Learning how to mill flour at home opens the door to more than just bread. Fresh flour changes every day, baking too — pancakes, muffins, biscuits, tortillas, waffles, cookies, pizza dough, pie crust, and anything else you use flour to bake with.
You only need three things to begin milling: a mill, whole grains or wheat berries, and storage for your whole grains. This guide keeps it simple so you can learn the milling basics with confidence, plus a beginner-friendly 100% whole wheat sandwich bread recipe below.
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As you start milling and want experienced support along the way, these guides can help you deepen your milling skills at your own pace. The How to Bake with Freshly Milled Flour | Tips & Recipes guide explains hydration, gluten strength, and mixing in a way that applies to doughs, quick bakes, and everything in between.
When you’re choosing grains for different recipes, the Best Whole Grains to Mill for Baking Bread & More guide breaks down grain types, strength, and the taste profiles that work well for muffins, pancakes, breads, and pastries.
And if you prefer lighter textures for pastries, cakes and waffles, the How to Sift Freshly Milled Flour | When & Why It Matters guide shows you how sifting changes tenderness and crumb without making anything complicated.
If you ever want to adapt a family recipe — cinnamon rolls, waffles, banana muffins, or even your favorite pizza dough and more — the How to Convert Recipes to Freshly Milled Flour guide walks you through adjusting hydration and flour amounts so everything stays consistent. Giving you the ability to use your tried and true recipes with freshly milled flour.
I am sharing 25-plus years of experience milling and baking with freshly milled flour from my cottage kitchen here in The Cottage Mill. These freshly milled flour guides will be available whenever you want a bit more direction, but today we’re keeping the focus on learning how to mill your flour with ease.
Why You’ll Love This Guide
What is Freshly Milled Flour?
Freshly milled flour begins as whole grains — hard white, soft white, hard red, spelt, rye, einkorn, emmer, or kamut are examples of some of the many whole grains you can grind into flour. Nothing is removed when you mill at home compared to store-bought flour. The bran, germ, and endosperm stay together, giving you the full character of the grain.
Because everything stays intact, fresh flour absorbs more water, feels softer and warmer when milled, and behaves differently in dough. This doesn’t make it harder to use — just different. Once you understand hydration and gentle gluten development, fresh flour becomes predictable and deeply enjoyable to bake with.
Note: Freshly milled flour is about freshness, nutrition, and taste. Once you try it, you’ll see why bakers call it a game-changer in their baking.
What are Wheat Berries and Whole Grains?
Note: Think of wheat berries and whole grains as your building blocks. Once you understand the kernel, you’ll see how simple and powerful home milling really is.
Why Mill Flour at Home?
If you’ve only ever baked with store-bought flour, fresh flour is a game-changer. Here’s why I think it makes it worth trying.
Note: Milling your own flour gives you freedom. You choose how to grind, which grains to use, and whether to sift or blend. It’s a deeply honored heritage skill, and I’m grateful to share my hands-on experience with you.
Step into The Cottage Mill: Freshly Milled Flour Guides, Recipes, and More Await!
3 Items You Need to Start Milling Flour
You don’t need a fancy setup to begin. You will need a mill (some people even start with a coffee grinder or spice grinder), wheat berries or whole grain, and a good air-tight storage container. Let’s get right to it!
01
A Grain Mill
Manual, Electric (Stone or Impact) Milling Options
Manual mills (not pictured) – Affordable (depending on the brand), quiet, and portable. Perfect if you bake occasionally, enjoy the hands-on rhythm of cranking flour yourself, or want an off-grid option. They’re slower, but very satisfying.
Electric mills (left to right: MockMill Pro 200 series and WonderMill) – Fast, consistent, and easy to use. Ideal if you bake regularly or want flour ready within minutes. They cost more, but most everyday bakers find them worthwhile. I use both a stone mill and an impact mill. To learn more about milling tools, see this post: Tools for Milling Flour at Home | Mills, Mixer, & More.
Many start with a manual mill and later upgrade to electric once milling becomes part of their rhythm. Manual mills are great for off-grid baking, while electric mills shine for milling large amounts quickly.
02
Wheat Berries & Whole Grains
High-Protein, Low-Protein, and Ancient Grains
Hard white wheat – Mild, easy to work with, and perfect for everyday bread.
Hard red wheat – Fuller flavor, a little heartier, great for rustic loaves.
Soft white wheat – Lower protein, wonderful for cookies, muffins, and pancakes.
