Kristin's Basic Bread Recipe

Name: Kristin's Basic Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 1/2 cup Warm water; 2 tsp Salt; 1/2 cup Olive oil; 1/2 cup Honey; 6 cup Freshly milled whole grain flour; 1 tbsp Instant yeast; 2 tsp Lemon juice

I call this my “basic bread recipe” because I love to take this recipe and turn it into cinnamon swirl bread, cinnamon raisin bread, garlic knots, cinnamon rolls, bread sticks and so much more.

Prep

20m

Cook

30m

Total

50m

Ingredients

Method

Turn cooking mode on

Step 1

Combine the wet ingredients and salt in the mixer (water, salt, oil, lemon juice, and honey).

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For

1 1/2

cup

Warm water, or hot water

tsp

Salt

1/2

cup

Olive oil

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Leslie W

25 days ago

I live near Austin, Texas. I have attempted to make this bread in the oven and with a bread maker and it tastes great but it's really dense. Any advice on what adjustments I should try. I don't want to give up on this. TIA

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Kristin

24 days ago

Hi Leslie! What type of mill, mixer, and grain are you using?

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Leslie W

24 days ago

The NutriMill

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Kristin

24 days ago

which one?

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Leslie W

23 days ago

NutriMill Classic High Speed Grain Mill, 1200 Watt, 5 Cups Per Minute I believe it's the same one you have used in some videos.

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Kristin

21 days ago

Yes I love that one. Make sure it is milling nice and fine flour

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Leslie W

23 days ago

NutriMill Classic High Speed... https://www.amazon.com/dp/B001UI37N8?ref=ppx_pop_mob_ap_share

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MissChem

a month ago

Hi Kristin, any idea why i am still not achieving the window pane test? I am using all hard white wheat 1kg worth of grains. I've used almost all the 1kg grains which Ive had milled and afraid I won't have any left for dusting. Been following your youtube video but still not getting there. My first time. What do you advise?

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Kristin

a month ago

Hi! It's really hard to tell from this photo what the problem could be. What mill are you using? Is the flour milled nice and fine? What does the dough feel like after kneading for 10 minutes? Does it feel smooth and elastic or thick and sticky?

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MissChem

a month ago

It was sticky but i could roll into palm into a nice smooth ball, failed the window pane test though

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MissChem

a month ago

I got it milled at the local mill store where I am. The flour is very very fine. My dough also didn't rise well. Could it be the yeast or is it that my water or oven was too warm? I ensured the water was hot how you described in your video. So sorry for the questions!

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Kristin

a month ago

Okay, I'm wondering what type of flour it is. And if they sifted it, because that will change the ratios.

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MissChem

a month ago

It is hard white wheat non sifted

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MissChem

a month ago

Is it at 350F or 190F?

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Kristin

a month ago

The oven is 350 and the bread temp will be about 190 when cooked through

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MissChem

a month ago

I only have 1 loaf tin. Can I bake one and leave the other dough for later? Or do they have to be cooked right away?

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Kristin

a month ago

you can wait

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Anna B

2 months ago

I use all hard white…. I made a loaf yesterday that was beautiful & perfect! And today my loaf is flat 🤦‍♀️ I’m not sure what I’m doing wrong… it raises well! It was about 3/4 the way to the top of the pan when I baked it, and in the oven it deflated, any advice or help would be so much appreciated!! 🩷🫶

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Kristin

2 months ago

That's strange that your loaf the day before was nice and the next day it wasn't. What mill are you using? Are you letting the bread rise too high and then its falling in the oven? Are you kneading the dough to window pane?

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Anna B

2 months ago

Correct, I think I may be letting it rise too much, I have a big sandwich loaf pan, should my dough fill halfway up the pan to rise to the top? I am kneading to window pane!

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Kristin

2 months ago

If it's a big pan, don't let it rise to the top. It's hard for me to say not knowing how big it is, but in my 9x5 loaf pans, I let it rise not quite to the top and that keeps it from falling

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Anna B

2 months ago

These are the pans I have… I think that’s probably my problem is letting it rise too much!

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Kristin

2 months ago

yes I think that's exactly the issue

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Anna B

2 months ago

Thank you so much Kristin!! 😁🩷 I’ll give that a try!

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Kristin

2 months ago

You bet! report back!

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Anna B

a month ago

Happy to report that was my issue!! Thank you so much for your help!! 😁🩷

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Kristin

a month ago

You're welcome!

