Baker Hill Farm

Homemade - Homegrown - Homeschooled

whole grain bread

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

Simple Whole Grain Sourdough Bread

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This sourdough loaf is quicker than most and turns out beautiful every time!

It is the perfect loaf for those that don’t enjoy the sour flavor of a long fermented sourdough loaf, but want to avoid using commercial yeast.

I learned the method for this loaf from Mark Bittman. You can get his cookbook here.

I hope you’ll enjoy it!

Simple Whole Grain Sourdough Bread

Simple Whole Grain Sourdough Bread

Simple sourdough made with 100% freshly milled wheat.

Ingredients

  • 300 grams of fed sourdough starter
  • 250 grams of hard wheat, milled
  • 138 grams of water
  • 7 grams of salt
  • Water for the folding

Instructions

  1. The morning before, add 100 grams of sourdough starter, 100 grams of hard wheat, and 100 grams of water. Let rest on counter overnight (8-12 hours). This is your 300 grams of starter.
  2. In the morning, combine the 250 grams of wheat flour, and 138 grams of water to your starter. Combine until most of the flour is absorbed. Add teaspoonfuls of water IF needed. Cover and rest 1 hour.
  3. Remove cover and season with salt. Mix it through by folding with wet hand. Cover and rest 15 minutes.
  4. Start stretch and folds. Use fingers to dimple the dough flat. Fold each side in one at a time, using wet hands for each fold. Do not make them so wet that rhe dough forms a milky residue. Cover and let rest 30 minutes. Repeat 3 more times for a total of 4 folds in 2 hours.
  5. Transfer dough to a Dutch over lined with parchment paper. Cover and rest 20 minutes.
  6. Remove cover, sprinkle with flour and score.
  7. Place in a cold oven, covered. Set temperature to 485°F for 30 minutes.
  8. Remove from oven and turn the temperature down to 400°F. Take bread out of the Dutch oven and place it directly on the oven rack. Bake another 15-20 minutes or until internal temperature reaches 200°F.
  9. Turn off oven and enjoy!
© Baker Hill Farm

Whole Grain Honey Oat Loaf

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You guys know me well enough to know I won’t ramble on and on before giving you the goods of a recipe! So I only have 2 things to say before I give it to you.

  1. It’s healthy and delicious.
  2. It’s delicious and healthy.

Whole Grain Honey Oat Bread

Whole Grain Honey Oat Bread

Hearty honey oat loaf that slices wonderfully for sandwiches and is incredibly nutritious.

Ingredients

  • 480 grams milled flour (about 2 2/3 cups of hard wheat which will give you 4 cups of flour roughly)
  • 1 1/2 teaspoons salt
  • 126 grams of old fashioned oats (about 1 1/3 cup)
  • 375 grams of water (1 1/2 cups of water)
  • 1/3 cup honey
  • 1 TBSP yeast
  • 62.5 grams water (1/4 cup warm water)

Instructions

Add first 5 ingredients to the bowl of your mixer. Cover and let sit for 20 minutes up to 2 hours.

Once your dough is done resting, bloom yeast in 1/4 cup of warm water. Let bloom 10 minutes.

Once the time is up, add your yeast mixture to your dough and knead. This dough is forgiving- you can knead until windowpane or a few minutes before once’s you get a spider web texture when you pull the dough (about 13 minutes).

Let rise 1 hour.

Transfer to a 2 pound Pullman loaf pan or divide into 2 8x4 inch pans. 9x5 inch pans are TOO BIG to divide this dough in between! They will give you a flat loaf.

Let rise again for 40-50 minutes. Preheat oven to 400°F.

If using a pan with a lid, bake for 30 minutes, then remove lid and bake an additional 8 minutes. For uncovered baking, bake 25-30 minutes (watch it!!! Start checking at 20 mins!)

Let cool 10 minutes before removing.

© Baker Hill Farm

Soft Whole Grain Sandwich Bread

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This recipe is for soft whole grain sandwich bread! Milled with 100% whole grain hard wheat, it is a delicious & nutritious bread!

This recipe calls for hard white wheat due to preference. I have also had great results with hard red wheat. The key is using a hard wheat as this is a yeast bread.

The two keys, in my opinion, to soft whole grain bread are kneading long enough and using an egg. It is difficult to overknead whole grain bread. I knead one loaf in my KitchenAid about 12-14 minutes on low.

The egg used provides a natural form of lecithin. Lecithin improved gluten structure, helped bread stay together but also rise higher. It is a must!

Soft Whole Grain Sandwich Bread

Soft Whole Grain Sandwich Bread

Soft sandwich bread made with 100% whole grains!

