Whole Wheat Artisan Bread with Fresh Milled Flour

If you love to bake but have been avoiding bread due to fear of failure, this is the loaf for you. This Whole Wheat Artisan Bread requires little fancy equipment while giving you a taste of key bread-baking skills. It has the artisan nature of a crusty sourdough loaf, with the complex flavor of whole grains.

This yeasted crusty artisan loaf is perfect for those learning to use freshly milled flour. It helps you to understand how the flour behaves and is a great recipe to try if you are wanting to eventually learn to use whole grains with sourdough.

Bread Doesn’t Have to be Intimidating

At our bakery, the Flour Barn, I teach several classes on baking. What I have found is that people view bread as something time consuming, intimidating and dominated by sourdough. I created this simple artisan bread recipe for beginners. This recipe allows you to dip your toes into baking concepts that you can continue to improve on.

Why Fresh Milled Flour Changes Everything (And Why You Should Care)

Before we dive into the nitty-gritty, let’s talk about why fresh milled flour is such a game-changer. Unlike the stuff sitting on grocery store shelves for months, freshly ground flour still contains the entire wheat kernel – bran, germ, and endosperm – in all their nutritious glory.

The difference? It’s like comparing a just-picked tomato from your garden to one from the supermarket. Fresh milled flour brings oils, enzymes, and flavors that simply can’t survive long-term storage.

The Essential Equipment You Need

Growing up my mom made the most delicious sandwich bread with whole grains. She then taught each of her daughters how to do the same. Here are her top product recommendations. We also are now partners with NutriMill, which means you can get $20 off a mill or mixer using the code “FLOURBARN”!

Recommended Equipment:

• Nutrimill Harvest Mill (my top choice for home milling)
• Large mixing bowl (this is the one they use on the Great British Baking Show)
• Bench scraper (your new best friend for handling sticky dough)
• Lame or sharp knife for scoring
• Dutch oven (cast iron or enameled)
• Kitchen scale (measuring by weight is crucial for consistent results)
• Safs instant yeast
• Dough Sling

Understanding Fresh Milled Flour: What Makes It Different

Does Fresh Milled Flour Bake Differently?

Absolutely, and here’s why this matters for your crusty bread success. Fresh milled flour contains active enzymes and higher moisture content than aged flour. This means:

• Faster fermentation (your dough will rise more quickly)
• More complex flavors develop during the fermentation process
• Different gluten behavior (it can be stickier but also more elastic)
• Better nutrition retention (those oils and vitamins are still intact)

The Perfect Crusty Whole Wheat Artisan Loaf Recipe

Ingredients (Makes 1 Large Loaf)

• Fresh milled whole wheat flour: Hard white wheat works best for breads
• Warm water
• Instant Yeast
• Salt
• Honey
• Olive Oil

Whole Wheat Artisan Bread Step-by-Step Instructions

Step 1: Prepare Your Fresh Milled Flour

If you’re milling your own wheat (and I highly recommend it), use your mill to grind hard white wheat berries. The flour should feel slightly warm and smell incredibly nutty and fresh.

Step 2: Make a Sponge

In your large mixing bowl combine your warm water, oil, honey, yeast and half the whole wheat flour. Let this sit for 30 minutes or until nice a bubbly.

Step 3: Mix the Dough

Add the rest of the flour and salt to your mixing bowl and use a dutch whisk or your wooden spoon and mix until a shaggy dough forms.Don’t worry if it looks messy; that’s perfectly normal.

Step 4: Develop the Gluten

Here’s where fresh milled flour differs from store-bought. The gluten network develops differently, so we’ll use a gentle stretch-and-fold method:

1. Let the dough rest for 15 minutes (autolyse)
2. Perform 2 sets of stretch-and-folds, 15 minutes apart (see video)
3. Each set: grab one side of the dough, stretch up, and fold over to the opposite side
4. Rotate the bowl 90° and repeat 3 more times

This method is gentler than traditional kneading and works beautifully with whole wheat loaf recipes.

Step 5: First Rise (Bulk Fermentation)

Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 1.5 hours, or until doubled in size.

Fresh milled flour often ferments faster, so keep an eye on it. The dough should feel jiggly and full of air bubbles.

Step 6: Shape Your Loaf

Turn the dough onto a lightly floured surface. Gently shape it into a tight, round ball.

Step 7: Whole Wheat Artisan Bread Final Proof

Place your shaped Whole Wheat Artisan Bread dough seam side down on a piece of parchment or a dough sling. Cover with a damp towel for about 30 minutes.

If you want to let your dough develop more flavor and gluten you can shape it and then place it in the fridge overnight for a slow rise. You will have to place your dough seam side down in a boule or a bowl lined with a floured towel. This will help it keep its shape in the fridge during the slow rise. Then before baking you will flip it onto a piece of parchment or dough sling to be placed in your dutch oven.

