Making Sourdough with Milled Grains is a wholesome, flavorful experience. Milled grains not only bring a depth of flavor but also add nutritional value that you won’t find in commercial flours.

A Heartier take on Sourdough

This Milled Grain Sourdough is a hearty, flavorful take on regular Sourdough bread. Milling your own grains creates fresh milled flour to use in your Sourdough Recipe. I want to introduce you to my new grain mill, chat about how to craft a successful sourdough loaf using milled grains, breaking down the process for beginners and sharing my experience and tips to help you achieve the best results!

Completely new to Sourdough? Check out my guide to making your first loaf here as well!

• Why Milled Grains?
• About our Grain Mill + discount code!
• Ingredients
• Step-by-Step Instructions
• Tips for Sucess
• FAQ’s
• Helpful Kitchen Tools for Sourdough
• Printable Recipe Card

Why Milled Grains?

Freshly milled grains creates flour that retains the germ, bran, and endosperm, offering a full spectrum of nutrients and a richer flavor profile. Unlike store-bought flours that are often stripped of essential components, milling your grains ensures maximum freshness and quality. Plus, the natural oils in the grains enhance the texture and taste of your sourdough bread.

After finally feeling like I had nailed down my best sourdough recipes using regular flour, I wanted to see how much better I could make a loaf of bread by incorporating whole wheat into my recipe.

This past fall and winter, I experimented like crazy with my white winter wheat berries and finally feel like I’ve landed on a recipe that consistently creates a really, really good-tasting bread loaf- also one that is not hard as a brick. On another note, this is not the kind of soft and fluffy bread that you get at the store because this is a whole-grain recipe. If you’re looking for a fluffier loaf, try my Whole Wheat Sandwich Bread (recipe coming soon!).

Milling Your Own Grain for Fresh Milled Flour

Freshly milled flour often contains more fiber than commercial, processed flour. Here’s why:

1. Whole Grain Content:
   When you mill grains at home, you’re typically using the whole grain, which includes the bran (the outer layer that contains most of the fiber). In contrast, many commercial flours have the bran and germ removed, which reduces their fiber content.
2. Minimal Processing:
   Freshly milled flour retains more of the grain’s natural nutrients, including fiber, because it hasn’t undergone the processing steps that strip away parts of the grain for longer shelf life.
3. Custom Blends:
   Milling your own grains allows you to use fiber-rich options like whole wheat, rye, or spelt, ensuring your flour has more fiber than refined white flour.

---

About our Grain Mill

I had been keeping my eye out for a sale on this beautiful, stone-grind wheat mill and I finally snatched up a Harvest NutriMill Grain Mill with bronze accents. They have lots of colors to choose from and I have been loving using it! If you’ve been here a while, you already know that I value quality over quantity and this mill has a 5 year warranty. (Try to find that anywhere else these days.) It was a no brainer. It’s also kinda impossible to wreck, which I apparently I tend to do- so there’s that.

I had been looking for a stone grind-milling method vs. high-speed impact, so it checked all the boxes, in my opinion. I like that the settings allow you to mill everything from fine flour to crushed oats. It’s also really pretty sitting on my countertop. And since it’s so pretty, I don’t mind having it set out more, which reminds me to use it more! NutraMill has been so generous and given Hearty Sol followers a $20 off of their products using this link and the code: HEARTYSOL which is super exciting!

Milled Grain Sourdough Bread Recipe

Ingredients:

• 500 grams freshly milled whole grain flour/ 4 cups (spooned and leveled) (choose wheat, spelt, or rye for a nutty flavor)
• 100 grams active sourdough starter (bubbly and ready to use)/ 1/2 cup
• 350 grams water (adjust slightly for higher hydration needs) / 1 1/2 cups
• 10 grams salt (2 teaspoons)

---

Hildie (our sourdough starter) was born, then worked hard to make us our favorite pancakes, pizza crusts, bagels, English muffins, pretzel bites, cinnamon rolls, and weekly breads. Grab my FREE Sourdough Recipe E-Book Here.

Instructions to make Sourdough with Fresh Milled Flour:

1. Mixing the Dough

In a large mixing bowl, combine the freshly milled flour and water. Mix until no dry flour remains. Cover and let it rest for 30 minutes. This step, known as autolyse, allows the flour to hydrate and gluten to begin forming.

