Freshly Milled Flour Bread (Zojirushi Bread Machine)
Soft, wholesome, and easy — freshly milled Kamut & hard white wheat bread made in the Zojirushi.
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.