Seeded Bread With Fresh Milled Flour -Honey Wheat Baguettes

This seeded freeform wheat bread made with fresh milled flour is inspired by my honey oat bread recipe. The sweetness from the honey of this bread, paired with the nuttiness of the wheat and seeds is just a match made in heaven! These free formed bread loaves remind me of a delectable high end steakhouse bread! But, the freshly milled flour levels it up even more!

What Seeds Should I Use For My Seeded Bread Made With Fresh Milled Flour?

Feel free to experiment with the seeds you put in your bread loaves. Today, I used a simple mix of things I had on hand. So, here you can see some Flaxseeds, Sesame seeds, and even some rolled oats in and on my loaf. I will share some other great seed ideas as well.

Ideas For The Best Seeds To Use In My Bread Recipe

So, Here are some seeds you might consider incorporating:

1. Flaxseeds: These provide a nutty flavor and add a nice crunch to the bread.
2. Sesame Seeds: They have a slightly sweet and nutty flavor that complements many bread recipes.
3. Sunflower Seeds: These seeds add a subtle nuttiness and a bit of texture to the bread.
4. Pumpkin Seeds (Pepitas): They add a delicious earthy flavor and a bit of chewiness to the bread.
5. Poppy Seeds: These tiny seeds add a delicate crunch and a hint of nuttiness to the bread.
6. Chia Seeds: They provide a unique texture and are rich in omega-3 fatty acids.
7. Caraway Seeds: If you enjoy a slightly anise-like flavor, caraway seeds could be a nice addition. This would give you a Rye bread kind of flavor.

You can adjust the quantities of each seed based on your personal preference and desired flavor profile. Enjoy experimenting!

When Do I Add Seeds To My Bread Dough?

It is important to note, that my recipe mentions to put the seeds in your mixer first with the liquids before adding the flour. This will allow the seeds to start to soften just a bit, so that they will not tear apart the gluten as you knead the dough. If you are choosing a larger seed or seed with sharp points (like pumpkin seeds or sunflower seeds,) you may want to add these at the very end of the kneading cycle, so that the dough has a change to form gluten while kneading.

Ingredients To Make Fresh Milled Flour Seeded Bread

• 5&1/3 cups Fresh Milled Flour 630g (I used 500g of hard white wheat, and 130g of Hard red wheat)
• 1/3 cup honey 110g (can sub for sugar 67g)
• 1/4 cup softened butter 57g (1/2 a stick)
• 1&1/2 tsp salt 8g
• 1&3/4 cup buttermilk 415g (can sub for whole milk plus 1 TBSP white vinegar.)
• 1/2 cup mixed seeds 40g (save half for topping)
• 2 tsp instant yeast
• 1-3 TBSP water as needed if dough seems tight and/0r dry. (The seeds & flour will absorb different levels of moisture for everyone.)

Instructions To Make Fresh Milled Flour Seeded Honey Wheat Bread

Making The Dough

1. Firstly, Mill The Flour, you want to make sure you choose a hard wheat variety for most of the flour. That will allow gluten development for a nice stretchy dough. I chose mostly hard white wheat and a little hard red wheat.
2. In a stand mixer, add buttermilk, honey, softened butter, salt, and half the seed mix. (If using large seeds or sharp seeds like pumpkin or sunflower, then I suggest only using those on the top of the loaf, and not in the dough, or knead them in at the very end, otherwise, they can cut and tear through the gluten strands you are trying to develop while kneading.) Then, mix these ingredients to combine.
3. Then, add the fresh milled flour, and mix to combine, making sure there is no dry flour left. It should be a bit wet at this point.
4. Cover and let sit for 15 minutes. Because this allows the freshly milled flour to start absorbing the liquid, and the bran and seeds to start to soften. (If you decide to use active dry yeast rather than instant yeast, this is where you need to activate your yeast with a portion of the water and honey from the recipe. It should get nice and foamy during this rest period.)
5. After this rest period, then add the yeast. Start mixing in the yeast until combined.
6. Knead the dough in the stand mixer until it becomes nice and stretchy. (The kneading times will vary based on your mixer, and the strength of your wheat. So, this could take anywhere from 6-25 minutes.) Make sure the dough is not too dry, you don’t want it to be in a tight ball, if it seems too dry, add a 1-3 TBSP of water, a little at a time. (Different wheat and different seeds will absorb water in different amounts.)
7. Once the dough is nice and stretchy, then it is time to let the dough do it’s first rise. Oil the dough ball, and bowl. Then, cover.
8. Allow the dough to rise until almost double. This can take anywhere from 1 to 2 hours, depending on the warmth in your home.

Shaping The Baguettes

1. After the dough has risen, remove it to a clean work surface. I like to lightly oil my worksurface and hands, because this helps keep things from sticking, and prevents too much flour getting added to the dough.
2. Divide the dough in half with your bench scraper. Flatten one piece of dough into a rectangle pressing most the air bubbles out.
3. Then, fold one third of the dough from the long side towards the middle. Then, fold the other side towards the middle to meet the first side. Now, fold the dough in half longwise pressing both the folded sides together.
4. Use your hands, and cup under the loaf to make sure there is surface tension on the loaf. The loaf should end up being about 10-12 inches long.
5. Repeat this with the other piece of dough also.
6. Prepare your baking sheet with parchment paper, and place each loaf on the pan.
7. Then, lightly wet the tops of the loafs, and sprinkle with the other half of your seed mix. Lightly press the seeds onto the top of the loaf, so they stick just a bit better.
8. Spray the loafs with a bit of oil, and then cover with some cling film for their second rise.
9. Let the loafs rise until almost double. This may take anywhere from 45-90 minutes, depending on the warmth in your house.
10. Towards the end of the rise, preheat your oven to 350*F.

