Result
This loaf bakes with a rounded crown, a soft but structured crumb, and the nutty aroma of freshly milled grain.
Attachment role
The grain mill prepares the flour just before mixing, and the dough hook handles hydration and kneading for the enriched whole-wheat dough.
Ingredients
- Yield: 1 sandwich loaf, about 12 slices
- 4 cups hard white wheat berries, milled fresh
- 1 1/4 cups warm water, 2 tablespoons honey, 2 tablespoons olive oil
- 2 teaspoons instant yeast, 1 1/2 teaspoons kosher salt, 2 tablespoons dry milk powder
Mixer workflow
Mill the grain first, then mix on low speed until no dry flour remains. Knead on low to medium-low for 8 to 10 minutes as a starting point, stopping when the dough feels elastic and cohesive.
Texture checkpoints
The dough should feel soft and tacky but not soupy, and a stretched piece should show a thin membrane with a few bran flecks.
Method
- Mill the wheat berries and measure the flour right away for the freshest flavor.
- Combine the flour, yeast, salt, and milk powder in the mixer bowl.
- Add the water, honey, and oil and mix with the dough hook until a soft dough forms.
- Knead until smooth, then cover and rise until doubled, about 75 minutes.
- Shape into a tight loaf, place in a greased 9-by-5-inch pan, and proof until the dough crowns about 1 inch over the rim.
- Bake at 375 F for 35 to 40 minutes, tenting loosely if the top darkens early.
- Cool completely before slicing.
Troubleshooting
- If the dough feels dense, add water 1 tablespoon at a time during the first few mixing minutes.
- If the loaf crumbles when sliced, let it cool fully and reduce the bake temperature slightly if your crust colors too fast.
Substitutions
Hard red wheat gives a deeper wheat flavor, and a tablespoon of melted butter can replace the olive oil for a softer crust.
Storage
Keep the cooled loaf wrapped at room temperature for 2 days or freeze slices for up to 6 weeks.
Related attachments
Browse Shop Attachments and the Bake collection for more grain-and-bread prep workflows.