Fresh milled flour is a nutrient powerhouse and adds a unique, delicious flavor to everything you bake. But until I figured out some important tips & tricks, well, my family didn’t like my bread.

It was bricks if I used 100% fresh flour, so I want back to 1/2 store-bought and 1/2 fresh and that helped. See more tips for baking with fresh flour here.

Sandwich bread with fresh milled flour

Turns out, I had to master a few more things–like using a tangzhong which you’ll find in this recipe (don’t worry, I’ll walk you through it), and all the other insights I poured into creating the most in-depth resource you’ll find anywhere on milling & baking with fresh flour. See Fresh Flour University for more details on that.

I’m almost ready to send more than 100 of my favorite fresh flour recipes that I’ve created over the years into my publisher… watch for my new book Fall 2026, a sort of in-depth handbook for all things Fresh Flour and a cookbook in one.

And this bread recipe that I’m sharing today will most definitely be included in those pages!

p.s. if you’d like a chance to be a Test Kitchen for the book, I’d love to have you join us over in my Fresh Flour Kitchen facebook group.

Sandwich Bread made fresh milled flour changed everything

This recipe was a turning point for me. A true game changer. Our family enjoyed other “sandwich breads” I’d made before, once I got out of my bricks-for-bread stage that is, but not truly as sandwich bread.

All my breads before this were wonderful butter-slathered accompaniments to our dinners.

But this recipe I’m sharing today, and a Pullman pan, were the final catalysts that meant I no longer have to turn my cart down the bread aisle at the grocery store. This bread slices so easily, into perfect, thin sandwich bread pieces and offers a perfect crumb for sandwiches.

Because it’s made with a tangzhong (see below for more on that), it stays fresh for so many days! When it’s a little past it’s prime, it toasts beautifully and makes the BEST fresh toast.

Then I will slice whatever is left and store the slices in the freezer to use for toasted sandwiches later, or I’ll use the older bread for croutons or bread crumbs.

Why use fresh milled flour to make bread?

Any homemade bread is better than 36-ingredient “bread” from the store.

But if you want to level up your bread making game, fresh milled flour is the way to go. Flour purchased from the store actually only contains 1/3 parts of the wheat berry. And the starchy endosperm that is “flour” as we know it is sifted, heated, and treated until it has essentially no nutrients left.

But if you use a grain mill to mill your own flour? Boom. You get to enjoy all 3 parts of the wheat berry (including the most nutritious parts, the bran and germ!). This means that your body is receiving 40/44 essential nutrients it needs, all “just” from your flour.

Learn about why I mill my own flour here.

Which wheat berries should I make bread with?

The best wheat berries to make bread with are generally hard white and hard red. These grains have the highest gluten potential, which results in great bread. Keep in mind that within the category of hard white wheat and hard red wheat, there are different kinds.

There are modern breeds of hard white and red (most common), and there are heritage breeds of these types of grains, as well. Heritage grains are great for making sure you’re getting unhybridized, nutrient-dense grains. My favorite breeds of heritage hard red wheat are Rouge De Bordeaux and Turkey Red.

Other grains that can be used to make bread are Einkorn, Khorasan (Kamut), Spelt, Rye, and Durum. All of these grains benefit from adding some vital wheat gluten (or other enhancements) to your bread dough to improve elasticity and gluten. Never use soft wheat berries for bread. It won’t develop gluten, which will result in very dense bread.

I use a mixture of hard red, durum, and spelt grains to make this loaf.

What’s the best bread pan for fresh flour loaves?

A Pullman bread pan is pretty odd looking if you ask me.

I’d seen folks using them occasionally, on social media now and then, but thought they looked too “intense” and wondered by on earth someone would want such a large bread pan (and lid!) to have to store in their cabinets.

Then one day I decided to buy one. I decided if there was a chance it might help me bake my own like-the-store sandwich bread I needed to try.

Best fresh-flour related purchase I’ve made since investing in my grain mill. 

What IS a pullman bread pan?

A pullman bread pan is a large, rectangular loaf pan with straight sides and a lid that slides on top.

This style of bread pan was used to make bread on the first pullman train cars–the first trains that gave passengers cars to sleep in while they traveled across the country. The passengers, of course, needed food on their journey, and the kitchens on the pullman train cars were tiny. By baking the bread for the passengers in square-topped loaves.

The lid keeps the bread from doming and, instead creates perfectly square slices, which allowed the early Pullman train cars to store 3 loaves of bread in the space that used to only store 2. 

But the part I really love about this bread is the texture. It’s soft and pillowy, kinda like Wonder Bread honestly, minus the gumminess and zero taste.  (Oh, and minus all those ingredients you can’t pronounce, including L’cysteine, a common dough conditioner in bread that’s made from (are you sitting down for this one?) human hair and duck feathers. Seriously. (Find out more here.)

What’s a tangzhong?

Tangzhong is bread making technique of cooking together a portion of the flour & liquid before adding it to the dough. It works by allowing the dough to absorb more liquid than usual, making your bread pillowy-soft.

To add a Tangzhong to any dough, simply whisk together flour and water in a 1:5 ratio, cook it until it thickens into a paste, then add the paste to your dough.

You’ll find bread made with Tangzhong added will be:

• Softer & fluffier
• Shelf-stable for longer
• Better at retaining moisture

The Tangzhong method is especially great for fresh milled flour if you’re struggling with dense, dry, crumbly, or under-proofed loaves.

I’ve been touting the joy of tangzhong in fresh flour bread on instagram for a while and so many of you reach out telling me it’s a game changer for you, like it was for me.

How to make a tangzhong

To prepare your tangzhong, you’ll need:

• 6 TB milk
• 2 TB (16 g) hard red flour

Go ahead and mill about 300 g of hard red wheat berries first. This will be enough hard red flour for the whole recipe. These are my personal, all-time favorite, heirloom grain for this bread: Rouge De Bordeaux Hard Red Berries (use code SOULYRESTED to always save 15%)

Make your tangzong, whisking flour and milk, and heating while constantly whisking. After just a minute or two of constant whisking, your flour and milk combination will turn into a paste. Immediately remove from heat and let cool.

While your tangzhong cools, start mixing your bread.

The Best Sandwich Bread with Fresh Milled Flour

While your tangzhong cools (see above), start your dough by mixing these ingredients:

• 2 cups hard red flour (260 grams)
• 1 cup durum flour (120 grams)
• 1 1/2 cups lukewarm water
• 2 teaspoons instant yeast
• 2 tablespoons honey
• 1 ½ TB vital wheat gluten

Then add the cooled tangzhong and these ingredients:

• 1/2 cup spelt flour (60 grams) 
• 1 1/2 teaspoons salt
• 3 tablespoons butter (read below)

Instructions:

1. Add hard red and durum flour, water, yeast, honey, and vital wheat gluten to your mixing bowl. Mix until combined and let sit, covered, for 20 minutes.
2. Add cooled tangzong, spelt flour, and salt to your bowl. Mix on medium. Add butter slowly, in small pieces, one at a time, as mixer is mixing.
3. Turn mixer to high and let it knead your dough for at least 10 minutes, or until you get a nice window pane. 
4. While mixer is kneading your dough, prepare a bowl that will be at least twice the size of your dough by lightly coating the inside in butter or oil. 
5. Turn dough out onto the counter and knead it briefly, mainly just to form it into a nice ball. (This is assuming your mixer has done all the hard work. If you don’t have a nice window pane your dough hasn’t built up enough gluten yet, and in that case you’ll want to keep working with it and kneading it more at this stage.)  
6. Roll your ball of dough in the oil in your prepared bowl, so it’s coated on all sides. Cover and sit in a warm, draft-free location to rise for about 30 minutes.
7. Prepare your Pullman pan by coating the inside of the pan, as well as the lid, with a healthy fat, paying close attention to the corners.
8. After your dough has almost doubled in size, or after about half an hour, it’s time to prepare it for its second rise.
9. Place the dough in your prepared pan, seam side down, and let dough rise until it’s about 1 inch from the top of the pan, anywhere from 30 minutes to 1 ½ hours. 
10. Preheat oven to 350F.
11. Bake for 50-60 minutes, until it reaches an internal temperature of  200F.
12. Immediately remove from pan and let cool. Store for up to 3 days fresh or store, sliced and ready to use, for months in the freezer.

Note: I add vital wheat gluten to this bread because spelt has a weaker, more water-soluble gluten than modern hard wheats, but I like this combination. If you’d like to use a great heirloom wheat, like Turkey Red, you can try skipping the vital wheat gluten, since Turkey Red has high levels of protein and strong gluten potential.

Also, if you want the nutrients of fresh milled but don’t have a grain mill yet, this fresh milled flour, sold by the farmer who grow it, is top-notch.

