Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Made it?
Cancel
M
Magda J
6 hours ago
You said finely milled, my mill has pastry, bread and coarse. Do you recommend pastry setting instead of bread?
Like
Reply
Cancel
Candy S
2 days ago
My dough is not rising much and my bread seems heavy. I tried a second batch with different yeast and still having trouble with the rise. I did make sure I have instant yeast. What else can I try? Should I add the yeast sooner?
Like
Reply
Cancel
Kristin
20 hours ago
Hi, are you using milled grains? If so, which mill do you have?
Like
Reply
Cancel
Candy S
15 hours ago
I am using milled grains. I have the NutriMill I ordered through you.
Like
Reply
Cancel
Candy S
15 hours ago
I tested my yeast with warm water and a little sugar, so I don’t think the yeast is the problem.
Like
Reply
Cancel
Candy S
2 days ago
Also, I am kneading with my kitchen aid. I turn it on the slowest speed but seems kind of fast to me. Could that be a problem?
Like
Reply
Cancel
C
Cammie
6 days ago
I made a single loaf yesterday and even though the pan was very well greased with avocado oil the bread stuck badly. Do you have tips on what could possibly be wrong? I have been making bread for years with ap flour and am struggling with the difference of that and fresh milled. Thank you in advance
Like
Reply
Cancel
Kristin
6 days ago
I'm not sure why that would happen as I've never had a loaf stick in 15+ years of baking breads. Was your dough sticky during shaping?
Like
Reply
Cancel
C
Cammie
2 days ago
I am so excited! Tried this recipe again and it didn’t stick! Another question and I apologize in advance for bothering you again but how long do you keep the loaf in the pan before turning out to a wire rack? With ap flour I turned out immediately, do I do the same with this fresh milled recipe?
Like
Reply
Cancel
Kristin
2 days ago
Yay! It's never a bother - please ask questions as often as you need to! I let mine set for 30 minutes to 1 hour before turning out onto a wire rack.
Like
Reply
Cancel
C
Cammie
2 days ago
Thank you so much, I appreciate you!
Like
Reply
Cancel
C
Cammie
6 days ago
It wasn’t overly sticky, added a bit more flour while shaping after the second rise so was easy to handle. Didn’t think it would be this much of a learning curve for me, I might be over thinking it a bit, afraid of adding too much with the fresh milled vs AP. I am using the same pans I’ve used for 20 years so maybe it is time to upgrade 😊
Like
Reply
Cancel
Kristin
2 days ago
glad you figured it out!
Like
Reply
Cancel
K
Karen R
8 days ago
Suggestions on how to prevent the bread from becoming crumbly? Also, when it comes to storage, is it better to slice the bread only when you’re ready to use it, or can it be sliced ahead of time without becoming too hard?
Like
Reply
Cancel
Kristin
8 days ago
Yes I have suggestions! Do you have a grain mill, if so which one? Crumbly can come from several things but one is not being kneaded enough. Did your dough reach windowpane? I like to leave the loaves whole and slice them as we need them. I think it keeps them fresh longer.
Like
Reply
Cancel
K
Karen R
7 days ago
Thanks! I have the NutrilMill Harvest. I thought it reached windowpane but I will knead it longer next time.
Like
Reply
Cancel
L
Lauren D
a month ago
Can I do the first bulk ferment of sandwich bread dough in the fridge like your pizza dough recipe suggests? If so, how long?
Like
Reply
Cancel
Kristin
a month ago
I've never tried that with this recipe, so I'm not totally sure!
Like
Reply
Cancel
S
Stacey S
a month ago
What’s the flour substitute if we’re not milling our own flour? Something I can get at Sprouts or regular grocery store?
Like
Reply
Cancel
Kristin N
a month ago
Search the app for my post about conversions
Like
Reply
Cancel
S
Stacey S
a month ago
Sorry to bother you again. I searched both “conversion” and “conversions” and nothing came up. Any clues on where to find it or what to search?
Like
Reply
Cancel
Kristin N
a month ago
Here you go! https://generationacreskitchen.theclubb.co/post/converting-my-recipes-for-use-with-all-purpose-store-flour
Like
Reply
Cancel
S
Stacey S
a month ago
Thank you!!!
