Fresh Milled Flour Italian Bread
This Fresh Milled Flour Italian Bread has a golden crust and a soft, chewy center! The loaves are perfect for sandwiches, garlic bread, and serving with dinner.
Are you looking for more Freshly Milled Flour Recipes? Try our FMF Dinner Rolls, 100% Whole Wheat Bread, or FMF Hawaiian Rolls.
We absolutely love a good Italian bread! So when I was developing this recipe, I knew exactly what I wanted! The inside is soft and chewy and the crust has just the right amount of bite!
We love it for subs, hoagies, meatball subs, bread dippers, pizza bread and the most popular ever: Garlic bread!!! You can’t use another type of bread for Italian garlic bread, it’s just not right. LOL!
What’s the Difference Between Italian Bread and French Bread?
Italian bread and French bread may look similar, but there are a few differences. Italian bread often contains oil, which gives it a softer crust and a more tender, chewy center. French bread is typically made with just flour, water, yeast, and salt, giving it a crispier crust.
One of the things I love most about baking bread is how you can use the exact same ingredients and end up with two completely different loaves! This Italian bread has the same 6 ingredients as my Fresh Milled Flour Artisan Bread , just in different amounts and baked differently. Isn’t that fascinating? I love making bread, and I don’t think I’ll ever get tired of it!
What you’ll love about this Italian bread recipe
Recipe Ingredients:
You’ll need the following ingredients to make this whole wheat Italian bread:
- Freshly milled flour
- Warm water
- Active dry yeast
- Honey
- Avocado Oil
- Salt
Ingredient Notes:
- Flour: I use hard white wheat for this recipe. It has a mild whole wheat flavor and enough protein to give the bread structure and a good rise.
- Yeast: Make sure your yeast is fresh. I always let mine bloom in warm water with a sweetener before adding the flour.
- Honey: Just a tablespoon adds a little sweetness without making the bread taste sweet.
- Avocado oil: Keeps the bread tender and gives the crust a nice golden finish when brushed on before baking.
How to make Fresh Milled Flour Italian Bread
Grab the full recipe card with exact ingredient amounts below
Step 1: Combine the warm water, honey, and active dry yeast in the bowl of a stand mixer. Let sit for 10 minutes, until foamy.
Step 2: Add the freshly milled hard white wheat flour, avocado oil, and salt. Mix for approximately 30 seconds, until combined. Cover and let rest for 15 minutes to allow the flour to absorb the liquid.
Step 3: Knead the dough for 10 minutes in a Bosch mixer, until smooth and elastic.
Step 4: Transfer the dough to a lightly oiled bowl. Cover and let rise until doubled, 45 minutes to 1 hour. (depends on the warmth of your kitchen)
Step 5: Divide the dough into two equal portions. Use your hands to gently flatten each portion into a rectangle. Roll tightly from the long side, I like to push the dough down with my fingertips after each roll I make. Flip over and pinch the seam closed, and tuck the ends underneath to form two loaves.
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Step 6: Place the loaves seam-side down in an Italian bread pan. Gently guide with your hands to smooth the shape. (You don’t want a super thin section and a super fat one.)Cover loosely and let rise for about 30 minutes, until noticeably puffy.
Step 7: Preheat oven to 400°F while the loaves rise. After risen, make 3–4 diagonal slashes across each loaf. Lightly brush the tops with avocado oil. Place the Italian pan on a baking sheet, optional.
Step 8: Bake for 22-25 minutes, until golden brown. Transfer to a wire rack to cool before slicing.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
PRO TIP:
For the best looking loaves, use a sharp bread lame or knife to make 3-4 diagonal slashes across the tops just before baking. Make the cuts about 1/4 inch deep so the bread has room to expand in the oven without splitting along the sides.
Storage and Reheating:
Storage: Store completely cooled Italian bread in an airtight container or bread bag at room temp for up to 3 days.
Reheating: Wrap the bread loosely in foil and warm in a 300°F oven for about 10 minutes.
Freezing: Wrap cooled loaves tightly and place in a freezer safe bag. Freeze for up to 3 months. Thaw at room temp before serving.
Additions and Substitutions:
Italian Seasonings: Add 1-2 teaspons to the dough for an Italian herb bread.
Garlic powder: Add 1 teaspoon for garlic flavor.
Sesame seeds: Sprinkle over the oiled loaves before baking for a different finish.
Hard red wheat: You can try hard red wheat instead of hard white, although the bread will have a stronger whole wheat flavor. Hard white has the mildest flavor.
FAQs about Italian Bread made with Fresh Milled Bread
Why is my Italian bread dense?
Adding too much flour, not kneading long enough, or cutting the rising time short can all contribute to dense bread. The dough should be soft and slightly tacky, and you should allow it to double during the first rise.
Do I need an Italian bread pan?
An Italian bread pan helps support the long loaves as they rise and bake. Not gonna lie, they’re super nice to have! You can absolutely use a parchment lined baking sheet, but they loaves may spread more without the support of the pan.
How do I know when Italian bread is done?
The outside should be golden brown, and the center shoudl reach 195–200°F when checked with an instant read thermometer.
What can I serve with homemade Italian bread?
This bread is so versatile! Serve it with spaghetti, lasagna, soups, dips, or your favorite family dinners.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Handheld Bites eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Italian Bread
Equipment
Ingredients
- 650 g freshly milled hard white wheat flour 5 cups
- 442 g warm water 1 3/4 plus 2 tablespoons
- 9 g active dry yeast
- 22 g honey 1 tablespoon
- 25 g avocado oil 2 tablespoons
- 14 g salt 2 teaspoons
- Extra Avocado oil for brushing
Instructions
- In the bowl of a stand mixer, combine the warm water, honey, and active dry yeast. Let stand 10 minutes, until foamy.442 g warm water,9 g active dry yeast,22 g honey.
- Add the freshly milled hard white wheat flour, salt and oil. Mix until combined, about 30 seconds. Cover and let rest for 15 minutes to allow the flour to hydrate.650 g freshly milled hard white wheat flour,14 g salt,25 g avocado oil.
- Knead the dough using a Bosch mixer for about 10 minutes.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise for 45 minutes to 1 hour, or until doubled in size.
- Divide the dough into two equal portions. Roll each portion of dough into a rectangle approximately 13 inches long and 7 inches wide. Starting from the long side, roll the dough up tightly into a log and pinch the seam closed. Tuck the ends underneath, then gently roll and smooth the dough with your hands until it forms a long, even loaf, a little shorter than the length of your Italian bread pan.
- Place each loaf seam-side down in the pan OR Place the loaves seam-side down on a parchment-lined baking sheet, leaving plenty of space between them.
- Cover loosely and let rise for around 30 minutes, until noticeably puffy. The dough should slowly spring back when gently pressed.
- Preheat the oven to 400°F while the loaves finish rising.
- Using a sharp knife or bread lame, make 3–4 diagonal slashes across the top of each loaf, about 1/4 inch deep.
- Lightly brush the tops with avocado oil. If using an Italian bread pan, place it on a large baking sheet before transferring it to the oven.
- Bake for approximately 22-25 minutes, until golden brown and the centers reach 195–200°F.
- Transfer to a wire rack and allow to cool before slicing.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.