Hey, bread enthusiasts! Today, I’m excited to share a special recipe that combines the goodness of freshly milled whole grains with the comforting flavors of traditional naan bread. If you’re ready to embark on a flavorful journey in your kitchen, get ready for a treat!

Why Freshly Milled Whole Grain?

Let’s discuss why using freshly milled whole grains can elevate your baking game. When you mill your own flour, you preserve all the nutrients and flavors that often get lost in store-bought varieties. Plus, there’s something incredibly satisfying about knowing you’ve created your base ingredient from scratch!

The Inspiration Behind This Recipe

I must confess – I’ve always had a soft spot for naan bread. Its pillowy texture and slightly charred edges make it the perfect companion to any meal, from curry dishes to grilled meats. But I wanted to take it up a notch by incorporating wholesome, whole grain flour. The result? A naan bread that not only tastes amazing but also adds a nutritious twist to your dining experience.

Baking Adventure in the Kitchen

Baking this naan bread is not just about the end result; it’s about the journey in the kitchen. Picture this: flour dusting the air, the warmth of the oven, and the anticipation of that first bite. It’s a hands-on process that connects you to the heart of your cooking.

Fresh Milled Naan Bread

Just Mill It

Naan is an enriched bread dough that uses yogurt and not yeast for leavening.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Rest Time 30 minutes mins

Total Time 40 minutes mins

Course Bread

Cuisine Asian

Servings 12 naan

Calories 204 kcal

Ingredients

  

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• 255 g wheat berries, hard white any bread grain could work here
• 255 g wheat berries, soft white any soft grain works here
• 280 g yogurt
• 175 g milk
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp sugar
• 50 g olive oil

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Instructions

 

• Mix well into a soft dough. If it feels dry, add more liquid until you get a soft or slightly sticky dough. I used Greek yogurt so I needed to add some extra liquid compared to when I used regular yogurt the time before.
• Let the dough rest, covered, so it can fully absorb everything.
• Knead it for a few minutes (not even 5). I did this entirely in my wooden bowl with a danish dough whisk.
• Divide into 8-12 dough balls depending on what size you want them. Roll flat, and cook on a skillet over medium-high heat 1 minute, then flip and do the other side.
• Brush with melted butter, with garlic or parsley if you like.

Notes

Notice how instead of the yeast we used 2 tsp leavening split between baking powder and baking soda? The yogurt acts as the acid for the baking soda. This doesn’t need two rises, just mix it, let it rest, roll out and finish in the pan!

I’d argue you could skip the rest if you’re in a hurry. I’ll be chilling the dough till tomorrow and make them then since I already made dinner.

Nutrition

Serving: 50gCalories: 204kcalCarbohydrates: 33gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 337mgPotassium: 58mgFiber: 6gSugar: 2gVitamin A: 47IUVitamin B1: 0.01mgVitamin B2: 0.1mgVitamin B3: 0.03mgVitamin B5: 0.1mgVitamin B6: 0.02mgVitamin B12: 0.2µgVitamin C: 0.1mgVitamin D: 0.2µgVitamin E: 1mgVitamin K: 3µgCalcium: 85mgIron: 1mg

Keyword naan bread

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Why You’ll Love This Recipe

• Nutritious Twist: With freshly milled whole grains, you’re getting fiber, vitamins, and minerals in every bite.
• Versatility: Pair your naan bread with your favorite dishes or use it as a base for creative toppings like herbs and cheeses.
• Family Fun: Get the kids involved in shaping the naan dough – it’s a great way to bond and create lasting memories in the kitchen.

Ready to Get Started?

If you’re eager to try your hand at baking this freshly milled whole grain naan bread, grab your apron and head to the kitchen! Trust me, the aroma alone will have your family gathering around in anticipation.

Share Your Experience

I’d love to hear how your naan bread turns out! Tag me on social media and share your baking adventures using #FreshMilledNaan. Let’s inspire each other to create delicious, wholesome meals from scratch.

Final Thoughts

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is your ticket to homemade goodness. Embrace the joy of baking with freshly milled whole grains and savor every bite of your freshly baked naan bread creation.

Happy baking, and enjoy the delicious rewards of your kitchen adventures!

Raise your hand if you’ve ever baked a gorgeous artisan loaf, pulled it out of the oven all golden and crunchy, only to watch it sadly soften as it cools. 😔 It’s a universal struggle! But fear not, because today I’m here to share some tips on how to keep that crusty, fresh-milled goodness just the way you like it.

So, picture this: you’ve baked your masterpiece, my crusty italian bread with no additives. The crust crackles invitingly as you slice into it, revealing those perfect airy pockets inside. But how do you make sure it stays that way?

Tip #1: Cut Side Down

Once your bread has cooled a bit (if you can resist diving in right away!), place it cut side down on your counter-top. This simple trick helps preserve the crispiness of the crust by allowing any moisture to escape. It’s like giving your loaf a chance to breathe and stay crunchy.

