Baker Hill Farm

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Updated Whole Grain Bread Recipe

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Whole Grain Bread Loaf

Whole Grain Bread Loaf

Ingredients

  • 440 grams of hard white and/or red wheat (I blend it about 50/50)
  • 250 grams of water
  • 30 grams oil
  • 50 grams honey
  • 1 egg
  • 15 grams of wheat from above
  • 30 grams of boiling water (not from above)
  • 9 grams of salt
  • 9 grams of yeast

Instructions

  1. Mill wheat. Remove 15 grams of milled wheat and put in a mixing bowl. Add 30 grams of boiling water. Stir to a paste. Add 250 grams of water (not boiling) to paste. Add honey, egg, and oil. Pour over remaining milled wheat. Mix to combine. Cover and rest 30 minutes.
  2. Remove cover. Add salt and yeast. Knead until smooth and elastic, windowpane is desirable. I knead about 12 minutes. Cover and let rise until doubled, about 45-60 minutes.
  3. Prep a 9x5 inch loaf pan. Put dough on an oiled surface and stretch slightly. Fold in opposite ends and then start at one side and roll the dough into a log. Place into baking pan and cover. Let rise 45 minutes Or until your press it with your fingers gently and it does not spring back.
  4. Bake in a 350 degree F oven for 40 minutes. Let cool 2 hours before slicing.
© bakerhillfarm

Whole Grain Pretzels (or Bagels!)

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Hey friends! This recipe was much needed in my home. My husband absolutely loves soft pretzels and my daughters love bagels, so here is a dough that brings the goodness!

This dough uses hard wheat to get a nice gluten structure. I used a combination and hard red and hard white, but if you would like a more “white flour” look, use only hard white. I chose both for the gluten development as well as the flavor profile hard red adds!

Another note is that you will be brushing an egg wash on the top before adding your seasonings and baking these beauties! I scramble a whole egg, but if you don’t want yours to look as browned, use just egg whites with a splash of water for your egg wash.

I hope you try these beauties! They’re so delicious and the possibilities for flavor combinations are endless!
To see the technique I used to shape these, as well as what your dough should look like, refer to the video below!

Whole Grain Soft Pretzels (or Bagels!)

Whole Grain Soft Pretzels (or Bagels!)

Soft, delicious pretzels made with freshly milled flour.

Ingredients

  • 520 grams hard white/ red wheat
  • 45 grams sugar
  • 290 grams of water
  • 35 grams of oil
  • 1 egg (may use 2 for bagels)
  • 11 grams of salt
  • 11 grams of yeast

Instructions

  1. Mill wheat. Add in sugar, water, oil, and your egg. Use a dough hook or spatula to bring the ingredients together. Cover and let rest for 30 minutes.
  2. After 30 minutes, uncover and add in your salt. With a dough hook on your mix turn on and then measure your yeast. Add it in as well and set a timer for 8 minutes. Let the dough knead until the timer goes off. If you’re working by hand, knead 12 minutes.
  3. Oil a bowl or container and add in your dough. Your dough should be together in a nice ball and it should not spread quickly. Refer to the video to see what the dough looks like.
  4. Put your dough in the oiled bowl and roll it around to coat the top of the dough. Cover and let rise for 1-1.5 hour(s).
  5. ‘When your dough has a decent rise, divide into 10 pieces for pretzels or 8 pieces for bagels On a slightly oiled surface. Roll the dough our into a long log shape about 18 inches in length for pretzels and twist as you’d like your pretzels to appear. For bagels, shape into a ball and poke a hole through the middle. Work the hole so it stretches without ripping through your bagel. Place on a lined cookie sheet and cover to rise another hour.
  6. Boil a big pot of water (6 quarts) and add 2 teaspoons of baking soda. When the water is boiling, add your pretzels or bagels in a few at a time (don’t overcrowd) and boil on each side for 30 seconds. Strain and remove to a baking sheet.
  7. Brush all your treats with an egg wash. Top with desired seasonings and bake at 375 degrees F for 25 minutes for until done.*

Notes

*for lighter colored bagels and pretzels, use only white wheat

**for a lighter baked top, use only the egg whites and water in your egg wash

© Baker Hill Farm

Whole Grain 3 Egg Bread

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If you are new to whole grain baking, you may have realized by now that the battle is getting a good crumb. This bread recipe will help you on that journey! It gives a lovely crumb that slices beautifully for sandwich making or toast.

One of the most important steps in your whole grain bread making journey is giving your dough time to autolyse. This simply means you let your bread rest for a period of time before the kneading process or stretch and fold process begins.

If my recipe uses commercial yeast, I autolyse BEFORE adding it in. This maintains the longevity of the yeasts life.

Whole Grain 3 Egg Bread

Whole Grain 3 Egg Bread

Rich bread make with freshly milled flour that is full of protein. Great way to use up extra eggs.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

  • 2 cups hard white/red wheat, milled
  • 1 cup milk or water
  • 1/4 cup sugar
  • 2 TBSP oil
  • 3 eggs
  • 1.5 tsp salt
  • 1 TBSP instant yeast

Instructions

Mix first 5 ingredients. Cover and rest. Add salt. Cover and rest (one of these rests should be at LEAST 20 minutes). 

2. add INSTANT yeast.

3. *mill an extra 2/3 cup of hard white wheat and reserve it. You may need it if you use large eggs. Your dough will have a more batter like texture, but should hold its shape for a few seconds if you push it with a spatula. **See my full YouTube video for the correct consistency.** You may need to add some of the extra milled flour at this point. Do not add it before this step! Knead at least 8 minutes.

