Recipe

Freshly Milled Wheat Flour Country Bread

By Andrew Janjigian

This recipe is the ultimate tribute to the flavor potential of fresh milling, where the flours are the stars. It uses freshly milled wheat flour, sifted through a 50-mesh screen to remove most of the gluten-destroying bran, along with 5 percent freshly milled whole rye flour for added complexity. After shaping, the loaf is dusted with a little of the sifted bran rather than white flour (just as is done on loaves in Genzano, the bread-baking capital of Italy). The bran toasts as the loaf bakes, giving the crust a nutty flavor and a distinctive look.

This loaf is also my tribute to the sublime country French loaf made at Elmore Mountain Bread in Vermont. Theirs is a pain au levain, which uses a sourdough culture; mine uses yeast and a long, cool fermentation to mimic some of the tangy flavor and delicately chewy texture that the sourdough gives the bread.

Yield
Makes 1 boule
SFS_Whole_20Wheat_20Flour_20Country_20Bread_020.jpg
Ingredients
506 g freshly milled whole-wheat flour
26 g freshly milled rye flour
2 g instant or rapid-rise yeast
415 g water, room temperature
12 g kosher salt
3¼ cups (17¾ ounces) freshly milled whole-wheat flour
3 tablespoons freshly milled rye flour
½ teaspoon instant or rapid-rise yeast
1¾ cups water, room temperature
4 teaspoons kosher salt
Essential Equipment
Instructions
    • 506 g freshly milled whole-wheat flour
    • 26 g freshly milled rye flour
    • 2 g instant or rapid-rise yeast
    • 415 g water, room temperature

    Sift whole-wheat flour through 50-mesh flour sifter into large bowl. Reserve 20 grams sifted bran and discard remainder (or save for another use). Add rye flour and yeast to whole-wheat flour and whisk to combine. Make well in center of dry ingredients and pour in water. Using wooden spoon, stir until combined and no dry flour remains. Cover bowl with plastic wrap and let rest for 15 minutes.
    • 12 g kosher salt

    Sprinkle salt over dough and, using your hands, knead in bowl until incorporated and dough is smooth. Re-cover bowl and let rest for 30 minutes.
  1. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Re-cover bowl and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times. After final set of folds, cover bowl tightly with plastic and refrigerate for at least 18 hours or up to 24 hours.
  2. Transfer dough to lightly floured rimmed baking sheet, cover loosely with plastic, and let rest for 30 minutes.
    • 13 g reserved sifted bran

    Transfer dough to lightly floured counter. Gently press dough into 8-inch disk; then, working way around circumference of dough, fold edges toward middle to form round. Pinch seam at center of dough tightly closed and invert dough seam side down. Cover loosely with plastic and let rest for 15 minutes. Meanwhile, line colander with large linen or cotton dish towel and sprinkle towel with bran. Repeat pressing, folding, and sealing of dough to form round, then place dough seam side down on unfloored counter and form into tight round by loosely cupping your hands around dough and, without applying downward pressure to dough, moving your hands in small circular motion. Tackiness of dough against counter and circular motion will form dough into smooth, even ball. If dough sticks to your hands, lightly dust your fingers with flour.
  3. Place dough, seam side up, on bran-coated towel and loosely fold edges of towel over dough to enclose. Place colander in large plastic garbage bag and tie or fold under to fully enclose. Let rise at room temperature until doubled in size and loaf does not readily spring back when poked with finger, 45 minutes to 1½ hours. 
    • 7 g reserved sifted bran

    Adjust oven rack to middle position. Lay 12 by 12-inch sheet of parchment paper on counter and spray generously with vegetable oil spray. Remove colander from plastic bag, unfold edges of towel, and coat seam side of dough with bran. Lay parchment, sprayed side down, on loaf, then gently invert colander onto counter. Remove colander and towel. Holding razor blade or sharp knife at 30-degree angle to loaf, make series of four 4-inch-long, ½-inch-deep slashes to form square at center of loaf, about 2 inches in from edge of loaf. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven. Cover pot and place in oven. Heat oven to 425 degrees F/220 degrees C. Bake bread for 30 minutes (start timing as soon as you turn on oven).
  4. Remove lid and continue to bake until bread is deep brown and registers 210 degrees F/99 degrees C, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, at least 2 hours, before serving.
Instructions
    • 3¼ cups (17¾ ounces) freshly milled whole wheat flour
    • 3 tablespoons freshly milled rye flour
    • ½ teaspoon instant or rapid-rise yeast
    • 1¾ cups water, room temperature

    Sift whole-wheat flour through 50-mesh flour sifter into large bowl. Reserve 3 tablespoons sifted bran and discard remainder (or save for another use). Add rye flour and yeast to whole-wheat flour and whisk to combine. Make well in center of dry ingredients and pour in water. Using wooden spoon, stir until combined and no dry flour remains. Cover bowl with plastic wrap and let rest for 15 minutes.
    • 4 teaspoons kosher salt

    Sprinkle salt over dough and, using your hands, knead in bowl until incorporated and dough is smooth. Re-cover bowl and let rest for 30 minutes.
  1. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Re-cover bowl and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times. After final set of folds, cover bowl tightly with plastic and refrigerate for at least 18 hours or up to 24 hours.
  2. Transfer dough to lightly floured rimmed baking sheet, cover loosely with plastic, and let rest for 30 minutes.
    • 2 tablespoons reserved sifted bran

    Transfer dough to lightly floured counter. Gently press dough into 8-inch disk; then, working way around circumference of dough, fold edges toward middle to form round. Pinch seam at center of dough tightly closed and invert dough seam side down. Cover loosely with plastic and let rest for 15 minutes. Meanwhile, line colander with large linen or cotton dish towel and sprinkle towel with bran. Repeat pressing, folding, and sealing of dough to form round, then place dough seam side down on unfloored counter and form into tight round by loosely cupping your hands around dough and, without applying downward pressure to dough, moving your hands in small circular motion. Tackiness of dough against counter and circular motion will form dough into smooth, even ball. If dough sticks to your hands, lightly dust your fingers with flour.
  3. Place dough, seam side up, on bran-coated towel and loosely fold edges of towel over dough to enclose. Place colander in large plastic garbage bag and tie or fold under to fully enclose. Let rise at room temperature until doubled in size and loaf does not readily spring back when poked with finger, 45 minutes to 1½ hours. 
    • 1 tablespoon reserved sifted bran

    Adjust oven rack to middle position. Lay 12 by 12-inch sheet of parchment paper on counter and spray generously with vegetable oil spray. Remove colander from plastic bag, unfold edges of towel, and coat seam side of dough with bran. Lay parchment, sprayed side down, on loaf, then gently invert colander onto counter. Remove colander and towel. Holding razor blade or sharp knife at 30-degree angle to loaf, make series of four 4-inch-long, ½-inch-deep slashes to form square at center of loaf, about 2 inches in from edge of loaf. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven. Cover pot and place in oven. Heat oven to 425 degrees F/220 degrees C. Bake bread for 30 minutes (start timing as soon as you turn on oven).
  4. Remove lid and continue to bake until bread is deep brown and registers 210 degrees F/99 degrees C, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, at least 2 hours, before serving.
Close

Cook’s Science Newsletter

Sign up for our newsletter and be the first to learn about new stories, get behind-the-scenes looks at our research and testing, and score exclusive recipes.

Welcome to the community!

Keep an eye on your inbox for the sauce recipes and for our regular newsletter. Thanks for joining us!