Step 8: Prepare for Baking

About 45 minutes before baking, place your Dutch oven (with lid) in the oven and preheat to 480°F . This high temperature is crucial for that perfect crispy crust.

Step 9: Score and Bake

Carefully remove the hot Dutch oven. Using your lame or sharp knife, make a deep slash across the top of the loaf – this allows for proper expansion.

Lower the Whole Wheat Artisan Bread dough (parchment and all) into the pot, cover with the lid, and bake for 25 minutes.

Remove the lid and continue baking for 5-10 minutes until the crust is deep golden brown and the internal temperature reaches 205°F (96°C).

Troubleshooting Common Issues with Whole Wheat Artisan Bread

Why Is My Homemade Bread with Home Milled Wheat Crumbly?

This is probably the most common question I get. Here’s what’s usually happening:

• Insufficient hydration: Fresh milled flour absorbs more water
• Over-proofing: The dough structure broke down
• Inadequate gluten development: Try longer autolyse or more stretch-and-folds

How to Make My Homemade Bread Crusty?

The secret to crusty bread lies in steam and temperature:

1. Preheated Dutch oven creates immediate steam
2. High temperatures (475°F+) for the first 30 minutes
3. Remove the lid to let moisture escape and crust develop
4. Cool completely before cutting – the crust continues developing

Working with Fresh Milled Flour: Advanced Tips

Should You Sift Fresh Milled Flour?

It depends on what you’re making. For this artisan bread recipe, I keep all the bran for nutrition and texture. Check out my post on sifting fresh milled flour to understand the pros and cons of sifting.

How to Adjust Recipes for Fresh Milled Flour

When adapting traditional methods or white bread recipes:

• Weigh your wheat berries and then grind your flour.
• Consider adding vital wheat gluten (1-2 tbsp per cup of flour)
• Allow for a slower rise in fridge – the flavor development is worth it

For an in depth look into baking with Fresh Milled Grains, check out this post!

The Science Behind Perfect Crust

What Is the Secret of Crusty Bread?

The magic happens when three elements combine perfectly:

1. Steam (first 30 minutes of baking)
2. High heat (475°F+ oven temperature)
3. Proper hydration (enough moisture in the dough)

The Dutch oven method mimics professional steam ovens, trapping moisture initially, then allowing it to escape for crust development.

Advanced Techniques for Better Results

Creating the Perfect Environment

Your kitchen environment affects your bread. Here’s how to optimize:

• Warm place for rising: Oven light creates perfect temperature
• Consistent room temperature (75-78°F ideal)
• Humidity matters: cover dough with a damp towel to prevent skin forming

Sourdough Adaptation

Already maintaining a starter? I recommend checking out our post on Sourdough with 100% Freshly Milled Flour. But this recipe adapts to sourdough bread:

• Replace yeast with 150g active starter
• Reduce water by 75g
• Extend rise times significantly
• The flavor complexity with fresh milled flour is incredible

Storage and Serving

Keeping Your Crusty Loaf Fresh

• Cool completely before slicing (at least 2 hours)
• Store cut-side down on cutting board for next day use
• For longer storage: slice and freeze in airtight container
• Never refrigerate bread – it goes stale faster

Best Results for Serving

This bread shines when:

• Toasted lightly for breakfast
• Used for sandwiches (the crust holds up beautifully)
• Served alongside soups and stews
• Simply buttered while still warm

Common Mistakes to Avoid

After teaching this recipe to hundreds of bakers, here are the mistakes I see most often:

1. Not measuring by weight – cups vary too much
2. Rushing the process – good bread takes time
3. Opening the oven too early – trust the process
4. Cutting too soon – patience pays off with better texture

Your Next Steps

Ready to start your whole grain bread journey? Here’s what I recommend:

1. Start simple: Try this recipe exactly as written first
2. Take notes: Document what works in your kitchen
3. Be patient: Making bread is a skill that develops over time
4. Experiment gradually: Once you master the basics, try the variations

Final Thoughts: The Favorite Thing About Fresh Milled Bread

My favorite thing about this recipe is the moment when someone takes their first bite and their eyes light up. That’s when they realize what real bread tastes like. The combination of that crispy crust giving way to a tender, complex crumb – flavors that develop from the fermentation process working with fresh flour – it’s something you simply can’t buy in a store.

So go ahead, fire up that Nutrimill, dust off your Dutch oven, and get ready to fill your kitchen with the most incredible aroma you’ve ever experienced.

Ready to start your milling journey? Start with quality equipment like the Nutrimill Harvest Mill and a Bosch mixer. Your taste buds (and your family) will thank you. Use code “FLOURBARN” for $20 off!