Now? I love having discard on hand to make these fresh milled sourdough discard crackers.

Fresh milled sourdough discard crackers: why you’ll love them

Not only are these crackers nutritious from the fermented sourdough discard and fresh milled flour, but they’re also delicious.

They’re cheesy, crispy, crunchy, just the right amount of sour, and just plain addicting. Crispy sourdough crackers are great for dipping (I love do make chicken salad and eat it with these crackers instead of bread), enjoying with cheese, or simply as a snack by themselves.

They’re easy to make (think; less than 5 minutes of prep time). And, as a bonus, they make use of any sourdough discard you’d normally just chuck in the trash. 

What is fresh milled flour?

Fresh milled flour is flour the way it should be: whole grain, unsifted, unbleached, untreated. 

Unfortunately, modern, commercial flour is the opposite. When you purchase a bag of flour from the store, it’s been:

milled at high temperatures (causing nutrient loss),

sifted (to remove the nutritious bran + germ),

bleached (to make it white),

and synthetic vitamins added back in.

When we mill our own flour, we’re able to turn whole grain wheat berries into the freshest, most nutritious flour in the world. All you need is wheat berries and a grain mill.

What is sourdough discard?

If you’re feeding your sourdough starter regularly, you’ve probably run into sourdough discard.

When sourdough starter gets fed, you don’t always want to feed all of the starter that you have. If you did, you’d be overrun with sourdough starter. Each time you feed it, your starter will double in size, so you can see how that quickly becomes a lot of starter.

When I feed my fresh milled sourdough starter, I like to discard about half of it before feedings. I save this “discard” in a jar and store it, sealed, in the fridge. I keep adding to this discard jar each time I feed my starter, and once I have enough stored up I’ll make these crackers with it.

Which wheat berries make the best crackers?

My top choice for making crackers are einkorn wheat berries. That’s because they’re sweet tasting, buttery in flavor, and make a really great, super fine flour that makes amazingly buttery, flavorful, and crispy crackers. But einkorn isn’t your only option for making good crackers.

Any of these wheat berries make amazing crackers:

• spelt
• einkorn
• khorasan
• barley
• rye
• hard white/hard red
• farro (aka emmer)

What you need to make fresh milled sourdough discard crackers

To make sourdough discard crackers with fresh milled flour, you only need a few pantry staples.

flour 

I like to use fresh milled einkorn flour for best flavor and more nutrition. If you’d like to substitute a different flour, see below for more options.

sourdough discard

I like to keep a running jar of sourdough discard in my fridge that I add to throughout the week. Once my jar starts getting full, I know it’s time to make  a batch of these crackers. Discard means that your starter does not need to be active, but it can be.

grated cheese (optional, but tasty)

I love adding cheddar cheese to these crackers for a crunchy texture and addicting flavor. You can use any cheese you have on hand, or leave it out all together.

oil

I usually use olive oil or avocado oil. Melted butter, coconut oil, or tallow/lard will also work.

flavorings, if desired

See below for a full rundown of flavor ideas, but everything “bagel” crackers and cheese are my personal favorites. Salt & herb crackers are good, too.

…That’s it!

Which fresh milled flour should I use to make sourdough crackers?

Crackers aren’t finicky. You can theoretically use almost any fresh milled flour to make crackers.

I like to use fresh milled einkorn flour. It tastes great, and it’s a nutritious ancient grain.

You could also use spelt flour, barley flour, rye flour, hard red/white flour. You name it, you can use it. Truly just use any fresh milled flour you have on hand.

If you don’t have fresh milled flour at all, you can also simply use all-purpose flour. A 1:1 ratio should work just fine.

Can I make sourdough discard crackers that taste like cheese-its?

I can’t like, I’m a sucker for cheese-its. They’re so crispy and buttery, perfect for a salty snack.

While homemade crackers will never taste exactly like packaged cheese-its, they get pretty close. To make these sourdough crackers cheese-it style, follow these instructions:

Up the amount of cheese in the recipe from 1/4 cup to 1/2 cup. Use cheddar cheese.

Sprinkle another roughly 1/4 cup (enough to lightly cover the whole tray) of cheese on top of the cracker batter after it’s spread onto the pan.

Sprinkle salt on top, and bake as usual.

Boom, you just made nutritious, fermented, fresh milled flour sourdough cheese-its.

What flavors can I make sourdough discard crackers?

1. everything “bagel” flavored crackers: simply sprinkle everything seasoning on top of the crackers before baking
2. just salt crackers. Don’t even add the shredded cheese and keep it simple by just sprinkling salt on top of the crackers, nothing else. Simple, tangy, salty, delicious.
3. extra cheese crackers. If you want to go with cheese-it vibes, add the cheddar cheese to the cracker batter, but also sprinkle extra cheese + salt on top.
4. herb crackers. I love a combination of parsley, oregano and basil for an herby, salty, cracker that goes well with cheese.
5. parmesan & black pepper crackers. Use shredded parmesan instead of cheddar cheese, and add a generous sprinkle of black pepper into the cracker batter.
6. sesame crackers. Add a generous sprinkle of sesame seeds + salt on top of the crackers before baking. Toasty, nutty and crunchy.

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fresh milled sourdough discard crackers

addictingly flavorful and crispy, these crackers also happen to be easy to make & nutritious.

