Last Updated on July 31, 2026 by Kimberly
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I’ve been making fresh milled bread for the past seventeen years. Recently, I have heard quite a bit about Khorasan wheat in the fresh milled flour community. After hearing all the good reviews about the taste and health benefits of Khorasan and doing some research, I modified my bread recipe to create this fresh milled bread with Khorasan and hard white wheat.
Why You’ll Love Fresh Milled Bread with Khorasan
Simple and Easy Recipe – This bread recipe is very simple. Just water, yeast, flour, oil, salt, and sugar. No fancy ingredients required.
Flavor – Fresh milled Khorasan combined with hard white wheat is a great flavor combo!
Nutrition – All wheat berries contain many vitamins, minerals, and enzymes which are essential for human life. Khorasan is slightly higher in protein, magnesium, selenium, copper, vitamin B1, B2, and B3. However, hard white wheat contains more manganese, iron, and vitamin B6. Together, these two grains produce the perfect loaf!
Ingredients & Substitutions for Fresh Milled Bread with Khorasan
- Water -You want the water to be warm, but not too hot. The ideal temperature is from 105°F to 115°F.
- Yeast – I buy this active dry yeast from Amazon and store it in the freezer.
- Olive Oil – This is the fat for this recipe.
- Salt – I like to use sea salt in my bread.
- Organic brown sugar – I purchase organic brown sugar from Costco for a great price.
- Fresh milled Khorasan – This ancient grain is great for bread-making!
- Fresh milled hard white wheat – I like to use hard white wheat berries in all my yeast bread recipes.
How to Make Fresh Milled Bread with Khorasan
Step 1: Mill Khorasan and hard white wheat berries in an electric mill.
Step 2: If using a scale, weigh out the water, yeast, and half of the flour required in the recipe. If not, you are welcome to use measuring cups. Add warm water and yeast to a stainless steel mixing bowl. Whisk and then stir in the fresh milled flour. Cover and let sit for fifteen minutes to one hour. This is the sponge method which helps the bread’s texture not be crumbly.
Step 3: Weigh out or measure the olive oil, salt, and brown sugar. Mix together using a stand mixer.
Step 4: Knead for six minutes using the dough hook for your stand mixer (If using a different mixer than a Kitchen Aid, use whatever tool your mixer provides). Complete a window pane test by pinching a small piece of dough and gently stretching it until light passes through. If you are unable to do this, knead dough for 3 more minutes and test again. When you are able to complete the windowpane test, your dough is ready for the next step.
Step 5: Place dough in greased bowl and cover. Let rise one hour.
Step 6: Grease loaf pan or line with unbleached parchment paper.
Step 7: Divide dough evenly using a kitchen scale. Roll dough into two loaf shapes and place in glass loaf pans. Cover and let rise another thirty minutes to one hour. Preheat your oven to 350°F.
Step 8: Bake at 350°F for 30-35 minutes or until lightly browned. Brush the tops with melted butter.
Fresh Milled Bread with Khorasan & Hard White Wheat
Ingredients
- 4 1/2 tsp yeast 13.7g
- 2 cups warm water 522.6g
- 1 1/2 cups Khorasan fresh milled flour 232.6g
- 1 1/2 cups hard white wheat fresh milled flour 220g This is the flour used for sponge. You will need additional flour later.
- 2 tbsp + 2 tsp olive oil 23.5g
- 2 tsp sea salt 13.2g
- 4 tbsp brown sugar 41.4g
- 1 1/2 cups Khorasan fresh milled flour 232.6g
- 1 1/2 cups hard white wheat fresh milled flour 220g
Instructions
- Mill Khorasan and hard white wheat berries in an electric mill.
- If using a kitchen scale, place mixing bowl on scale and add water and yeast by weight. Simply use measurements if not using a kitchen scale. Whisk together. Then add 1 1/2 cups of Khorasan (232.6g) and 1 1/2 cups of hard white wheat (220g). Mix with a stand mixer. Cover and let sit fifteen minutes to one hour. This is the sponge method which will help the bread's final texture.
- After letting the bread sponge sit for fifteen minutes to one hour, uncover and add (either by weight or by measurement) the oil, salt, brown sugar, 1 1/2 cups of Khorasan (232.6g) and and 1 1/2 cups of hard white wheat (220g). Mix together and then knead for six minutes using your stand mixer.
- Complete the window pane test by pinching some dough off and spreading it to see if light can pass through. If your dough does not pass the test, knead for three more minutes and try again. Repeat this process until your dough passes the test.
- Once window pane is achieved, cover dough and let rise for one hour or until doubled.
- When dough is ready, divide into two equal parts using your scale. Roll into two loaves and place in prepared pans.
- Cover and let rise for 30 minutes. Preheat oven to 350.
- Bake at 350 for 30-35 minutes or until lightly browned.
- Brush tops with melted butter. Allow bread to cool on a wire baking rack in the pan for five to ten minutes. Remove bread from pan using parchment paper and allow to cool for an additional one to two hours before slicing.
- If you make this recipe, please scroll to the comments and give it a rating. This helps my website so much!
How to Store and Reheat Fresh Milled Bread with Khorasan
Airtight container or storage bag– Allow bread to cool for one to two hours on wire baking racks. Once cool, slice and place in an airtight container or storage bag. Fresh milled flour bread will keep on the counter for about 5 days. You can also use these bread bags to store homemade bread.
Freezer Bags – Like most fresh milled flour breads, this loaf is best enjoyed fresh. Freezing can affect texture slightly. I recommend slicing the bread, putting the slices in freezer bags, and then freezing it. The night before you want to serve it, take the bread out of the freezer and set on the counter to thaw.
FAQS
I don’t have a grain mill or wheat berries. Can I still make this bread?
Of course! You can substitute all-purpose flour. Simply use 4 1/2 cups of all-purpose flour for this option.
I don’t have time for the sponge process. Can I skip it?
I don’t recommend skipping the sponge process. Khorasan is an ancient grain that needs to fully absorb the water in this recipe. The sponge process really helps with the final texture of the bread.
Can I make this bread ahead of time?
This loaf is best enjoyed fresh, but you can make it ahead of time. If storing for longer than twenty-four hours, I recommend slicing and putting this bread in the freezer. However, freezing can affect the bread’s texture.
More Fresh Milled Flour Recipes!
Baking Sheet Pancakes with Fresh Milled Flour – These baking sheet pancakes are so quick to make! This is a great, quick make-ahead breakfast option for busy mornings!
Healthy Zucchini Muffins with Fresh Milled Flour – A great way to use all your garden-fresh zucchini! This recipe calls for soft white wheat flour.
Banana Bread Muffins with Chocolate Chips – A family classic! This recipes calls for soft white wheat flour and plenty of chocolate chips.
Blueberry Muffins with Lemon Glaze – These blueberry muffins with glaze are soft and bursting with berries, finished with a bright lemon glaze. A simple, healthier breakfast you’ll love! Add a scoop of unflavored protein powder for some extra protein!
Easy Pumpkin Bread (with Caramel Glaze) – This pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!
Apple Cake with Buttermilk Sauce – Moist apple cake paired with a buttermilk brown sugar sauce. A match made in heaven!
Fresh Milled Flour Chocolate Zucchini Muffins – These chocolate zucchini muffins are rich, moist, and made with fresh milled flour for extra nutrition. Shredded zucchini keeps them tender while cocoa powder gives them a deep chocolate flavor, a delicious way to sneak in some veggies without sacrificing taste.
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