Homemade Wheat Bread
Join me as I share how to make my delicious and easy, homemade wheat bread recipe. After trying it, you won’t want to buy bread at the store again.
If you had told me 15 years ago that I would one day be grinding my own wheat and baking fresh loaves of bread for my family several times a month, I would have said you were crazy. But here I am, 13 years in and I only wish I had started sooner. The bread sold in stores doesn’t even compare to the nutrient-dense loaves that can be made at home. The ingredients are simple and the health benefits make it worth it!
Homemade Wheat Bread
This recipe has been providing my family with delicious bread for 9 years now. And let me tell you, this bread is delicious. Everyone who tries it fall in love.
It’s soft and moist and has the best flavor. Whole grains give such a depth of flavor that you just don’t get with white flours.
Milling Wheat for Homemade Wheat Bread
“Of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missing from wheat; vitamin A, B12, and C, and the mineral iodine.” Sue Becker
When I mill my own flour, I get the full nutritional value of the whole grain. The outer layer(bran), which contains the largest amount of insoluble fiber, magnesium, thiamine, niacin, iron and zinc; and the germ(seed) which is an excellent source of B vitamins and other crucial minerals. The endosperm(middle layer) contains protein and carbohydrates along with small amounts of B vitamins, iron and soluble fiber.
Another huge reason that I choose to grind the wheat fresh is because it’s more easily digestible. Five out of the six people in our family have trouble with gluten, but none of us are bothered by this homemade bread with freshly milled grains.
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Supplies + Ingredients for Homemade Wheat Bread
My favorite place to get wheat berries is through azure standard – SHOP HERE!
Hard RED wheat 25#: https://amzn.to/3y4GcTf
Hard WHITE wheat 25#: https://amzn.to/39EBwdz
NutriMill Classic : Available in my shop HERE!
Nutrimill Harvest: Available in my shop HERE!
ONLY yeast I will use: https://amzn.to/3Rdmf4q
Bread knife: My favorite one can be found here! It’s so pretty too!f
Apron: Love this one!
Bosch Mixer: https://amzn.to/3AfiGom
You can mix 2 loaves of bread in a standard kitchen aid mixer, but if you want to do larger batches, I suggest the Bosch mixer.
Stainless steel bread pans: https://amzn.to/3y5pUJQ
Homemade Wheat Bread
This flavorful and light, homemade wheat bread will quickly become a favorite in your home. Don't miss the notes where I share a delicious cinnamon raisin variation to this recipe!
Ingredients
- 2 cups warm/hot water
- 2 tsp. salt
- 1/2 cup olive oil
- 1/2 cup honey
- 4.5 - 5 cups freshly milled whole grain flour(I like a 50/50 mix of hard red and hard white wheat)
- 1 tbsp yeast
- 1 egg
Instructions
- Grind wheat berries to make flour
- Add water to the mixer and turn on low
- pour salt into hot water to dissolve
- add olive oil and honey while mixing
- add half of the flour
- add yeast and egg
- continue mixing
- add the remainder of the flour until the dough starts to become less wet and pulls away from the sides of the mixing bowl
- knead in mixer or by hand for 7-10 minutes until smooth and elastic
- cover dough and allow to rise until double in size
- once doubled, separate dough in half and shape into loaves(see video for help!)
- spray pans with non-stick spray
- shape loaves and place in greased pans
- cover and allow to rise until double in size, again.
- once doubled in size in the bread pans, preheat oven to 350* F
- cook loaves for 25-35 minutes depending on your oven and loaf size.
- loaves are done when the tops are golden brown
- allow to cool before cutting
- ENJOY!
**For a really delicious variation on this bread, try adding 1.5 cups raisins, 1.5 tbsp cinnamon and 2 tsp nutmeg when you add the flour. It makes THE most delicious cinnamon raisin bread EVER!
Thank-you so much. My Mom used to bake bread every week for some time. I can smell the aroma of it now. I can’t wait to start grinding those who berries that I bought for sprouting into my own Wheat bread (and sprouting again as well). I can smell the bread baking already!! Glad I happened across your website! God Bless!😊
That’s so great! Excited for you to start making breads! Thanks for being here!
Hi! I am new to bread making and especially with fresh milled flour. I do know that the amount of time it takes to rise can be affected by various variables. I am not sure whether to expect one hour or 12 hours or more because I hear people talking about breads that take those amounts of time. I was hoping you could give me an idea of what to expect with this recipe. Also, do the first rise in the second rise generally take the same amount of time? Thank you so much!
hello, a general rule would be 30 minutes to 2 hours.
I like to put my bread in the refrigerator than bake it in the morning. Do you allow the bread to warm up first? Thanks!
yes i would let it come to room temperature before baking
In the directions it says to watch the video on shaping the bread. Where is the video, please? Thank you
The supply list calls out vital wheat gluten and lecithin but they are not listed in the recipe. Do you add those in your recipe ever and how much / when in the process. I have tried a few recipes specially crafted for fresh milled flour and haven’t been successful yet. Hoping this one will do the trick! It’s markedly different than others since it doesn’t appear like the yeast is proofed before adding the flours. Thanks!
I made this and it was so good! Would love a banana bread recipe or other recipes you have enjoyed. Thanks so much! Heard about you from Lisa’s podcast.
Kristin, why is lecithin an ingredient in the bread machine recipe but not in this recipe? I have not come across this ingredient in any other bread recipe. What does the lecithin do for the bread? It is listed on the supply list above on this page but not in the recipe. I am a bit confused. I have been all over your blog and youtube channel today ever since I saw you on the podcast with Lisa (farmhouse on boone and her podcast) this morning from a few months ago. I just started baking my own bread several weeks ago and discovered how good it is and not difficult at all! I’m all in on getting healthier and now I want to mill my own flour and start with sourdough too.
Thank you. Carol
Hi- I’m trying to make this but the dough is VERY sticky even after 5 cups of flour. I don’t want to add too much flour. Is it normal for it to be sticky when I put it in the pans?
Me, too Caroline. What did you wind up doing?
No it shouldn’t be sticky. You should keep kneading it until it becomes smooth and elastic.