Fresh Milled Bread with Khorasan & Hard White Wheat
A hearty, wholesome loaf made with fresh milled khorasan and hard white wheat flour. This blend gives the bread a slightly sweet, nutty flavor with great structure — perfect for sandwiches or toast, and a great next step once you've mastered the basics of fresh milling.
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.
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