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Best sandwich bread with fresh milled flour (pullman pan)

Servings 1 loaf

Ingredients

For the Tangzhong

• 6 TB milk
• 2 TB hard red flour

For the dough

• 2 cups hard red flour 260 grams
• 1 cup durum flour 145 grams
• 1 1/2 cups lukewarm water
• 2 teaspoons instant yeast
• 2 tablespoons honey
• 1 ½ TB vital wheat gluten

To add with the Tangzhong

• 1/2 cup spelt flour 60 grams
• 1 1/2 teaspoons salt
• 3 tablespoons butter read below

Instructions

• Make your tangzong, whisking flour and milk, and heating while constantly whisking. After just a minute or two of constant whisking, your flour and milk combination will turn into a paste. Immediately remove from heat and let cool. While your tangzhong cools, start mixing your bread.
• Add hard red and durum flour, water, yeast, honey, and vital wheat gluten to your mixing bowl. Mix until combined and let sit, covered, for 20 minutes.
• Add cooled tangzong, spelt flour, and salt to your bowl. Mix on medium. Add butter slowly, in small pieces, one at a time, as mixer is mixing.
• Turn mixer to high and let it knead your dough for at least 10 minutes, or until you get a nice window pane.
• While mixer is kneading your dough, prepare a bowl that will be at least twice the size of your dough by lightly coating the inside in butter or oil.
• Turn dough out onto the counter and knead it briefly, mainly just to form it into a nice ball. (This is assuming your mixer has done all the hard work. If you don’t have a nice window pane your dough hasn’t built up enough gluten yet, and in that case you’ll want to keep working with it and kneading it more at this stage.)
• Roll your ball of dough in the oil in your prepared bowl, so it’s coated on all sides. Cover and sit in a warm, draft-free location to rise for about 30 minutes.
• Prepare your Pullman pan by coating the inside of the pan, as well as the lid, with a healthy fat, paying close attention to the corners.
• After your dough has almost doubled in size, or after about half an hour, it’s time to prepare it for its second rise.
• Place the dough in your prepared pan, seam side down, and let dough rise until it’s about 1 inch from the top of the pan, anywhere from 30 minutes to 1 ½ hours.
• Preheat oven to 350F.
• Bake for 50-60 minutes, until it reaches an internal temperature of  200F.
• Immediately remove from pan and let cool. Store for up to 3 days fresh or store, sliced and ready to use, for months in the freezer.

Notes

I add vital wheat gluten to this bread because spelt has a weaker, more water-soluble gluten than modern hard wheats, but I like this combination. If you’d like to use a great heirloom wheat, like Turkey Red, you can try skipping the vital wheat gluten, since Turkey Red has high levels of protein and strong gluten potential.

What I Use to Make this Fresh Flour Sandwich Bread

The grain mills I recommend

Go here for my Ultimate Guide to Choosing a Grain Mill, where I walk you though 6 questions to ask to decide which grain mill is best for you & your family.

More fresh milled flour info:

• Which wheat berries to use (a simple guide)
• The best lemon bars made with fresh flour
• Wheat berries: everything you need to know
• Kamut chocolate chip cookies recipe
• Grab all my tips & more recipes here

PIN this recipe here so you always have it when you need it.

The post The Best Sandwich Bread with fresh milled flour first appeared on Souly Rested.

And I love using a deeply delicious all-natural sugar in these bars to  give the lemon flavor a perfect tartness.

Lemon Bars With Fresh Flour

INGREDIENTS

2 ½ cups (350 g) einkorn flour, divided

1 cup butter, cubed

2 ½ cups sugar, divided (I use this sugar; see notes)

2 teaspoons vanilla extract

½ teaspoon salt

6 eggs

1 cup lemon juice

Confectioner’s sugar (optional)

DIRECTIONS

1. Preheat oven to 325 and line a 9×13 pan with parchment paper.
2. Add butter, ½ cup of the sugar, vanilla extract, and salt to mixing bowl and combine. Remove 6 TB of flour and set aside. Add the rest of the flour to your mixing bowl and mix again.
3. Press the dough into your prepared pan. No need for it to be “pretty” (the dough will be thick and hard to spread out), but try to get it spread out evenly.
4. Bake until the edges are brown, about 20 minutes.
5. While the crust is baking, mix your filling ingredients: Mix the remaining 2 cups of sugar and 6 TB of flour. Whisk in eggs and lemon juice.
6. After removing crust from the oven, pour the lemon filling over the crust and place your pan back in the oven for another 20 minutes, or until the center is set.
7. Let cool to room temperature before serving (I know, it’s hard. I like most desserts nice and warm, but this one has to sit and cool). I like to dust with confectioners sugar before serving.

Notes about baking Lemon Bars with fresh einkorn flour

• Because I use coconut sugar for all the sugar in this recipe, it doesn’t turn out as “pretty” as if I used lighter-colored cane sugar. If I did, you would notice a color difference in the crust and the filling and the filling would be a much brighter yellow color. But I love the flavor of the earthier coconut sugar in this recipe. (By the way, coconut sugar is made from nectar from the coconut tree blooms… it’s delicious and tastes nothing like coconut.) It really gives the lemon a perfect tartness.
• Don’t be tempted to scrimp on the sugar in this recipe. The sugar works in tandem with the eggs to make the filling set well. If you scrimp on your sugar, your filling will be watery. (But using coconut sugar reduces the sweetness and makes your bars slightly more tart tasting.)
• Feel free to use store-bought lemon juice for this recipe, but if you can get your hands on fresh lemons, the flavor is amazing… you’ll definitely be glad you did. My lemon tree was in full production mode this month, so these lemon bars were made with just-picked fresh-squeezed lemon juice on the coldest day in January in New England. Needless to say, they were extra delicious.

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Lemon Bars with Fresh Flour

Ingredients

• 2 ½ cups 250 g einkorn flour, divided
• 1 cup butter cubed
• 2 ½ cups sugar divided
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 6 large eggs
• 1 cup lemon juice about 4 lemons
• Confectioner’s sugar for dusting optional

Instructions

• Preheat oven to 325 and line a 9x13 pan with parchment paper.
• Add butter, ½ cup of the sugar, vanilla extract, and salt to mixing bowl and combine. Remove 6 TB of flour and set aside. Add the rest of the flour to your mixing bowl and mix again.
• Press the dough into your prepared pan. No need for it to be “pretty” (the dough will be thick and hard to spread out), but try to get it spread out evenly.
• Bake until the edges are brown, about 20 minutes.
• While the crust is baking, mix your filling ingredients: Mix the remaining 2 cups of sugar and 6 TB of flour. Whisk in eggs and lemon juice.
• After removing crust from the oven, pour the lemon filling over the crust and place your pan back in the oven for another 20 minutes, or until the center is set.
• Let cool to room temperature before serving (I know, it’s hard. I like most desserts nice and warm, but this one has to sit and cool). I like to dust with confectioners sugar before serving.

Notes

• Because I use coconut sugar for all the sugar in this recipe, it doesn’t turn out as “pretty” as if I used lighter-colored cane sugar. If I did, you would notice a color difference in the crust and the filling and the filling would be a much brighter yellow color. But I love the flavor of the earthier coconut sugar in this recipe. It really gives the lemon a perfect tartness.
• Don’t be tempted to scrimp on the sugar in this recipe. The sugar works in tandem with the eggs to make the filling set well. If you scrimp on your sugar, your filling will be watery. (But using coconut sugar reduces the sweetness and makes your bars slightly more tart tasting.)
• Feel free to use store-bought lemon juice for this recipe, but if you can get your hands on fresh lemons, the flavor is amazing… you’ll definitely be glad you did.

Ingredients I use to make Lemon Bars

More fresh flour recipes and resources you’ll love

Fluffy dinner rolls made with fresh flour

Copycat Crumbl Strawberry Pretzel cookies

Chocolate Chip Cookies made with fresh kamut flour

Grab lots of tips for baking with fresh milled flour & more recipes here

The post The Best Lemon Bars Made with Fresh Flour first appeared on Souly Rested.

Whole wheat pumpkin muffins

The brown sugar filing hovers perfectly in the center of these soft, just-sweet-enough pumpkin muffins. Then they’re all topped off with a crunchy-yet-soft streusel topping. Then the icing on the cake (literally!!) is the sweet maple glaze drizzled over the top.

If you don’t mill your own flour yet, no worries! (Although, I gotta ask… what’s stopping you?) This recipe will work well with regular ol’ all-purpose flour as well.

Can whole wheat pumpkin muffins be healthy?

Even though these are definitely a treat, with the addition of whole wheat flour, these pumpkin streusel muffins are packed full of vitamins, minerals, and they’re also higher in protein and fiber than if they were made with white flour.

Fresh milled flour actually contains all three parts of the wheat berry, including the bran and germ, which are powerhouse foods! Learn more about fresh milled flour here: Why I started milling my own flour.

Bonus: these muffins are made with coconut sugar, a complex, all-natural sugar, which will leave you feeling more full and without the energy crash of junky refined sugars. Learn more about sugars here: The best sugars to use.

Are muffins healthy or unhealthy?

Because these muffins are made with all-natural sugars, freshly milled flour, and zero preservatives, they’re actually a healthy snack.

But I can’t say the same thing about the muffins you order at your favorite coffee shop, or the ones you pick up in the grocery story bakery. Those have to stay moist and fresh for days (heck, sometimes weeks), so they’re loaded with all these preservatives I can’t pronounce, from mono and diglycerides, to sodium stearoyl lactylate, sorbitan monostearate, polysorbate 60, gelatinized wheat starch, and carnauba wax.

I don’t think you have to have a degree in food science to know which option is going to be a much better choice.