Servings 1 large tray

Ingredients

• 1 cup sourdough starter discard
• 2 tablespoons einkorn flour
• ¼ cup grated cheese
• 2 tablespoons liquid oil
• seasonings/herbs if desired

Instructions

• Mix all ingredients together in a large bowl. Spread the dough out in a thin layer on a baking tray, lined with parchment paper, pulling a spatula from the center of the dough out to the edges, making sure the middle isn’t thicker than the edges. Bake at 325 for 8 minutes.
• Remove the tray from the oven and score your crackers with a knife or a pizza cutter and then return them to the oven. Continue to check crackers every 5-8 minutes, removing any crackers that are more golden and feel done. All the crackers should be done after a total of 20-25 minutes. Don’t overcook, but err on the side of slightly soft. If they’re nice and thin, they will harden as little as they cool. Let crackers cool on a cooling rack and enjoy.

More like fresh milled sourdough discard crackers:

• Sourdough with fresh milled flour: what you need to know
• Soft & sturdy fresh milled sourdough sandwich bread
• Fresh milled einkorn chocolate chip cookies
• My full vault of (free) fresh milled flour recipes

What you need to make homemade sourdough crackers:

The post fresh milled sourdough discard crackers (with flavor options) first appeared on Souly Rested.

Enter:

Fresh milled pancakes made with buckwheat and einkorn.

In other words, the holy grail of breakfasts.

They’re quick and easy to make.

They’re flavorful and fluffy.

Perfectly sweet without being overly sweet.

And they’re nutritious from the fresh milled ancient grain (einkorn) and ancient protein-packed seed (buckwheat).

Why use buckwheat in pancakes?

Buckwheat has been a classic in whole wheat pancakes for ages. It has a rich, nutty, hearty flavor that not only fills you up (thanks to the high-protein nature of buckwheat) but also tastes great.

If you want to keep these pancakes gluten-free, you can use all buckwheat flour and leave out the einkorn. However, I find that buckwheat flour tastes best when mixed 50/50 with another grain. Buckwheat on its own can have a strong flavor, whereas when it’s mixed it has a nice, rich, hearty flavor.

Buckwheat is a super nutritious way to start your day. It’s packed with:

• protein
• fiber
• minerals like magnesium, manganese, copper and phosphorus
• polyphenols (good for hearth healthy & blood pressure control)

Why use einkorn in pancakes?

An ancient grain, einkorn is not only full of buttery, right, sweet flavor. It’s also packed full of protein, essential macronutrients, and antioxidants.

Compared to “modern” grains, einkorn is often considered easier for our bodies to digest, thanks to its simpler genetic makeup. Some folks who are gluten-intolerant can even enjoy ancient grain einkorn. Which makes these pancakes an especially great combination given that buckwheat is completely gluten-free, and einkorn is easier for gluten-intolerante folks to digest.

Buckwheat on its own can be a little gritty and strong tasting, so the sweet, buttery flavor of einkorn is a great choice to balance these pancakes out. They have that classic, hearty whole wheat flavor without being too heavy or bitter.

Einkorn + buckwheat = the perfect pancake combination.

Why use fresh milled flour?

Historically, flour was a locally-produced ingredient. The reason for that is because real flour is perishable. 

But modern milling companies found a way around flour’s naturally perishable nature: sifting. Sifting flour removes 2/3 of the original wheat, leaving behind just the starchy parts and removing the nutritious parts.

This makes flour shelf-stable, but it also leaves flour lacking.

If you want to enjoy the nutrition naturally found in wheat, you need to mill your own flour.

Whereas flour you can purchase at the store = sifted, heated, bleached (non-organic) wheat + synthetic vitamins + maturing agents + dough enhancers + enzymes

… fresh milled flour = freshly milled, organic wheat berries. That’s it.

Where can I purchase buckwheat and einkorn to make pancakes?

It can be hard to find good sources for whole grains. Buckwheat groats need to be hulled (unhulled buckwheat may damage your mill and won’t taste good), and that can be hard to come by.

I like to purchase my einkorn berries in bulk. Make sure they’re organic and glyphosate-free for the best taste and nutrition. These guys are doing everything right–growing organic, truly ancient einkorn regeneratively and organically–they even opt for using cover crops to feed the soil instead of using chemical fertilizers.

Buckwheat is a little harder to find. The only source I’ve personally had good luck with is Azure Standard. They’re a food drop-based food co-op. Find if you have an azure drop near you here, and use code “soulyrested” to save $ on your first Azure order.

If these sources don’t work for you, you can always check local food co-ops or natural grocery stores. Bulk bins especially are great and tend to be affordable prices, too. You can always check Amazon, as well.

Tips for fluffy pancakes with fresh flour

If you’re struggling to make soft, fluffy pancakes with fresh milled flour, these tips might help.

• If you don’t have buttermilk, don’t leave it out. The acid in the buttermilk helps soften the grains and makes fluffier pancakes. You can sub milk + a splash of vinegar or lemon juice. Let that sit for a few minutes before adding to the batter.
• Make sure your griddle is hot. If you scoop pancake batter onto a skillet that isn’t well preheated, your pancakes will spread instead of cook + fluff up.
• Mill your flour as finely as possible. Gritty, course flour will result in gritty pancakes. The finer the flour, the fluffier the pancakes. If your mill won’t make superfine flour, try double milling the flour, or consider sifting out the largest parts.
• Don’t flip the pancakes until they’re ready. You’ll see large bubbles in the batter and the edges starting to cook. Flipping the pancakes too early will deflate them.
• Use enough fat. If your pancakes are sticking to the pan, try adding some butter or lard before ladling the batter onto it. If you have to scrap your pancakes off the pan to flip them, they’re not going to be as fluffy.