Ingredients

  • 392 grams of hard white wheat berries (2 1/4 cups of grain)
  • 1 1/4 cups of warm water (not too hot it will kill yeast)
  • 2 1/4 tsp yeast
  • 1/4 cup honey
  • 1/4 cup oil
  • 1 egg
  • 1 tsp salt
  • 1 1/2 TBSP vital wheat gluten (optional)

Instructions

  1. Mill your grain. Add wheat gluten if using and mix. Remove about 1/4 of the flour and set aside.
  2. Add yeast to warm water. Let your yeast bloom. Once it has bloomed, add it the the 3/4 flour to your mixing bowl as well as water and yeast. Combine and cover. Let it rest 20-30 minutes.
  3. In a separate bowl combine oil, honey, salt, and egg. Mix well.
  4. When your dough is done resting, add oil mixture as well as the rest of the flour. Add dough hook and let it knead 8 minutes and check it. Time needed depends on your mixer. In my KitchenAid, I knead anywhere from 10-20 minutes. You should be able to pinch a bit of dough and pull and it stretch about 2 inches before breaking off. The dough will be wet. Avoid the desire to add more flour!
  5. Once you have a good stretch, scrape the sides down and cover. Let it double in size. This may take 35 minutes to an hour depending on the warmth of your kitchen. You may also let it rise overnight in the refrigerator. This produces a favorable texture as well.
  6. Once doubled, transfer to a greased or lined 9x5 bread pan. Let it rise 35-45 minutes. You want it to rise above the pan, but not spill over the sides.
  7. Bake at 375° F for 24-28 minutes. Check it at 24. Let cool and slice.
© Baker Hill Farm

Bread Using Freshly Milled Flour

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Many people think that sourdough bread is the epitome of healthy bread. I’m sorry to say that this thought process is not a good one.
The thinking is that sourdough fermentation makes the substance in the flour more digestible for your body. The nutrients within should be more available for your body to use up. This matters very little if the flour you start with is devoid of nutrients.


Whole grains or freshly milled flour contains up to 40 of the 44 essential nutrients you need to live. Sifting flour and and “enriching” it is a very sad substitute for nourishing whole grains.

To enrich flour, 3 B vitamins, iron, niacin, thiamin, and riboflavin have been added. This may sound good at first, but consider that the process of sifting the whole grain flour leads to somewhere between 25-30 nutrients readily available in the whole grain being lost or reduced drastically. 

For my family, the fluffy white bread is not worth it. Not only are whole grains incredibly nutritious, they’re also delicious. A depth of flavor comes from the complete grain that cannot be found in sifted flour. 

Now, I do believe that sifted white flour has its place (a delightfully buttery croissant anyone?)… but I firmly believe that whole grains needs to make their way back into homes nourishing families. This may not look like wheat for your family- for the gluten intolerant, there are other options & I’m sure you know them! 

I encourage you to research when sifted flour started being sold regularly, when people stopped milling their own grain or taking it to the town’s mill. Now compare that with the onset of chronic disease, supermarkets, and commercially processed foods. 

The recipe below is baked in my 13 inch Pullman bread loaf pan. Find it here. To mill my flour I use a Harvest NutriMill. You can find that here.

These are affiliate links.

Bread Using Freshly Milled Flour

Bread Using Freshly Milled Flour

This bread recipe uses flour milled at home to get a delicious, whole grain product your family will love!

Ingredients

  • 6 cups of hard white or hard red wheat flour (4 cups of wheat berries)
  • 1/2 cup of sweetener of choice
  • 1 teaspoon of salt
  • 1/2 cup of oil of choice (I use avocado, melted butter, or melted coconut
  • 1 TBSP of yeast
  • 1 3/4–2 cups of water
  • 1 egg
  • 2 TBSP vital wheat gluten (optional)

Instructions

  1. Dissolve yeast in warm water. Let sit while you mix the remaining ingredients.
  2. Add 3/4 of your freshly milled flour (and vital wheat gluten if using it) to your mixer. Add in water & yeast once the yeast is frothy. Let sit covered 20-30 minutes.
  3. In a separate bowl, combine oil, sweetener, and egg.
  4. When the time is up, add in remaining flour as well as your oil mixture.
  5. Mix to combine, then let your mixer knead 6-10 minutes. If working by hand, knead 15 minutes. It is difficult to overwork whole grains. You want to develop the gluten well.
  6. Let rise in bowl, covered, until puffy (1 hour or so). Shape into a loaf and divide into two equal parts. Grease two 9x5 inch bread pans well. Put your dough in and let rise into puffy, but not spilling over. This will depend on the temperature in your home. Between 30-45 minutes.
  7. Bake at 350° 24-27 minutes. Let cool 10 minutes and then remove from pan. Let cool before slicing with a bread knife or electric knife.
© Baker Hill Farm