Simple No Knead Bread Loaf Made With Fresh Milled Flour
A simple No Knead Artisan Bread Loaf Made With Fresh Milled Flour, yes it can be done. Have you ever dreamed of baking a mouthwatering artisan bread loaf made with fresh milled flour? Well, I have great news for you – it’s not only possible but also surprisingly simple! The best part? You don’t even need sourdough! In this recipe, I’ll show you how to create a magnificent, hands-off bread boule using just a touch of yeast. With a little bit of preparation the night before, you’ll be rewarded with a gorgeously crafted single loaf of artisan-style bread that pairs perfectly with any meal.
How To Make No Knead Bread Using Only Fresh Milled Flour
Working exclusively with fresh milled flour can present certain challenges when it comes to finding the right recipes. After experimenting with various no-knead bread recipes, I’ve discovered a winning formula that delivers consistently outstanding results. I’ve fine-tuned this recipe specifically for fresh milled flour, and I highly recommend using a hard wheat variety like hard white or hard red wheat. While incorporating a small portion of other grains such as Spelt or Kamut is an option, the bulk of the flour should consist of a hard variety that better forms gluten. In this post, I will guide you through the recipe to get a perfect loaf every time!
Understanding The Long Fermentation Process And The Science Behind It
The long fermentation process involved in baking is kind of fascinating how it works. The science behind it is pretty neat, how each organism has a part. During an extended rise period, enzymes, which are naturally present in the flour break down the complex carbohydrates into simple sugars. The wild yeast and lactobacilli thrive in this environment, and they release carbon dioxide gas and lactic acid. This relationship between the microorganisms and the carbohydrates creates a wonderful balance of flavors and textures. As the dough ferments, the lactic acid creates a delightful tang while also enhancing the dough’s texture. Also, the slow fermentation allows for the development of gluten, which is why we can get away with not kneading the dough with this process.
Ingredients For Making No Knead Bread With Fresh Milled Flour
- 3 to 4 cups of fresh milled flour 390g to start (I milled about 2&1/8 cup of hard white wheat to get this amount.)
- 2 tsp salt
- 1/2 tsp yeast
- 1&1/2 cup warm water 350g (90-110*F)
Just those few ingredients mixed together the night before is all it takes to make this delicious bread loaf!
Instructions To Make This No Knead Artisan Bread With Fresh Milled Flour
The Night Before
- Mill Your Flour
- In a large bowl, combine yeast, salt, flour, and water. Mixt these ingredients until combine, the dough will be slightly shaggy (if it is too wet, add a tiny bit more flour.)
- Cover the dough, and let it sit on the counter at room temperature for 12-18 hours (or overnight.)
The Next Morning
- After the dough has sat overnight, move dough out of bowl, and onto a clean, floured surface (I mill a bit more flour for this step, or use any excess from the night before.)
- Then, fold dough edges into the middle, and continue to cup and shape until there is some surface tension, and it creates a tight smooth ball. Also, you should notice the dough holding it’s shape better.
- Line your bowl with parchment paper, and sprinkle a bit of flour on the paper. Make sure the paper is long enough that you can use it as handles to lift the dough out of the bowl.
- Place dough seam side down into the bowl on the floured paper.
- Cover, and allow to rise for 30-40 minutes.
- While the dough is rising, place Dutch oven with lid (or other baking vessel) into the cool oven to preheat.
- Preheat the oven to 450*F with the baking vessel inside.
- Once the dough has risen slightly, and the oven is preheated, then using the parchment paper as handles, transfer the dough into the hot baking vessel. Place lid on, and bake for 35 minutes. *Be careful not to burn yourself!)
- After the 35 minutes, remove the lid, and bake for an additional 10-20 minutes, until the internal temperature reaches 205*F.
- Use the parchment paper handles to remove bread, and place on a wire cooling rack.
- Let bread cool before cutting into it.
- Enjoy!