Baking The Loafs

1. Bake the loafs for 25-35 minutes until the internal temperature of the center of each loaf reaches at least 190*F.
2. Remove loaf to a wire rack to cool. Let cool for at least 20 minutes before you slice into the loaf. These loafs are best enjoyed the same day and warm! However, I will put directions below on how to store as well.

How To Store This Fresh Milled Flour Seeded Bread

To store this fresh milled flour seeded bread for short term use, just wrap in cling film and leave on counter for 3-4 days. For longer storage, place in a freezer safe container or bag in the freezer for 4-6 months. Just let the bread thaw to room temperature before eating. 

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Seeded Honey Wheat Bread Made With Fresh Milled Flour Printable Recipe

Seeded Honey Wheat Bread made with Fresh Milled Flour

This seeded freeform wheat bread made with fresh milled flour is inspired by my honey oat bread recipe. The sweetness from the honey, paired with the nuttiness of the wheat and seeds is just a match made in heaven! These free formed bread loaves remind me of a delectable high end steakhouse bread! But, the freshly milled flour levels it up even more!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Rise time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Appetizer, bread, Side Dish

Cuisine American

Servings 2 baguettes

Ingredients

  

• 5&1/3 cups Fresh Milled Flour 630g I used 500g of hard white wheat, and 130g of Hard red wheat
• 1/3 cup honey 110g can sub for sugar 67g
• 1/4 cup softened butter 57g 1/2 a stick
• 1&1/2 tsp salt 8g
• 1&3/4 cup buttermilk 415g can sub for whole milk plus 1 TBSP white vinegar.
• 1/2 cup mixed seeds 40g save half for topping
• 2 tsp instant yeast
• 1-3 TBSP water as needed if dough seems tight and/or dry. The seeds & flour will absorb different levels of moisture for everyone.

Instructions

 

• Firstly, Mill The Flour, you want to make sure you choose a hard wheat variety for most of the flour. That will allow gluten development for a nice stretchy dough. I chose mostly hard white wheat and a little hard red wheat.
• In a stand mixer, add buttermilk, honey, softened butter, salt, and half the seed mix. (If using large seeds or sharp seeds like pumpkin or sunflower, then I suggest only using those on the top of the loaf, and not in the dough, or knead them in at the very end, otherwise, they can cut and tear through the gluten strands you are trying to develop while kneading.) Then, mix these ingredients to combine.
• Then, add the fresh milled flour, and mix to combine, making sure there is no dry flour left. It should be a bit wet at this point.
• Cover and let sit for 15 minutes. Because this allows the freshly milled flour to start absorbing the liquid, and the bran and seeds to start to soften. (If you decide to use active dry yeast rather than instant yeast, this is where you need to activate your yeast with a portion of the water and honey from the recipe. It should get nice and foamy during this rest period.)
• After this rest period, then add the yeast. Start mixing in the yeast until combined.
• Knead the dough in the stand mixer until it becomes nice and stretchy. (The kneading times will vary based on your mixer, and the strength of your wheat. So, this could take anywhere from 6-25 minutes.) Make sure the dough is not too dry, you don’t want it to be in a tight ball, if it seems too dry, add a 1-3 TBSP of water, a little at a time. (Different wheat and different seeds will absorb water in different amounts.)
  
• Once the dough is nice and stretchy, then it is time to let the dough do it’s first rise. Oil the dough ball, and bowl. Then, cover.
• Allow the dough to rise until almost double. This can take anywhere from 1 to 2 hours, depending on the warmth in your home.
• After the dough has risen, remove it to a clean work surface. I like to lightly oil my worksurface and hands, because this helps keep things from sticking, and prevents too much flour getting added to the dough.
• Divide the dough in half with your bench scraper. Flatten one piece of dough into a rectangle pressing most the air bubbles out.
• Then, fold one third of the dough from the long side towards the middle. Then, fold the other side towards the middle to meet the first side. Now, fold the dough in half longwise pressing both the folded sides together.
  
• Use your hands, and cup under the loaf to make sure there is surface tension on the loaf. The loaf should end up being about 10-12 inches long.
• Repeat this with the other piece of dough also.
• Prepare your baking sheet with parchment paper, and place each loaf on the pan.
• Then, lightly wet the tops of the loafs, and sprinkle with the other half of your seed mix. Lightly press the seeds onto the top of the loaf, so they stick just a bit better.
  
• Spray the loafs with a bit of oil, and then cover with some cling film for their second rise.
• Let the loafs rise until almost double. This may take anywhere from 45-90 minutes, depending on the warmth in your house.
• Towards the end of the rise, preheat your oven to 350*F.
• Bake the loafs for 25-35 minutes until the internal temperature of the center of each loaf reaches at least 190*F.
  
• Remove loaf to a wire rack to cool. Let cool for at least 20 minutes before you slice into the loaf. These loafs are best enjoyed the same day and warm! However, I will put directions below on how to store as well.
  

Video

Notes

How To Store: To store this fresh milled flour brown bread for short term use, just wrap in cling film and leave on counter for 3-4 days. For longer storage, place in a freezer safe container or bag in the freezer for 4-6 months. Just let the bread thaw to room temperature before eating. 

*You can use all hard white or all hard red for this recipe. Also, you can use mostly hard white or hard red with a little of another grain like Kamut, spelt, emmer, or Einkorn.

Keyword baguettes, freeform bread, fresh milled flour bread, honey wheat bread, longhorn bread, seed bread, seeded bread, steakhouse bread, whole grain bread

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