Bonus: these homemade muffins genuinely taste better.

How to make whole wheat pumpkin muffins with a brown sugar filling

Cocoa powder is my secret weapon for making your muffin filling more visible (and we all know your tastebuds start with your eyes!). You don’t taste the chocolate flavor since there’s not much cocoa powder in the filling, but it’s just enough to allow the bright color of the filling to shine throughout the muffin. Swirling the filling through the batter just allows the filling to stay put and not remain a dry lump of sugar, but instead transform into a gooey, lovely filling while the muffins bake.

Whole wheat pumpkin muffins recipe

INGREDIENTS

Streusel topping:

• 1/3 cup coconut sugar
• 3/4 cup flour*
• 1 teaspoon ground cinnamon
• 4 tablespoons melted butter, lard, or coconut oil

Brown sugar filling:

• 1/3 cup coconut sugar
• 1.5 teaspoons ground cinnamon
• 1 teaspoon cacao powder (for color)
• 1 teaspoon sorghum syrup (or molasses)

Pumpkin muffin batter:

• 1/3 cup avocado oil, or other neutral-flavored oil
• 1 cup pumpkin puree
• 1 cup coconut sugar
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger powder
• 1/4 teaspoon ground nutmeg
• generous pinch salt
• 2 teaspoons baking powder
• 1 1/2 cups flour*

Maple glaze:

• 2 tablespoons maple syrup
• powdered sugar, to desired consistency

DIRECTIONS

1. First, mix the streusel topping. Combine the dry ingredients, then pour in the melted butter and stir until a moist crumble forms. Set in the fridge to cool.
2. Next mix the brown sugar filling. Combine everything in a small bowl, incorporating the molasses as best you can–some chunks are ok. Set aside.
3. For the pumpkin muffin batter, combine everything but the flour into a large mixing bowl, and mix until combined. Add the flour and stir until just combined.
4. Assemble the muffins by filling each hole of a muffin tray 1/2 full of batter (I find half a muffin is about 1 tablespoon). This recipe should make exactly 12 muffins, so fill 12 holes 1/2 way. Then sprinkle the brown sugar filling mixture evenly over all 12 muffins. Cover that with the remaining muffin batter so each muffin is filled. Carefully swirl a toothpick through each muffin to settle the filling into the batter, but don’t overmix.
5. Generously sprinkle the streusel topping over all the muffins.
6. Bake at 350 for 25 minutes, or until the internal temperature in the middle of the muffins reads about 200 degrees.
7. Set them aside to cool slightly, and mix the maple syrup and powdered sugar until it’s thick but drizzle-able.
8. When the muffins are mostly cool, drizzle the maple glaze all over the tops and enjoy!

*I like to use fresh milled Spelt flour for the streusel topping and Soft White Wheat flour for the pumpkin muffin batter.

The four grain mills I use and recommend

If you’re considering investing in a grain mill, find out the questions you need to ask in the Ultimate Guide to Choosing a Grain Mill.

More like whole wheat pumpkin muffins:

• Wheat berries: everything you need to know
• Kamut chocolate chip cookies
• Fluffy 100% whole wheat dinner rolls
• Lasagna noodles with fresh milled flour
• Why I started milling my own flour

Save whole wheat pumpkin muffins for later

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So when my kids started talking about how Crumbl cookies were all the rage, naturally I was curious. The funny thing is, whenever I indulge in a Crumbl cookie, all I’m thinking about is how I can make them better, cheaper, and more nutritious at home.

A cookie, nutritious? Yep. With the combination of fresh milled flour, protein-packed beef gelatin, and locally-grown strawberries, these cookies can become somewhat of a superfood. Don’t mill your own flour yet? Don’t worry, these cookies will turn out great with regular all-purpose flour too.

And as a bonus these cookies have the additional benefit of nostalgia–I can’t be the only one who used to eat a hefty serving of Strawberry Pretzel Pie (or casserole) at every family gathering, can I?

How unhealthy are Crumbl cookies?

I read recently that there are more calories in a Crumbl than a Big Mac. And it’s made with seed oils artificial colors and flavors and a boatload of refined sugar… The plain chocolate chip Crumbl offers you more than a day’s worth of sugar–28 grams to be exact–and it’s refined sugar at that.

What are the negatives of Crumbl cookies?

While Crumbl cookies are made with refined flour and sugar, which offers you zero nutrients, extra starch, and a higher blood sugar level the minute you take a bite, you can make a homemade copycat Crumbl with nutrient-dense fresh flour and a complex sugar (one of my favorites is coconut sugar–find it here).

See my Complete Guide to Sugars for more great sweetener options.

Can I make Crumbl Strawberry Pretzel Pie Cookies at home?

You bettcha. And I promise, they’ll taste just as good (dare I say better?) than the “real” crumbl. Plus, this way you can customize the ingredients to suit your family’s needs, not to mention save lots of cash!

What is Strawberry Pretzel Pie?

Strawberry pretzel salad is a delicious dessert that takes jello salad to a new level. It offers a buttery, salty pretzel crust covered with a cream cheese and whipped cream filling, and topped with a strawberry Jell-O spread and chopped pretzels sprinkled on top for the big finish.

I don’t know about your family, but ours used to gather at a long table, picnic-style, with strawberry pretzel pie front and center, treated like a side dish, served with the meal. Personally, I always knew it was a dessert item rather than a side dish, but no one seemed to mind an excuse to enjoy dessert with our meal.

These strawberry pretzel pie cookies combine the best of these layers into a decadent cookie your family might become slightly addicted to.

Crumbl Strawberry Pretzel Pie Cookie Recipe

When Crumbl came out with this cookie I knew I had to try it. One bite in and I knew I had to make a nutritious version. I was pleasantly surprised at how easy it was. If your family loves this recipe as much as mine does, please come back and leave a quick 5-star review so the Google gods share this deliciousness worldwide.

The world would be a “berry much” better place, yes?

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Crumbl Strawberry Pretzel Pie Cookies

Makes 8-10 large (crumbl-sized) cookies

Ingredients

• 1/2 cup butter softened
• 1/4 cup butter melted
• 1/2 cup sugar (I love coconut sugar for baking)
• 1 teaspoon Vanilla extract
• 1 large egg
• 2 1/3 cups flour * if you're using fresh milled flour, I used 1/2 hard white and 1/2 soft white, milled on a fine setting
• 1/4 teaspoon cream of tartar
• a pinch of salt
• 1 teaspoon baking powder
• 3/4 cup crushed pretzels + 3 tablespoons melted butter, mixed together

For the Strawberry Toping:

• 1 cup frozen strawberries
• 1/3 cup water
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons plain beef gelatin* or unflavored gelatin

For the Whipped Cream Cheese Icing:

• 1/2 cup heavy cream
• 2.5 ounces cream cheese roughly 1/3 of an 8 oz package, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350 degrees F.
• In a stand mixer beat both butters, sugar and vanilla for 1-2 minutes, until the mixture gets slightly fluffy. Add the egg and mix until combined.
• Add the flour, cream of tartar, salt, and baking powder and mix until a soft yet firm dough forms.
• While the dough mixes, melt 3 tablespoons of butter and stir the crushed pretzels into the butter. Add to the dough and combine.
• Forming a large dough ball (I usually make 9 total), flatten each ball until it's about 1/4 inch thick. Carefully smoosh the sides of the cookie until a ridge forms, leaving room for the fillings later. See images above for what this should look like. Place cookies on an ungreased cookie sheet (you can use parchment paper if you have it) and bake for 7 1/2 minutes until they're just barely cooked through (they might look slightly undercooked when you first pull them out).
• While the cookies are baking, grab a sauce pan and add the strawberries, water, and sugar. Cook on medium heat, stirring occasionally, until the berries start to soften. Using a banana masher or just a wooden spoon, smash the strawberries. Turn the heat up to medium/high and sprinkle the gelatin over the top. Stir the powder in carefully, trying to avoid lumps. continue to boil the strawberry mixture until the gelatin is dissolved fully. When it's ready to remove from the heat your finger should leave a clean mark on the back of your spoon when you make a line with your finger. Set aside to let cool slightly.
• While the strawberries and cookies are cooling, make the cream cheese icing. First, in a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Remove from the bowl and set aside. Next, beat the cream cheese, vanilla, and sugar together until creamy. Add the whipped cream back in and briefly beat the two together until combined.
• Assemble the cookies: spread a layer of the whipped cream frosting on the bottom, then spread the strawberry filling on top. Sprinkle additional crushed pretzels on top, if desired.
• Store any leftovers in an airtight container in the fridge.

Notes for Making Copycat Crumbl Strawberry Pretzel Pie Cookies

I use unflavored beef gelatin like this one. Read more about the benefits of “real” beef gelatin here.

Don’t mill your own flour? Regular all-purpose flour will work.

Not sure what sugar you want to use? Go here for a break down of all the best options.

Use Redmond Real Salt in this recipe and add more than 64 trace minerals! Use code SOULYRESTED to save & stock up on some of this amazing salt today. I buy it in the bulk size because it stores so easily and keeps forever.

Have duck eggs? They’d add a delicious richness to this recipe. Read more about duck eggs here.

Wondering what grain mill would be right for you?

