Everyday Bread

Crumbling is usually a sign of under-hydration. Freshly milled flour needs more hydration than industrial flour. If your loaf is crumbly, try adding 5-10% more water to your next batch. This allows the bran to fully soften, creating a more cohesive, flexible crumb that holds up to sandwich fillings.

Not necessarily, but you do need a mill, and we recommend a heavy duty mixer. Freshly milled dough is dense and heavy because it contains 100% of the grain's fiber. While many machines work fine, a heavy-duty mixer or a dedicated bread machine with a "whole grain" setting will ensure the motor doesn't strain during the long knead required for a good rise.

Without industrial preservatives, real bread has a shorter counter life. To keep it fresh, store your loaf in a linen or paper bag to maintain the crust. If you won't finish it in two days, we recommend slicing the loaf and freezing it immediately. It will toast up beautifully and taste just as fresh as the day it was baked.