Simple. Honest. Built on real grain.
There’s something grounding about baking your own bread, especially when you do that with freshly milled flour from whole grain that still carries everything nature puts into it.
If you’re using organic hard red spring wheat, you’ll notice the difference immediately. The dough feels stronger. The flavour is deeper. And the bread? It actually satisfies.
This recipe isn’t about perfection — it’s about reconnecting with real food.
🧺 Ingredients
3 cups of whole wheat flour (freshly milled recommended)
1 ¼ cups warm water at about 130°F (54°C)
2 tsp active dry yeast
1 ½ tsp salt
1 tbsp honey (optional)
👨🍳 Method
In a bowl, combine warm water, yeast, and honey. Let sit for 5–10 minutes.
Add flour and salt. Mix until a rough dough forms.
Especially if using freshly milled flow, let dough rest for about 15-20 minutes before kneading
Knead for 8–10 minutes until elastic.
Cover and let rise for 1–2 hours.
Shape into a loaf and let rise again (30–45 minutes).
Bake at 350°F (1770°C) for 35–40 minutes or until internal temperature is 190°F (88°C)
💡 What Makes Prairie Wheat Different?
Hard red spring wheat grown across the Canadian Prairie has naturally higher protein content, which means:
- Better gluten structure
- Stronger rise
- Chewier, more satisfying bread
This isn’t just baking, it’s working with grain that was grown for it.
🔄 Tips for Better Results
Let your dough rest for whole grain absorbs water slowly
Don’t over-flour. Hydration improves texture
Try fresh milling because flavour difference is significant
🛒 Why It Matters
When you bake with freshly milled whole grain flour, you’re keeping:
- The bran (fibre)
- The germ (nutrients)
- The full flavour
That’s what we mean by whole food integrity.
Recommended Product: Organic Hard Red Spring Wheat
Perfect for milling fresh flour and baking structured breads.