Fresh Milled Flour Artisan Bread

Do I Need a Banneton or Bread Cloche?

You don’t need any fancy equipment to make this freshly milled flour artisan bread! I use a banneton, which is a proofing basket that helps the dough hold its round shape during the final rise. It also creates those pretty flour rings on top of the bread. If you dont have one, you can use a bowl lined with a well floured towel instead.

I also bake my bread in a bread cloche, which is a covered baking dish that traps steam while the bread bakes. This helps the loaf rise in the oven and develop a crisp, golden crust. A Dutch oven works just as well! You can even bake your bread on a parchment lined baking sheet, although the crust may turn out a little different without the trapped steam.

Before baking, I use a bread lame, which is a sharp blade, to slash the top of the dough. This is called scoring, and it gives the bread a place to expand as it rises in the oven instead of splitting wherever it wants. you can also use a very sharp knife if you don’t have a lame.

Recipe Ingredients:

You’ll need the following ingredients to make this homemade artisan bread:

• Freshly Milled Hard White Wheat Flour
• Warm Water
• Active Dry Yeast
• Honey
• Salt
• Oil

Ingredient Notes:

• Fresh Milled Flour: I use hard white wheat for this recipe because it has a milder flavor than hard red wheat. Make sure to mill your flour on a fine setting and allow it to cool before using.
• Oil: I like using avocado oil because it has a mild flavor. It adds a little tenderness to the bread.
• Honey: Adds a touch of sweetness and helps feed the yeast.

How to make Fresh Milled Flour Artisan Bread

Grab the full recipe card with exact ingredient amounts below

Step 1: Combine the warm water, yeast, and honey in the mixing bowl. Add the flour, oil, and salt. Mix until a shaggy dough forms, then cover and let rest.

Step 2: Knead until the dough is soft and slightly tacky. Transfer to a lightly oiled bowl, turning to coat the top. Cover and let rise until doubled.

Step 3: Gently roll the dough into a circle with a rolling pin. Bring the edges toward the center and pinch together. Flip seam-side down and shape into a tight round.

Step 4: Place the dough seam-side up in a well-floured banneton. If you don’t have a banneton, use a bowl lined with a clean, well-floured kitchen towel. Cover and let rise until almost doubled.

Step 5: Turn the dough onto parchment paper and score the top. Transfer to the preheated bread cloche and bake covered, then remove the lid to finish baking.

Step 6: Transfer to a wire rack and cool completely before slicing.

Additions and Substitutions

Wheat Berries: Substitute hard red wheat berries for the hard white for a heartier, nuttier flavor. The texture and water absorption may be slightly different.

Wheat Berry Blend: Use a combination of hard white and hard red wheat berries for a more robust whole wheat flavor.

Oil: You can use olive oil in place of the avocado oil.

Honey: Use pure maple syrup in place of the honey.

Herbs: Add dried rosemary, thyme, or Italian seasoning for a savory artisan loaf.

Garlic: Add a little garlic powder along with the herbs for extra flavor. This add in goes great with spaghetti or lasagna!

FAQs about this Artisan Bread with Fresh Milled Flour:

Can you make artisan bread with 100% fresh milled flour?

Yes! You can make artisan bread with 100% freshly milled flour without adding any store bought bread flour. The crumb will be a little denser than traditional white artisan bread, but it will still have a soft interior and a beautiful crust.

Why didn’t my artisan bread rise very high?

Artisan bread made with 100% freshly milled flour won’t rise as high as bread made with white flour. That’s because freshly milled flour contains the bran and germ, which make the dough heavier and can interfere with gluten development. You can still get a beautiful loaf with a soft, tender center, but don’t expect the same height or airy crumb as traditional white artisan bread.

Do I have to use a banneton basket?

No! You don’t have to use a banneton basket for this recipe. I love the look it gives, so I do so. You can let it rise in a normal bowl instead.

How do I know when my artisan bread is done baking?

The crust should be golden brown, and the center of the loaf should reach an internal temperature of around 200°F to 205°F. Use an instant read thermometer to check the center.

What can I serve with Artisan Bread?

Freshly Milled Flour Artisan Bread is especially good with homemade soup like hamburger vegetable, or chicken and corn chowder. I love serving thick slices with butter or using them to soak up a flavorful broth.

It’s also wonderful toasted for breakfast or made into sandwiches. My twins love this bread for peanut butter and jelly sandwiches! It can also be used for homemade croutons for stuffing. It’s just a very versatile bread!