All-Purpose Flour from Freshly Milled Flour Blend

Freshly milled flour pouring from a wooden grain mill into a glass bowl on a cozy kitchen counter, with soft lighting, a candle, and text overlay reading “How to Make All Purpose Flour From Freshly Milled Flour”

5 from 1 vote

All-Purpose Flour from Freshly Milled Flour Blend

Make all-purpose flour from freshly milled flour using a tested blend of 60% hard white wheat and 40% soft white wheat berries. This blend works for cookies, muffins, quick breads, and everyday baking.

Prep Time5

Total Time5

Course: Milling, Flour Blends

Cuisine: American, cottage style

Servings: cup (120g) flour

Calories: 379kcal

Author: Emily Rider

Equipment

1 Grain Mill
1 Digital kitchen scale
1 Whisk
1 #50 Sieve *optional
1 Large mixing bowl
1 Airtight Container for storage

Ingredients

Fresh-Milled All-Purpose Flour Blend 1 cup (120 grams)

½ cup Hard White Wheat Berries, about 1/2 c. of whole grains. This is your 60% of the blend. 72 grams
⅓ cup + 1 tablespoon of Soft White Wheat Berries, a little under 1/2 cup. This is your 40% of your blend. 48 grams

Instructions

Decide whether to sift – Before milling decide if you will sift the finished flour. If sifting, you will need to mill 20 to 30 percent more wheat berries than your final flour amount since sifting removes bran and reduces yield. If not sifting, use the exact amounts listed.
Mill the wheat berries – For 120 grams of finished unsifted flour, mill 72 grams hard white wheat berries and 48 grams soft white wheat berries on the finest setting your mill allows. For 120 grams of finished sifted flour, mill approximately 94 grams hard white and 62 grams soft white to account for bran removal. Both stone mills and impact mills work well for this blend.
Scaling for larger recipes – This blend is written for 120 grams of finished flour, roughly 1 cup. To scale up, multiply the wheat berry amounts by however many cups your recipe needs. Or on this recipe card hover over servings and slide the number of servings by # of cups you need.
Sift for a lighter flour – Sift the freshly milled flour through a #50 mesh sieve to remove some of the coarse bran. This creates a softer, more versatile all-purpose flour. For muffins, pancakes, and quick breads, unsifted flour works beautifully, and no sifting is needed. For cookies, cakes, and pastries, use this specialty blend: How To Make Cake & Pastry Flour from Freshly Milled Flour.
Weigh the finished flour – Once your flour is milled and sifted if applicable, weigh out the amount your recipe calls for using a kitchen scale. Weighing in grams gives the most accurate results especially when converting from store bought flour recipes.
Use immediately or store properly – Freshly milled flour performs best when used right away. Store any excess freshly milled flour in an airtight container at room temperature for up to 2 to 3 days, in the refrigerator for 4 to 7 days, or in the freezer for up to 6 months. Bring refrigerated or frozen flour to room temperature before baking for the most consistent results.

Notes

Weigh based on sifting decision – If you are not sifting, weigh wheat berries before milling. If you are sifting, always weigh the flour after milling and sifting since bran removal changes both weight and yield.

Fresh flour absorbs more water – Freshly milled flour contains bran and germ which changes how it absorbs water and behaves in dough. Allow dough to rest before making hydration adjustments.

Sifting is optional – This blend works beautifully unsifted for muffins, pancakes, and quick breads. Sift for delicate bakes like cookies, cakes, and pastries where lighter texture matters.

Storage matters for freshness – Freshly milled flour is at its best within hours of milling. Cold storage slows oxidation and prevents the natural oils from turning. Always bring to room temperature before baking.

Scaling this blend – This recipe makes 120 grams of finished flour, roughly 1 cup. To scale up multiply wheat berry amounts by the number of cups your recipe needs. For 2 cups mill 144g hard white and 96g soft white. For 4 cups mill 288g hard white and 192g soft white. For 6 cups mill 432g hard white and 288g soft white. If sifting add 20 to 30 percent more wheat berries to account for bran removal.

Skip the 1¼ cups rule – Fresh flour is lighter by volume but heavier by weight and absorbs more water. Weighing in grams is far more reliable than using the volume conversion guideline.

Nutrition