Upgrade your fresh milled pancakes (add-ins & flavors)

My family loves to mix things up by adding mix-ins, or simply by changing the flavor. These are some of our favorite flavors:

1. Blueberry pancakes. Simply add fresh or frozen blueberries to the pancakes after you’ve ladled them onto the griddle.
2. Chocolate chip pancakes. Sprinkle mini chocolate chips over the pancakes after you ladle them onto the griddle.
3. Double chocolate pancakes. Just add 2 TBS cacao powder + a handful of chocolate chips to the batter.
4. Pumpkin pancakes. Lower the buttermilk to 1/2 cup, and add 1/4 cup pumpkin puree along with a generous sprinkle of pumpkin pie spices.
5. Cinnamon sugar pancakes. Sprinkle a cinnamon/sugar mixture on top of the uncooked pancake side while they’re on the griddle. This creates an addicting, crunchy layer of caramelized cinnamon/sugar as the other side cooks. Be prepared to clean a sticky griddle after, though!
6. Oatmeal pancakes. Reduce either the einkorn or buckwheat flour by 1/4 cup and add 1/4 cup rolled oats. Let the batter sit for 10 minutes before cooking.

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fresh milled pancakes | buckwheat & einkorn

Fluffy fresh milled pancakes using buckwheat and einkorn flour. Perfect for weekends or slow weekdays.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 8 large pancakes

Equipment

• grain mill

Ingredients

• ½ cup buckwheat flour
• ½ cup einkorn flour
• 1/4 cup coconut sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Generous pinch of salt
• 1 egg
• 2 tablespoons melted butter or lard
• ¾ cup buttermilk
• 1 teaspoon vanilla

Instructions

• Mix together the dry ingredients in a medium sized mixing bowl. Add the wet ingredients and mix until no lumps are left.
• Let the batter sit for 10-15 minutes. It should form some bubbles on the top of the batter when it’s ready to cook. Cook on a hot skillet, flipping when bubbles form. Serve with plenty of real maple syrup.

Notes

This batter can be mixed and stored in the fridge for several days if need be. Just allow the batter to come to room temperature before cooking.

What you need to make fresh milled pancakes with einkorn and buckwheat:

Read more about my thoughts on ALL the Mockmill grain mill options here. 

And find every grain mill that I recommend here.

More like fresh milled pancake recipe:

• Protein french toast recipe
• Fresh milled blueberry muffins
• Fresh milled honey oat sandwich bread (soft & fluffy)
• The ultimate guide to choosing a grain mill (& 6 questions to ask)

The post Fresh milled pancakes – buckwheat & einkorn first appeared on Souly Rested.

I’ve always been a chocolate chip cookie snob. But back in the day, that meant following the Nestle Tollhouse recipe to a T, including using refined, bleached all-purpose flour, refined white sugar, margarine sticks for “butter,” and Nestle chips.

Let’s just say, things have changed a little. 

Fresh milled einkorn chocolate chip cookies

My chocolate chip cookies these days involve:

• fresh milled, whole grain, ancient einkorn flour (learn all about einkorn here)
• unrefined sugar (coconut sugar) and organic cane sugar
• real butter (feel free to brown your butter for even more flavor, like I do in this recipe for Kamut Chocolate Chip Cookies)
• chocolate chips made with coconut sugar (linked below)

…And my chocolate chip cookies have never tasted better. Toll house has nothing on my fresh milled einkorn chocolate chip cookies.

What is einkorn?

Depending on who you ask, einkorn is often considered the oldest grain that still exists today.

Einkorn is an ultra nutritious ancient grain. (source) Unlike modern grains that are hybridized for specific traits that increase productivity (and wind up weakening nutrients), einkorn still has the simple genetic makeup that it had in ancient times. 

Einkorn, like other ancient and heritage grains, offers us more carotenoids and phenolic compounds than is found in modern wheat. (source)

Can I use store bought einkorn flour in chocolate chip cookies?

If you don’t have a grain mill, or don’t want to mill your own flour, you can use this einkorn fresh flour.

Another great option if you need a substitute for the einkorn flour in this recipe? This stoneground barley flour.

Although milling your own flour is always best, both of these flours from organic farmers as as close to milling your own as you can get.

What is fresh milled flour?

We all know that flour comes from wheat.

But what lots of folks don’t realize is that the flour they buy at the store is hardly even the same product as the wheat it started out as. Commercial flour has been heated, treated, and sifted until it’s left with just one out of the three parts of a wheat berry.

Commercial flour is just starch, when it should be starch + bran + germ = whole grain flour.

Add on top of that, most flour contains at least 3 additional preservatives, enzymes or dough conditioners, plus synthetic vitamins (made in a lab instead of nature).

Milling your own flour allows you to turn wholegrain wheat berries into the freshest flour in the world. Your body will thank you.

Learn how to mill your own flour here.

What do I need to make fresh milled einkorn chocolate chip cookies?

First, you need a grain mill and einkorn wheat berries. Other than that, these cookies are made with pretty standard ingredients you should have on hand:

• butter
• coconut sugar (or sub brown sugar)
• organic cane sugar 
• vanilla extract
• eggs
• fresh milled einkorn flour
• fresh milled chickpea flour or you could use cornstarch (optional, gives a chewier texture)
• baking powder
• chocolate chips

Grab my free pantry checklist with details and discounts on all my favorite ingredients.

