Ingredients
6–6½ cups fresh-milled hard white wheat flour
2¼ tsp active dry yeast (1 packet)
2¼ cups warm water (about 105–110°F)
⅓ cup raw honey or maple syrup
¼ cup olive oil, melted butter, or avocado oil
1½ tsp sea salt
Fresh-milled flour is alive. It hasn’t oxidized yet, the bran is thirsty, and the gluten hasn’t had time to relax. When you rush it, you often get a loaf that’s nutritious… but stubborn.
Letting the flour rest (autolyse) matters more with fresh-milled grain
When fresh flour sits with water before yeast and salt, it allows:
Bran to fully hydrate (this is huge)
Gluten to begin forming on its own
Enzymes to wake up and do their job
That means less kneading, better stretch, and more rise later.
Even 20–30 minutes helps.
An hour? Game-changing.
Plus if you are using a stand mixer mill attachment you will want to let the mixer rest as well so you do not burn it up.
Step 1: Autolyse (this is the magic)
In a large bowl, mix:
Fresh-milled flour
Warm water
Stir just until no dry flour remains. The dough will look shaggy and rough — that’s exactly what you want.
Cover and let rest 30–60 minutes.
No yeast. No salt. No sweetener.
Step 2: Add the remaining ingredients
After the rest:
Sprinkle yeast over the dough
Add honey, oil, and salt
Mix until fully incorporated.
Step 3: Knead
Knead:
By hand: 8–10 minutes
Mixer: 5–6 minutes
The dough should be:
Soft
Elastic
Slightly tacky, not stiff
If it feels tight or dry, add water 1 tablespoon at a time.
Step 4: First rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 60–90 minutes, until doubled.
Step 5: Shape & second rise
Punch down gently
Divide into two loaves
Shape and place into greased loaf pans
Cover and rise 30–45 minutes, until dough crowns about 1 inch above the pan.
Step 6: Bake
Bake at 350°F for 30–35 minutes
Tops should be golden and sound hollow when tapped.
Remove from pans and cool at least 30 minutes before slicing.