See Printable Recipe for a quick list.
1-1/2 cups (270 grams) hard red spring wheat berries
Check your bag for the weight to volume conversion. Ours was 45 grams per 1/4 cup.
If you’re not milling your own wheat, may we suggest you start with 1-1/4 cups whole wheat flour, and add 1/4 cup wheat bran and 2 tablespoons wheat gluten powder.
2 packets (4-1/2 teaspoons) active dry yeast
You can use instant yeast, and just skip the proofing step and add it along with the salt. We’ve had more consistent results with active dry yeast.
2 tablespoons molasses
This brings some life with extra flavor and moisture to a bread that would be dry otherwise.
2 tablespoons honey
Honey is the best flavor for sweetening bread to counter the rustic flour flavors and protect the moisture.
2 teaspoons salt
Salt plays a vital role in developing the dough and adding strength, so the dough will hold the carbon dioxide and rise fully. You can use plain salt, coarse salt, sea salt, Kosher salt, or Himalayan rock salt.
2 tablespoons unsalted butter
The fat will help the elasticity of the bread, which will give you a higher rise and a crisper crust, plus it adds a nice flavor.
If you have salted butter, nobody will notice.
1 to 1-1/2 cups all-purpose flour
The amount varies with the moisture in the wheat berries and with the weather. Our instructions tell you how to get the right amount.
1 large egg
We only use fresh local eggs, which fortunately also saves money! The egg wash gives the outside of the bread a great golden look and also protects the bread inside during baking and storage.