Bread with freshly milled, wholegrain flour

So many options for making bread filled with flavour, character and wholegrain goodness. 

All of our freshly milled, stoneground flour can be used for making bread. Here’s some inspiration. 

Spelt with its lovely nutty flavour and smooth texture. One of the best loaves I’ve ever eaten was made by Blue Wren Bakery https://bluewrenbakery.au/ It was 100% wholegrain Spelt, but Jacki had sifted the bran out, scalded it and then added it back in. I dream of making a loaf that good one day. 

Scout Wheat - I’ve always thought of Scout more as a cake / biscuit flour, but recent bread experiments have been really good. Classic wholegrain flavour, and surprisingly good structure. Grown by Burrum Biodynamics https://www.burrumbiodynamics.com.au/ Scout is wonderful all-round flour. Always a good one to blend with strong white flour for an excellent loaf. 

Khorasan Wheat, like Emmer, Einkorn and Spelt, is an ancient variety of wheat - largely unchanged by breeding over the last several hundred years. With 20-40% more protein than more recent wheat varieties, Khorasan is also high in carotenoids, especially lutein, and selenium, zinc, magnesium and vitamin B. It can be easier to digest than common wheat varieties. In the US, it’s generally sold as Kamut®. You’ll find lots of recipes online. Our grain comes from The Grain Family in Tasmania. https://thegrainfamily.com.au/ They make a beautiful pasta out of it. It’s a very hard grain and, in my mills, retains a texture similar to semolina, which is lovely to play with. 

A combination of Buckwheat, Brown Rice and Sorghum is an excellent place to start with gluten free breads. The Loopy Whisk has some excellent artisan loaf recipes and techniques to get you started. https://theloopywhisk.com/?s=artisan+loaf

A while ago, a dear friend, Elly from https://www.ellyseveryday.com/ gifted me a Mockmill Flaker. I use this gentle little machine to make our Grains & Seeds Mix, with freshly flaked Burrum Biodynamics Oats and Barley, organic Golden Linseed. Then we mix in organic sunflower and sesame seeds. Add it at any stage of Breadmaking. I usually make a fermented porridge to add to the dough. So good.

And of course… top shelf, bee’s knees and the ant’s pants of Breadmaker Flour is Yecora Wheat. Superb structure and exceptional flavour. This is a very special, older variety of wheat. As far as I know, only grown in Australia by Burrum Biodynamics. It was part of Tania and Steve’s Heritage Grain Trails. They started with a handful of grain from the Genebank in 2020, I couldn’t have been more excited when they finally had enough for milling last year. No wonder artisan bakers in the US love this so much! 

Happy Breadmaking Everyone. :-)

Free-form loaf, 50/50 blend. Baked in a dutch oven.

Beautiful loaf with high percentage wholegrain. Made by Alison Wilken, Two Fold Bakehouse.

Grains & Seeds Mix for texture, flavour and goodness.

More gorgeous loaves from Alison.

Wholegrain fruit loaf filled with flavour. One of mine... not perfectly shaped, but very good texture and balance.