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No Knead Artisan Bread Made With Fresh Milled Flour
Equipment
- 1 dutch oven Or baking vessel with lid that can handle high heat
Ingredients
- 3 to 4 cups Fresh milled flour 390g to start I milled about 2&1/8 cup of hard white wheat to get this amount.
- 2 tsp salt
- 1/2 tsp yeast
- 1&1/2 cup warm water 350g 90-110*F
Instructions
The Night Before
- Mill Your Flour
- In a large bowl, combine yeast, salt, flour, and water. Mix these ingredients until combine, the dough will be slightly shaggy (if it is too wet, add a tiny bit more flour.)
- Cover the dough, and let it sit on the counter at room temperature for 12-18 hours (or overnight.)
The Next Morning
- After the dough has sat overnight, move dough out of bowl, and onto a clean, floured surface (I mill a bit more flour for this step, or use any excess from the night before.)
- Then, fold dough edges into the middle, and continue to cup and shape until there is some surface tension, and it creates a tight smooth ball. Also, you should notice the dough holding it’s shape better.
- Line your bowl with parchment paper, and sprinkle a bit of flour on the paper. Make sure the paper is long enough that you can use it as handles to lift the dough out of the bowl.
- Place dough seam side down into the bowl on the floured paper.
- Cover, and allow to rise for 30-40 minutes.
- While the dough is rising, place Dutch oven with lid (or other baking vessel) into the cool oven to preheat.
- Preheat the oven to 450*F with the baking vessel inside.
- Once the dough has risen slightly, and the oven is preheated, then using the parchment paper as handles, transfer the dough into the hot baking vessel. Place lid on, and bake for 35 minutes. *Be careful not to burn yourself!)
- After the 35 minutes, remove the lid, and bake for an additional 10-20 minutes, until the internal temperature reaches 205*F.
- Use the parchment paper handles to remove bread, and place on a wire cooling rack.
- Let bread cool before cutting into it.
- Enjoy!
Video
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It’s so nice to have someone figuring out the ratios for fresh milled flour!
Thank you for all your recipes!
My pleasure! I am so happy it is helpful! Thank you!
Dude, it’s been a trip trying to bake sourdough out of fresh milled. I’ve made so many nasty loaves but learned a ton. So grateful for your recipes. You are bomb!!!!
I am so happy to hear that! Yes! I too struggled for quite some time, and I just kept experimenting and playing with techniques and recipes, until this one finally produced nice loafs! Thank you!
Am I missing something? I would love to make this recipe with sourdough starter instead of yeast. Is this possible? Thanks!
I do have a sourdough boule recipe as well! https://grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
Hello! I’ve made this recipe once and it turned out delicious! I was wondering if you’ve ever cold proofed this dough after the 1st rise? I’d like to ferment mine during the day then put it in the fridge overnight to bake tomorrow.
Hi, I think that would work just fine! Let me know how it turns out! Happy Baking!
I’m so new to this but I know that fermenting food is good for digestion. So, how did it work for you and how did you do it?
Thanks
My whole family has felt better ever since switching to fresh milled flour. I think how is better answered by my videos. I have a lot to get you started, and tons of recipes too! Happy Baking! https://youtu.be/MuyHiOaBqYQ?si=uiw0ORJTStackz1L
Made my first loaf tonight with hard white and it was delicious. If I want to try another type of wheat with the hard white (like kamut) what ratio would you recommend? I know the video says a majority of the hard variety what would be best? Also if I wanted to try hard red would I just do a half hard red and half hard white?
Thanks!!
You can do half hard red and half hard white or any ratio of those two. For the Kamut, I like to keep it about 75-80% hard white or hard red, and 20-25% Kamut. Let me know which ratio you like best! Happy Baking
Is instant yeast ok to use with this recipe?
Yes, I use instant yeast in almost all my yeast breads! Let me know how you like it! Happy Baking!
