Fresh Milled Wheat Bread

Ingredients

3-3.5C flour

• 60% or 2C Hard White

• 30% or 1 C Soft White

• 10% or 1/2 C Spelt or Kamut (I use Bread flour to transition to wheat berries)

1 1/8C warm water

1/3 C honey

1/3 C oil or melted butter (I use melted butter)

1 Tbsp yeast

1/2 Tbsp salt

1 Tbsp lecithin (1 egg white)

Directions:

1. Mill flour and add to water to autolyse for 20-40 minutes

2. Add remaining ingredients and knead 8-10 minutes (not quite until window pane)

3. Rise/Bulk ferment 60-120 minutes (can do cool bulk ferment in fridge for 12-36 hours)

4. Shape into log, rise in bread pan 30-45 minutes

5. Bake at 350 deg for 28-30 minutes

6. Let cool before serving. It is recommended to rest for up to an hour to maximize the crumb and moisture of the bread