The Milled With Love Recipes

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• 4 1/2-5 cups fresh-milled flour (hard red or white wheat works beautifully)
• 1 ½ cups warm milk (around 100°F, cozy but not hot - you can also use milk powder)
• 2 tsp active dry yeast (one packet)
• 1/3 cup honey or maple sugar (or sugar, if you prefer)
• 6 Tbsp melted butter 
• 1 ½ tsp salt

Here’s where the magic happens. Kneading isn’t just a workout—it’s how you build the gluten structure that makes bread chewy yet tender.

• Start with a shaggy dough: Mix all ingredients until everything comes together and let it sit for 5-10 minutes and autolyse (let the flour absorb moisture).
• Knead for 8–12 minutes: Push, fold, rotate. Repeat.
• Do the windowpane test: Pinch off a small piece of dough and gently stretch it. If it forms a thin, translucent “window” without tearing, you’ve nailed it. This is critical to a great loaf of bread
• Rest if needed: If the dough resists, let it sit for 5 minutes, then continue kneading.

Think of it like training dough for yoga—it needs flexibility before it can truly shine.

• First rise: Place dough in a greased bowl, cover, and let it double (about 1 an hour or 2 if it is cold).
• Shape into a loaf: Roll it into a tight cylinder and tuck the ends under. You can also divide this into 4 section and make small loaves with each, placing them side by side in a large loaf pan. This gives you smaller loaves within the big one that separate easy and makes for keeping bread fresher longer.
• Second rise: Let it puff up in the loaf pan until it crowns just above the rim.
• Bake at 375°F for 30–35 minutes: Until golden brown and hollow-sounding when tapped.
• You can also do an egg wash on top before baking if you want a darker shiny brown top

Ingredients

• 3 cups (360g) fresh milled flour (Soft white works best, but hard white and red will do just fine!)
• 2 tablespoons honey
• 3 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (or milk with a splash of vinegar)
• 2 eggs
• 1/4 cup melted butter (plus more for the skillet)

Instructions

1. Mix the dry goods: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Whisk the wet: In another bowl, beat the egg with buttermilk and melted butter.
3. Combine with care: Pour wet into dry, stir gently until just combined. Lumps are welcome—this is farmhouse cooking, not a chemistry lab.
4. Heat the skillet: Butter a cast‑iron pan or griddle and ladle in the batter. Cook until bubbles form, flip, and finish until golden.
5. Serve with joy: Stack high, drizzle with syrup, and serve with a grin.

Ingredients:

• 3-4 freshly milled whole wheat flour (I like a 3/4 red and 1/4 white blend for this recipe, you can also use 1/4c Kamut instead). This flour does like moisture, so I leave a range on how much flour to add. Here are links if you would like to try some, but I buy mine in BULK. Red Wheat Berries and White Wheat Berries
• 1 ½ tsp salt
• 1 tbsp honey or sugar
• 2 1/4 tsp (1 packet) instant yeast - I LOVE Anthony's Yeast
• 1 ¼ cups warm water (around 110°F) - may need a bit more water, just until she feels right!
• 2 tbsp butter (other oil can be used but I ALWAY prefer butter)

Optional: Add ½ cup of finely ground oats or a tablespoon of flaxseed meal for extra nutrition and texture.

Instructions:

1. Whisk together warm water, honey, butter and yeast. Let this sit for at least 5 minutes to bloom.
2. In a separate boil mix together flour and salt. 
3. Mix wet and dry ingredients and knead for 7–10 minutes (or let your kids “help” — it doubles as sensory play). Of course a kitchen aid mixer always makes things easier. 
4. Cover and let rise for 1 hour, until doubled in size.
5. Punch down, shape into personal pizzas, and top with sauce, cheese, and all the things.
6. Bake at 475°F for 10–12 minutes until golden, bubbly, and smelling like heaven.

Note: I actually like to cook my crust for a few minutes on a pizza pan until firm enough to take off (barely), take it out and top it, then put it back directly on the rack to crisp up the bottom!

• Assign jobs: One kid grates cheese, another sprinkles toppings — and someone’s always in charge of “flour cleanup duty.”
• Embrace imperfection: Lopsided pizzas = rustic charm.
• Make mini pizzas: Personal sizes bake faster and avoid topping wars.
• Turn it into a science lesson: Talk about how yeast helps dough rise or how milling keeps nutrients intact — they’ll love it!
• HomemadeF Milled Whole-Wheat Pizza Dough Recipeou’ll want the same magic without the flour tornado. 

Soft, golden, and unapologetically delicious — made from grain you milled yourself (because you’re fancy like that).

• 4 - 4 1/2cups freshly milled flour (hard white preferably)
• 1 cup and 3 Tbsp warm milk (about 105°F — warm, not hot) - I use powdered goats milk or buttermilk in mine.
• 1/3 cup honey 
• 6 Tbsp softened butter
• 4 tsp instant yeast (2 packets)
• 1 tsp salt
• 2 eggs, room temp (beaten)
• 1–2 tbsp extra flour for kneading (if needed)

• ½ cup softened butter (don’t be shy)
• ¾ cup brown sugar
• 2 tbsp ground cinnamon (Measure with love!)
• (Optional: a pinch of nutmeg or cardamom for that extra “what’s your secret?” flavor)
   

For this you can go traditional with some wonderful cream cheese icing. We try to keep these healthy as possible and while you may start to laugh, they aren't that bad! 

• Spoon full of creamed honey is all we use (we harvest our own!)
• OR You can do melted butter, powdered sugar, a splash of vanilla and a pinch of salt. 

1. Wake up your yeast.
   In your mixer bowl, combine warm milk, honey, and yeast. Let it sit for 5–10 minutes until it looks a little bubbly and smells like bread heaven.
2. Make the magic happen.
   Add beaten eggs, melted butter, salt, and about half your flour. Mix until smooth, then slowly add the rest. Knead 5–7 minutes until your dough feels soft and elastic — it should still be slightly tacky but not sticky.
3. Let it rest and rise.
   Place dough in a greased bowl, cover with a damp towel, and let it rise until doubled — usually about 1 to 1½ hours, depending on how cozy your kitchen is. I can bread proof in my oven and cut the time in half. 
4. Punch it down.
   Now that your dough has risen once, punch it down in the bowl. Knead it out again for 2-3 minutes and place it back in the bowl to rise again for another 30 minutes.
5. Roll it out, butter it up.
   Turn the dough onto a floured surface and roll into a 12x18-inch rectangle. Spread on that softened butter, sprinkle with brown sugar and cinnamon (and a wink of nutmeg, if you’re feeling bold).
6. Roll, slice, and admire.
   Roll tightly from the long side, then cut into 12 even rolls. A piece of unflavored dental floss or a bit of thread works wonders for clean cuts — or a sharp knife if you’re civilized.
7. Final rise.
   Arrange rolls in a greased 9x13 pan, cover, and let rise another 30–45 minutes until puffy.
8. Bake to golden glory.
   Bake at 350°F (175°C) for 20–25 minutes, until lightly browned and smelling irresistible.
9. Frost it how you would like or eat it as is!