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two slices of honey wheat bread on a wooden cutting board with the rest of the loaf in the background
johnsonhomenc

Freshly Milled Honey Wheat Bread with Sourdough Discard

Use up your sourdough discard in this honey wheat sandwich bread recipe with freshly milled flour for a nutritiously homemade bread.
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Prep Time 2 hours
Cook Time 45 minutes
Servings: 1 loaf
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cup very warm water
  • 1 tbsp honey
  • 2 tsp active dry yeast
  • 5 tbsp butter softened
  • 2 cups freshly milled soft wheat berries flour
  • 2 cups freshly milled hard wheat berries flour
  • 1/2 tbsp salt
  • 1 cup sourdough discard

Equipment

  • 1 mixing bowl
  • 1 1.5 qt loaf pan

Method
 

  1. Take out butter to soften for a few hours before you start.
  2. In a standing mixer or in a large mixing bowl by adding very warm water, active dry yeast, and honey. Stir the ingredients together well and allow it to sit for 5 minutes to activate the yeast. You may notice bubbles. This is good.
  3. While the yeast mixture is activating, mill both soft and hard wheat berries into the same bowl. The goal is 4 cups of flour. See notes about freshly milled wheat berries in the original post.
  4. In the yeast mixture bowl after 5 minutes, add the freshly milled flour, softened butter, salt, and sourdough discard. Using the dough hook attachment or your hands (you may need to stretch first for this workout if doing it by hand), knead the dough for 10 minutes. The dough could be a little sticky but the kneading will help fix that.
  5. Allow the dough to rest for 45 minutes in the bowl. If hand kneading, put the dough back into the mixing bowl. Then cover with plastic wrap or a clean damp tea towel.
  6. After 45 minutes, shape the dough into a rectangle that fits in the loaf pan. Use the counter or simply your hands to stretch the dough into a square or rectangle shape then roll it back up and pinch the seal and ends closed.
  7. Place the dough roll into a greased bread loaf pan then cover pan with plastic wrap or damp tea towel to complete second rise for 30 minutes to 1 hour. If you notice the bread rising at or above the loaf pan, go ahead and bake it.
  8. Preheat the oven for 375 degrees F and bake the bread for 45 minutes or until golden brown as you desire.
  9. Before slicing this bread, allow the loaf to cool completely before enjoying a slice of butter honey wheat bread for taste testing. This is to ensure the heat within the bread loaf continues to bake the bread.

Notes

Note: I have noticed if I mix all ingredients together then allow it to sit for about 10 minutes BEFORE kneading for 10 minutes, this helps the freshly milled flour to hydrate. It produces a moister sandwich bread slice.
Slicing prematurely may cause the bread to become gummy. Allow at least 30 minutes of cooling.
Important things to note about freshly milled flour:
  • the texture will be different in your final baked product than with white flour
  • if using soft wheat berries, use 2/3 cup of wheat berries to make 1 cup of all-purpose flour
  • 1 oz wheat berries = 1 oz flour
 
More bread recipes at www.johnsonhomeNC.com
 
freshly milled honey wheat bread on a cooling rack