Beginner’s Fresh-Milled Bread Dough

This beginner bread dough was designed specifically for freshly milled, 100% whole grain flour — because it does not behave like white flour, and pretending it does is where most new bakers get frustrated.

The goal here is simple:
a soft, flexible loaf that slices cleanly and stays that way — without special equipment or advanced techniques.

This dough combines:

• higher hydration (needed for fresh flour)

• a small yudane for moisture retention

• a relaxed mixing and fermentation approach that works in real kitchens

Important Notes Before You Start

Why This Dough Uses More Water

Fresh milled flour absorbs significantly more water than store-bought flour.
This recipe increases hydration by 17% compared to a typical white-flour dough.

If your dough feels slightly sticky at first, that’s correct. It will smooth out as the flour hydrates.

Dr. Mel’s Quick No-Wait Yudane Method

Traditional yudane requires cooling time. This version does not.

Here’s how it works:

1. A small portion of flour is mixed with boiling water to gelatinize starches.

2. Cold dough liquid is poured directly over the hot yudane.

3. The yudane cools instantly while warming the rest of the water.

4. You continue mixing immediately — no waiting.

This locks in moisture, improves softness, and keeps the loaf from crumbling.

Yudane Alternatives (Optional)

If you don’t want to make yudane, you can substitute one of the following:

• ⅓ cup mashed potatoes

• cooked oatmeal

• leftover hot cereal

These work because the starches have already been gelatinized.

Yeast Notes

• Instant yeast: add directly to the dough

• Active dry yeast: bloom in 50 g of the water with sugar first, then add later with the salt

Mixer Notes

If using a stand mixer:

• Mix a few minutes

• Allow rest time

• Mix again a few minutes

Time and kneading develop gluten - no time is wasted here.

Rise Times Are Not Fixed

Fresh milled dough does not follow a clock.

Temperature, humidity, grain type, and freshness all matter.
Use:

• your eyes (volume)

• your hands (feel)

• the windowpane test

Beginner Fresh-Milled Bread Dough Recipe

Equipment

• grain mill

• digital scale

• mixing bowl or mixer

• 9 × 5 inch loaf pan

• instant-read thermometer

Storage

• Counter: 2–3 days

• Refrigerator: for hot, humid climates

• Freezer: slice and freeze for best texture

Why This Recipe Works

• Higher hydration prevents dryness

• Yudane improves moisture retention

• Gentle mixing protects gluten

• Temperature-based baking prevents over-baking

This loaf was built to help beginners succeed — not to chase perfection.