There are many options for grain mills & it’s an important choice that people can wind up sitting on for years. Years of debate and wondering that could have been filled with better daily nutrition around their family table.

After years of using and comparing many varieties of mills I put together a Complete Guide to Choosing a Mill to help you make your decision.

In the end, these are the 3 I recommend: The Classic Nutrimill does a great job, at the lowest price point. The Harvest Mill wins for most beautiful to sit on your counter. And the Mockmill is a beautiful workhorse that wins for best engineered, best at milling alternative grains, and finest flour, but it also sits at the highest price point.

More about some of the alternative flours I make in the Mockmill here.

More in-depth info about all these mills (and others) in my Complete Guide to Choosing a Mill. 

My favorite ingredients for these Crumbl Copycat Cookies

Talk to me about your Crumbl Strawberry Pretzel Pie Cookies!

If you have any questions, leave a comment below. If you make and love these, leave a five star review! And please tag me on ig to show me your Crumbl Strawberry Pretzel Pie Cookies! @souly.rested

More recipes like Crumbl Strawberry Pretzel Pie Cookies:

• The Secret to Delicious Strawberry Pie
• Kamut Chocolate Chip Cookies
• The Best cut-out Cookies Ever
• Cookies Made with Bacon
• Want to mill your own flour? Learn Why I Started Milling my own Flour

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The post The Best Copycat Crumbl Strawberry Pretzel Pie Cookie Recipe first appeared on Souly Rested.

It seemed like the end-all-be-all of homemade products.

I continued making lasagna for years with boxed noodles, thinking to myself one day soon I’ll learn how to make lasagna noodles from scratch! But in the back of my mind, I assumed it would never really happen, because who has time for that?

Turns out, making lasagna noodles from scratch is actually, like, Super Easy. With a capital “S.” No idea why I let this intimidate me.

Then, when I started converting my kitchen over to fresh milled flour, I went through the same process again. I had figured out how to make homemade lasagna noodles with dead store flour, but surely making them with fresh flour would be difficult. Again, I let it slide and continued making lasagna noodles with store bought flour (or buying them), even as I conquered chewy cookies, fluffy rolls, and even sourdough bread, all made with fresh, whole wheat flour.

Then, one day, I thought no more of this and I just did it. I made lasagna noodles from scratch with fresh milled flour. And you know what? It’s easy. I haven’t looked back.

So let’s make lasagna noodles with fresh flour.

How to Make Lasagna Noodles from Scratch

To make lasagna noodles from scratch you only need three ingredients that you most likely have sitting around your house; flour, salt, and eggs. It’s as simple as that!

Do You Have to Boil Fresh Pasta for Lasagna?

Ah, the age old question. The short answer is it depends. I choose to boil my noodles for a few minutes before assembling my lasagna because I find that it just makes a better end result. I’ve definitely made lasagna noodles with fresh flour and NOT boiled them before assembling, but I find the results are more consistent and you wind up with a better texture in the end if you stick the noodles in boiling water for a minute. Try it both ways, though, and see which way works best for you.

Should You Use Fresh of Dried Pasta Sheets for Lasagna?

Until just recently I always used dried pasta sheets for lasagna, which is fine, but using fresh pasta, made with fresh milled flour, is much tastier and definitely offers more nutrients. Of course, you can have the best of both worlds, so to speak, and dehydrate your fresh lasagna noodles as well.

Can I Assemble Lasagna with Fresh Pasta Ahead of Time?

Absolutely, you can make your lasagna days ahead, with noodles made from fresh flour, and store it in the fridge (or freezer) until you’re ready to enjoy.

What is the Best Flour for Making Lasagna Noodles?

Officially, durum is the pasta-making grain. However, I found that using just durum in my pasta doughs resulted in a slightly grainy texture, so I settled on a mixture of durum, hard white, and soft white for a chewy, yet smooth pasta. Feel free to play around with what grains work best for your pastas, but the ratio I’ve settled on is roughly 50% durum, 25% hard white, and 25% soft white.

How to Cook Lasagna Noodles so They Don’t Stick Together

Like we already covered, boiling your fresh lasagna noodles or not is up to you. However, if you choose to boil them, here are a few tricks to keep them from sticking together in the water.

1. Make sure the texture of your pasta dough is correct. If you’re having a huge issue with the noodles sticking in the water, it could be that your dough was too sticky to start with. Next time, try adding more flour into your dough to make it stiffer.
2. Use a big pot. Overcrowding the noodles is a surefire way to end up with a noodle mass.
3. Bring your water to a rapid boil before you add the noodles. I’ve found that if my water is just lukewarm or not boiling rapidly, my noodles are much more likely to stick together.

What you need to make lasagna noodles

235 grams fresh milled flour (I use durum, hard white, and soft white in a 2:1:1 ratio)

3 large eggs

Generous pinch of salt

What to do when you make lasagna noodles

Mill your flour on a fine setting. Add the salt to the flour and mix slightly, then add the eggs and whisk them into the flour until a shaggy dough is created. Using your hands, knead the dough until there are to dry bits left. Continue to knead the dough for a few minutes until it’s smooth and stretchy, but still stiff. If the dough is too sticky, add more flour to make it more stiff, but still pliable.

Cover and let the dough rest for at least 30 minutes or up to 1 hour.

Using a pasta machine or a rolling pin, roll the dough out to your desired thickness. I usually do this with my pasta machine and start the dough on the thickest setting, then working my way down to a lower setting until it’s as thin as I want it. Don’t be afraid to sprinkle the dough with some flour if it’s sticking.

Boil the noodles after they’re cut or shaped how you’d like. (I often just keep the width of the noodles however they come out, and cut the length that will fit in my pan. It’s rustic, but it works really well.) Do keep in mind that fresh noodles only take about 2-3 minutes to cook fully, especially if your water is at a rolling boil.

Assemble your lasagna as desired and bake.

Enjoy!

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Lasagna Noodles with Fresh Flour

Ingredients

• 235 grams fresh milled flour I use durum, hard white, and soft white in a 2:1:1 ratio
• 3 large eggs
• Generous pinch of salt

Instructions

• Mill your flour on a fine setting. Add the salt to the flour and mix slightly, then add the eggs and whisk them into the flour until a shaggy dough is created. Using your hands, knead the dough until there are to dry bits left. Continue to knead the dough for a few minutes until it’s smooth and stretchy, but still stiff. If the dough is too sticky, add more flour to make it more stiff, but still pliable.
• Cover and let the dough rest for at least 30 minutes or up to 1 hour.
• Using a pasta machine or a rolling pin, roll the dough out to your desired thickness. I usually do this with my pasta machine and start the dough on the thickest setting, then working my way down to a lower setting until it’s as thin as I want it. Don’t be afraid to sprinkle the dough with some flour if it’s sticking.
• Boil the noodles after they’re cut or shaped how you’d like. (I often just keep the width of the noodles however they come out, and cut the length that will fit in my pan. It’s rustic, but it works really well.) Do keep in mind that fresh noodles only take about 2-3 minutes to cook fully, especially if your water is at a rolling boil.

Talk to me about your lasagna noodles.

If you have any questions, leave a comment below. And please tag me on ig to show me your lasagna noodles @souly.rested.

Need a Grain Mill?

There are many options for grain mills.

These are the 3 I recommend:

1. 1. The Classic Nutrimill does a great job, at the lowest price point.
   2. The Harvest Mill wins for most beautiful to sit on your counter.
   3. And the Mockmill is a beautiful workhorse that wins for best engineered, best at milling alternative grains, and finest flour, but it also sits at the highest price point.

   P.s. If you’re interested in a Nutrimill, code “SOULYRESTED” will save you cash!

More about just some of the alternative flours I make in the Mockmill here.

More recipes if you like making lasagna noodles

• Fluffy 100% fresh milled, whole wheat flour dinner rolls
• Why I started milling my own flour (and why I’ll never go back!)
• Sourdough bread made with fresh milled flour
• Kamut chocolate chip cookies

And be sure to Download my FREE Pantry Checklist and all the discounts on the best ingredients

“Whether you eat or drink, or whatever you do, do it all for the glory of God.” 1 Cor. 10:31

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The post Make Lasagna Noodles With Fresh Milled Flour first appeared on Souly Rested.

Excitedly I unboxed my first-ever grain mill a few years ago, milled my wheat berries, mixed up bread dough, and waited for it…

{drumroll, please}

I thought the heavens would open in elation.

I thought the family would devour my creation with joy and beg for more.

Not.

100% whole wheat, freshly milled isn’t for the faint of heart

My loaves made great doorstops. Nobody wanted to eat them. Honestly, they really weren’t edible.

This went on for a while, until I eventually decided that using fresh, whole wheat flour was just too difficult and I set my mill aside, defeated, to collect dust. But not forever! Hallelujah, I uncovered some tips and tricks and I’ve finally converted my kitchen over to only using 100% fresh milled, whole wheat flour.

And–the best part (insert a genuine drumroll)–our breads and dinner rolls taste good!

Sidenote: I explain in the notes, below, that you can tweak this recipe to make better-than-Cheesecake-Factory brown bread, with a little cocoa powder & some molasses. I think you’ll love it.

Are whole wheat dinner rolls hard to make?