Where should I buy einkorn flour/einkorn wheat berries?

Unfortunately, there are lots of “knockoffs” in the ancient grain world.

Lower-quality grains trying to pass for high-quality ancient grains. I only trust one of my favorite regenerative wheat farmers when I stock up on einkorn wheat berries.

You can check local natural food stores for wholegrain einkorn berries, or purchase from bulk food suppliers like Azure Standard.

If you don’t have a grain mill or don’t want to mill your own flour, you can purchase stoneground, organic einkorn flour (as close to milling your own as you can get!) from one of my favorite regenerative wheat farmers here. Another great option is to substitute barley for einkorn in these cookies. Another favorite small, organic family farm offers fresh milled barley flour.

Tips for baking with einkorn flour

Einkorn has a naturally sweet, buttery flavor, so you might find that you actually add less sugar to anything you make with einkorn.

As with all fresh milled flour, einkorn flour can sometimes hydrate differently than all-purpose flour would. Add flour to all recipes slowly, and don’t be afraid to add more/less einkorn flour than a recipe calls for in order to get to a proper consistency.

If you’re milling your own einkorn flour to make a somewhat “delicate” recipe, consider cooling your freshly milled einkorn flour before using it, so your butter doesn’t warm up too much when mixed with the flour. (This is especially helpful with pie crusts and biscuits; you can stick the flour in the fridge or freezer to cool down before using.)

Go here for everything you want to know about this amazing ancient grain: Einkorn 101: history, milling, flaking, cooking & more

Fresh milled einkorn chocolate chip cookies recipe

INGREDIENTS for einkorn chocolate chip cookies

3/4 cup butter at room temperature

1/2 cup coconut sugar (or brown sugar)

1/2 cup organic cane sugar

1 tsp vanilla extract

2 eggs

2 cups fresh milled einkorn flour (220 grams)

1 cup fresh milled hard red flour (130 grams)–see notes for my favorite

3 tsp baking powder

1 tsp chickpea flour (fine and sifted)–see notes

1 cup chocolate chips

DIRECTIONS for einkorn chocolate chip cookies

1. Cut up butter into 1-tablespoon-size chunks and mix them with the sugars on medium speed, just until well mixed (over mixing may heat up your butter too much and make your fresh flour cookies too thin).
2. Add in vanilla and eggs, just until mixed.
3. Mix einkorn and hard red flours, baking powder, and chickpea flour together and add to mixer until everything is combined.
4. Mix in chocolate chips and form balls (I make our cookie size about 40 grams each). Dough is often a little crumbly, but this results in a nice chewy, soft cookie in the end, so simply press the dough and chips together with your hands to form balls. Place cookie balls on cookie trays about 2 inches apart and flatten each cookie ball with the bottom of a glass or a cookie press.
5. Bake in oven at 350 for 7 minutes, removing tray from oven but letting cookies rest on hot trays until they are almost cool. Move to cooking rack until fully cooled then store in air-tight container. 

NOTES for einkorn chocolate chip cookies

• I only order my einkorn grains from this family farm, that I know I can trust to raise organic, regeneratively grown wheat. They’re also always clean grains, stored well. (Or you can try the flour here.)
• This is my favorite hard red wheat for this recipe. (Or you can try the flour here.) I try to use organic, heritage grains when I’m able to, over modern, hybrid grains, which aren’t as nutrient-dense. 
• I mill chickpea flour instead of using refined cornstarch (see how here), using these organic chickpeas (also called “garbanzo beans”) in my Mockmill Lino 200 (find my mill here), but you can skip this ingredient (it just helps your cookies be a little chewier).

Try a Test Cookie

If this is your first time making this cookie recipe, you may want to do a few test cookies before baking the whole batch, because fresh flour behaves differently in different kitchens and different conditions. If so, hold back about 1/2 cup (55 grams) of the einkorn flour in step 3 and form a single test cookie before step 4 (adding in some chips by hand to the test cookie). Bake the test cookie and let it cool to see if it is the consistency you want. If it is too thin, add in half of the reserved einkorn flour to your mixing bowl, mix well, and make another test cookie.  Do this until you have a cookie you are pleased with, then move on to step 4 and bake your entire batch.

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fresh milled einkorn chocolate chip cookies

soft, chewy chocolate chip cookies made with ancient grain einkorn flour

Keyword ancient grain, chocolate chip cookies, einkorn, fresh milled flour

Servings 2 dozen

Equipment

• grain mill

Ingredients

• 3/4 cup butter at room temperature
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup organic cane sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 cups fresh milled einkorn flour 220 grams
• 1 cup fresh milled hard red flour 130 grams
• 3 tsp baking powder
• 1 tsp chickpea flour fine and sifted
• 1 cup chocolate chips

Instructions

• Cut up butter into 1-tablespoon-size chunks and mix them with the sugars on medium speed, just until well mixed (over mixing may heat up your butter too much and make your fresh flour cookies too thin).
• Add in vanilla and eggs, just until mixed.
• Mix einkorn and hard red flours, baking powder, and chickpea flour together and add to mixer until everything is combined.
• Mix in chocolate chips and form balls (I make our cookie size about 40 grams each). Dough is often a little crumbly, but this results in a nice chewy, soft cookie in the end, so simply press the dough and chips together with your hands to form balls. Place cookie balls on cookie trays about 2 inches apart and flatten each cookie ball with the bottom of a glass or a cookie press.
• Bake in oven at 350 for 7 minutes, removing tray from oven but letting cookies rest on hot trays until they are almost cool. Move to cooking rack until fully cooled then store in air-tight container.

