Fresh Milled Flour Maple Wheat Bread (Bread Machine Dough Cycle)
This fresh milled flour sandwich bread is so soft and fluffy, and so easy to make using the bread machine dough cycle! The maple wheat taste is subtle and delicious. In this baking tutorial, I will show you exactly how to make this FMF bread using both your bread machine dough cycle and the autolyse method for the softest whole grain bread possible! This is a trick that I finally figured out, and I'm excited to share it with you today! Try it, I know you're going to be pleased!! Freshly milled flour (freshly ground wheat berries) offer so many health and nutritional benfits, you will feel great when you eat this "living" bread!
Fresh Milled Flour Maple Wheat Bread (Bread Machine Dough Cycle)
Ingredients:
1 c warm water
1⁄4 c melted butter
1⁄4 c maple syrup
1 egg
1⁄2 tsp maple or vanilla extract
3 3⁄4 c fresh milled four (about 2 1⁄2 c pre-milled berries)
1 1⁄2 tsp salt
Add after autolyzing: 2 1⁄4 tsp instant yeast
Instructions:
Add all ingredients except yeast to bread machine bread pan in order listed. Do not add yeast yet! Turn on the dough cycle and let run about 5 minutes or just until the ingredients are mixed well. Should be slightly wet. Turn off the bread machine and let dough sit for 30-60 minutes (I like closer to 60 minutes). This is the autolyzing process
that will let your FMF absorb liquids and result in much softer, better whole grain bread. This step is crucial! After the autolyzing period, add 2 1⁄4 tsp instant yeast and begin a new dough cycle. This will be 1.5 hours to almost 2 hours, depending on your machine. A few minutes into the dough cycle, check your ball of dough. If it’s too wet, add a bit
more flour until it does not stick to the sides, bottom, or paddle. If it seems too dry, add a Tbsp of water at a time until it is smooth. See video to know how it should look. After the dough cycle, punch down the dough and shape into a loaf. Place into well-oiled loaf pan and let rise while the oven preheats until a bit over the sides of the loaf pan. Bake for 32-35 minutes at 350 degrees, or for a more browned loaf, bake at 375 degrees for 30 minutes. Turn out of loaf pan immediately, slather with butter, cover with tea towel and let cool. Slice and enjoy!
Click here for the Printable Recipe!
Used in this Recipe:
Lodge Cast Iron Bread Loaf Pan
Nutrimill Wheat Grinder (Use code ROBYNONTHEFARM to save $20!)
Nutrimill Artiste Mixer (affordable!) (Use code ROBYNONTHEFARM to save $20!)
Bosch Universal Plus Mixer (Use code ROBYNONTHEFARM to save $20!)
RESTOCKED!!! Handmade Beeswax Bags
Where I get get bulk flours and grains! (Take 15% OFF your first order of $100 or more with code NEW15)
🫙 My favorite tool for long-term food storage and self-reliance — the Harvest Right Freeze Dryer(yes, the same one I use for my sourdough starters!)
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