Like
Reply
Cancel
L
Lauren D
a month ago
Is this an updated version of the basic bread recipe from your recipe book?
Like
Reply
Cancel
Kristin
a month ago
Not really, it's just a different one. These loaves have more bulk so they make much larger loaves, which are perfect for sandwiches
Like
Reply
Cancel
C
Crystal B
a month ago
What can I substitute for lemon?
Like
Reply
Cancel
Kristin
a month ago
You can omit if you want. It just helps soften the bran and make the bread lighter
Like
Reply
Cancel
C
Crystal B
a month ago
Thank you! I’ve made this recipe before and absolutely loved!
Like
Reply
Cancel
D
Dawn W
a month ago
Can this be made into one loaf in the 13 inch Pullman pan?
Like
Reply
Cancel
Kristin
a month ago
Yes it can!
Like
Reply
Cancel
D
Dawn W
a month ago
I made it tonight and it’s absolutely delicious! Hubby loved it too. Next time I think I will do a level spoon of yeast. She rose very high lol.
Like
Reply
Cancel
Kristin
a month ago
Haha, yes! i call it "fluffy" for a reason ;-)
Like
Reply
Cancel
L
Lauren B
a month ago
I have made this recipe several times now. My family loves it! Sometimes we just eat a plain slice - so yummy! There is no going back to store bought bread now!!
Like
Reply
Cancel
Kristin
a month ago
Aw I LOVE to hear this!! Homemade is so much better!
Like
Reply
Cancel
M
Meredith B
a month ago
In the video it says add half or a little over half (3.5-4c) flour before resting but the recipe says to add 7 c flour before resting. Which method is best?
Like
Reply
Cancel
Kristin
a month ago
I'd add the 7c. I've transitioned to that method and have been liking it. But it works great either way.
Like
Reply
Cancel
M
Meredith B
a month ago
Thank you! I’m milling flour for bread right now- so perfect timing!
Like
Reply
Cancel
Kristin
a month ago
amazing!
Like
Reply
Cancel
Jamie B
2 months ago
It says to add 7 cups of flour in step 2, but then says add the flour slowly a 1/2 cup at a time on step 4. But that would only 1/2 cup left to add according to the recipe. How did you all do this?
Like
Reply
Cancel
Kristin
2 months ago
Sometimes you will need more than the amount of flour called for depending on the flour you use and your climate etc. So add the remaining 1/2 cup and add more slowly if needed
Like
Reply
Cancel
Sue
2 months ago
Can I use regular King Arthur flour?
Like
Reply
Cancel
Kristin
2 months ago
I've never used all-purpose flour for this recipe, but it should work if you use a bit more flour than the recipes calls for. You can see my article on converting these recipes to work for all purpose flour
Like
Reply
Cancel
Bethany D
2 months ago
Where can you find this flour? I have Kroger, Walmart , Publix and Food City.
Like
Reply
Cancel
Kristin
2 months ago
This flour is fresh milled at home, not available in stores. But if you want to use all purpose flour, you can convert this recipe using my article on converting recipes to all purpose flour (also inside this app if you search for it)
Like
Reply
Cancel
J
Jessica D
2 months ago
Kids loved this bread!
Like
Reply
Cancel
Kristin
2 months ago
yay!
Like
Reply
Cancel
L
Lucille R
2 months ago
Hello! Can I make this in a bread maker machine? Thankyou!
Like
Reply
Cancel
Kristin N
2 months ago
Hi! Yes you can as long as your machine can handle this much dough. Just check to make sure!
Like
Reply
Cancel
Teressa T
2 months ago
So easy and tasty! I've given away so many loaves to friends and family, and it's a hit every time!
Like
Reply
Cancel
Kristin N
2 months ago
Oh I love this!
Like
Reply
Cancel
Pat M
2 months ago
What size bread/loaf pan are you using for this recipe? Thanks!
Like
Reply
Cancel
Kristin N
2 months ago
Hi! It’s 9 1/4” by 5”
Like
Reply
Cancel
D
Daisy G
2 months ago
Love this recipe! The lemon definitely makes it much softer.
Like
Reply
Cancel
Kristin N
2 months ago
So glad to hear you love it!! Your loaves look amazing!
Like
Reply
Cancel
Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
Made it?