Need a grain mill?

Here’s a Complete Guide to Choosing a Grain Mill to help you decide which one is the best for your family.

More like fresh milled einkorn chocolate chip cookies:

• Kamut chocolate chip cookies
• Einkorn 101: history, milling, flaking, cooking & more
• Crumbl copycat strawberry pretzel pie cookies
• Fresh milled sourdough sandwich bread recipe

The post Fresh Milled Einkorn Chocolate Chip Cookies first appeared on Souly Rested.

The holy grail of bread baking? Fresh flour sourdough.

For years after I made the switch to fresh milled flour, I assumed I just wasn’t going to make good sourdough bread again. I was cranking out beautiful commercial yeast loaves. But whenever I attempted sourdough bread with fresh flour, I was very discouraged with the results.

So I perfected my Fresh Flour Sandwich Bread, made with yeast. And it’s still a favorite in our house.

Then I decided to conquer fresh milled sourdough bread. It took me some time, but I was determined.

And, friends, I’m here to tell you that fresh milled sourdough bread truly is the most delicious and nutritious bread in the world. (Keep reading, I’ll convince you too.)

Soft & sturdy sourdough bread. With fresh flour.

This recipe was my breakthrough.

It’s soft enough to make brioche-style French toast.

It’s sturdy enough to hold up to a juicy heirloom-tomato BLT sandwich.

It’s great for toast (with butter or avocado), grilled cheese (my husband actually insists that grilled cheese made with this sourdough bread is the best ever), egg & cheese souffle, and the list goes on. Anything your “regular” sandwich bread can do, this loaf can do better.

Fresh milled flour gives this loaf deep, earthy flavor, combined with the classic “tang” of sourdough.

What is fresh milled flour?

Flour comes from whole grain wheat kernels. These kernels are grown, harvested, and ground into flour. On their own, whole wheat kernels are incredibly nutritious. They’re packed full of all kinds of essential vitamins and minerals, fiber, and protein.

The problem? Commercial flour at the grocery store has been processed and stripped of essentially all the nutrients that the whole wheat berries once contained.

Why? Wheat berries contains oils. These oils are incredibly nutritious, but they pose a problem for commercial millers. Oil goes rancid once the wheat berries are milled. But when the bran & germ (the source of the oils) is removed from commercial flour, it lasts almost indefinitely. When Big Food can create food with a long shelf life, profits soar.

Add in to the commercial flour many dough enhancers, bleaching agents, added enzymes, and synthetic vitamins, not to mention the pesticides in traditional flour, and you have a recipe for indigestibility, gluten intolerance, and poor gut health (source). Crazy that we’ve villanized gluten for decades, when the gluten was never really the problem.

The case for grain mills + wheat berries

On the flip side of commercial flour that’s been sifted, heated, bleached, and a million additives added? Nutrient-dense fresh milled flour.

Purchasing a grain mill + wheat berries allows you to mill fresh, whole grain flour, on demand.

Your body loves fresh milled flour, thanks to its high fiber and protein content, along with the natural oils present in fresh flour. You’re able to mill your flour on-demand, and turn around and turn that flour into the most nutritious bread in the world.

No bleaching agents.

No added enzymes, dough enhancers, or additives.

No synthetic vitamins.

And no pesticides if you’re sourcing good grains.

Fresh milled flour is real, whole grain flour, naturally packed with vitamins. Naturally containing everything you need to make great bread.

Why use fresh milled flour in sourdough?

Sourdough bread that’s long fermented is easier for our bodies to digest.

Sourdough made with commercial flour (read more about that above), is not only missing nutrients but is also filled with synthetic additives. Long-fermented (sourdough) bread made with commercial flour is, unfortunately, not the epitome of nutritiousness. (Don’t get me wrong, though, any homemade bread will still be 100% better for you than prepackaged options.)

Sourdough AND fresh milled flour?

Fresh flour sourdough is a powerhouse combination of easy-to-digest (long-fermented) REAL vitamins and minerals (not synthetic ones) and all the natural nutrients housed in the wheat berry as it was grown in the farmer’s field, with nothing missing. 

Fresh milled sourdough bread truly is the most nutritious bread in the world.

What wheat berries to use in sourdough sandwich bread

You’ll notice that this recipe simply calls for “hard red wheat.” That’s a generic term that can include several different kinds of wheat–but usually the term refers to modern varieties.

If you’re new to fresh milled flour, and you have “hard red” in your kitchen, just stick with that and use it up.

If you’re looking to maximize nutrients, I love ancient and heritage grains. Turns out, specific varieties of hard red wheat have been preserved throughout generations–and have avoided commercial hybridization. These heritage (and older ancient) grains are always more nutritious and flavorful. (source and source)

My favorite varieties of heritage hard red wheats include Turkey Red and Rouge De Bordeaux. Or you can stick with “classic” hard red wheat, like this one.

This recipe also works well with spelt, khorasan, or any combination of these grains. It’s nice to switch up your combination occationally for a varied nutrient profile and a slightly different taste.

What’s the secret to soft sourdough with fresh flour?

I finally found the secret to soft sourdough sandwich bread with fresh milled flour. Turns out, the combination of making a preferment and also adding a tangzhong to the dough = magic.

It might sound complicated, but it’s not.

