Fresh Milled Wheat Bread Recipe

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A real, 100% Fresh Milled Wheat Bread Recipe that's light, fluffy, nutritious, and has the true nutty flavor of natural wheat.

ready-to-eat freshly milled wheat bread.

Bread Made with Fresh Milled Whole Wheat Flour

I've been grinding my own flour and making this whole wheat bread recipe since my kids were little. There was a time when this was the only bread we ate. It remains our favorite bread, ever.

Many years ago I first had this bread at a friend's house who had 5 kids. It was unlike any wheat bread I had ever had. Then she told me it was a 100% whole wheat loaf and that she ground the flour herself...

I was like "WHAT?! This mother of 5 kids who runs a small farm just like me is grinding her own wheat?!"

Well, if she could do it, so could I. And guess what? You can, too.

Nowadays, I don't always make our bread. And when I do, it's not always 100% wheat. But when I make this Fresh Milled Whole Wheat Bread the family gets excited. They tell me it's the best bread I make. I think your family will enjoy it, too!

Top Tips

There are a few things about making this bread that we must establish.

Freshly milled wheat flour is NOT the same creature as the kind you buy in the bag in the store. If that's what you have available then I recommend using half white flour and half store-bought wheat flour.
This recipe requires some special equipment including a wheat grinder and a heavy-duty, large-capacity mixer. I'll link to the ones I have below. There are lots of others. But the ones I've shared are the ones I have personal experience with.
Adding too much flour will make this bread dry. So, add flour slowly.

FAQ

Is homemade wheat bread hard to make?

Some might think making bread is difficult. I will admit it is a bit of an art form, but I find it is worth the effort of learning. I'll do my best to provide thorough directions that aren't overwhelming and will get you great results.

Is 100% whole wheat bread heavy like a brick?

Nope. Not this recipe. The keys are using fresh milled wheat and the dough enhancer. Plus, use the mixer to knead for 10 minutes.

Is making homemade bread time-consuming?

I know, I'm a cooking nerd. But the oldest baby child wanted grilled cheese for supper the other night when I was making a soup that he doesn't love. I didn't have bread and was hankering for this bread. I whipped it up and we had it for supper. It took maybe two hours total, with most of that time spent waiting.

Ingredients

Fresh Milled Flour--Six cups or so of wheat berries is enough for this bread. Avoid grinding more than you will use immediately. Fresh flour is the point. Otherwise, you would just buy store flour.
Instant Yeast--This type of yeast is mixed with flour first, instead of water right away, so the temperatures that are suggested are much higher. Bread comes together much faster using Instant Yeast.
Hot Water--120° to 130°F tap water. This is hotter than other yeasts can tolerate. Don't be afraid. For a temperature reference, most home's water heaters are set around 120.
Dough Enhancer--this helps expedite the dough process and produce consistent results. You can make homemade, but I just buy mine for ease.
Oil--I use olive oil or canola
Honey--local honey is always the best
Egg--large egg
Kosher Salt

How to Make 100% Fresh Milled Whole Wheat Bread

Making Dough

Grind wheat berries in wheat grinder.
In a heavy-duty mixer with dough hook, mix 2 cups of wheat flour, water, yeast, dough enhancer, oil, and honey.
Proof mixture for 5 minutes or until it starts to get a bit foamy.
With the mixer running, add egg, salt, and 6 cups flour. Sprinkle it in ½ cup at a time, allowing the flour to mix in before adding more.
Sprinkle in additional flour, small amounts at a time, until the dough does not stick to the sides of the bowl. Avoid adding any more flour than is necessary. I use around 9 cups of flour in total. The amount of flour will vary due to humidity, conditions, etc.
Allow the mixer to knead the bread for 8-10 minutes. Set your timer.

Rising Bread

First Rise: Allow dough to rise in a large bowl or on the counter top for 5 minutes.
Spray loaf pans. I like 2 large loaves and 2 small loaves.
Punch down and divide into loaves. Place into greased loaf pans.
Second Rise: In a warm location, allow bread dough to rise in the loaf pans until doubled in size. 30-45 minutes. It should be just over the loaf pan edge. Not flowing over the edges.

Baking Bread

Bake at 350 for 30-45 minutes, until golden brown and internal bread temperature reaches 190 degrees F. Using a thermometer will ensure your bread is baked through.
Brush the top of the loaves with butter to keep it soft.
Allow the bread to cool in pan for 10 minutes. This makes the bread come out of the pan more easily.
Remove the loaf of bread from the pan and allow to cool on a wire rack. Cool completely before cutting.

milling the wheat for freshly milled wheat bread.

adding eggs and oil into the freshly milled wheat bread.

Equipment

There is some extra cost when deciding to make your own bread from wheat berries. But the good news is it is delicious, with health benefits, unlike anything you can buy. And making it is fun!

Wheat Grinder--there are many to choose from. Hand grinders and electric grinders. I only have experience with the one I have. It has held up nicely, as I've had it for over 15 years.

Mixer--I have a Kitchenaid stand mixer, but mine isn't big enough for kneading 3 large loaves of bread. Yours may be. I find my Bosch mixer handles this dough with no issues.

Instant Yeast--Instant Yeast will change your bread-making life. Makes bread happen fast!

Wheat Berries--I like Turkey Red Heritage Wheat Berry for my wheat bread. It's a winter red wheat variety that has a great ancient grains story in the United States and a fabulous full, nutty, wheat flavor. Some people do a mix of red wheat and hard white wheat berries.

Bread Pan--Use the size you have on hand. I like the smaller loaves and the larger ones, too. I do a mix when I make bread. Just don't overfill your pan. See pictures for reference.

VARIATIONS

Half Wheat Half White Bread--Use half all purpose flour, if desired.

Other Breads: If you don't want 3 large loaves of bread, make some of the dough into Cinnamon Rolls, Sticky Buns, Cinnamon Raisin Bread, Dinner rolls, Burger Buns, etc.

STORAGE

This whole wheat loaf will last for 4-5 days tightly wrapped or in an airtight container at room temperature. Remember this bread has no preservatives, so eat it quickly.

Freeze the bread wrapped in aluminum foil then place it in a zipper-top freezer bag for 3-6 months.

Serving Ideas for Fresh Milled Wheat Bread

This bread makes a fantastic sandwich bread. I love it for toast, sandwiches, etc.

Make a beautiful holiday breakfast buffet by making a few of our great recipes. Bake this fresh wheat bread, Easy Amish Chocolate Chip Zucchini Bread, and Blueberry Banana Bread the day before.

Stir up Amish Breakfast Casserole for the main course, the night before and bake it the morning of.

Lastly, throw some Red Potatoes in the Air Fryer, toast some wheat bread, and wake up the kids!

Pairing

DID YOU TRY THIS RECIPE?

Lastly, if you made Fresh Milled Wheat Bread Recipe following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

I love hearing from you! I'll do my best to respond to each comment.

And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!

FOOD SAFETY

Wash hands before cooking
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended