If you have ever dreamed of the perfect crusty loaf with a tender crumb, then this Homemade French Bread and Baguette with 100% Freshly Milled Wheat Recipe is about to become your new favorite baking adventure. Using only freshly milled wheat brings out a deep, nutty flavor that simply cannot be matched by store-bought flours. The process might look a bit involved, but trust me, every step is worth it for those golden, aromatic loaves. These breads are not just food; they are a warm embrace coming straight from your own oven.
Ingredients You’ll Need
To make this bread, you’ll gather a handful of simple, wholesome ingredients. Each one plays its own role in creating that perfect crust, airy texture, and delicious flavor you expect from a classic French bread or baguette.
- 2 cups warm water: Activates the yeast and keeps the dough soft and pliable.
- 1.5 tablespoons cane sugar (or honey): Feeds the yeast for a lively rise and adds a subtle sweetness to balance the bread.
- 5 cups freshly milled hard white wheat: The star of the recipe, providing freshness and a rich, complex flavor you’ll notice with every bite.
- 1 tablespoon instant yeast: Ensures a quick, reliable rise, but active yeast works too—just allow extra proofing time.
- 1 tablespoon oil (olive oil preferred): Adds moisture and a lovely depth in flavor.
- 2.5 teaspoons salt: Enhances the dough’s flavor and controls yeast activity for the perfect texture.
How to Make Homemade French Bread and Baguette with 100% Freshly Milled Wheat Recipe
Step 1: Activate Your Yeast and Start the Sponge
Begin by combining warm water, your cane sugar or honey, and about half of your freshly milled wheat flour in a large bowl or mixer. Stir this together and sprinkle in your yeast. Give it about 15-20 minutes to bubble and awaken. This step isn’t just about starting the rise—it builds flavor and ensures the bread’s texture will be light and airy. If you don’t see bubbles, don’t hesitate to toss that batch of yeast out and start fresh.
Step 2: Add Oil, Salt, and More Flour
Once your sponge is bubbly and alive, add your olive oil and salt to the mix along with an additional two cups of flour. This blend balances moisture, flavor, and structure, making sure your dough will stretch and rise without tearing.
Step 3: Incorporate the Rest of the Flour and Knead
Now add the remaining flour slowly, mixing as you go. Whether you’re using a stand mixer or kneading by hand, watch for the dough to pull away from the sides and become tacky but not sticky. Kneading is where gluten develops, so spend about 9 minutes with a mixer or 15-20 minutes by hand to get a soft, elastic dough. Avoid adding too much flour, as a dense loaf is never fun.
Step 4: First Rise
Place your soft dough in a lightly greased bowl, cover it, and let it rest for 30-45 minutes or until it doubles in size. This rise builds charm and flavor that only time can give. It’s the quiet moment where magic happens — the yeast feasting and creating those wonderful air pockets.
Step 5: Shape Your Loaves
After the dough has risen, carefully turn it out onto a lightly dusted surface. Divide it into three equal balls for baguettes or two for classic French bread. Roll each portion into a rough rectangle, then fold and roll to create those signature tight seams that help form the bread’s shape and texture.
Step 6: Second Rise
Place your shaped loaves on a baguette or French bread pan—or use a dusted tea towel to support your dough if you don’t have pans. Cover them gently and rise again until doubled, about 30 minutes. This last proofing step is crucial for that delicate crumb.
Step 7: Score and Bake
While the dough rises, preheat your oven to 425°F. When ready, score each loaf to create those beautiful cuts on top. Brush with water to encourage a crisp crust or egg wash for a glossy, darker finish. Bake for 10 minutes at 425°F, then reduce heat to 375°F and bake another 15 minutes, or until the internal temperature hits 190°F.
Step 8: Cooling and Enjoying
Once out of the oven, let your fresh loaves rest on a rack for about 10 minutes. This cooling time allows the crumb to set perfectly. Then slice or break apart, and savor the fresh, wholesome goodness you created.
How to Serve Homemade French Bread and Baguette with 100% Freshly Milled Wheat Recipe
Garnishes
A sprinkle of flaky sea salt or a brush of herb-infused olive oil can turn your warm bread into a simple, elegant treat. Garlic butter also pairs beautifully if you want to add a punch of flavor that complements the wheaty base.
Side Dishes
This bread shines alongside soups, stews, and salads. Imagine dipping it into a rich French onion or tomato bisque, or serving it with a cheese and charcuterie board for an impromptu gourmet feast.
Creative Ways to Present
Turn your baguettes into bruschetta by topping with fresh tomatoes, basil, and mozzarella. Or hollow out a loaf to create a bread bowl perfect for creamy dips. The rustic look of homemade French bread always steals the show at any gathering.
Make Ahead and Storage
Storing Leftovers
Wrap your bread tightly in foil or place it in a paper bag to preserve the crust. Store at room temperature for up to two days — after that, the texture begins to change, but it’s still delicious toasted!
Freezing
For longer storage, slice your bread and freeze it in a freezer-safe bag. This way, you can grab just what you need without thawing the entire loaf. It keeps well for up to three months while preserving most of that fresh-milled flavor.
Reheating
To bring back the fresh-baked crust, reheat slices in a toaster or place whole loaves in a 350°F oven for 10 minutes. A quick spray of water or wrapping in foil can revive moisture and ensure a perfect crunch.