The preferment just means you take a little time to let your flour soak in the liquid. This step ensures that you’re working with active, well-fed starter in the right amount and right thickness. It creates consistency.

A tangzhong is a simple process of cooking some of the liquid and flour before adding it to your recipe. This helps the dough hold moisture and leaves your dough softer, sturdier, and helps it stay fresh longer.

The secret to soft sourdough sandwich bread with fresh milled flour?

A preferment + a tangzhong.

We’ll chat about these methods more below. Stick with me.

Can I add a tangzhong to sourdough with fresh flour?

There’s a common misconception that enhancements shouldn’t be added to sourdough bread.

Not true.

I’ve seen great improvement in the texture, flavor, and length of freshness in my sourdough when I add a tangzhong to my dough.

So yes, you absolutely can add a tangzhong to your sourdough sandwich bread, and, in fact, I reccomend it. It makes a world of difference.

Why isn’t my fresh flour sourdough rising?

If you’re struggling to get your sourdough to rise well when it’s made with fresh milled flour, let me share a few tips I’ve learned over the years.

• Don’t be afraid to knead your sourdough. Especially sandwich bread doughs really benefit from a good kneading (and I’m not just talking stretch and folds, although they have their place). In this recipe, I treat the dough very similarly to how I treat my yeasted sandwich bread dough.
• Make sure your sourdough starter is super strong, active, and well-fed. When you’re baking with fresh milled flour, it’s essential to use the strongest starter possible.
• Add a tangzhong to your dough. (See above for more about tangzhong and why it helps.) This will help your bread not only develop strength, but also develop into a softer, sturdier, and longer lasting loaf.
• Use the right wheat berries. If you’re struggling to make sourdough bread with fresh flour, try switching up not only just the type of grain you’re using, but also where you’re sourcing your grains from. High-quality grains, dried properly, and sourced carefully will improve your bread. See all my favorite choices here.

Fresh milled sourdough sandwich bread (soft & sturdy)

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fresh milled sourdough sandwich bread (soft & sturdy)

Nutritious 100% fresh milled sourdough sandwich bread

Keyword bread, sourdough bread, sandwich bread

Servings 1 large loaf

Equipment

• grain mill
• loaf pan
• high-powered mixer optional

Ingredients

preferment

• ¾ cup 200 g active sourdough starter
• ½ cup warm water
• 1 cup 130 g hard red flour*

tangzhong

• 6 tablespoons milk
• 2 tablespoons 16 g hard red flour*

For the dough

• all of the preferment
• all of the tangzhong
• ⅓ cup milk
• 1 large egg
• 1 tablespoon honey
• 1 teaspoon salt
• 3 cups 390 g hard red flour*

to add after the dough is in the mixer:

• 1/4 cup butter softened

Instructions

• The night before, mix all the ingredients of the preferment together. a shaggy dough. Cover and let rest at room temperature overnight.
• The next morning, make the tangzhong by whisking the milk and flour over high heat constantly until it thickens into a paste. Add the tangzhong to your preferment from the night before, along with the milk, egg, honey and salt. Mix and slowly add about 1 ½-2 cups of the flour, or more if needed, until a soft, sticky dough forms. Don’t add all the flour at once, it’s better to add more at the next stage, when it gets kneaded, than to add too much now. And you may find you don’t need to add any more flour at all. Cover the bowl again and allow it to sit for at least 10 minutes. (I usually let it sit about ½ hour, and even longer is fine.)
• After the dough has rested, add the dough to your mixer’s bowl and start kneading the dough. If the dough seems extra sticky, add more flour as your mixer is kneading it. You want your dough to be soft but not too sticky. After kneading for about 5 minutes, the dough should start to look stretchy and supple. As the mixer continues to knead, cut your softened butter into slices and slowly add it into the mixer. At first, your dough may be a buttery mess, but after another 10 minutes or so of kneading with the butter incorporated, it should come together to form a soft, stretchy dough that’s slightly sticky but easy to work with.
• If your dough is still overly sticky at this point, add a little more flour, slowly, as the mixer is kneading, but no more than ¼ cup at a time. After a few more minutes of kneading if it’s still too sticky, add another ¼ cup and keep doing that (but don’t exceed 3 cups by too much, total unless your dough truly needs it), until you have a soft, stretchy, sticky (but manageable) dough. Be patient and give your dough plenty of kneading time. I’ve been known to let this dough knead for ½ hour in my mixer, or even more.
• Grease a large bowl, roll your dough in the oil to cover all sides, and let the dough rise in the bowl until it has almost doubled (could be as long as 3 hours, depending on how warm or cool your home is on baking day). After the dough has almost doubled, gently scrape it onto a work surface to shape your loaf, and place into a standard size loaf pan.
• Rub or spray some oil on the top of your loaf (to keep it from drying out as it finishes rising), cover your pan, and set aside to rise again for about 3 more hours. When your dough has risen well, uncover your pan and score the dough.
• Bake at 350 for about 35-40 minutes, or until an instant read thermometer inserted into the center of your loaf reads 190-200 degrees. Let the loaf cool slightly in the pan, then gently dump it out onto a cooling rack. Brush the top of the loaf with butter while it’s still warm, to keep the crust soft, let your bread rest for about 20 minutes, and enjoy!

Notes

*I prefer to use a nutritious heritage Hard Red wheat, like Turkey Red or Rouge De Bordeoux.

