Bake Your Best-Ever Fresh Milled Flour Loaf

In a large mixing bowl, whisk together 500g of your freshly milled flour and 10g (2 teaspoons) of salt.

In a separate small bowl, combine 7g (2 ¼ teaspoons) of active dry yeast with 350ml of lukewarm water (about 105-115°F or 40-46°C) and 1 teaspoon of sugar or honey (this helps activate the yeast). Let it sit for 5-10 minutes until foamy. This means your yeast is alive and ready to go!

Pour the foamy yeast mixture into the bowl with the flour and salt. Use a wooden spoon or your hands to mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smoother and more elastic. Place the dough in a lightly oiled bowl, turn to coat, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Gently punch down the risen dough to release the air. Shape it into a round or oblong loaf.

Place the shaped dough on a baking sheet lined with parchment paper or in a well-floured banneton (proofing basket). Cover loosely and let it rise again for 30-45 minutes, or until it looks slightly puffy.

Preheat your oven to 220°C (425°F). If desired, you can score the top of the loaf with a sharp knife. Bake for 30 minutes, or until the crust is golden brown and the internal temperature reaches around 93-99°C (200-210°F).

Let the bread cool completely on a wire rack before slicing and devouring. The wait is worth it!