Fresh, Homemade Bread with Home Milled Wheat

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Two women will be grinding at the mill: one will be taken and the other left.

Matthew 24:41

Now therefore, please, heed also the voice of your maidservant, and let me set a piece of bread before you; and eat, that you may have strength when you go on your way.”   1 Samuel 28:22

Baking bread is a lot of fun in the winter.  In the summer, we hate to warm up the kitchen so much, but in the winter, we are looking for excuses to get in there and bake.  Aren’t they lovely?


We do use a 5-loaf mixer and mill our own wheat.

There is nothing like the smell and taste of fresh, oven baked bread.

Would you like to see the recipe for our Five Loaves of Bread made in a Bosch large capacity mixer?

Five Loaf Recipe

Adapted from a recipe from

5 cups Hot Water

1 ¼ cup oil (half olive oil, half canola)

¾ cup honey

2 ½ Tbs. Instant Yeast

12-14 cups whole wheat, freshly milled flour

5 tsp salt

2 Tbs Powdered Milk

2 Tbs Gluten

Step One:

Combine, water, oil, honey.  Add 8 cups of flour, Yeast, Salt, Powdered milk, Gluten.  Mix thoroughly. (2 minutes on setting 2)

Step Two:

Add remaining flour and knead until smooth and elastic (10 minutes on Setting 2)

Step Three:

Let it rise for five minutes.  Then press 2 for just a few seconds.

Step Four:

Shape into loaves or rolls with oiled hands.

Step Five:

Place into greased pans and let rise until double.

Bake at 350 degrees for 25-30 minutes.  Let them cool in the pans for about 5 minutes, then turn out on a cooling rack to cool completely.

Yields 5  1 ½lb loaves.

For those of you without a large capacity mixer, you might want to try our two loaf recipe:

Sweet Whole Wheat Bread – 2 loaves

2 cups hot water

1/3 cup olive oil

½ cup honey (can use less)

3 ½ tsp instant yeast

1 egg

4 cups freshly milled flour

1 cup store brand unbleached all purpose flour

2 tsp salt

2 TBS powdered milk

1 tsp gluten

Step One

Combine water, oil, honey and egg.

Step Two

Add three cups flour, yeast, salt, powdered milk and gluten.  Mix thoroughly.

Step Three

Add remaining flour, using dough hook, and blend until smooth and elastic (about 10 minutes). Let rise until double.

Step Four

Shape into loaves or rolls and place in greased pans.  Let rise again.  Bake at 350 degrees for about 30 minutes.

Makes two 1 ½ pound loaves.


  1. Charlotte Pilcic

    Have you heard that it is important to soak the flour that was milled overnight or 7 hours before making bread so it would be easier to digest, have more nutrition, and decrease the anti-nutrient? I was looking for homemade bread videos to watch from the internet and came across the following website: This site states it is necessary or a person doesn’t get the vitamins and mineral boost that soaking gives and a person could develope boneloss. I thought you might also be interested. I wondered if you believed this is true.

    Marty and Charlotte Jean

  2. Malia

    I have heard this before, but my mill does not grind wet flours. I am by no means an expert in nutrition, but we have seen a lot of health improvements and benefits from using our own milled wheat. We have not tried sprouting them. I would suggest you keep researching and see what else you find.

  3. Charlotte Pilcic

    This article states the grain is soaked after the milling in the liquid from the recipe, for 7-24 hours. After that time, the other ingredients are added and the bread is prepared. They were stating this was necessary and did not rid the anit-nutrient which is not good for us and increase the vitamins.

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