Ancient grains – Einkorn, spelt, emmer, Kamut, and rye each bring unique flavors once you’re ready to branch out. These grains have a weaker gluten structure, so use 25–30% in breads that need lift. For recipes that don’t require rise — like cookies, pancakes, or quick breads — you can use 100%.
Note: Start with hard white and soft white. They’ll give you a solid starting point, then branch into other varieties once you’re comfortable with milling and baking. For sources, see this post: Best Places to Buy Wheat Berries & Whole Grains.
Tip: If you can buy a little freshly milled flour from a local miller (or a friend) before investing in a grain mill. Try it first, see if you love the flavor, and then decide if it’s worth the leap.
03
Storage
Storing Your Whole Grains and Flour
Wheat berries and whole grains – Store in airtight jars or buckets in a cool, dry spot. For long-term storage, many bakers use plastic buckets with gamma lids. Add an oxygen absorber and keep them in a climate-controlled environment. Whole grains can last for years. Heat and moisture are the biggest risks — too much of either can shorten shelf life or cause spoilage.
Fresh flour – Best if used within 24–48 hours.
Fresh flour for longer storage – Place flour in an airtight jar or a freezer-safe zip-top bag. Store in the fridge or freezer until baking.
Quick tip – Always label and date your containers so you know exactly what’s inside and how fresh it is.
For more details, read this guide; How To Store Wheat Berries for Long & Short Term
Measuring vs. Weighing Tips
Why a scale matters – Scooping flour with measuring cups gives you different amounts every time because freshly milled flour is fluffy and unpredictable. One cup might weigh 115 grams one day and 135 grams the next. Using a scale keeps your baking consistent and takes away the guesswork.
Weigh before milling – Wheat berries don’t look the same as flour once they’re ground, but the weight stays constant. If you weigh 120 grams of berries, you’ll end up with about 120 grams of flour. This simple habit makes recipes easier to follow.
Account for sifting – When you sift for lighter flour, you’ll lose 10–50% of the total weight as bran and germ depending on what size sieve (sifter) you use. Plan to mill a little extra so you don’t run short. Read this guide on sifting for more detail: Sifting Freshly Milled Flour | Why, When & How to Do It.
Converting cup recipes – Most recipes are still written in cups, but cups vary. Try scooping your flour the way you usually do, then weigh it once and jot that number down. This guide explains more about converting cup recipes: How to Convert Recipes to Freshly Milled Flour.
Note: Your kitchen scale is your best friend. Every grain differs by season, soil, and region, so you’ll never get a “one cup always equals this much flour” answer with freshly milled flour. Weighing is the only way to keep your recipes consistent.
Hydration Tips
Fresh flour soaks up more liquid – Whole grains hold extra water, so dough may feel drier at first. Start with the recipe’s amount, then add water a spoonful at a time until the dough feels soft and tacky. Expect to use 10–15% more liquid when converting recipes.
Quick ranges to aim for – Sandwich loaves often sit around 68–75% hydration, while rustic loaves stretch higher at 75–85%. Cookies, cakes, and pastries stay lower at 55–65%. These numbers are guides, not rules — trust the feel of your dough.
Autolyse or bloom time helps – Mixing flour and water, then letting it rest 15–30 minutes, softens the bran. This pause makes the dough easier to handle and gives gluten a head start.
Hot soak option – Pouring boiling water (the liquids called for in your recipe) over all of the flour called for in your recipe (10–20%) softens the bran further. Once cooled, that flour blends smoothly into the dough, creating a lighter, softer crumb.
Temperature matters – Dough temperature affects fermentation. Warm kitchens speed things up and loosen dough; cooler rooms slow things down. Aim for a dough temperature around 75–78°F for steady results.
Sifting changes liquid amounts – Removing bran gives you a lighter flour that needs slightly less hydration. Unsifted flour is thirstier. Keep notes so you learn how each grain behaves in your kitchen.
Enrichments change the feel – Ingredients like butter, oil, honey, or eggs soften dough. You may still need the same amount of water for proper rise. Always judge with your hands, not just the recipe.
Note: Hydration is the key to success with freshly milled flour. Plan on using 10–15% more liquid, and if you’d like a deeper dive into conversions, read this guide: How to Convert Recipes to Freshly Milled Flour.
Baking with Fresh Flour Tips
Hydration – Fresh flour soaks up more water, like we have mentioned above but I cant drive this home enough, so don’t be afraid to adjust. Add water slowly until the dough feels supple and tacky. This simple step helps your loaves rise higher.
