and divide into 8 equal pieces.

8. Shape each piece of dough into smooth balls and place on the prepared baking sheet.

9. Rise
Cover loosely and let the buns rise for 10–15 minutes, until puffy.

10. Prepare the topping
Whisk together 1 egg yolk and 1 tablespoon water. Brush over the buns and sprinkle with 2 tablespoons sesame seeds. The egg wash gives the buns a beautifully golden-brown, glossy finish, while the sesame seeds add a light crunch and classic burger-bun flavor.

11.Bake
Bake at 425°F (220°C) for 12 minutes, or until golden brown.

12.Cool and serve
Transfer buns to a wire rack to cool completely before slicing for at least 10 minutes.

Nutritional benefits of hard white wheat grains

• High in protein, supporting muscle growth and structure
• Rich in fiber for better digestion and gut health
• Good source of B vitamins, supporting energy metabolism
• Contains minerals like iron, magnesium, and zinc
• Lower bitterness than hard red wheat, making it more appealing for baking
• Provides complex carbohydrates for sustained energy

Benefits of Milling Your Own Grains

Why Mill at Home:

• Enjoy fresh, nutty flavor and aroma in your baking
• Preserve more vitamins, minerals, and antioxidants
• Adjust flour texture for breads, pastries, and more
• Keep it pure—no additives or preservatives
• Mix different grains for unique flavors and nutrition
• Connect more with the food you make

Assemble Your Perfect Hamburger

in an air fryer, then layer them on the buns with fresh tomatoes, pickles, onions, ketchup, or any toppings you love. Serve your delicious homemade burgers with a side of crispy French fries for a classic, satisfying meal.

How to Store Hamburger Buns with Freshly Milled Flour

Room Temperature:
Store completely cooled buns in an airtight container or zip-top bag for up to 2 days. This is the best option for short-term freshness.

Refrigerator:
Place buns in an airtight container and refrigerate for up to 3–4 days. Keep in mind that refrigeration can dry out bread, so warm before serving.

Freezer (Best for Long-Term Storage):
Freeze buns in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the oven or toaster to bring back softness.

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Hamburger Buns with Freshly Milled Flour

Soft, flavorful hamburger buns made from freshly milled grains, perfect for elevating any homemade burger.

Course Dessert

Cuisine American

Keyword buns, hamburger buns, hamburger buns wtih freshly milled flour, homemade buns

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Cooling time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8 buns

Calories 300kcal

Author Felicia Joscelyn

Equipment

• 1 Stand mixer
• Measuring Cups and Spoons
• 1 Spatula and whisk
• 1 baking sheet

Ingredients

• 2 Tablespoon instant yeast can be use active dry yeast
• 1 cup and 2 Tablespoon warm water (about 110 degreees0
• 1/3 cup olive oil
• 1/4 cup sugar
• 1 egg beaten
• 1 teaspoon salt
• 3 to 3 1/2 cups freshly milled hard white wheat mill 2-2 1/2 cups of hard white wheat berries

Topping

• 1 egg yolk
• 1 tablespoon water
• 2 tablespoons sesame seeds

Instructions

• Mill 2–2½ cups hard white wheat berries to make 3–3½ cups freshly milled flour. Set aside.
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine 1 cup + 2 tablespoons warm water (110°F), 2 tablespoons instant yeast (or active dry), ¼ cup sugar, and ⅓ cup olive oil. Stir and let sit 5–10 minutes, until foamy.
• Whisk in 1 beaten egg and 1 teaspoon salt.
• Transfer mixture to a mixer. Gradually add freshly milled flour, mixing until a soft, slightly sticky dough forms (up to 3½ cups flour). Scrape sides as needed.
• Knead with the mixer for about 5 minutes, until smooth and elastic.
• Punch down dough and divide into 8 equal pieces.
• Shape into smooth balls and place on prepared baking sheet.
• Cover loosely and let rise 10–15 minutes, until puffy.
• Whisk 1 egg yolk with 1 tablespoon water. Brush over buns and sprinkle with 2 tablespoons sesame seeds.
• Bake at 425°F (220°C) for 12 minutes, until golden brown.
• Cool on a wire rack for at least 10 minutes before slicing.

The post Hamburger Buns with Freshly Milled Flour (Video) appeared first on Tasty Homemade Recipes.

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.

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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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The post Freshly Milled Flour Bread (Zojirushi Bread Machine Recipe – VIDEO) 🌾 appeared first on Tasty Homemade Recipes.