Baking With Fresh Milled Flour Isn’t Complicated
If you’ve ever thought, “I’d love to make my own bread from fresh milled flour… but I don’t want complicated,” you’re in good company. That was me. I don’t enjoy fussy kitchen routines and I certainly didn’t want another hobby that turned into a full-time job.
But fresh milled flour changed everything. Now I make nourishing, delicious bread with a simple system that works.
What I Use to Bake With Fresh Milled Flour
Here’s the short list of what I rely on. (I’ll link my sources)
No clutter. No overwhelm.
- Grain mill – for grinding fresh flour right on my counter
- Wheat berries – hard red, & hard white - for baked goods that use yeast. For baked goods using baking powder - soft white
- Bread machine – my “set it and forget it” helper
- Basic pantry staples – yeast, salt, water, olive oil, and honey
That’s it. No proofing box. No complicated steps. No other specialized tools.
Once you have berries on hand, you’re always just minutes away from fresh flour.
Why does it Matter
Sue Becker, of Bread Beckers, is a food scientist with over 30 years of experience using FMF. She teaches extensively about all the things. Listen to this video to get an overview of how wheat went from “the staff of life” to something that barely supports life at all. Then follow her on all your favorite social media.
My FMF Bread Routine (Simple + Doable)
Here’s what my process looks like:
- Mill the grain (just a few minutes)
- Add ingredients to the bread machine in a specific order
- Select appropriate menu
- Press start
- Go live my life
- Listen for the beep that tells me it’s done its thing
- Take fresh, real bread out of the machine and try to let it cool before cutting it.
Recipes for Fresh Milled Flour
There are thousands if not millions of recipes online. Sifting through them can be a deep rabbit hole. Here are two of my favorites:
You Can Do It
If you’ve been intimidated, let me encourage you: it’s not hard. It just looks that way from the outside.
Once you get your system in place, it becomes one of the simplest, most satisfying things you do.
And truly… there’s nothing like breaking open a warm slice of bread you made from grain you milled yourself.
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