5.It will not rise much it’s first rise, which would be 40-55 minutes covered.

6. Shape and rise in 9x5 bread pan for 50 minutes covered (greased Saran Wrap works well).

7. Brush the top with a scrambled egg. Bake at 375 degrees F for 30-40 minutes. You may need to cover the top with foil for the last 15 minutes. 🤌🏼

© Baker Hill Farm

Hawaiian Rolls with Freshly Milled Flour

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This recipe gives you moist and sweet rolls your entire family will enjoy!

Perfect to pair with dinner or to use as slider buns for a fun meal! This recipe uses instant yeast, hard white wheat, and pineapple juice.

Hawaiian Rolls with Freshly Milled Flour

Hawaiian Rolls with Freshly Milled Flour

Soft, sweet, and delicious Hawaiian rolls!

Ingredients

  • 4 cups hard white wheat berries (makes about 6 cups of flour)
  • 1.5 teaspoons salt
  • 1/3 brown sugar
  • 1 tsp vanilla
  • 1/4 cup melted butter
  • 1/4 cup olive oil
  • 2 eggs
  • 2 cups pineapple juice
  • 1 TBSP instant yeast
  • 1/2-1 cup extra flour

Instructions

  1. Grind the 4 cups of grain. Add the salt, sugar, butter, oil, eggs, and pineapple juice To the freshly milled grain. Mix well and let autolyse covered for 1 hour.
  2. After the hour, add in the yeast and mix with a dough hook for 5 minutes. Your dough will be very wet. You may need to add a bit more flour, but be mindful! You still want the dough to be very moist. Refer to the video to see what texture you’re looking for.
  3. Knead for another 5-8 minutes. Cover the dough and let rise 1-2 hours or until doubled.
  4. Once the dough has doubled, shape into rolls. Depending on the size rolls you want, you can get anywhere from 12-18 rolls with this recipe.
  5. Once they’re shaped, let rise another 40 minutes. Brush with butter and bake at 375 degrees for 20-25 minutes. Enjoy!
© Baker Hill Farm

White Chocolate-Cranberry Sourdough Loaf

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Hey friends! Ya’ll know I like to keep it short and sweet, but I have a few things I think you need to read before scrolling to the recipe!

The first being, this recipe has a large amount of sourdough starter. That is not a typo. Using a higher ratio of starter to dough gives us a faster rise! This is a one day shape and bake. What this means is, the day you start your stretch and fold process is the day you bake. You can do the entire recipe on one day, but I prefer to start the autolyse process the night before. What is that, you ask?

The night before I want to bake and eat my loaf, I feed my starter. While I am doing that, I go ahead and start to soak part of my flour in the water needed for the recipe. This gives the final product a much better crumb that holds together and doesn’t fall apart or crumble everywhere. This is so easy and if you watch the video below, I share the entire process! Sometimes it’s easier to see something done than to read it!

White Chocolate-Cranberry Sourdough Loaf

White chocolate cranberry loaf

Delicious sourdough loaf, that tastes like dessert! A wonderful breakfast or show stopping addition to any meal.

Ingredients

  • 300 grams of hard white wheat
  • 400 grams of fed sourdough starter
  • 170 grams filtered water
  • 7-10 grams of salt
  • 1/4 cup of sugar
  • 1/2 cup of dried cranberries
  • 1/2 cup of white chocolate chips

Instructions

  1. The night before you want to bake your loaf, mill your 300 grams of hard white wheat in a medium sized mixing bowl. Remove 1/2 cup of the milled flour and place it in the freezer.
  2. With the remaining flour in your mixing bowl, add 170 grams of filtered water. Combine well until there is no remaining flour. Cover and let sit overnight on the counter.
  3. Pull out your sourdough starter and feed it so that you have 400 grams of levain. I add 100 grams of starter to a bowl and feed 150 grams of hard white wheat and 150 grams of filtered water. Cover And leave on the counter overnight. Make sure you have some sourdough starter reserved for future bakes.
  4. The next morning, add your 400 grams of fed starter, dough from your mixing bowl, remaining flour from the freezer, salt, and sugar to a mixing bowl. Knead for about 5 minutes until your dough is thoroughly combined. Cover. Let this sit in a warm place for 1 hour.
  5. After the hour is up, uncover and do four stretch and folds on each side of the dough. Use water on your hands to keep the dough from sticking to you. See video for method used. Cover and let sit for 1 hour in a warm place.
  6. After the second hour is up, repeat step 5.
  7. After the third hour is up, you’re ready for your third stretch and fold. Before you stretch and fold, sprinkle the dried cranberries and white chocolate over the top of your dough. Now stretch and fold the additions in. Cover and leave for 1 hour.
  8. After the hour is up, you’re ready for your final stretch and fold. Stretch and fold the dough, keeping the additions in as best you can. Cover.
  9. Now prepare your baking vessel. Sprinkle a bit of flour on a piece of parchment paper. Take your dough and coil fold it a bit tightly WITHOUT pushing the air out of the loaf. Put on your parchment paper and sprinkle with flour. Place the paper in the Dutch oven and cover. Let sit in a warm place 1-1.5 hours.
  10. Remove lid and score loaf once it has risen some. Place lid back on the Dutch oven. Place in a cold oven. Set the temperature to 485 degrees F and bake for 35 minutes. After 35 minutes, remove Dutch oven and turn your temperature down to 400 degrees. Take the loaf out of the baking vessel and parchment paper and place directly on the oven rack. Bake for 20 minutes.
  11. Remove and let cool for 2 hours. ENJOY!
© Baker Hill Farm