Firstly, mill the flour. I mill 735g total of wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.

So, let’s use part of the flour to make the paste.

Put 1/2 cup of fresh milled flour (60g) and 1 cup milk (250g) into a sauce pan, stir to combine.

Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature.

I like to add the butter to the paste to softened the butter, and also to help the paste to cool down a bit quicker.

While that mixture is cooling, put the water, honey, salt, eggs, and lemon juice into your mixer. (If you don't have lemon juice, you can sub for vinegar. This helps the loaf to last on the counter a bit longer, and softens the loaf as well.)

Mix these ingredients to incorporate. Then add in the paste mixture with butter after it has cooled a bit.

Then, add the remaining flour into the mixing bowl, and mix to combine until no flour is left. Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften. Because the yeast is not in the mixture yet, you can do this autolyse period for longer if you prefer.

After the autloyse period, then put in the yeast, and mix to incorporate.

Once the yeast is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.

Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.

Once the dough is nice and stretchy, and doesn’t easily tear. Then, cover and allow it to rise until double. This can take somewhere between 1-2 hours. (Instant yeast or warmer rooms will be closer to 1 hour. Active dry yeast or cooler rooms will be closer to 2 hours.)

While the dough is rising, prepare your bread pans with parchment paper, or grease them with softened butter.

Once the dough has doubled in size, place some olive oil on your counter, and hands. Then, divide the dough in half. This will make two large loaves, OR you can make one loaf and a batch of twelve rolls with the other half of the dough.

Shape the dough into 2 bread loaves with some surface tension. I like to flatten each piece of dough, then fold two corners into make a triangle tip. Then, lightly pull (not so tight that it rips the dough) to create tension, and roll the triangle into the dough all the way up until it forms a loaf. You can pinch the ends together. After shaping, the top should have a tight tension on the top of the loaf, this helps with the rise also. *see video

Put each shaped loaf into each prepared bread pan, cover, and then allow to rise a second time. 40-50 minutes. (*Tip- usually the second rise time is close to half the the first rise time.)

During the end of the second rise, preheat the oven to 350*F.

Once the loaves have risen, they should appear nice and puffy, then bake for 38-43 minutes. Check the center of the loaf to make sure they are done. The internal center of the loaf should be at 190*F for yeast breads.

Once they have finished baking, remove from the oven, and carefully dump them out of the bread pans onto a cooling rack. I like to place mine on their sides as the cool.

Once the loaves have cooled, you can slice and enjoy. If you slice into them while they are still hot, this can cause them to be crumbly the next day or gummy. So, try to resist cutting them while hot.