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Kaitlyn R

2 months ago

What other grain blend do you recommend? I'm all out of hard red wheat!

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Kristin

2 months ago

You can use hard white

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Crystal A

3 months ago

Well gave it a go today. Did not rise like I thought it should. And my kitchenaid was struggling with the dough 😫. Thinking I need to mill a little finer….. but I think it’s pretty good for first try!

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Kristin

3 months ago

It's not likely that you will get good results with that mill. It doesn't get the grains fine enough and the results will be dense and not rise well.

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Crystal A

3 months ago

Suspected that may be part of the problem but wanted to try out before investing in the heavier duty ones….and didn’t know how long out of stock others would be 😉. Did fully hard white with that batch and we liked the flavor. I got hard and soft white and einkorn to start with. Also had some durum we did some pasta with. I am also worried about my kitchen aid. It was struggling with the 2 loaf batch…. I do have a bigger size one from my bro-in-law that I may try for the next batch and see how it handles it. My grandmother was a bread maker/seller from I was a little girl and I have made with regular flour but working with berries is another level for sure! But we are trying to get/be healthier and cleaner eating so it is a work in progress! 😉

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Kristin N

3 months ago

Totally get that! The classic mills will be shipping this week and are available on our website generationacresfarmstore.com if you want one that will give you finer flour

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Crystal A

3 months ago

Did some rolls

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Crystal A

3 months ago

And a small loaf

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Kristin

3 months ago

Awesome!

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Jordyn H

3 months ago

Approximately how many cups of wheat berries does it take to get 6 cups of flour?

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Kristin

3 months ago

approx 4 cups

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Jordyn H

3 months ago

My dough isn’t passing the window pane test. Any suggestions? this is my first time making bread with fresh milled flour

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Kristin

3 months ago

Okay, what type of mixer are you using to knead the dough?

Cancel

Jordyn H

3 months ago

Kitchen aid, seemed like it was struggling

Cancel

Kristin

3 months ago

What type of mill do you have? Could be a problem with the coarseness of the flour

Cancel

Jordyn H

3 months ago

I have the nutrimill classic. I followed the settings you had talked about in one of your videos. I ended up letting it rise and baking it and it turned out great!

Cancel

Stacey H

3 months ago

If I am not able to use the Hard Red wheat due to it not agreeing with a family member…can I use just the Hard White?

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Kristin

3 months ago

Yes you absolutely can use all hard white!

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Jessie M

4 months ago

I have made this twice, halved the recipe both times because my mixer is small. Both times have failed at rising. I did the oven trick, used brand new yeast the second attempt. Should I be using more than 1/2tbsp of yeast for the half recipe? Or any idea why it’s not rising at all?

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Kristin

4 months ago

Hello - what type of flour are you using? Fresh milled? If so, what type of grain mill do you have? Is the flour milled really fine? Also if the yeast instant or active?

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Jessie M

4 months ago

Yes, I used 50/50 HW/HR. I have the harvest grain mill. I used instant yeast both times, but different batches of yeast to make sure that wasn’t the problem. It won’t rise at all, the first rise never happened-either time.

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Kristin

4 months ago

Can I see a photo of your flour? Many people with the harvest mill don't mill their grains fine enough? Is your dough reaching window pane during kneading? We will get to the bottom of this :)

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Jessie M

4 months ago

I think I have it pretty fine, but who knows 🙃 I did get window pane this time, which has been an issue for me in the past. I think doing one loaf at a time helped. The texture of the dough is the best I’ve had, but it just didn’t rise and I cannot figure out why it would do that.

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Kristin

3 months ago

That looks pretty coarse to me. Try turning the dial even more on your harvest to get finer flour. That will help it come together and create that gluten structure it needs to rise. Update me on how your next attempt goes and feel free to take photos or videos at each step and send them over so I can help further!

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Jessie M

3 months ago

I’m honestly afraid to try it again 😅 I hate to keep wasting grain! I’m just not sure if the gluten structure is the issue if I was able to get window pane this last time. If I try again, I will keep you posted!

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Cathryn R

5 months ago

Am I crazy or did this recipe change?😂 I used to make it all the time and it would turn out perfect and now when I make it the dough is super wet and doesn’t come together. I end up having add a lot more flour and it takes forever to get to windowpane. Not sure what I am doing wrong. I usually use all hard white wheat

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Kristin

5 months ago

Or possibly are you milling your flour less fine?