Cancel
M
Magda J
6 hours ago
You said finely milled, my mill has pastry, bread and coarse. Do you recommend pastry setting instead of bread?
Like
Reply
Cancel
Candy S
2 days ago
My dough is not rising much and my bread seems heavy. I tried a second batch with different yeast and still having trouble with the rise. I did make sure I have instant yeast. What else can I try? Should I add the yeast sooner?
Like
Reply
Cancel
Kristin
20 hours ago
Hi, are you using milled grains? If so, which mill do you have?
Like
Reply
Cancel
Candy S
15 hours ago
I am using milled grains. I have the NutriMill I ordered through you.
Like
Reply
Cancel
Candy S
15 hours ago
I tested my yeast with warm water and a little sugar, so I don’t think the yeast is the problem.
Like
Reply
Cancel
Candy S
2 days ago
Also, I am kneading with my kitchen aid. I turn it on the slowest speed but seems kind of fast to me. Could that be a problem?
Like
Reply
Cancel
C
Cammie
6 days ago
I made a single loaf yesterday and even though the pan was very well greased with avocado oil the bread stuck badly. Do you have tips on what could possibly be wrong? I have been making bread for years with ap flour and am struggling with the difference of that and fresh milled. Thank you in advance
Like
Reply
Cancel
Kristin
6 days ago
I'm not sure why that would happen as I've never had a loaf stick in 15+ years of baking breads. Was your dough sticky during shaping?
Like
Reply
Cancel
C
Cammie
2 days ago
I am so excited! Tried this recipe again and it didn’t stick! Another question and I apologize in advance for bothering you again but how long do you keep the loaf in the pan before turning out to a wire rack? With ap flour I turned out immediately, do I do the same with this fresh milled recipe?
Like
Reply
Cancel
Kristin
2 days ago
Yay! It's never a bother - please ask questions as often as you need to! I let mine set for 30 minutes to 1 hour before turning out onto a wire rack.
Like
Reply
Cancel
C
Cammie
2 days ago
Thank you so much, I appreciate you!
Like
Reply
Cancel
C
Cammie
6 days ago
It wasn’t overly sticky, added a bit more flour while shaping after the second rise so was easy to handle. Didn’t think it would be this much of a learning curve for me, I might be over thinking it a bit, afraid of adding too much with the fresh milled vs AP. I am using the same pans I’ve used for 20 years so maybe it is time to upgrade 😊
Like
Reply
Cancel
Kristin
2 days ago
glad you figured it out!
Like
Reply
Cancel
K
Karen R
8 days ago
Suggestions on how to prevent the bread from becoming crumbly? Also, when it comes to storage, is it better to slice the bread only when you’re ready to use it, or can it be sliced ahead of time without becoming too hard?
Like
Reply
Cancel
Kristin
8 days ago
Yes I have suggestions! Do you have a grain mill, if so which one? Crumbly can come from several things but one is not being kneaded enough. Did your dough reach windowpane? I like to leave the loaves whole and slice them as we need them. I think it keeps them fresh longer.
Like
Reply
Cancel
K
Karen R
7 days ago
Thanks! I have the NutrilMill Harvest. I thought it reached windowpane but I will knead it longer next time.
Like
Reply
Cancel
L
Lauren D
a month ago
Can I do the first bulk ferment of sandwich bread dough in the fridge like your pizza dough recipe suggests? If so, how long?
Like
Reply
Cancel
Kristin
a month ago
I've never tried that with this recipe, so I'm not totally sure!
Like
Reply
Cancel
S
Stacey S
a month ago
What’s the flour substitute if we’re not milling our own flour? Something I can get at Sprouts or regular grocery store?
Like
Reply
Cancel
Kristin N
a month ago
Search the app for my post about conversions
Like
Reply
Cancel
S
Stacey S
a month ago
Sorry to bother you again. I searched both “conversion” and “conversions” and nothing came up. Any clues on where to find it or what to search?
Like
Reply
Cancel
Kristin N
a month ago
Here you go! https://generationacreskitchen.theclubb.co/post/converting-my-recipes-for-use-with-all-purpose-store-flour
Like
Reply
Cancel
S
Stacey S
a month ago
Thank you!!!