This whole wheat roll recipe has a few more steps than your typical dinner roll would have, but it’s so worth it! They come out softer than any rolls I’ve made, including ones made with white bread flour! The extra steps (making a tangzhong and mixing butter into the dough) both help create a soft, stretchy, glutenous dough that’s easy to work with and results in the fluffiest rolls you’ll ever make. You seriously won’t be able to stop eating these.

What’s the secret to making whole wheat dinner rolls fluffy?

In this recipe, the combination of adding a fat (butter), adding a tangzhong (read on for more details), and using vital wheat gluten creates a perfect harmony.

The result? A perfectly fluffy dinner roll that dreams are made of.

Not only does the tangzhong help improve the texture of your rolls, but it also helps keep your bread products soft and perfectly fluffy for many days. In fact, we’ve kept these rolls at room temperature for up to 5 days and they stay as luxuriously pillowy (is that a word?) as they started out.

What’s a tangzhong?

A tangzhong is a roux of sorts, kinda like a roux you would make for homemade gravy. But it uses flour, instead of water. It’s simply a paste you make from flour and cooked milk.

A tangzhong improves the texture of your bread or rolls and (bonus!) increases it’s shelf life, meaning your rolls will taste as fresh on day 3 or 4 as they do on day 1.

Is whole wheat bread better for you?

In short, yes, fresh milled, whole wheat bread is 100% better for you than store-bought bread or bread you make with refined all-purpose flour.

It’s hard to quickly characterize all the crazy differences between refined, store-bought flour and fresh milled, whole wheat flour, but the differences are astronomical.

Go here for lots of reasons why I started milling my own flour.

Just by milling my own whole wheat flour at home, I’ve dramatically raised my family’s intake of protein, fiber, magnesium, iron, potassium, and so many more great things. In fact, whole wheat flour, milled at home and used within 3 days of milling, has been found to include 40 out of 44 of the essential minerals that our bodies need!

So cool, right?

Fluffy 100% whole wheat dinner rolls

(makes 12 large rolls, enough to fill a 9×13 pan)

Ingredients

• 1 cup plus 2 tbsp milk, separated
• about 2.5 cups fresh milled flour (I use a mixture of hard white, hard red, and Kamut)
• 2 tbsp vital wheat gluten*
• 1 large egg
• 2 1/4 tsp instant yeast
• 3 tbsp sugar (I use this or this)
• 1 tsp real salt
• 1/4 cup butter, at room temperature

Instructions for making tangzhong

1. To make your tangzhong, start by whisking together 1/3 cup cold milk and 2 heaping tablespoons of flour, in a sauce pan.
2. Place over high heat, stirring constantly, until the mixture is thickened, about 3 minutes.
3. Set this aside for a few minutes, to cool slightly.

Instructions for making dinner rolls

1. In the bowl of your stand mixer, combine your tangzhong, the rest of the milk, vital wheat gluten, egg, yeast, sugar, salt, and about half the flour. Mix.
2. Add more flour, slowly, until a shaggy dough forms. I tend to err on the side of adding less flour than I’ll probably need, and add more, slowly, every few minutes as the dough kneads.
3. Knead the dough for 10-12 minutes (yes, it’s a long time–I’ve found that longer kneading times helps a whole wheat dough develop stronger gluten). Continue kneading until your dough seems stretchy and strong.
4. Slowly add the room temperature butter in chucks, as the mixer continues kneading. Allow the dough to knead for another 3-5 minutes until the butter is all mixed into the dough, with no chunks remaining. The dough should be soft, workable, and stretchy. At this point, you should be able to achieve a decent windowpane if you’ve kneaded the dough long enough. (To test for windowpane, pull a chuck of dough off and stretch it between your fingers, as in the picture above. If you can get it thin enough to see some light through without the dough instantly ripping, you’re in the right ballpark.)  You don’t want the dough too stiff or too soft, but somewhere in the middle. If you’re not able to pass the windowpane “test” without the dough ripping, keep kneading longer and try again.
5. Place the dough in a warm spot in an oiled bowl and let it rest for about 1-1.5 hours. The dough doesn’t have to double in size, as long as it rises some.
6. Gently pull the dough out of the bowl and shape into 12 rolls, and place them evenly in a 9×13 pan.
7. Set the pan aside to let the rolls rise for another 1-1.5 hours. This time you really want to give them enough time to double, if possible.
8. Preheat your oven to 350, and bake the rolls for about 20 minutes, until they’re cooked through and slightly golden on top. I really try to not overcook them, infact they often look like they’re slightly undercooked when I pull them out.
9. While the rolls are still hot, brush the tops with butter.

Notes about making whole wheat dinner rolls

• There’s only one roll in the pictures because I only thought to take pictures after my recent batch was all devoured except for one. This is a common occurrence around here–disappearing rolls.
• I did get one picture of a batch of rolls I baked in a 12″ cast iron pan a while ago, but my current go-to is my glass baking dish. I love for these dinner rolls to be as soft as they can be, and the cast iron tends to make the bottoms crispier.
• Don’t have vital wheat gluten? No worries. These rolls should still turn out well without it.
• Not sure what sugar you want to use to make your dinner rolls? Go here for a break down of all the best options.
• Use Redmond Real Salt in this recipe and add more than 64 trace minerals to your recipe! Use code SOULYRESTED to save & stock up on some of this amazing salt today. I buy it in the bulk size because it stores so easily and keeps forever.
• Have duck eggs? They’d add a delicious richness to this recipe. Read more about duck eggs here.
• There are many options for grain mills. These are the 3 I recommend: The Classic Nutrimill does a great job, at the lowest price point. The Harvest Mill wins for most beautiful to sit on your counter. And the Mockmill is a beautiful workhorse that wins for best engineered, best at milling alternative grains, and finest flour, but it also sits at the highest price point. More about just some of the alternative flours I make in the Mockmill here.
• FOR BROWN BREAD: add 2.5 tablespoons cocoa powder & 3 tablespoons Sorghum syrup or molasses to the dough. Knead and rise as usual, then shape into 4-5 small, free shaped loaves. Let rise again, then brush the tops with either water or an egg wash, sprinkle w/ oats, and bake.

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Fluffy 100% whole wheat dinner rolls with fresh flour

Servings 12 large rolls

Ingredients

• 1 cup plus 2 tbsp milk separated
• about 2.5 cups fresh milled flour I use a mixture of hard white, hard red, and Kamut
• 2 tbsp vital wheat gluten*
• 1 large egg
• 2 1/4 tsp instant yeast
• 3 tbsp sugar
• 1 tsp real salt
• 1/4 cup butter at room temperature

Instructions

Instructions for making tangzhong:

• To make your tangzhong, start by whisking together 1/3 cup cold milk and 2 heaping tablespoons of flour, in a sauce pan.
• Place over high heat, stirring constantly, until the mixture is thickened, about 3 minutes.
• Set this aside for a few minutes, to cool slightly.

To make the dough:

• In the bowl of your stand mixer, combine your tangzhong, the rest of the milk, vital wheat gluten, egg, yeast, sugar, salt, and about half the flour. Mix.
• Add more flour, slowly, until a shaggy dough forms. I tend to err on the side of adding less flour than I'll probably need, and add more, slowly, every few minutes as the dough kneads.
• Knead the dough for 10-12 minutes (yes, it's a long time--I've found that longer kneading times helps a whole wheat dough develop stronger gluten). Continue kneading until your dough seems stretchy and strong.
• Slowly add the room temperature butter in chunks, as the mixer continues kneading. Allow the dough to knead for another 3-5 minutes until the butter is all mixed into the dough, with no chunks remaining. The dough should be soft, workable, and stretchy. At this point, you should be able to achieve a decent windowpane if you've kneaded the dough long enough. (To test for windowpane, pull a chunk of dough off and stretch it between your fingers, as in the picture above. If you can get it thin enough to see some light through without the dough instantly ripping, you're in the right ballpark.)  You don't want the dough too stiff or too soft, but somewhere in the middle. If you're not able to pass the windowpane "test" without the dough ripping, keep kneading longer and try again.
• Place the dough in a warm spot in an oiled bowl and let it rest for about 1-1.5 hours. The dough doesn't have to double in size, as long as it rises some.
• Gently pull the dough out of the bowl and shape into 12 rolls, and place them evenly in a 9x13 pan.
• Set the pan aside to let the rolls rise for another 1-1.5 hours. This time you really want to give them enough time to double, if possible.
• Preheat your oven to 350, and bake the rolls for about 20 minutes, until they're cooked through and slightly golden on top. I really try to not overcook them, infact they often look like they're slightly undercooked when I pull them out.
• While the rolls are still hot, brush the tops with butter.

Notes

• There's only one roll in the pictures because I only thought to take pictures after my recent batch was all devoured except for one. This is a common occurrence around here--disappearing rolls.
• I did get one picture of a batch of rolls I baked in a 12" cast iron pan a while ago, but my current go-to is my glass baking dish. I love for these dinner rolls to be as soft as they can be, and the cast iron tends to make the bottoms crispier.
• *Don't have vital wheat gluten? No worries. These rolls should still turn out well without it.
• FOR BROWN BREAD: add 2.5 tablespoons cocoa powder & 3 tablespoons Sorghum syrup or molasses to the dough. Knead and rise as usual, then shape into 4-5 small, free shaped loaves. Let rise again, then brush the tops with either water or an egg wash, sprinkle w/ oats, and bake.