Cancel

Cathryn R

5 months ago

I always kill on the “bread” setting on my wonder mill but maybe next time I’ll try on the pastry setting which is finer.

Cancel

Kristin

5 months ago

It's probably where your grains were grown, maybe they have more moisture in them than others you've had in the past

Cancel

Kristin

5 months ago

Hmm, how long ago did you make it? I did swap lemon juice for the gluten and lecithin, but nothing else has changed.

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Jessica H

5 months ago

Do you typically use fresh lemon juice from lemons or do you buy the lemon juice from concentrate?

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Kristin

5 months ago

I do lemon juice, but not from concentrate.

Cancel

Jessica H

5 months ago

Thank you! I was able to find pure lemon juice!

Cancel

Jessica H

5 months ago

I’ve been using your bread recipe for months with the vital wheat gluten & sunflower lecithin and I’m just realizing you replaced those two ingredients with lemon juice!

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Kristin

5 months ago

Yes I got tired of needing to keep those extra ingredients on hand - so I trialed different things until I found that lemon juice produces an even softer loaf!

Cancel

Erika H

6 months ago

Hello again - I can’t seem to find your garlic knots recipe when I search. Is it in the app?

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Kristin

6 months ago

It's not in here yet, we are working on it.

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Erika H

6 months ago

I know you’ve said this somewhere but I can’t find it - if I want to make the dough through the first rise the day before and put it in the fridge for its second rise - how do info about baking it the next morning? They seem like they could rise a bit more. Leave them on the counter until they have risen enough then bake?

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Kristin

6 months ago

Yes they will just need to rise the next morning and then bake

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Wesley B

6 months ago

Hi! When using this recipe for the cinnamon rolls, should I use all hard white?

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Kristin

6 months ago

You can if you want, but you don't have to. I use hard red mixed in with my cinnamon roll dough all the time

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Abby G

7 months ago

What size loaf pans?

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Kristin

7 months ago

9x5

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Sarah B

7 months ago

It automatically generates ingredients for 2 loaves, but when making this for the cinnamon rolls, should I do the 2 loaves or just 1?

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Kristin

7 months ago

If you want 12 cinnamon rolls use the full 2 loaf recipe, if you want 6 cinnamon rolls use half :)

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Miss Mary

7 months ago

I’m assuming this recipe works putting in a bread machine as well?

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Kristin

7 months ago

It might be a bit too much dough for a bread machine. I have a separate bread machine recipe

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Samantha S

7 months ago

Is it normal for each rise to take hours?

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Kristin

7 months ago

No it's not. What type of yeast are you using? Are you putting it in a warm spot to rise?

Cancel

Dawn W

8 months ago

Can I use coconut oil instead of olive oil?

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Kristin

8 months ago

I have never tried that

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Dawn W

7 months ago

Coconut oil worked! Can this be made into hamburger buns too?

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Kristin

7 months ago

Yes it can be! Though we prefer our burger bun recipes for that

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Cammie

7 months ago

Did you use coconut oil 1:1 for the olive oil?

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More to explore

Glazed Strawberry Bread

1 hr 10 mins

Oatmeal Cream Pies

34 minutes

Light & Fluffy Freshly Milled Summer Bundt Cake

1 hr 50 mins

Baked Funfetti Donuts

29 minutes

Easy Pork Meatballs in Tomato Sauce

34 minutes

Matcha Infused Chia Pudding

5 minutes

Healthy Blueberry Blender Muffins

40 minutes

Freshly Milled White Chocolate Peppermint Cupcakes

30 minutes

Kristin's Basic Bread Recipe

I call this my “basic bread recipe” because I love to take this recipe and turn it into cinnamon swirl bread, cinnamon raisin bread, garlic knots, cinnamon rolls, bread sticks and so much more.

Prep

20m

Cook

30m

Total

50m

Ingredients

Method

Turn cooking mode on

Step 1

Combine the wet ingredients and salt in the mixer (water, salt, oil, lemon juice, and honey).

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1 1/2

cup

Warm water, or hot water

tsp

Salt

1/2

cup

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Made it?

Comments

Cancel

Leslie W

25 days ago

Cancel

Kristin

24 days ago

Hi Leslie! What type of mill, mixer, and grain are you using?

Cancel

Leslie W

24 days ago

The NutriMill

Cancel

Kristin

24 days ago

which one?