2. Adding the Starter and Salt

Add your bubbly active starter (learn how to make your own starter here) and salt to the hydrated dough. Mix thoroughly, using your hands or a dough whisk, until well incorporated.

3. Bulk Fermentation

Cover the dough and let it ferment at room temperature for 4-6 hours. During this time, perform stretch-and-folds every 30 minutes for the first 2 hours. This helps develop strength and structure in the dough.

4. Shaping the Dough

Once the dough has doubled in size, gently turn it out onto a floured surface. Shape it into a boule (round, ball shape) or batard (oval), taking care not to deflate it. Place the shaped dough into a banneton or bowl lined with a floured cloth. (check “Helpful Kitchen Tools for Sourdough” for links to these products!)

5. Final Proof

Let the dough proof for 1-2 hours at room temperature, or refrigerate overnight for a slower fermentation and enhanced flavor.

6. Scoring and Baking

Preheat your oven to 475°F (245°C) with a Dutch oven inside. When ready, score the dough with a sharp knife or razor blade to allow controlled expansion during baking. Transfer the dough to the preheated Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is golden and crisp.

---

Tips for Success when Making Sourdough with Milled Grains

1. Hydration Level

Freshly milled grains absorb more water than store-bought flour and each grain will have different absorption capabilities. Start with 70-75% hydration and adjust based on the type of grain you’re using. For this recipe, 70% of 500 grams of flour is how I got the 350 grams of water.

Want to do a spot test? Take 2 or 3 bowls of 50 grams of flour each. Put a different percentage of water and let them sit for an hour. Test the stretch on the dough. The percentage that gives you the most stretch without tearing is what you want.

2. Fermentation Timing

Monitor your dough’s progress rather than relying solely on time. Factors like room temperature and the strength of your starter can affect fermentation.

3. Temperature Control

Warm environments speed up fermentation, while cooler settings slow it down. Aim for a room temperature of 70-75°F (21-24°C) for consistent results.

4. Grain Choice

Which grain should I use?

Experiment with different grains! Each grain brings out a unique flavor in your bread loaf.

• Wheat: White Wheat Berries adds nutty depth
• Spelt offers a mild sweetness
• Rye provides a robust, earthy flavor
• Einkorn is another one of our favorites – it’s milder

---

Questions People are asking about Milled Flour Bread

1. Do I need a grain mill to make this recipe?

Yes, a grain mill is essential to freshly mill your grains. If you don’t have one, you can use pre-milled whole grain flour, but the flavor and nutritional benefits won’t be as pronounced.

2. Can I use a mix of milled grains and store-bought flour?

Absolutely! Combining milled grains with bread flour can provide additional structure and elasticity, especially for beginners.

3. How do I know if my sourdough starter is ready?

A ready starter will be bubbly, doubled in size, and have a pleasant, tangy aroma. Perform the float test by dropping a small amount in water—if it floats, it’s ready.

4. Why is my dough so sticky?

Milled Grain Sourdough is stickier to work with because freshly milled grains have higher oil content, which can make the dough stickier. Use wet hands during mixing and shaping to manage this.

5. How do I store sourdough made with milled grains?

Let the bread cool completely, then store it in a paper bag or bread box for up to 3 days – plastic will make your bread soggy. For longer storage, slice and freeze the bread.

---

Helpful Kitchen Tools for Sourdough Making

Sourdough is delightfully simple and can be even more enjoyed with the right tools. I love using this serrated knife as it can cut through the crusty outside of the bread.

I recently added a baking stone to see how bread would turn out, and I love it! We especially enjoy baking our pizza crusts on here.

The basic sourdough items that I use on a daily/ weekly basis include proofing baskets, rolling pin, lame, Danish dough whisk, bread sling, dough scraper and bowl/ basket covers. Some of these things are necessary and some are just plain helpful in the success of your bread-making experience.

A kitchen scale can also be helpful as some recipes will measure in grams so to be more precise. Precision with bread making can make or break your bread’s outcome.

---

Freshly milled grains elevate sourdough bread to a new level of flavor and nutrition. With a little practice and the right techniques, you can craft loaves that are as beautiful as they are delicious. So grab your grain mill, fire up your oven, and get baking!

The Printable Recipe for Milled Grain Sourdough

Pin For Later!

Other Bread Recipes:

5 Ingredient Crusty French Bread

Hawaiian Hot Dog Buns

Banana Bread + Banana Bar Recipe

Making your first Sourdough Loaf: A beginners recipe