Milling your own flour offers several advantages over store-bought options. First and foremost, freshly milled flour retains all the natural nutrients, flavors, and aromas that can diminish over time in commercially milled flour. By grinding the wheat berries yourself, you have full control over the quality and freshness of the flour, ensuring a higher nutritional value and a richer taste in your bread. Additionally, milling at home allows you to experiment with different types of wheat, including heirloom or specialty varieties, which can introduce unique flavors and textures to your bread. The process of milling your own flour also promotes a deeper connection with the ingredients and a sense of satisfaction in creating bread from scratch. With this easy artisan bread recipe, you’ll experience the delightful combination of the nutty, earthy notes from the freshly milled wheat, a soft and chewy interior, and a crust that’s beautifully golden and crusty. Each slice will offer a burst of wholesome flavors, making it a truly delicious and rewarding baking experience.
- 4 cups freshly milled wheat flour
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 cups lukewarm water
- In a large mixing bowl, combine the freshly milled wheat flour, active dry yeast, and salt. Mix well to evenly distribute the ingredients.
- Create a well in the center of the flour mixture and pour in the lukewarm water. Stir with a wooden spoon or your hands until a shaggy dough forms.
- Once the dough comes together, transfer it to a clean, lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. You may need to add a little extra flour if the dough is too sticky.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
- Preheat your oven to 450°F (230°C). If you have a baking stone or baking steel, place it in the oven to heat up.
- Once the dough has doubled in size, gently punch it down to release any air bubbles. Turn it out onto a floured surface and shape it into a round or oval loaf.
- If you have a proofing basket or a bowl lined with a clean kitchen towel, place the shaped dough into it. Alternatively, you can place the dough on a baking sheet lined with parchment paper.
- Cover the dough with a kitchen towel and let it rise for another 30 to 45 minutes.
- If you’re using a proofing basket, carefully transfer the risen dough onto a baking sheet lined with parchment paper. If not, simply leave the dough on the baking sheet.
- Slash the top of the dough with a sharp knife or a bread lame to create a decorative pattern.
- Place the baking sheet with the dough into the preheated oven, and if desired, you can add a small dish of water to create steam, which will help achieve a crusty crust.
- Bake the bread for 30 to 35 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing.
Enjoy your delicious homemade artisan bread made with freshly milled wheat!
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