What you need for making fresh milled sourdough sandwich bread:

More like fresh milled sourdough sandwich bread recipe:

• The Ultimate Guide to Choosing a Grain Mil (& 6 Questions to ask)
• Wheat berries: everything you need to know
• Sourdough with Fresh Milled Flour: what you need to know
• Best sandwich bread with fresh milled flour (yeast recipe)
• Everything you need to know to conquer milling & baking with fresh flour 

The post Fresh milled sourdough sandwich bread (soft & sturdy) first appeared on Souly Rested.

With blueberry muffins always being a hit around here, I was determined to make fresh milled flour blueberry muffins right off the bat. Granted, I didn’t open up my grain mill and make good muffins right away, but after a few attempts, once Bill said “keep this recipe!,” I knew I had created a keeper.

Why use fresh milled flour?

Instead of feeding your family “regular” homemade muffins for breakfast or as a snack, why not offer them superfood blueberry muffins, just by changing what flour you’re using? Using fresh milled flour turns normal muffins into a multi-vitamin, offering your body so many nutrients.

Regular all-purpose flour from the store? It’s so old and processed that it’s essentially just nutrient-less starch to your body. Fresh milled flour? A complex, nutrient-packed flour that folks swear doesn’t spike their blood sugar. Even though fresh milled flour blueberry muffins are still, well, muffins, they’re something you can feel amazing about feeding your family.

Learn about my top 5 benefits to milling fresh flour.

Can you make muffins with fresh flour?

Absolutely.

I’d argue that fresh flour makes the best muffins!

While this recipe is super straightforward, there are a few things to keep in mind. Fresh milled flour behaves differently than store bought flour does, given the fact that it’s a whole grain flour. It’s packed full of antioxidants, protein, and minerals, but the bran and germ that make it nutritious can also make muffins dense, gummy, or not rise.

This recipe uses soft white wheat to keep it simple and straight forward (if you own a grain mill, you most likely have soft white wheat berries in your pantry), but these days I always grab an ancient or heritage grain, for even more antioxidants in my flour. Feel free to swap the soft white wheat for einkorn, Khorasan (kamut), spelt, or barley (or a mixture).

How to make fresh milled, gluten-free blueberry muffins

If you’re looking to make gluten-free muffins with fresh milled flour, try using oat groats, milled into fine flour (don’t mill rolled oats!). For better texture, add 2-3 teaspoons of a starch to the muffin batter. Some starches could include:

Arrowroot powder

Cornstarch (or a chickpea alternative)

Tapioca starch

Fluffy fresh milled muffins: tips & tricks

I’ve picked up some tips for making better muffins throughout the years. Some are fresh flour specific, and some can be applied to any recipe, made with any flour.

• Fill your muffin tins/liners enough. You want them to be about 2/3-3/4 full to achieve tall, bakery-style muffins. 
• Don’t skip the dairy. Using sour cream, Greek yogurt, or thick buttermilk will help your muffins stay soft, non-crumbly, and retain their moisture/softness for longer.
• Don’t lessen the sugar too much. Turns out, sugar not only makes muffins taste amazing, but also helps them retain moisture, be tender but not crumbly, rise higher, and brown nicely without burning. If you reduce the sugar too much, you’ll have dry, crumbly muffins that go stale very quickly.

• If you’re struggling with your muffins being gummy in the center, try letting your batter sit for 10-15 minutes before baking. You’ll find that this recipe doesn’t specifically call for letting the batter sit–because I simply don’t find it necessary and I’m usually eager for a fresh-from-the-oven muffin ASAP. But try adding this step if your muffins don’t come out as well as you’d like.
• Don’t overmix your batter. Just make sure there aren’t any huge lumps or pockets of flour at the bottom of your bowl, and you’re good to go. Mixing your batter too much will make muffins tough, as you’re actually developing gluten, which we want in bread dough but want to avoid in muffin batter.
• Don’t overbake your muffins. As soon as the centers are set, remove them from the oven and let them cool. If you want to use an instant read thermometer, cooked muffins temp at 190-200 in the center.

The best blueberry muffins are made with fresh milled flour

If you’re looking to upgrade your classic blueberry muffins, look no farther than making them with fresh milled flour.

Not only does whole grain flour simply taste better, it also offers a depth of flavor that isn’t easy to explain. If you’ve ever used whole wheat flour from the store, ditch that thought in your mind. Plastic-y, stale, playdough-y is what comes to my mind. Fresh milled flour is a whole different story. Rich, nutty, buttery, wheat-y tasting–yes–but in the best, warm way.

The soft sweetness of muffins pairs so well with the rich flavor of fresh milled flour. Trust me, once you try them you can’t go back. Especially cut in half, grilled in a hot cast iron skillet with butter? Forget about it.

How to prevent dense whole wheat muffins

When we think of words like “whole wheat,” “whole grain,” or “stone-ground,” we often think “dense, heavy, crumbly.” But that doesn’t have to be the case. With this recipe, and a few thoughts to help you adapt any muffin recipe you should ever want to make, you’re well on your way to whole wheat muffins that break all the serotypes. 

1. Use the right ingredients. Adding ingredients like Greek yogurt/sour cream, buttermilk, liquid oil, eggs, all combine into a magical creation: soft, moist whole wheat muffins that makes everyone ask for the recipe.
2. Use the right flour. Make sure to stick with soft grains, or ancient grains (with lower gluten potential) for the best muffins. Using hard grains (like hard white wheat) will result in more gluten forming in the muffin batter, leading to tough muffins. No thanks.
3. Bake at the right temperature. If your oven runs cold, consider upping the temperature by a few degrees. You really want a nice, pre-heated oven, hot and ready to go when your muffins go in. If the oven is still preheating, or the temperature is running low, your muffins won’t rise quite as high.
4. Add toppings. The texture of coarse sugar or a nice streusel not only adds a bakery-style touch, but also helps improve the texture of the muffin overall.