FAQs
Can I use regular store-bought flour instead of freshly milled wheat?
While this recipe shines brightest with freshly milled wheat because of its flavor and nutrition, you can substitute with high-quality bread flour. Just know the taste and texture will be slightly different, missing that rich, nutty depth.
What if my dough is too sticky to handle?
Sticky dough is normal when working with fresh whole wheat flours. Lightly dust your hands and work surface, or even dip your hands in water to keep dough from sticking. Resist the urge to add too much flour, as it affects crumb softness.
How do I know when the bread is done baking?
The internal temperature should reach about 190°F. The crust will be beautifully golden and sound hollow when tapped. Using an instant-read thermometer is the most accurate method.
Can I make this recipe using active dry yeast?
Absolutely! Just remember that active dry yeast takes longer to proof. Your sponge stage may need about 30 minutes or until bubbly, so be patient and watch for signs of activity.
What’s the secret to achieving a crispy crust?
Brushing the loaves with water before baking and scoring them helps steam form inside the oven, which crisps the crust beautifully. Additionally, baking at 425°F initially creates the perfect crust before lowering the heat for thorough cooking.
Final Thoughts
There is something incredibly satisfying about transforming freshly milled wheat into warm, crusty bread right in your kitchen. This Homemade French Bread and Baguette with 100% Freshly Milled Wheat Recipe invites you to slow down, enjoy the craft, and savor every bite of something truly special. I encourage you to give it a try; once you do, you might never want store-bought bread again.
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Homemade French Bread and Baguette with 100% Freshly Milled Wheat Recipe
This recipe guides you through making classic baguette and French bread using 100% freshly milled hard white wheat flour. The bread features a soft but tacky dough, enriched with olive oil and naturally leavened with instant yeast for a fluffy texture and crisp crust. Ideal for homemade artisan-style loaves, this recipe walks you through mixing, kneading, shaping, rising, scoring, and baking to produce warm, flavorful bread perfect for sandwiches, toasts, or as an accompaniment to any meal.
- Total Time: 2 hours 55 minutes
- Yield: 3 baguettes or 2 French bread loaves
Ingredients
For the Dough
- 2 cups warm water
- 1.5 tablespoons cane sugar (or honey as a substitute)
- 5 cups freshly milled hard white wheat flour
- 1 tablespoon instant yeast (active dry yeast can be used, but rising time will be longer)
- 1 tablespoon olive oil
- 2.5 teaspoons salt
Instructions
- Prepare Sponge: In a mixer or large bowl, combine warm water, cane sugar, and about 2 1/2 cups of freshly milled flour. Stir together to mix evenly, then add the instant yeast. Allow this mixture to sponge for 15-20 minutes until bubbly and slightly risen. If no bubbles appear, your yeast may be inactive and should be replaced.
- Add Remaining Ingredients: Once the sponge has formed, add olive oil, salt, and 2 cups of freshly milled flour to the mixture.
- Mix and Start Kneading: Mix the ingredients together. If using a mixer, gradually add flour until the dough begins pulling away from the sides of the bowl. If mixing by hand, add enough flour to keep the dough tacky and begin kneading manually.
- Knead Dough: Knead the dough until it is soft and tacky but not sticky—using mixer kneading for 9 minutes or 15-20 minutes by hand ensures the right texture. Avoid adding too much flour, which may make the bread dense.
- First Rise: Place the dough in a greased bowl or keep it in the mixer bowl, cover it, and let it rise for 30-45 minutes until it doubles in size.
- Divide Dough: Turn the risen dough onto a lightly floured surface. Divide into three equal portions for baguettes or two equal portions for French bread.
- Shape Dough Rectangles: Roll each dough ball into a rough rectangle about 10 inches wide and 6 to 7 inches deep.
- Fold and Form Loaves: Fold one-third of the rectangle into the middle and press the seam down. Fold the opposite side over and press the seam again. Roll the dough into the characteristic long shape for baguettes or shorter, thicker shape for French bread.
- Place on Baking Surface: Transfer the shaped dough onto baguette or French bread pans, or place on a dusted clean tea towel with sides pulled up to form edges between loaves.
- Second Rise: Cover the loaves and let them rise again until doubled in size, about 30 minutes.
- Preheat Oven: While the dough rises, preheat the oven to 425°F (220°C).
- Score and Prepare for Baking: After the second rise, score the tops of the loaves with a sharp knife. Brush them with water or lightly mist with a spray bottle; alternatively, use egg wash for a more browned crust.
- Bake Loaves: Bake the bread at 425°F for 10 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 15 minutes or until the internal temperature reaches 190°F (88°C).
- Cool Bread: Remove the loaves from the oven and transfer to a cooling rack. Let them rest for about 10 minutes before slicing or serving.
- Serve: Slice with a bread knife or break apart the bread and enjoy fresh.
Notes
- Use instant yeast for faster rising; active dry yeast requires longer rising times.
- Do not over-flour the dough during mixing or kneading; the dough should remain tacky for a softer crumb.
- If dough is too sticky to handle, lightly dust your hands with flour or dip hands in water to manage stickiness while shaping.
- Egg wash will create a more golden, shiny crust compared to water brushing.
- Ensure internal temperature of bread reaches 190°F for proper bake.
- Freshly milled flour provides a richer flavor but ensure it is sifted or not too coarse for best results.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