Fresh vs. rested flour – Some bakers use flour the moment it’s milled (I often do), while others let it rest 12–48 hours. You will hear “expert bakers” say resting can make dough easier to handle, but results vary. Try both ways and see which works best for you. Personally, for over 25 years I’ve never seen a difference. 80% of the time I mill on demand. The 20% is if I am bulk milling and need to 2 days of baking.
Mixing – Fresh flour often benefits from an extra knead or fold. This strengthens gluten, especially with 100% whole wheat dough. Keep notes until you learn how each recipe reacts.
Recipe choice – Begin with simple bakes like pancakes, pizza dough, or sandwich bread. Once you’re comfortable, move toward artisan loaves or 100% whole wheat cakes.
Sifting – Passing flour through a sieve lightens it for softer bread and better gluten development. It’s especially helpful for cakes and sandwich loaves. See my full guide on sifting here: Sifting Freshly Milled Flour | Why, When & How to Do It
Note: This is the beauty of milling your own flour — you choose whether to sift or leave it whole, to bake right away or let it rest. That freedom is one of the many reasons we mill at home. For more help with converting your recipes to freshly milled flour, read this guide: Tips for Converting Recipes to Freshly Milled Flour.
Instructions for How to Mill Flour at Home
- Weigh or measure your grains – A kitchen scale is the most accurate because wheat berries vary in size and shape, but weight never changes. As a guide, 1 cup of wheat berries yields about 1¼–1½ cups of flour. If you use cups, scoop the way you normally do, then weigh it once and jot down that number for consistency.
- Choose your grind – Fine flour works well for bread and cakes, while coarse flour suits rustic loaves, crackers, or porridge. Think about your end recipe and adjust the mill accordingly — this is where you control the texture.
- Set your mill – Adjust the dial or knob to your chosen setting before milling. Every mill has its own instructions, so check your manual. A good habit is to test with a small handful before grinding a full batch.
- Start the mill – Always turn the machine on first, then slowly pour clean, dry grain into the hopper. This prevents clogging and keeps the flour flowing smoothly. Place a bowl or container underneath to catch the flour.
- Check your setup – Some mills, like the WonderMill, need the canister and filter seated properly. Others, like the MockMill, feed straight into a bowl. A quick check before milling saves spills and mess.
- Optional sift – Sifting can lighten the flour for softer breads or pastries. Different mesh sizes give different results: #40 mesh for hearty bread, #50 for everyday loaves, and #60 for cakes. See my full guide on sifting for more details: Sifting Freshly Milled Flour | Why, When & How to Do It.
Note: Don’t overthink it — milling flour gets easier each time. Start small, pay attention to how your dough feels, and keep simple notes. Soon you’ll know how each grain behaves in your kitchen, and milling will become second nature.
Instructions for Making Your First Loaf of Bread
- Mix the liquids – Start by whisking together your warm water (about 110°F), honey, oil, and egg (or flax egg if you’d like to keep it vegan). If using active dry yeast, bloom it in the warm water and honey for 10 minutes first; instant yeast can go straight in.
- Add the flour – Gently stir in your freshly milled flour until a soft dough forms. I like a mix of hard red and hard white wheat for balance, but you can use what you have. Make sure you measure so you end up with 4 ½ cups (about 540g) of flour after sifting, if you choose to sift.
- Rest – Cover the bowl and let the dough sit for 30 minutes. This rest helps the flour hydrate and soften the bran fully before kneading.
- Knead or fold – At this stage, you can use a mixer, hand stretch-and-folds, or even a bread machine. I’ve shared all three methods in the Recipe Card below, along with sourdough and vegan-friendly versions, so you can choose the path that works best in your kitchen.
- Shape + rise – Once your dough is smooth and elastic at the window pane stage, shape it into either two 1-pound loaves or one 2-pound Pullman. Cover and let rise until the dough crowns 1–2 inches above the pan. If using a Pullman loaf pan and you want to use the cover, only let it rise 1 inch before the lip.
- Bake – Bake at 350°F for about 30 minutes, or until the loaf reaches 190–200°F internally. Cool on a rack for at least 1 hour before slicing (I know, it’s tempting!).
Note: For a softer crumb, you can try a “hot soak method” (pre-hydrating the flour in boiling water) or sift your flour with a #50 sieve before mixing. More on this guide: How to Bake with Freshly Milled Flour | Tips & Recipes.