More 100% whole wheat recipes (+ other tips):

• Why I Started Milling my own Flour (& why I’ll never go back)
• Chocolate Chip Cookies Made with Fresh Flour (favorites in our house)
• Sourdough Bread Made with Fresh Flour (pretty much made weekly around here)
• How to Bake with Lard (and why you should) (one of my most popular articles)
• Learn All About Fresh Flour in my FREE e-course

The post Fluffy 100% whole wheat dinner rolls with fresh flour first appeared on Souly Rested.

To be honest, I think trying new and exciting varieties of wheat berries has been my favorite part of owning my own grain mill! Who knew flour could have so much variety?

The newest addition to my wheat berry stash is Kamut (pronounced kuh-moot). These Kamut chocolate chip cookies made with fresh-milled, whole wheat Kamut flour are seriously to die for.

Sidenote: Kamut flour would be great for this Crumbl knockoff cookie too. I made some with spelt and soft white wheat berries last night and OH MY WORD. I did tweak the recipe a lot, so I’m going to be sharing my version soon.

It turns out Kamut chocolate chip cookies are  the perfect amount of crunchy around the edges, soft and gooey in the middle, and full of flavor thanks to the brown butter and nutty taste of the Kamut. Yum.

What is Kamut flour?

Let’s talk about Kamut. For starters, Kamut can easily replace all-purpose flour in recipes. Folks say to replace it in a 3:4 ratio with what your all-purpose recipe calls for, but I’ve had good luck replacing it 1:1 in most recipes. Just be aware that you might need slightly less kamut flour than all-purpose flour.

Kamut is an ancient form of wheat that has apparently never been hybridized or genetically modified. It has a distinct buttery, nutty flavor that’s a great addition to all sorts of baked goods. The name “Kamut” is the Egyptian word simply for “wheat.”

Given the fact that Kamut hasn’t been intentionally modified like most other wheat on the market these days, it’s easier for our bodies to digest, and some folks with gluten sensitivities claim they’re able to eat Kamut but not other varieties of wheat.

Kamut vs. Spelt

Similarly to kamut, spelt had been modified very little throughout the years. Both ancient grains, they each offer different benefits. Kamut is generally recognized as having a bolder, more nutty flavor than spelt. However, spelt has a sweeter, more subtle flavor that’s less noticeable in baked goods. Both are great options, just slightly different from each other.

Is khorasan different than Kamut?

In short, Kamut is khorasan wheat. Quite literally, Kamut is a trademarked variety of khorasan wheat. Other varieties of khorasan are also grown in the U.S. The difference between khorasan wheat and Kamut comes down to a trademark. Kamut is an ancient variety of khorasan wheat and a registered trademark owned by Kamut International. The organization was founded by Montana farmer, Bob Quinn, to protect the purity of the heirloom variety of khorasan wheat.

So keep in mind when purchasing Kamut that the wheat berries or flour may be cheaper if it’s labeled “khorasan wheat” rather than “Kamut,” since Kamut is, essentially, a brand name version of the same wheat.

To see what I mean, check out these Kamut brand-name wheat berries vs. the no-name khorasan wheat berries.

A 25-pound bag of Kamut is $49.94 today with Azure, and a 25-pound bag of khorasan is $37.85. So khorasan is on my pantry checklist. Go here to download my full list of the best prices deals on the best ingredients. And over on instagram check out my Azure favorites.

Kamut Chocolate Chip Cookies

Ingredients:

• 3/4 cup butter
• 1 cup brown sugar (I use coconut sugar)
• 1/2 cup sugar (I link my favorite below)
• 1 teaspoon vanilla extract (I link my favorite below)
• 2 eggs
• 2 cups whole wheat Kamut flour (freshly milled, on a fine setting)
• 2 tsp sifted, fine chickpea flour (optional)
• 1/2 teaspoon baking soda
• 2 cups total chocolate chips/chunks of choice (I link my favorite below)

Directions:

1. In a saucepan over medium/high heat, melt the butter and continue to cook the butter, stirring frequently, until it foams and you start to see browned bits on the bottom of the pan. Pour into a cooled bowl and set it aside to cool down some.
2. Preheat your oven to (shocker) 350 F.
3. When the butter isn’t hot to the touch anymore (although admittedly I often move on to this step before I let the butter cool all the way), beat it in a stand mixer with the sugars until it all lightens in color and thickens slightly (2-3 minutes). Add in the vanilla and eggs, and mix until combined.
4. Add in the dry ingredients, adding in your chocolate chips only after the dough is the desired texture. Mix in the chocolate chips and form the dough into balls.
5. Bake in your hot oven for 10-12 minutes, depending on how crispy you like the edges and how large you shaped the cookies.
6. Cool cookies on tray for a few minutes after removing from the oven, then move then to a cooking rack. Enjoy!

Notes About Kamut Chocolate Chip Cookies

• I love using a mixture of different chips in my kamut chocolate chip cookies, for variety: mini chips, semi-sweet/dark/milk chocolate, regular-size chips, chunks, these organic chips, sweetened with coconut sugar, and even super-nutritious cacao nibs.
• Personally, I think Kamut chocolate chip cookies are even better on day #2, as the flavors of the cookie meld and the texture becomes soft, chewy, and… well… perfect.
• Kamut Chocolate Chip Cookies are delicious made with coconut sugar and date sugar as well, in place of cane sugar. (Read more about both of them here.)
• I usually make this recipe with all coconut sugar and no white or brown sugar. In that case, the lightening and slight thickening of your dough happens when all the wet ingredients have been mixing for a minute or two (before adding in the dry ingredients).
• Just fyi, coconut sugar is deliciously sweet, made from the bloom of the coconut tree, not the coconut itself, so it tastes nothing like coconut.

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Kamut Chocolate Chip Cookies

Ingredients

• 2 cups whole wheat Kamut flour freshly milled, on a fine setting
• 1/2 teaspoon baking soda
• 3/4 cup butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups total chocolate chips/chunks of choice

Instructions

• In a saucepan over medium/high heat, melt the butter and continue to cook the butter, stirring frequently, until it foams and you start to see browned bits on the bottom of the pan. Pour into a cooled bowl and set it aside to cool down some.
• Preheat your oven to (shocker) 350 F.
• When the butter isn’t hot to the touch anymore (although admittedly I often move on to this step before I let the butter cool all the way), beat it in a stand mixer with the sugars until it all lightens in color and thickens slightly (2-3 minutes). Add in the vanilla and eggs, and mix until combined.
• Add in the dry ingredients, adding in your chocolate chips only after the dough is the desired texture. Mix in the chocolate chips and form the dough into balls.
• Bake in your hot oven for 10-12 minutes, depending on how crispy you like the edges and how large you shaped the cookies.
• Cool cookies on tray for a few minutes after removing from the oven, then move then to a cooking rack. Enjoy!

Notes

• I love using a mixture of different chips in my kamut chocolate chip cookies, for variety: mini chips, semi-sweet/dark/milk chocolate, regular-size chips, chunks, these organic chips, sweetened with coconut sugar, and even super-nutritious cacao nibs.
• Personally, I think Kamut chocolate chip cookies are even better on day #2, as the flavors of the cookie meld and the texture becomes soft, chewy, and… well… perfect.
• Kamut Chocolate Chip Cookies are delicious made with coconut sugar and date sugar as well, in place of cane sugar. (Read more about both of them here.)
• I usually make this recipe with all coconut sugar and no white or brown sugar. In that case, the lightening and slight thickening of your dough happens when all the wet ingredients have been mixing for a minute or two (before adding in the dry ingredients).
• Just fyi, coconut sugar is deliciously sweet, made from the bloom of the coconut tree, not the coconut itself, so it tastes nothing like coconut.

Ingredients in my Kamut Chocolate Chip Cookies

Is Kamut healthier than wheat?

Kamut is a fabulous, more nutritious substitute for “regular” wheat. Kamut offers more proteins, minerals ,and vitamins than wheat.

Is Kamut healthier than oatmeal?

Kamut can be cooked as a great substitute for oatmeal. In fact, it’s superior to oatmeal because it’s higher in vitamin B6, which is important for brain development and a healthy nervous system and immune system.

Is Kamut healthier than quinoa?

Gram per gram, Kamut packs a higher protein punch than even the amazing quinoa. In a 1-cup serving, quinoa offers 8 grams of protein, vs. a huge 9.8 grams from Kamut.

Is Kamut a superfood?

The post Kamut Chocolate Chip Cookies first appeared on Souly Rested.

And I get it.

The idea of using fresh milled flour at all can be intimidating, add in a live, fermented yeast culture, and even experienced cooks may run to the hills. Or I guess toss in the (kitchen) towel might be a better analogy.

But I got your back. If you want to know how to make potentially the most nutrient-dense, deeply delicious loaf of bread you will ever make, stick with me.

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What does sourdough bread taste like when made with fresh milled flour?

Fresh flour tends to lend a nuttier, sweeter, fuller flavor than refined flour to anything you bake with it, but especially bread.