Tip #2: Embrace the Paper Bag

If you prefer to store your bread away rather than display it on the counter (understandable if you’ve got eager bread eaters around!), opt for a paper bag. Yep, that’s right—paper bags aren’t just for packing lunches or artsy do it yourself projects. They’re actually great for storing bread because they let just enough air circulate to maintain the crust’s texture without letting it get too soft.

Bonus Tip: Toasting Magic

Now, let’s say you find yourself with a slightly softer loaf than you’d like. Don’t worry, all is not lost! Toasting is your friend. Pop a slice in the toaster or under the broiler for a few minutes, and watch as that crust crisps right back up. It’s like a mini revival for your bread, bringing back that delightful crunchiness in no time.

So there you have it—keeping your crusty, fresh-milled artisan loaves crisp doesn’t have to be a mystery. With a few simple tricks like keeping it cut side down or storing it in a paper bag, you can enjoy that perfect texture bite after bite.

Do you have any secret tips for keeping your bread crusty? Share them in the comments below! And if you want to see these tips in action, check out this quick video for a guide:

Happy baking and crunching!

Super soft whole wheat sandwich bread in your bread machine from freshly milled flour might seem like a challenge, but Lovely Bell Bakes and I cracked the code. Inspired by requests from our vibrant Facebook group and guided by valuable member tips, we’ve revamped our recipe. Now, we use my quick and easy yudane method instead of vital wheat gluten, ensuring optimal results every time.

Our delightful whole wheat sandwich bread is crafted entirely in the bread machine, making the process wonderfully convenient. Specifically, we love using the Home Bakery Virtuoso Plus for this recipe. The tantalizing aroma of freshly baked bread has filled my home for the past few hours. I couldn’t help but pace around in anticipation, eagerly awaiting the moment when I could finally savor the fruits of my labor—and let me tell you, it was absolutely worth the wait.

And look how beautifully bendy this bread is!

Conclusion: Baking super soft whole wheat sandwich bread with freshly milled flour is a gratifying experience that transforms your kitchen into a bakery. Embrace the aroma, savor the taste, and delight in the joy of homemade bread. Join us on this flavorful journey and elevate your baking game with this super soft fresh milled whole wheat sandwich bread for the bread machine.

Try this recipe today and enjoy homemade goodness! Share your baking success with us in the comments.

Super Soft Sandwich Bread for the Zojirushi Bread Machine

This is an adaptation of Lovely Bell Bakes Super soft sandwich bread, swapping vital wheat gluten for my easy, no wait yudane method.

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Course: Bread

Cuisine: American

Keyword: bread machine, enriched dough, sandwich bread

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Bread Machine Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings: 16 slices

Calories: 119kcal

Author: Just Mill It

Cost: 1.90

Equipment

• 1 Zojirushi Bread Maker
• 1 gram scale

Ingredients

• 440 g wheat berries, hard white hard red will work equally as well
• 299 g water
• 31 g olive oil
• 47 g honey
• 35 g boiling water to mix with 17 g of your flour
• 8 g sunflower lecithin powder
• 8 g yeast (instant)
• 8 g sea salt, celtic grey

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Instructions

• Boil some water.
• Mill the flour.
• Mix 17g of flour with 35g of boiling water to make a paste (known as yudane) and set it to the side.
• Place your zojirushi bread pan on your scale and zero it out.
• Add the yudane to your bread pan, and zero out the scale.
• Add all the other ingredients to your pan EXCEPT theflour, salt and yeast, and zero out the scale between measuring each of the ingredients.
• Add your flour, and level it out on top.
• Knead your dough in the Zojirushi bread machine for 10 minutes. I program one of my homemade settings to ONLY KNEAD, with all other settings off.
• Level out the dough, sprinkle the salt and yeast on top, and start your homemade bread cycle.
• After the bread cycle ends, remove the bread from the pan and let cool on a wire rack before slicing.

Homemade Cycle Settings

• Rest: 30 minutes
• Knead 20 minutes
• Shape: OFF
• Rise 1: 45 minutes
• Rise 2: 23 minutes
• Rise 3: OFF
• Bake: 55 minutes
• Keep Warm: OFF (unless you won't be home when it's done)

Video

Nutrition

Serving: 54 g | Calories: 119 kcal (6%) | Carbohydrates: 22 g (7%) | Protein: 4 g (8%) | Fat: 2 g (3%) | Saturated Fat: 0.3 g (2%) | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Sodium: 195 mg (8%) | Potassium: 6 mg | Fiber: 4 g (17%) | Sugar: 3 g (3%) | Vitamin B1: 0.1 mg (7%) | Vitamin B2: 0.02 mg (1%) | Vitamin B3: 0.2 mg (1%) | Vitamin B5: 0.1 mg (1%) | Vitamin B6: 0.01 mg (1%) | Vitamin B12: 0.001 µg | Vitamin C: 0.02 mg | Vitamin E: 0.3 mg (2%) | Vitamin K: 1 µg (1%) | Calcium: 13 mg (1%) | Iron: 1 mg (6%)