Fresh Milled Artisan Bread (No Knead Country Loaf)

This is a front on view of a fresh milled artisan loaf on a cutting board with a few slices laying out in front.

4 from 2 votes

Fresh Milled Artisan Bread (No Knead Country Loaf)

Crusty, chewy, and incredibly easy, this delicious fresh milled artisan bread is one of the easiest rustic loaves you'll ever make!

Course Bread

Cuisine American

Keyword artisan bread, Beginner Bread Recipe, Bread, fresh milled flour, Fresh Milled Recipe, Rustic Loaf, whole grain flour, Whole Grains

Prep Time 5

Cook Time 35

Rise Time 1

Total Time 1 40

Servings slices

Calories 99kcal

Author Mary Rose

Equipment

Grain Mill
Dutch Oven

Ingredients

1 1/4 cup Warm Water (279 grams)
2 1/4 tsp Active Dry Yeast (8 grams)
3 cups Fresh Milled Flour (351 grams)
1 tsp Salt (6 grams)

Instructions

Mill your wheat berries on the fine setting of your grain mill.
Heat the water to 95-100 degrees F.
Pour the warm water in a large bowl and add the yeast. Stir the mixture.
Cover and let the yeast bloom for 5-10 minutes.
TIP: You will know the yeast has bloomed when the mixture appears frothy.
Once the yeast is bloomed, add the flour and salt.
Mix until there are no dry bits of flour remaining.
Cover and let sit for 5 minutes.
Come back to the dough after 5 minutes. Lift up on a corner of the dough and fold it over the center of the dough. Repeat this all the way around the dough turning the bowl 1/4 turn each time.
Turn the dough over in the bowl, cover and let rise for 1-1 1/2 hours.
TIP: If your kitchen is really warm, the rise time will take only 30-45 minutes. Keep an eye on your dough.
Toward the end of the rise time, preheat a Dutch oven in the oven to 450 degrees F.
Carefully turn the dough onto a lightly floured surface taking care to not deflate the dough too much.
Shape the loaf gently by do another set of the folds performed earlier. After you lift and fold the dough all the way around, turn the dough over.
Roll the dough around on the table cupped in the hands to seal the seam.
Transfer the dough onto a piece of parchment paper.
Make a slash in the top of the loaf with sharp knife or razor blade.
Carefully lower the parchment paper down into the HOT Dutch oven.
Put the lid back on and return the pot to the preheated oven.
Bake for 20 minutes with the lid on.
Remove the lid and bake for 15 additional minutes.
Let the loaf cool completely on a wire rack before slicing.

Notes

Store the cooled loaf in a bread bag on the counter for 3-4 days.

Freeze the sliced loaf in a freezer safe bag for up to 3 months.

Nutrition