Then the delicious notes of subtle sourness brought in by your sourdough starter make this bread irresistible.

Combining the sourness of the starter + the sweet boldness of the fresh flour = perfect flavor combination.

Not to mention the health benefits of fresh flour and the fermented benefits of sourdough combined are ideal on your gut, your blood sugar, and your waistline.

What can be bad about bread that tastes amazing and is good for you?

Does my sourdough starter need to be made with fresh milled flour?

If you want this to be a purely fresh flour loaf, you will need a starter made or fed consistently with fresh milled flour. But feel free to use your starter as is too, if it’s always just been feed refined flour. Either way will work fine and give you a delicious loaf of bread.

But when possible, the more fresh flour you use, the better. The higher mineral content of fresh flour produces more acid in your dough, which helps with the fermentation process of sourdough.

And, keep in mind that sourdough starters eat the flour you feed it through a process of fermentation, so you’re not directly eating the flour that your starter eats anyway.

Sourdough Bread Made with Fresh Milled Flour

How to make sourdough bread with fresh milled flour

The most important thing about making sourdough bread with fresh milled flour is knowing how to care for your fresh flour sourdough starter, so we’ll start there…

Unless you’re storing it in the fridge and only bringing it out to use it, you’ll want to try to feed your sourdough starter with fresh flour and water twice daily. (But I pretty much screw this up at least once a week, so keep reading.)

I like to keep my starter the consistency of heavy cake or pancake batter. This leads to less giant “holes” in each slice of bread. If you like a more open crumb (aka big air holes in your sourdough), that’s totally fine, just feed your starter more water than flour and keep it a more runny consistency.

But you will find with fresh flour there is just a little more difficulty in getting the bread to rise. A thicker starter helps combat this problem a little as well.

Also I find that fresh milled rye flour tends to get my starter more active than other flours. Read more about that below.

People ask all the time why their starter isn’t doubling in size. One answer is that you might just not be feeding it enough flour in your flour/water equation. Try feeding your starter at a thicker consistency and see if that helps.

A few sidenotes:

I tend to forget to feed my starter twice a day, a few days every week. It will survive some neglect. You will just need to spend time “building it back up” to a bubbly active starter, but that’s not too hard to do.

I don’t know the science behind it, but a fresh flour starter does seem to need to be fed more often than a regular starter. If not, it develops a hooch–that gray liquid that covers the top that is the alcohol given off as your wild yeast is fermenting. When you see hooch, no worries, just pour it off the top and feed your starter.

What to do the night before you’re making your sourdough bread, with fresh flour 

The night before your bread-making day, you want to autolyze your flour. That’s a fancy term I learned in one of my latest reads that I’m loving, Flour Lab, by Adam Leonti. Don’t let the fancy term scare you if you’re not a bread chef and connoisseur (not many of us are, me included).

Essentially, when you autolyze flour, you’re letting the fresh milled flour and water get to know each other and rest, before any other ingredients are involved. This brief rest time hydrates the flour (which can be a little tricky to get just right with fresh flour) and activates the enzymes that are so important in the bread making process. Bonus, it makes the mixing a little easier later on too.

To autolyze the flour, all you need to do is get out a medium sized bowl and place in:

1 1/2 cups warm, filtered water 

3 cups of fresh milled flour (I use this hard white wheat. About 2-2.5 cups of berries will be needed in your grain mill.)

Mix just these two ingredients, cover bowl with towel, and let them sit for at least 10 minutes. I tend to let them sit for an hour or so. today 4 1/2 hrs. (have pic of when first mixed 6/2/23) Then mix in:

1 cup sourdough starter (have pic 6/2)

After mixing, let sit for 10 additional minutes. If the dough is still too moist after resting, add a generous tablespoon more of fresh flour and mix in well. (I added 1 and 1/2 TB and mixed well. still SLIGHTLY sticky, like a little bit stays on your fingers when you play with it but not much. Now it forms a ball. have pic 6/2)

Cover your bowl with a towel & let set overnight on your kitchen counter.

What to do the morning that you’re baking your sourdough bread, with fresh flour 

In the morning, you’ll find your dough is taking up more space in the bowl. 

Add these ingredients:

1 tb sugar (I use maple sugar or this organic sugar)

1 tb salt (this salt is my favorite. Use code SOULYRESTED to save)

1/2 cup of fresh milled hard white flour ( I get my wheat berries here)

Knead just until all combined and nice texture; not too sticky. If you’ve let your flour soak up the liquids for plenty of time, at this stage you will have a nice, non-sticky dough. If it is sticky, use wet hands for kneading and working with it and you should be fine.

Place your dough in bowl twice its size, that you’ve prepared with a thin layer of oil (I spray on avocado oil using this wonderful tool), and cover bowl with a towel (or plastic wrap that you spray underneath, so the rising dough won’t stick to it). 

What to do the afternoon that you’re baking your sourdough bread, with fresh flour 

When it’s about 1.5x in size, it’s time to work with your dough. (Sourdough doesn’t double. If it does, it’s probably overproofed.)

First, get your oven preheating to 425, with your bread pan in the oven, also preheating. (I love my bread pans.) Then jiggle the dough out of the bowl and onto your counter (believe it or not, there shouldn’t be a need for flour on your counter, but dust some rice flour on if you find you need it).

Gently flatten the dough, using light finger or knuckle pressure. Create a ball of dough by pulling a top “corner” in, pressing down, and rotating your circle of dough 90 degrees. Keep doing this until your dough is no longer stretchy, about 10-12 pulls/turns. You now have a nice ball of dough. Having a nice ball now means a firmer, airy loaf of bread later.

Turn the ball over and lightly dust with rice flour. Cover with a towel and let it rest for 10 minutes. (This is called a “bench rest.”)

After 10 minutes, smooch your ball of dough into a rectangle the right length for your pan (or just a square for an artisan loaf that will be baked in a dutch oven).

I then make a kind of “house” shape then roll the dough, from the pointed “roof,” down, firmly pressing the dough together with each roll. I will pinch the seam and/or pull the log or circle of dough along the counter to try to eliminate a seam.

I place my log of dough on parchment paper inside of the lid of my ceramic bread baker. (While the bottom of the pan is preheating.) I cover it with a kitchen towel and set it in a draft-free area for about 1/2 hour.

You can know it’s done rising when a gentle finger poke doesn’t bounce back. 

Score your bread then transfer to your hot baking pan.

Using the paper to lift it easily, remove the loaf out of the lid it’s been rising in, place it (on its parchment paper) into the hot bread pan, and cover with the lid.

Bake both on center rack at 425 for 20 minutes. Then remove lid and leave an additional 10 minutes or so, until crust is done. 

If you’re a visual person…

I documented my bread making on my instagram stories. Find the whole bread-making process right here.

While you’re there please say “hi” and follow my page. Instagram is my favorite “hang out,” & I’d love to see you there.

The hardest part of making sourdough bread with fresh flour?

This last step is possibly the hardest part of the entire process… At least it is for Bill.

You have to wait before cutting into the loaf.

If you slice into your loaf right away, you will have doughy, squishy bread. Wait 20 minutes, and you’ll have a firm, airy piece of bread that you are bound to love.

How to have the best crust on your sourdough bread?

For added amazingness, brush an egg (with a little water added) to lightly coat the top of your dough after its 2nd rise but before baking. Then sprinkle everything seasoning all over top. YUM.

Go here for my recipe for making DIY Everything Seasoning.

Want to know even more about fresh flour?

Go here to dive into my free e-course all about fresh flour. You’ll be glad you did.

I talk about my grain mill, as well as the 11 other kitchen tools I seriously would hate to be without, in this episode of my podcast… Click below or listen on Apple Podcasts here.

Your Questions About Making Sourdough Bread with Fresh Milled Flour

Which flour is best for feeding a sourdough starter?

It’s all a matter of preference. While I typically feed my starter fresh milled rye flour (made with these wheat berries), I will also use whatever flour I have some extra of, on hand, which often includes hard white, hard red, and spelt.

In my opinion, rye flour has the best results, making my starter nice and bubbly. It makes sense, because Rye is naturally rich in yeast.

If you want to feed your starter store-bought refined flour, I won’t judge you. In the end, sourdough starters eat the flour you feed it through a process of fermentation, so you’re not directly eating the flour that your starter eats anyway.

Can I use plain flour instead of fresh flour for my sourdough starter?

If by “plain” you mean store-bought, white refined flour, yes, you definitely can. Honestly, you can use any flour you would like to feed your starter, even if you plan to only use fresh flour for making your bread. Conversely, you can use fresh flour to feed your starter and then use refined flour to make your bread. Any way you “do” it, it’ll work, and it will be 100% better than buying store-bought sandwich bread.

Can you bake with milled flour?

I bake with fresh-milled flour all the time. My preference is Soft White for baked goods.

Here’s my recipe for Chocolate Chip Cookies made with Fresh Flour

How do you use fresh milled flour?

That’s a great question with a longer answer than I can give you here, but dive into my totally free e-course on milling your own flour right here.

