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Freshly Milled 7 Grain Bread
Ingredients
Freshly milled flour
- 3 cups hard red wheat berries, milled to 4.5 cups
- If you prefer sweeter bread, use a 50/50 blend of hard red wheat and white wheat
- Optional: 1 Tbsp vital wheat gluten
The liquid and yeast
- 2 cups warm water
- 1 Tbsp instant yeast or 1 packet
- ½ cup honey or molasses
- ¼ cup olive oil
- 1 egg, optional
The 7-grain and seed mix
- ½ cup total of 7-grain cereal blend: millet, buckwheat, amaranth, pumpkin seed, barley, flax, and quinoa
- Soak coarse grains in hot water for 30 minutes before adding them to the dough
- 1 Tbsp salt
Instructions
- Mill the wheat into fine flour.
- Hydrate the flour: In a large mixing bowl, combine the milled flour and warm water. Mix until a shaggy dough forms. Let it rest for 30–40 minutes.
- Activate the yeast: Mix the yeast with 3 Tbsp warm water to activate it. Add the yeast, honey, egg, olive oil, and salt to the hydrated flour.
- Knead: Using a mixer with a dough hook, knead on medium-low speed for 10 minutes. The dough should be elastic and smooth.
- Add grains: Add the 7-grain mix and knead for another 1–2 minutes, until incorporated.
- First rise: Cover the bowl with a damp towel or plastic wrap. Let it rise in a warm place for 45–60 minutes, or until doubled in size.
- Shape: Turn the dough out onto a lightly floured, oiled surface. Divide into 2 and shape into loaves. Place in greased 9 × 5-inch loaf pans.
- Second rise: Cover and let rise again for 30–40 minutes.
- Bake: Preheat the oven to 350–375°F. Bake for 35–45 minutes, or until the internal temperature reaches 200°F.
- Cool: Remove from pans immediately and cool on a wire rack for at least 1–2 hours before slicing.