What wheat berries make the best muffins?

Almost any wheat berry can be used to make muffins. However, softer grains (soft white wheat), and ancient grains (einkorn, spelt, khorasan) will make better muffins than harder grains (hard white, hard red, durum).

Best wheat berries to make muffins:

Soft white wheat

Einkorn

Khorasan/Kamut

Spelt

Barley

Wheat berries to NOT use in muffins:

(These grains can be used, but for best results, mix 50/50 or even 25/75 with a grain listed above.)

Hard white/hard red

Durum

Rye

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The best fresh milled flour blueberry muffins

Servings 12 muffins

Ingredients

• 2 ¼ cups soft white flour
• ¾ cups coconut sugar*
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• ¾ cup greek yogurt or sour cream
• ½ cup liquid oil
• ½ cup milk
• 1 teaspoon either vanilla or lemon extract
• 1 ¾ cups blueberries either fresh or frozen
• Coarse sugar for sprinkling, optional

Instructions

• Preheat your oven to 350.
• In a large bowl, mix all the muffin ingredients together, except the blueberries. After the batter is mixed well, gently fold the blueberries in.
• Ladle batter into greased muffin tins, filling each well about ¾ full.
• Sprinkle the tops with sugar, if desired.
• Bake for 15-20 minutes, until they’re golden, a toothpick inserted in the middle comes out clean, or a thermometer reads roughly 200 degrees.

Notes

*If you don't have coconut sugar on hand, substitute traditional cane sugar.

What you’ll need to make blueberry muffins:

More like the best fresh milled flour blueberry muffins:

• How to make rolled oats with an oat flaker (and why you should!)
• Whole wheat pumpkin muffins
• The best sandwich bread with fresh milled flour
• Wheat berries: everything you need to know

Shop all my favorite grains and wheat berries here, and shop grain mills here.

Follow along on my fresh milled flour adventures on Instagram (@souly.rested) and Facebook.

The post The best fresh milled flour blueberry muffins first appeared on Souly Rested.

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!

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. 

You can purchase a Pullman pan in smaller sizes, but I love my XL one ( it’s 13 x 5 x 5 ) because it makes a loaf the size of a standard loaf of sandwich bread you buy at the store. Typically making one loaf a week if enough for our house. I’ll store the bread on the counter, wrapped in this, for a few days, slicing what I need as I need it. After 2-3 days I will slice the remaining bread and freeze the slices, ready to pull out of the freezer one or two at a time, toast them, and use them right away.

I love this slicer, giving me thin uniform slices that are prefect for lunchtime sandwiches.

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 (55 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 120 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 55 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.

The Grains I Use in This Recipe

What Tools I Use to Make this Fresh Flour Sandwich Bread

Click below for FREE Fresh Flour Resources

Grab these FREE in-depth fresh flour resources

Grab a few tips & recipes to get you started with fresh milled flour with these FREE resources:

Mill Fresh Flour

Learn to Choose the Best Wheat Berries

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

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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.

If you do mill your own fresh flour, definitely try this recipe with this spelt. (And use code SOULYRESTED to save 15%!) It’s such a delicious choice and I feel great knowing the farmer and exactly how it was grown.

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 (83 grams) spelt 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 (165 grams) spelt flour*

Maple glaze:

• 4 tablespoons maple syrup
• 2 tablespoons powdered sugar (or until desired consistency)

DIRECTIONS

1. First, if you’re milling your own fresh flour, mill about 250 grams of spelt wheat berries.
2. 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.
3. 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.
4. 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.
5. 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.
6. Generously sprinkle the streusel topping over all the muffins.
7. Bake at 350 for 25 minutes, or until the internal temperature in the middle of the muffins reads about 200 degrees.
8. Set them aside to cool slightly, and mix the maple syrup and powdered sugar until it’s thick but drizzle-able.
9. 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 both the streusel topping and the batter. You could also use barley or any soft wheat.

Some of the Important Ingredients

* I source many of my ingredients directly from this amazing food supplier; Use code SOULYRESTED for 15% off your entire first order of $100 or more with Azure Standard, delivered to a drop near you.

A few 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

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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 spelt flour
• 1/4 teaspoon cream of tartar
• a pinch of salt
• 1 1/2 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!

How to Make Lasagna Noodles With Freshly Milled Ancient Grains

Ancient grains are the original Super Food. Because they haven’t been altered by Big Ag, they’re full of more nutrients than modern grains or flour–including 3 to 4 times more carotenoids. (source)

Carotenoids are powerful antioxidants that offer us intense health benefits, so why is modern wheat bred to have less carotenoids? It’s simple really… people want their bread white, carotenoids come in bright red, orange, and yellow colors, so modern science has bred wheat without the colorful antioxidants.

But the difference in ancient & modern grains doesn’t end with antioxidants. Ancient grains have higher levels of all kinds of nutrients, from protein, to healthy fats; fiber to important minerals. (source) 

Read about even more nutritional reasons to love ancient grains here: Einkorn 101 

If all these reasons have convinced you to try to make some lasagna noodles with ancient grains, make the recipe below by grinding your fresh flour from 60% durum and 40% einkorn.

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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