Products I Love Using for Making Sourdough Bread with Fresh-Milled Flour

Pssst… Want in on my real food secret? I get all the best ingredients & healthy snacks by doing my monthly food shopping with Azure Standard. Their quality and prices can’t be beat, I haven’t found quality wheat berries anywhere else anywhere near their prices, and we love to get staples there that I can’t even find at the local grocery store. See if they deliver near you. 

More on Fresh Milled Flour:

• Why You Should Grind Your Own Flour (cost, health benefits, and more)
• Homemade Tortillas With Fresh Milled Flour (recipe)
• Why I Started Milling My Own Flour (and 5 tips for you)
• Chocolate Chip Cookies Made With Fresh Flour (recipe)

–> AND DON’T FORGET! … Go here to dive into my free e-course all about fresh flour. You’ll be glad you did.

“Why spend money on what is not bread, and your labor on what does not satisfy? Listen, listen to me, and eat what is good, and you will delight in the richest of fare.”
Isaiah 55:2

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Win a Grain Mill!

Enter to win a Classic Grain Mill & free access to Fresh Flour University!

The post Sourdough Bread Made with Fresh Milled Flour first appeared on Souly Rested.

They’re a favorite for me because I’m a wrap fanatic and these make amazing wrap sandwiches. Plus. they’re so easy to make and just a few ingredients, what’s not to love?

Homemade Tortillas Made with Fresh Flour

• No tortilla turns out to be a perfect circle (I like it that way), but you will get better every time you make them.
• Feel free to roll out tortillas thicker if you’d like and then just cook them a little more time on each side.
• Feel free to use refined flour, just increase to 3 cups instead of 2 1/2, since fresh flour absorbs more water.

How do you use Homemade Tortillas Made with Fresh Flour?

I love using these tortillas instead of bread, for all kinds of delicious lunch wraps. Some of my favorites:

Chef salad wrap with grilled chicken

Chicken salad wrap, topped with fresh-grown sprouts and lots of slices of crisp dill pickles.

Breakfast wrap, filled with a yummy omelet topped with fermented tomatoes.

How do you store Homemade Tortillas Made with Fresh Flour?

I was amazed the first time I stored these to find out how WELL they store. I simply pile them in a ziploc bag in the fridge and they’re good for a week or even a few days longer.

If you want to reuse them warm you can even store the balls of dough in the fridge and roll them out minutes before you’re going to eat them.

Want to know even more about fresh flour?

Go here to dive into my free e-course all about fresh flour. You’ll be glad you did.

I talk about my grain mill, as well as the 11 other kitchen tools I seriously would hate to be without, in this episode of my podcast… Click below or listen on Apple Podcasts here.

Notes about this recipe

Using fresh milled flour to make these tortillas? You can’t go wrong with spelt, einkorn, or even a mix of the two. I’ll usually pour some both into the hopper of my on-demand grain mill. Go here for my Ultimate Guide to Choosing a Grain Mill.

Not sure where to source your wheat berries? I link to all my favorites on my Pantry Checklist (along with lots of discount codes to all my favorite ingredients). Go here to download a copy right now.

Print

Tortillas made with fresh flour

Ingredients

• 2 1/2 cups flour see note below
• 1.5 tsp salt
• 1/2 tsp baking powder
• 1/3 cup lard or butter or coconut oil
• 1 cup hot water see note below

Instructions

• Mill enough wheat berries to yield 2 1/2 cups flour. I prefer spelt and I like einkorn too, but any soft wheat berry will do well in this recipe. (No need to sift the bran out, leave it all in.)
• Combine first 3 ingredients.
• Add lard and, using a fork, a pastry cutter, or your hands, cut in the lard until it resembles a very coarse flour.
• Now add hot water to flour and lard mixture until dough starts to hold together. It kind of magically pulls away from the bowl when the amount of water is just right. You may need more or less than 1 cup of hot water, so add it slowly, as you’re mixing, and stop at 3/4 cup to mix thoroughly. Only add more if it is needed at that point.
• Once dough is holding together, knead it by hand until dough becomes smooth. This too is kinda magical. In about 3-5 minutes, the texture is amazing.
• Divide dough into 8-10 balls. Roll balls between your hands until they’re smooth. Place the balls of dough on a plate and cover them with plastic wrap.
• After dough has rested for a minimum of half an hour (I try to go for an hour), heat a large cast iron skillet to high. (No oil is needed in skillet.)
• Roll out a ball of dough into a very thin circle. No flour should be needed on your work surface, the dough is that nice.
• Once tortilla is rolled out, place in hot pan.
• Wait about 15 seconds (I literally count to 15), then flip tortilla over and cook for another 15 seconds.
• As each one is done, keep your pile covered with a kitchen towel to keep them warm.

Notes

If you're making this recipe with fresh flour, you can't go wrong with spelt, einkorn, or I like to use a mix of the two. Just pour some of each into the hopper of my on-demand grain mill. Go here for my Ultimate Guide to Choosing a Grain Mill.

Not sure where to source your wheat berries? I link to all my favorites on my Pantry Checklist (along with lots of discount codes to all my favorite ingredients). Go here to download a copy right now.

More like tortillas made with fresh flour:

The Best Copycat Crumbl Strawberry Pretzel Pie Cookie

Whole Wheat Pumpkin Muffins

Why I Started Milling My Own Flour

Comparing grain mills & what to look for (video)

Dive into my totally FREE e-course all about fresh flour

“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

Pin this for later!

Click on the image below to pin this post.

Win a Grain Mill!

Enter to win a Classic Grain Mill & free access to Fresh Flour University!

The post Homemade Tortillas Made with Fresh Flour first appeared on Souly Rested.

Chocolate chip cookies with some nutrition on the side? Yes please!

I’ve spent a while tweaking this recipe and coming up with pretty-darn-near perfection of my favorite dessert in the world. But be sure to read the tips after the recipe for lots of suggestions of ways you can tweak this recipe yourself and even how to change up some of the ingredients.

But definitely make these cookies with fresh flour, if you’re able. Fresh flour adds variety, nutrition, taste, and even cost-savings to everything you make in the kitchen.

Is rye flour healthier than all-purpose?

So now, without further ado, let me rock your chocolate chip world just a little…

Chocolate Chip Cookies Made With Fresh Flour

There are some unique ingredients here, don’t let that deter you. See lots of great substitutions, that everyone has on hand, in the tips below.

Ingredients

1 cup butter at room temperature

1/4 cup maple sugar (see notes)

3/4 cup turbinado sugar 

1 tsp vanilla

2 1/2 cups of fresh-ground rye flour (my rye wheat berries)

1/2 tsp salt (i always use this one & code SOULYRESTED saves $$)

1/2 tsp baking soda

1 egg + 2 egg yolks

2 cups chocolate chips (I love these chips)

Directions

1. Preheat oven to 350.
2. Combine butter, sugars, and vanilla in mixer bowl. Beat on high about 4 minutes.
3. In a separate bowl, mix flour, salt, and baking soda.
4. Add flour mixture to butter mixture a little bit at a time, while mixer is running, turning off to scrape down sides when needed. Beat together for another 4-5 minutes.
5. Wisk egg and extra yolks in small bowl and add that, again, while mixer is running, and continue beating another 1-2 minutes.
6. Reduce mixer speed to low and add in chocolate chips.
7. Drop dough by small scoop fulls, 1 inch apart, and bake for 10 minutes or until just starting to turn golden.
8. Let cookies finish baking on warm tray, on counter, until try has cooled to touch, then transfer cookies to cooling rack.
9. Store at room temperature for a week or in the freezer for up to 6 months.

Tips for Making Cookies With Fresh Flour

• If you find your cookies are spreading out and too thin, simply prechill dough for at least 30 minutes.
• If you don’t have maple sugar, feel free to substitute brown sugar or (even better) date sugar. If you’d like to learn how to make your own all-natural maple sugar, you’d love my in-depth master class.
• I choose to use rye flour to complement the natural sweetness of a decadent chocolate chip cookie, but feel free to experiment with other varieties of fresh flour as well (and let me know what you try in the comments!). Another great option is Soft White Wheat.
• If you happened upon this recipe but don’t yet have a grain mill or access to freshly-milled flour, you can still use this recipe, substituting refined flour for the rye. But definitely go here to learn about the how easy it is to start milling your own (oh-so-nutritious!) fresh flours: FREE e-course about Milling Your Own Flour (how & why).
• I like using the heavier grain of turbinado sugar to complement the rye in this recipe. If you’re using refined flour, cane sugar is just as good. (It’s also fine, of course, to use cane sugar with the rye fresh flour.)
• Feel free to use a little less chocolate chips, I add a little more than “necessary.” Also feel free to swap 1/2 cup of avg size chips for chocolate chunks or (the best option!) chop up a high-quality 72% cacao bar.
• You can use any salt for delicious results, but up the mineral content of everything you eat with this amazing salt. Use code SOULYRESTED for 15% off your entire order, anytime.
• Go here for more details about my favorite ingredients in my pantry and how I choose which I’ll use in which recipe.

Other Articles & Resources You’ll Love:

Why I Started Milling My Own Flour

The Tools I Love the Most in my Farmhouse Kitchen

My 7-page Pantry Checklist

How & Why to Mill Your Own Fresh Flour

Aspire to live quietly, and to mind your own affairs, and to work with your hands. I Thessalonians 4:11

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