Troubleshooting
- Sticky dough – Rest dough 5–10 minutes (autolyse) so flour absorbs water, then knead again. Add flour only if still too wet.
- Bitter flavor – Sift out some bran or blend with a lighter wheat like hard white.
- Hard crust – Add steam while baking (pan of water or covered bake) and avoid overbaking.
- Mill clogs – Be sure grains are completely dry before milling; store in a cool, dry place.
- Dense loaf – Knead longer, increase hydration, or blend 50/50 with store-bought flour until you learn the dough’s feel.
- Grassy taste – Let flour rest 12–24 hours before baking; flavor will mellow.
A Cottage Milling Note
I grew up with the sound of a mill humming in my Grandmother Nub’s kitchen, flour dusted aprons, and the simple rhythm and smell of fresh sourdough bread being baked.
Those early memories never left me, and in 1999, when I heard Sue Becker’s speak about fresh flour, it felt like coming home. I knew then that milling and baking with whole grains wasn’t just a skill — it was a calling.
Now, with more than 25 years of daily practice, I carry forward the same tradition my grandmother and great-grandmother lived by: turning whole grains into nourishing flour for bread, sourdough, cakes, and everything in between.
Home milling isn’t a passing trend; it’s a heritage kitchen skill that connects us to the past while blessing our tables today.
My hope is that as you step into this guide, you’ll feel confident knowing you’re learning from someone who has walked this path for decades. I am truly grateful and honored to share this journey with you. If you ever feel stuck or need help please reach out to me. I will do my best to help you.
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Try These Fresh Milled Flour Recipes
Thank you for spending time with me here at The Modern Day Cottage. My hope is that each guide helps you mill and bake with more confidence. May your jars be ever full, and your loaves rise high.
With love & gratitude,
Emily
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Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
Beginner’s Fresh Milled Flour Sandwich Bread
Equipment
- 1 Large mixing bowl
- 1 Stand Mixer
- 2 1 lb Loaf Pans or 1 Pullman Loaf Pan
Ingredients
- 4 ½ cups Freshly Milled Flour (540 g)
- 1 ½ cups Warm water about 110°F (355 g)
- 3 tbsp Honey (63 g)
- ⅓ cup Neutral oil or melted butter (75 g)
- 1 tbsp Instant yeast (9 g)
- 1 ½ tsp Salt (9 g)
Instructions
- Mix liquids: Add the warm water, honey, and oil to the bowl of your stand mixer. Stir briefly to help the honey dissolve, making sure the water feels warm like a comfortable bath but not hot. This temperature helps the yeast activate properly.
- Add yeast: Sprinkle the instant yeast directly over the liquid mixture. If using active dry yeast instead, let it sit in the warm water and honey for 10 minutes until foamy, which confirms the yeast is alive.
- Add flour: Add the freshly milled flour slowly, about 1 cup at a time, mixing on low speed. Pause the mixer occasionally to scrape down the sides if needed. The dough should begin forming a soft, slightly sticky ball that clings to the bottom of the bowl but not the sides.
- Rest dough: Turn off the mixer and let the dough rest in the bowl for 30 minutes. This rest allows the freshly milled flour to fully hydrate, making the dough easier to work with and improving texture.
- Add salt: Sprinkle the salt evenly over the dough, then turn the mixer back on low. Mix until the salt disappears into the dough and everything is fully combined, 1–2 minutes.
- Knead dough: Increase the mixer speed to medium-low and knead for 8–10 minutes. The dough should become smoother and more elastic. Check readiness by stretching a small piece—if it thins into a translucent “window” without tearing, it’s done.
- First rise: Lightly oil a clean bowl and place the dough inside. Cover with a damp towel or plastic wrap and let rise 1–2 hours, or until doubled in size. The dough should look puffy and leave an indentation when gently poked.
- Shape dough: Turn the dough onto a lightly floured counter. Divide it into two equal pieces. Press each piece gently into a rectangle, then roll it up tightly like a jelly roll. Tuck the ends under and place each loaf seam-side-down into a greased loaf pan.
- Final rise: Cover the pans lightly and let the dough rise again until it is 1–2 inches above the pan rim or about 1 inch below the Pullman lid. This second rise gives you a taller, softer loaf.
- Bake bread: Preheat your oven to 350°F. Bake the loaves for about 30 minutes or until the internal temperature reaches 190–200°F. The tops should be golden brown. Let the bread cool completely for at least 1 hour before slicing so the crumb can set properly.