Like
Reply
Cancel
L
Lauren D
a month ago
Is this an updated version of the basic bread recipe from your recipe book?
Like
Reply
Cancel
Kristin
a month ago
Not really, it's just a different one. These loaves have more bulk so they make much larger loaves, which are perfect for sandwiches
Like
Reply
Cancel
C
Crystal B
a month ago
What can I substitute for lemon?
Like
Reply
Cancel
Kristin
a month ago
You can omit if you want. It just helps soften the bran and make the bread lighter
Like
Reply
Cancel
C
Crystal B
a month ago
Thank you! I’ve made this recipe before and absolutely loved!
Like
Reply
Cancel
D
Dawn W
a month ago
Can this be made into one loaf in the 13 inch Pullman pan?
Like
Reply
Cancel
Kristin
a month ago
Yes it can!
Like
Reply
Cancel
D
Dawn W
a month ago
I made it tonight and it’s absolutely delicious! Hubby loved it too. Next time I think I will do a level spoon of yeast. She rose very high lol.
Like
Reply
Cancel
Kristin
a month ago
Haha, yes! i call it "fluffy" for a reason ;-)
Like
Reply
Cancel
L
Lauren B
a month ago
I have made this recipe several times now. My family loves it! Sometimes we just eat a plain slice - so yummy! There is no going back to store bought bread now!!
Like
Reply
Cancel
Kristin
a month ago
Aw I LOVE to hear this!! Homemade is so much better!
Like
Reply
Cancel
M
Meredith B
a month ago
In the video it says add half or a little over half (3.5-4c) flour before resting but the recipe says to add 7 c flour before resting. Which method is best?
Like
Reply
Cancel
Kristin
a month ago
I'd add the 7c. I've transitioned to that method and have been liking it. But it works great either way.
Like
Reply
Cancel
M
Meredith B
a month ago
Thank you! I’m milling flour for bread right now- so perfect timing!
Like
Reply
Cancel
Kristin
a month ago
amazing!
Like
Reply
Cancel
Jamie B
2 months ago
It says to add 7 cups of flour in step 2, but then says add the flour slowly a 1/2 cup at a time on step 4. But that would only 1/2 cup left to add according to the recipe. How did you all do this?
Like
Reply
Cancel
Kristin
2 months ago
Sometimes you will need more than the amount of flour called for depending on the flour you use and your climate etc. So add the remaining 1/2 cup and add more slowly if needed
Like
Reply
Cancel
Sue
2 months ago
Can I use regular King Arthur flour?
Like
Reply
Cancel
Kristin
2 months ago
I've never used all-purpose flour for this recipe, but it should work if you use a bit more flour than the recipes calls for. You can see my article on converting these recipes to work for all purpose flour
Like
Reply
Cancel
Bethany D
2 months ago
Where can you find this flour? I have Kroger, Walmart , Publix and Food City.
Like
Reply
Cancel
Kristin
2 months ago
This flour is fresh milled at home, not available in stores. But if you want to use all purpose flour, you can convert this recipe using my article on converting recipes to all purpose flour (also inside this app if you search for it)
Like
Reply
Cancel
J
Jessica D
2 months ago
Kids loved this bread!
Like
Reply
Cancel
Kristin
2 months ago
yay!
Like
Reply
Cancel
L
Lucille R
2 months ago
Hello! Can I make this in a bread maker machine? Thankyou!
Like
Reply
Cancel
Kristin N
2 months ago
Hi! Yes you can as long as your machine can handle this much dough. Just check to make sure!
Like
Reply
Cancel
Teressa T
2 months ago
So easy and tasty! I've given away so many loaves to friends and family, and it's a hit every time!
Like
Reply
Cancel
Kristin N
2 months ago
Oh I love this!
Like
Reply
Cancel
Pat M
2 months ago
What size bread/loaf pan are you using for this recipe? Thanks!
Like
Reply
Cancel
Kristin N
2 months ago
Hi! It’s 9 1/4” by 5”
Like
Reply
Cancel
D
Daisy G
2 months ago
Love this recipe! The lemon definitely makes it much softer.
Like
Reply
Cancel
Kristin N
2 months ago
So glad to hear you love it!! Your loaves look amazing!
Like
Reply
Cancel
