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Homemade Wheat Bread Recipe

When I first started milling my own flour and making my own bread (all in the same day), I had no idea where to even begin to find a good recipe, especially using fresh milled flour. Well after making all of the bread we eat for over a year, I have tried MANY recipes out there! I've learned a lot along the way, and I finally have a recipe of my own that my family loves, and I hope you will too!

A few things I love about this recipe is I can be done from start to finish in 1.5 hours, with only about 20 minutes of hands-on time! I also love the texture and crumb to this recipe. You will get a bread that comes out with a similar texture to sandwich bread you're used to buying in the store, yet you will have a MUCH healthier option!

Ingredients
Step 1:
4 cups White or Wheat Bread Flour (or fresh milled hard white/red wheat)
1-2 Tbsp vital wheat gluten (optional)
2 Tbsp sunflower lecithin
2 Tbsp instant dry yeast "quick rise" or "rapid rise"
1/3 cup honey
Step 2:
2 2/3 cups very warm water 120°F to 125°F
Step 3:
1 Tbsp salt
1/3 cup butter, melted and cooled (or avocado/olive oil)
4 tsp lemon juice
Step 4:
2½- 3½ cups White or Wheat Bread Flour (or fresh milled hard white/red wheat)

Instructions
1. In the bowl of a stand mixer fitted with a dough hook, mix together 4 cups fresh milled flour, vital wheat gluten, sunflower lecithin, honey, and quick-rise yeast until well combined.
2. Add the water and mix with a Danish dough whisk or 1 minute in the mixer until well combined. Cover the bowl with a clean kitchen towel and allow to rest for 10-20 minutes in a warm space.
3. Uncover the bowl and add the salt, butter, and lemon juice. Beat for 1 minute.
4. Add the remaining fresh milled flour, one cup at a time, mixing well between each cup.  Knead the dough in the mixer (using the dough hook) until the dough pulls away from the sides of the bowl for 5-15 minutes, until windowpane is achieved with your dough. *Kneading is the key to getting a soft, fluffy bread, but you don’t want to overknead!
5. Grease two nonstick bread pans (8"x4") and line them with parchment paper to make it easier to remove after baking. Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 2 minutes of warming up. The oven should NOT reach 350°F. You are simply creating a bread proof environment in your oven for your loaves to rise.
6. Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans.
7. Place the pans in the warm oven and allow them to rise and double for 5 to 10 minutes, until the dough is about 1 inch above the middle of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 25 minutes. The bread is done when the tops are golden brown or the internal temperature reaches 185-190°F. Once the loaves are baked, let the loaves cool for about 5 minutes before moving the pans to cool on a rack. Feel free to brush the tops of the hot loaves with melted butter! Let cool at least 30 minutes before cutting.

Hamburger or Hotdog Buns

When you're getting ready to cookout, set aside 45 minutes to make fresh buns! You won't regret it!

Ingredients

  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water about 110 degrees
  • 1/3 cup avocado oil
  • 2 tablespoons + 2 teaspoons honey
  • 1 large egg beaten
  • 1 teaspoon salt
  • 3-1/2 - 4 cups fresh milled flour (Hard red or hard wheat or you can do 60% hard wheat and 40% kamut)

For topping (optional)

  • 1 egg yolk
  • 1 TBSP water
  • 2 TBSP sesame seeds

Instructions

Add yeast, warm water, oil, and honey to a large bowl; let stand for 5 minutes. Your mixture should be foamy.

Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough.

Using a dough hook, knead in a mixer for 5 minutes, until dough is smooth and elastic. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Weigh your dough and divide it by 10 or 11. You will want each piece to be about 100 grams. Divide dough into equal pieces (~10 or 11); shape each into a ball, then flatten to about 1/2 inch height (hamburger bun) and place on baking sheet lined with parchment paper. Hotdog buns will be shaped into a bowl, then squeezed out to make about 4 inches long and about 3/4 inch tall and place on baking sheet lined with parchment paper.

Hamburger bun tip: Place an empty baking sheet on top of the buns when rising so they don't rise up but out. Remove the top baking sheet before baking.

Preheat oven to 425 degrees. Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg wash, then sprinkle with sesame seeds, if you desire. Bake until golden brown, 8-12 minutes. Top with butter if you don't use the egg wash.