Bread Flour Blends from Freshly Milled Flour
These two bread flour blends are made from freshly milled hard wheat berries, one for artisan and sourdough structure and one blended with soft white wheat for a tender sandwich crumb.
Servings: 1 1 Cup of Bread Flour
Equipment
- 1 Grain Mill
- 1 Digital kitchen scale
- 1 Large mixing bowl
- 1 Whisk
- 1 #40 or #50 Sieve *optional
- 1 Air Tight Container *Freezer Safe
Ingredients
Maximium Rise & Structure Blend
- 1 cup Hard wheat berries (red or white) 120g
Soft & Tender Sandwich Blend
- ¾ cup Hard wheat berries (red or white) 90g
- ¼ cup Soft wheat berries (red or white) 30g
Instructions
- Choose your blend – decide before milling whether you are making the Maximum Rise and Structure Blend for artisan and sourdough breads or the Soft and Tender Sandwich Blend for everyday sandwich loaves.
- Measure the wheat berries – for the Maximum Rise and Structure Blend, weigh 120 grams of hard wheat berries; for the Soft and Tender Sandwich Blend, weigh 90 grams hard wheat berries and 30 grams soft white wheat berries.
- Decide whether to sift – if sifting, mill 30 to 50 percent more grain than your target flour weight before starting; sifting removes bran and reduces total flour yield so milling extra grain upfront ensures you end up with the correct amount after sifting.
- Mill each grain separately – mill hard wheat and soft wheat on the finest setting separately for the most even grind and better control over the final blend ratio.
- Sift if using that method – run freshly milled flour through a #40 or #50 sieve to remove a portion of bran; weigh the flour after sifting to confirm your final amount.
- Combine the flours – whisk the milled flours together thoroughly in a large bowl until fully blended for consistent gluten strength throughout the batch.
- Weigh the finished blend – weigh out 120 grams per cup called for in your bread recipe as your reliable starting point.
- Use now or store – use the same day for best performance or refrigerate in an airtight container for up to one week or freeze for up to three months; bring to room temperature before mixing.
Notes
Choosing your wheat – hard white wheat produces a milder flavor and lighter crumb; hard red wheat produces a deeper, nuttier flavor; both work in either blend and can be used interchangeably by weight.
Sifting note – sifting removes 30 to 50 percent of flour weight depending on sieve size; always weigh after sifting, not before, and mill extra grain to account for bran removal.
Hydration reminder – freshly milled flour absorbs more liquid than refined flour; add liquid gradually after a 20 to 45 minute rest and increase by 5 to 10 percent if using unsifted flour.
Bread machine use – add liquids first, then flour, with yeast last; use the dough-only setting when possible and remove dough after the kneading cycle for best results.