I made this using 100% kamut grain with an added 3 tbs of vital wheat gluten. It tasted ammmmmazing!!! Almost like popcorn! I didn’t get the oven spring I was hoping for as I accidentally added too much instant yeast but I still got a rise and it tasted great so, it’s not a loss imo. I’m going to try again with less yeast on my next loaf. I love the 100% kamut flavour beyond measure and I’m determined to get it right! Thank you for giving me a diving off point!
Yay! I love Kamut too! I think it has a lovely flavor, and great texture. I also have a 100% Kamut sandwich bread if interested. You can also add vital wheat gluten to that as well if you prefer. https://grainsinsmallplaces.net/kamut-bread/
Do you by chance know how much berries to use if I’d want to make this using einkorn?
I would use the same weight amount for Einkorn. Let me know how it turns out! Happy Baking!
I absolutely love this recipe. I found it to be very easy to put together even on a busy day. I used a new brand of pink Himalayan sea salt for the recipe, though, and I shouldn’t have. This bread is so salty! I never in a million years would have thought one brand of salt could be saltier than another. Ahh well, live and learn! This will be good with egg sandwiches, and that’s what I was hoping for. 🙂 Can you tell me any tricks to get the bottom of the boule to be as easy to cut as the rest? The bottom crust came out very hard! TIA
Thank you so much! Yes, it is crazy how some salt can be more salty than others, especially if it is very fine powdered. To had the bottom not be so crusty, you can move the oven rack up one, or place an empty baking sheet on the rack just below the loaf. I hope that helps! Happy Baking!
Thank you so much – I’m making another batch tonight, halving the salt and raising the rack up a notch. I love the texture of this bread, and it’s working fine for making an egg sandwich (with no salt on the egg). This is so good!
Yay! Keep going, until you find the perfect technique! I love that! Thanks!
I haven’t tried this yet, but wanted to confirm the yeast amount … only 1/2 teaspoon?? Seems so little yeast. Please confirm. Thanks!
Yes, this is a very small amount, because this is such a slow overnight rise. Let me know how it goes! Happy Baking!
I love this bread. ❤️
Will be making this regularly
Yay! I am so happy you enjoyed it! It is so nice to have a recipe to just throw together the night before, and bake the day you want it! Thanks so much!
We’re able to get hard red spring, red fife, and soft white freshly milled flours where we live. Would it work to use either hard red spring or red fife mixed with soft white? Hubby prefers white bread over whole wheat.
Out of those options, I would recommend a hard red or red fife for breads. They will be able to form gluten to make the stretchy dough, soft white won’t form gluten, so you would only be able to use a small amount of that mixed with mostly hard red. Like 85% hard and 15% soft white. If your hubby prefers white bread, you may want to look into hard white. I like to also add some Kamut (Khorasan Wheat) to it for a lighter bread. I hope that helps!
Thank you so much! I haven’t been able to find a local source of freshly milled hard white or kamut yet but will try your suggestions in the meantime.
Yes, Kamut especially can be tricky to source.
Soft white is actually out of stock so I wasn’t able to order it but I did source some pre-milled Einkorn. Could I use that with hard red or red fife? If so, what ratios?
You could use mostly hard wheat with Einkorn, I would say 80% hard wheat and 20% Einkorn. Let me know how it turns out! Happy Baking!
Wow, I want to try this! I don’t have a Dutch oven, could this bread be made in loaf pans? I have regular 9 x 5 pans and 9 x 4 Pullman pans. Would I need to make any changes to the steps if so? Thank you 🙂
You could make it in a bread pan, this will make one 9×5 loaf. It won’t have the crusty exterior without the steam, which is what the Dutch oven helps keep in. But, still yummy! Let me know what you think! Happy Baking!
Hi just doing the next mornings rise. The water in recipe above says 390g but i dont think thats right, so just dud the cups could you put the correct ml measure please as i like to use my digital scale for accuracy. Thx for the recipe.
The water in the recipe should be 350g, the flour is 390g.
Turned out nice, just a bit salty. Maybe my wife did heaping teaspoons, not sure.
Im going to try 1.5 tsp salt next time.
Let me know how it goes next time!