Cancel

Leslie W

23 days ago

NutriMill Classic High Speed Grain Mill, 1200 Watt, 5 Cups Per Minute I believe it's the same one you have used in some videos.

Cancel

Kristin

21 days ago

Yes I love that one. Make sure it is milling nice and fine flour

Cancel

Leslie W

23 days ago

NutriMill Classic High Speed... https://www.amazon.com/dp/B001UI37N8?ref=ppx_pop_mob_ap_share

Cancel

MissChem

a month ago

Cancel

Kristin

a month ago

Cancel

MissChem

a month ago

It was sticky but i could roll into palm into a nice smooth ball, failed the window pane test though

Cancel

MissChem

a month ago

Cancel

Kristin

a month ago

Okay, I'm wondering what type of flour it is. And if they sifted it, because that will change the ratios.

Cancel

MissChem

a month ago

It is hard white wheat non sifted

Cancel

MissChem

a month ago

Is it at 350F or 190F?

Cancel

Kristin

a month ago

The oven is 350 and the bread temp will be about 190 when cooked through

Cancel

MissChem

a month ago

I only have 1 loaf tin. Can I bake one and leave the other dough for later? Or do they have to be cooked right away?

Cancel

Kristin

a month ago

you can wait

Cancel

Anna B

2 months ago

Cancel

Kristin

2 months ago

Cancel

Anna B

2 months ago

Correct, I think I may be letting it rise too much, I have a big sandwich loaf pan, should my dough fill halfway up the pan to rise to the top? I am kneading to window pane!

Cancel

Kristin

2 months ago

If it's a big pan, don't let it rise to the top. It's hard for me to say not knowing how big it is, but in my 9x5 loaf pans, I let it rise not quite to the top and that keeps it from falling

Cancel

Anna B

2 months ago

These are the pans I have… I think that’s probably my problem is letting it rise too much!

Cancel

Kristin

2 months ago

yes I think that's exactly the issue

Cancel

Anna B

2 months ago

Thank you so much Kristin!! 😁🩷 I’ll give that a try!

Cancel

Kristin

2 months ago

You bet! report back!

Cancel

Anna B

a month ago

Happy to report that was my issue!! Thank you so much for your help!! 😁🩷

Cancel

Kristin

a month ago

You're welcome!

Cancel

Kaitlyn R

2 months ago

What other grain blend do you recommend? I'm all out of hard red wheat!

Cancel

Kristin

2 months ago

You can use hard white

Cancel

Crystal A

3 months ago

Cancel

Kristin

3 months ago

It's not likely that you will get good results with that mill. It doesn't get the grains fine enough and the results will be dense and not rise well.

Cancel

Crystal A

3 months ago

Cancel

Kristin N

3 months ago

Totally get that! The classic mills will be shipping this week and are available on our website generationacresfarmstore.com if you want one that will give you finer flour

Cancel

Crystal A

3 months ago

Did some rolls

Cancel

Crystal A

3 months ago

And a small loaf

Cancel

Kristin

3 months ago

Awesome!

Cancel

Jordyn H

3 months ago

Approximately how many cups of wheat berries does it take to get 6 cups of flour?

Cancel

Kristin

3 months ago

approx 4 cups

Cancel

Jordyn H

3 months ago

My dough isn’t passing the window pane test. Any suggestions? this is my first time making bread with fresh milled flour

Cancel

Kristin

3 months ago

Okay, what type of mixer are you using to knead the dough?

Cancel

Jordyn H

3 months ago

Kitchen aid, seemed like it was struggling

Cancel

Kristin

3 months ago

What type of mill do you have? Could be a problem with the coarseness of the flour

Cancel

Jordyn H

3 months ago

I have the nutrimill classic. I followed the settings you had talked about in one of your videos. I ended up letting it rise and baking it and it turned out great!

Cancel

Stacey H

3 months ago

If I am not able to use the Hard Red wheat due to it not agreeing with a family member…can I use just the Hard White?

Cancel

Kristin

3 months ago

Yes you absolutely can use all hard white!

Cancel

Jessie M

4 months ago

Cancel

Kristin

4 months ago

Hello - what type of flour are you using? Fresh milled? If so, what type of grain mill do you have? Is the flour milled really fine? Also if the yeast instant or active?

