Fresh Milled Flour Italian Bread
This Fresh Milled Flour Italian Bread is soft and chewy with a golden crust! Made with 100% whole wheat flour, it's perfect for garlic bread, sandwiches, or dipping.
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
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.
Nutrition
Serving: 1sliceCalories: 105.3kcalCarbohydrates: 20.4gProtein: 3.7gFat: 1.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.8gSodium: 227.8mgPotassium: 102.4mgFiber: 3gSugar: 0.9gVitamin A: 2.4IUVitamin C: 0.01mgCalcium: 10.1mgIron: 1mg
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