An overnight starter gives this fresh milled flour bread recipe tremendous flavor. The artisan bread is simple to create and is full of herbs and sweet shallots. Serve with a garden fresh salad, your favorite soup or toasted to make a delicious sandwich.
It’s no secret that the bread, buns and rolls sold at the supermarket have been denatured and are full of processed grains, preservatives and questionable ingredients. It is far from being healthy or life-giving, no matter what the marketing ploy says on the package.
Real bread is made with freshly milled flour that is abundant in life-sustaining properties like vitamins, minerals, enzymes and oils.
When I first began to mill my own grains, I was in a season of gut trouble. My microbiome was out of sorts from years of eating poor foods and living a stressful life.
I’m certain many of you can probably relate to once living a similar lifestyle.
Upon discovering the truth about whole grains, my gut slowly started to heal. I was now providing my body with the nutrients it needed. Rich in fiber, iron, calcium, zinc, potassium and crucial B vitamins, bread made with whole grains was what my body needed to thrive. They say the truth can set you free and that is just what it did — freedom from nutritionally deficient foods.
This life-changing decision has not only blessed my small family but friends from near and far. Today I am sharing a new fresh milled bread recipe. It is made with hard white wheat, fragrant dill and flavorful, yet mellow shallots harvested right from the garden. This recipe comes together quite quickly given you let it rise overnight. In the morning simply shape and bake. By lunchtime, you’ll have a loaf of real bread made with a crusty exterior, a tender crumb inside and speckled with delightful herbs and onions.
What is the Healthiest Flour to Make Bread?
Freshly milled flour contains the highest amount of vitamins, minerals, natural oils and proteins along with fiber and enzymes, making it the healthiest choice to make bread with. Some of the best whole grains to use to make flour are ancient or heirloom varieties such as spelt, kamut, emmer, turkey red, red fife, rye and more. Fresh milled flour can be used to make to cookies, rolls, crackers, pretzels and even sourdough recipes.
What Herbs Go Well in Bread?
There are many types of herbs you can add into homemade bread. While I prefer a more subtle herbal flavor, others may enjoy a bolder taste. Experiment with this list to create a variety of options:
- Dill, my absolute favorite herb to add to dressings, pickles and bread recipes
- Chives, a subtle onion flavor that pairs well with savory baked goods and tastes great atop a salad
- Rosemary, is quite an aromatic with a pine-like flavor
- Oregano, a bold herb that works well on garlic bread or Italian recipes
- Basil, an herb that works best with tomato based dishes
- Sage, makes a wonderful addition to homemade stuffing
- Parsley, an herb that add nice flavor to soups or dressing recipes
What Pairs Well With Bread?
- Serve a slice alongside a warm, comforting soup, chili or stew
- Slice, spread with butter and enjoy with a roasted chicken or pot roast
- Eat it for a snack
- Use to make a sandwich or panini
- Turn into croutons and top your favorite salad
- Serve with pizza as a substitute for garlic bread
Why You’ll Love This Recipe
No-knead bread recipe: which saves you time and requires no special equipment.
Great way to use up extra herbs: come summer time herbs are plentiful. Use them in this delicious loaf of bread.
Baked with freshly milled flour: you can feel good about serving this nutritious food teemed full of vitamins and minerals.
Fresh flavor: This savory bread recipe is made with fragrant dill and onion.
Herb Bread Loaf
This recipe using fresh ground wheat is the perfect bread for pairing with soups, making a grilled cheese sandwich or slathered with some grass fed butter. Learn how to bake with fresh milled flour in this recipe for onion herb artisan bread.
Makes: 1 loaf
Ingredients
3 cups warm water
1 teaspoon honey
1 teaspoon instant yeast
1 1/2 tablespoons oil
1 1/2 teaspoons vital wheat gluten, optional
7 cups freshly milled hard white wheat flour
1 1/2 teaspoons salt
1/4 cup shallots, finely diced
4 teaspoons dried dill weed
How to Make Artisan Bread With Fresh Ground Flour
In a large bowl, combine the warm water, honey and yeast until slightly creamy looking. Stir in the oil, dill weed and onion. Add the vital wheat gluten, flour and salt and mix until combined. Cover bowl with plastic wrap and allow to rise for 12-15 hours or until the dough has doubled.
Remove the dough from the bowl. Transfer the dough to a floured surface. Carefully shape into a round loaf. Lightly dust the top of the loaf with flour. Line a colander with parchment paper then place the loaf seam side up. Cover with a tea or kitchen towel. Allow the dough to rise at room temperature for 30 minutes.
While the loaf is rising, preheat the oven to 475° F. Place the dutch oven with the lid on inside the oven for at least 30 minutes.
When the loaf is ready to bake, place a sheet of parchment paper over the top of the colander. Invert the loaf and place it seam side down onto the sheet of parchment paper. Optionally, you can use a lame to create score marks in the shape of an “x” on the top of the loaf. Remove dutch oven and carefully lower the parchment and loaf into the pot. Put the lid back on and bake the loaf for 30 minutes. Remove the lid and bake for an additional 12-15 minutes until the bread it golden brown and crisp.
Remove artisan bread and place on a wire rack to cool. Slice and serve.
More Fresh Milled Flour Bread Recipes
Onion Herb Artisan Bread
An overnight starter gives this fresh milled flour bread recipe tremendous flavor. The artisan bread is simple to create and is full of herbs and sweet shallots. Serve with a garden fresh salad, your favorite soup or toasted to make a delicious sandwich.
Ingredients
- 3 cups warm water
- 1 teaspoon honey
- 1 teaspoon instant yeast
- 1 1/2 tablespoons oil
- 1 1/2 teaspoons vital wheat gluten, optional
- 7 cups freshly milled hard white wheat flour
- 1 1/2 teaspoons salt
- 1/4 cup shallots, finely diced
- 4 teaspoons dried dill weed
Instructions
- In a large bowl, combine the warm water, honey and yeast until slightly creamy looking. Stir in the oil, dill weed and onion. Add the vital wheat gluten, flour and salt and mix until combined. Cover bowl with plastic wrap and allow to rise for 12-15 hours or until the dough has doubled.
- Remove the dough from the bowl. Transfer the dough to a floured surface. Carefully shape into a round loaf. Lightly dust the top of the loaf with flour. Line a colander with parchment paper then place the loaf seam side up. Cover with a tea or kitchen towel. Allow the dough to rise at room temperature for 30 minutes.
- While the loaf is rising, preheat the oven to 475° F. Place the dutch oven with the lid on inside the oven for at least 30 minutes.
- When the loaf is ready to bake, place a sheet of parchment paper over the top of the colander. Invert the loaf and place it seam side down onto the sheet of parchment paper. Optionally, you can use a lame to create score marks in the shape of an “x” on the top of the loaf. Remove dutch oven and carefully lower the parchment and loaf into the pot. Put the lid back on and bake the loaf for 30 minutes. Remove the lid and bake for an additional 12-15 minutes until the bread it golden brown and crisp.
- Remove herb bread loaf and place on a wire rack to cool. Slice and serve.