Cancel

Jessie M

4 months ago

Cancel

Kristin

4 months ago

Can I see a photo of your flour? Many people with the harvest mill don't mill their grains fine enough? Is your dough reaching window pane during kneading? We will get to the bottom of this :)

Cancel

Jessie M

4 months ago

Cancel

Kristin

3 months ago

Cancel

Jessie M

3 months ago

Cancel

Cathryn R

5 months ago

Cancel

Kristin

5 months ago

Or possibly are you milling your flour less fine?

Cancel

Cathryn R

5 months ago

I always kill on the “bread” setting on my wonder mill but maybe next time I’ll try on the pastry setting which is finer.

Cancel

Kristin

5 months ago

It's probably where your grains were grown, maybe they have more moisture in them than others you've had in the past

Cancel

Kristin

5 months ago

Hmm, how long ago did you make it? I did swap lemon juice for the gluten and lecithin, but nothing else has changed.

Cancel

Jessica H

5 months ago

Do you typically use fresh lemon juice from lemons or do you buy the lemon juice from concentrate?

Cancel

Kristin

5 months ago

I do lemon juice, but not from concentrate.

Cancel

Jessica H

5 months ago

Thank you! I was able to find pure lemon juice!

Cancel

Jessica H

5 months ago

I’ve been using your bread recipe for months with the vital wheat gluten & sunflower lecithin and I’m just realizing you replaced those two ingredients with lemon juice!

Cancel

Kristin

5 months ago

Yes I got tired of needing to keep those extra ingredients on hand - so I trialed different things until I found that lemon juice produces an even softer loaf!

Cancel

Erika H

6 months ago

Hello again - I can’t seem to find your garlic knots recipe when I search. Is it in the app?

Cancel

Kristin

6 months ago

It's not in here yet, we are working on it.

Cancel

Erika H

6 months ago

Cancel

Kristin

6 months ago

Yes they will just need to rise the next morning and then bake

Cancel

Wesley B

6 months ago

Hi! When using this recipe for the cinnamon rolls, should I use all hard white?

Cancel

Kristin

6 months ago

You can if you want, but you don't have to. I use hard red mixed in with my cinnamon roll dough all the time

Cancel

Abby G

7 months ago

What size loaf pans?

Cancel

Kristin

7 months ago

9x5

Cancel

Sarah B

7 months ago

It automatically generates ingredients for 2 loaves, but when making this for the cinnamon rolls, should I do the 2 loaves or just 1?

Cancel

Kristin

7 months ago

If you want 12 cinnamon rolls use the full 2 loaf recipe, if you want 6 cinnamon rolls use half :)

Cancel

Miss Mary

7 months ago

I’m assuming this recipe works putting in a bread machine as well?

Cancel

Kristin

7 months ago

It might be a bit too much dough for a bread machine. I have a separate bread machine recipe

Cancel

Samantha S

7 months ago

Is it normal for each rise to take hours?

Cancel

Kristin

7 months ago

No it's not. What type of yeast are you using? Are you putting it in a warm spot to rise?

Cancel

Dawn W

8 months ago

Can I use coconut oil instead of olive oil?

Cancel

Kristin

8 months ago

I have never tried that

Cancel

Dawn W

7 months ago

Coconut oil worked! Can this be made into hamburger buns too?

Cancel

Kristin

7 months ago

Yes it can be! Though we prefer our burger bun recipes for that

Cancel

Cammie

7 months ago

Did you use coconut oil 1:1 for the olive oil?

Cancel

More to explore

Glazed Strawberry Bread

1 hr 10 mins

Oatmeal Cream Pies

34 minutes

Light & Fluffy Freshly Milled Summer Bundt Cake

1 hr 50 mins

Baked Funfetti Donuts

29 minutes

Easy Pork Meatballs in Tomato Sauce

34 minutes

Matcha Infused Chia Pudding

5 minutes

Healthy Blueberry Blender Muffins

40 minutes

Freshly Milled White Chocolate Peppermint Cupcakes

30 minutes

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Kristin's Basic Bread Recipe

I call this my “basic bread recipe” because I love to take this recipe and turn it into cinnamon swirl bread, cinnamon raisin bread, garlic knots, cinnamon rolls, bread sticks and so much more.

Your private notes

Next

Comments

More to explore

Kristin's Basic Bread Recipe

I call this my “basic bread recipe” because I love to take this recipe and turn it into cinnamon swirl bread, cinnamon raisin bread, garlic knots, cinnamon rolls, bread sticks and so much more.

Your private notes

Next

Comments

More to explore