Easy Freshly Milled Sourdough Bread

Did you know the healthiest sourdough bread is incredibly easy to make? This Easy Freshly Milled Sourdough Bread is wonderfully crisp on the outside, but very soft and wonderfully tangy on the inside! This sourdough bread recipe is a no-knead recipe, making it quick and easy to whip up!

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I bet it’s hard to believe that the bread shown above is actually very easy to make. Surprisingly this bread only takes 4 ingredients to make!

• A bubbly active sourdough starter
• Freshly milled whole wheat flour
• Filtered water
• salt

Can you believe that’s all it takes to make this super easy sourdough bread? With a little bit of time and patients you can make a healthy delicious sourdough bread for your whole family to enjoy!

Why I chose to get a grain mill

Something that is so very important to me is feeding my family whole foods. I am convicted every time I go with the easiest option. Using store bought white flour regularly was something I was convicted about. I bake all the time, so getting a grain mill was a must. The grain mill I use is called the Nutrimill Classic. The Nutrimill Classic is actually the cheapest grain mill I’ve seen on the market to date, but just because this grain mill is affordable it does not mean that it doesn’t work as well.

This mill has served my family well. I have never had a problem with it. It is clean and efficient. I never have a problem with chunks of wheat in my flour. It comes out soft, and perfect for baking with. It does not heat the flour too much so the freshly milled flout retains its nutrients. The Nutrimill Classic is definitely an electric mill to consider getting if you do not have one already.

Why it is important for you to use freshly milled flour

• Freshly milled whole wheat flour is great for your gut health! The bran that is left in your freshly milled flour is acts as a prebiotic which means it feeds the good bacteria in your gut and helps keep it healthy.
• The bran in the flour is an insoluble fiber. This fiber helps you pass stools much easier, and also my aid in passing undigested material quicker.
• There have been studies that say that eating whole grains which includes wheat could lower your risk of colon cancer.
• Flour from the store removes 30% of the wheat kernel. When this is removed they are removing the most nutritious part of the wheat berry!
• The wheat berry contains vitamins and minerals such as vitamin E, folate, fiber, and antioxidants. 
• Whole wheat flour from fresh milled flour has a lower glycemic level than white processed flour.
• Read more about this information at nutrimill.com and healthline.com

Here is a link to the wheat berries I use!

Why is sourdough healthier for you?

In my opinion, sourdough bread is not only a delightful treat but it is also a healthier option when it comes to selecting bread for your daily consumption. Let me elaborate further on the benefits of sourdough bread:

1. Natural Yeast and Fermentation: The magic of sourdough lies in its natural yeast. When you create a sourdough starter, it becomes a home for wild yeast and lactobacillus bacteria. These organisms work together to create a fermentation process that not only helps the bread rise but also contributes to its unique tangy flavor and texture. As the dough ferments, the yeast feeds on the glucose, resulting in a bread that is lower in sugar compared to conventional store-bought breads that are often loaded with additives and sweeteners.
2. Lower Glycemic Index: One of the advantages of sourdough bread is its lower glycemic index. The long fermentation process allows the little lactobacillus to consume a significant portion of the glucose present in the dough. As a result, consuming sourdough bread doesn’t cause your blood sugar to spike rapidly like processed white bread does. This can be beneficial for individuals who are managing their blood sugar levels or looking to follow a low glycemic diet.
3. Gluten Digestibility: Another interesting aspect of sourdough bread is its potential for improved gluten digestibility. During the long fermentation process, the lactobacillus bacteria break down a substantial amount of the gluten proteins present in the dough into more digestible forms, such as amino acids. While it’s not a solution for individuals with celiac disease or gluten intolerance, some people with mild sensitivities may find that they can enjoy sourdough bread with fewer digestive issues compared to other bread varieties.
4. Nutritional Profile: Sourdough bread can also offer a more favorable nutritional profile compared to some commercially produced bread. The longer fermentation allows for better nutrient absorption, potentially increasing the availability of minerals like zinc, magnesium, and iron from ingredients such as whole grains. Additionally, sourdough bread is often made with minimal or no preservatives, making it a more wholesome and natural choice.

Overall, sourdough bread combines the delightful taste of artisanal baking with potential health benefits. From its natural yeast and fermentation process to its lower glycemic index and improved gluten digestibility, there are several reasons why I think you should start incorporating sourdough bread into your diet!

If you do not have a sourdough starter, please refer to this post on how to make your own.

Here’s a video showing you how I make this bread

Steps for making this freshly milled sourdough bread

1. Gather your ingredients – You will need the following:
   • 500 grams freshly milled whole wheat flour
   • 397 grams water (filtered or bottled)
   • 227 grams active sourdough starter
   • 17 grams salt
2. Mix everything together until all of the ingredients are wet. Once thoroughly mixed cover the bowl with a towel and let rest on the counter for 30 minutes. When the 30 minutes are up stretch and fold the dough 4 times by grabbing the dough and pulling it upwards and then folding in back over on itself spinning the bowl as you go. Refer to the video above for an example of this.
3. Once you are done cover the bowl with a towel again and let rest for 1 hour. Once the hour is up repeat the stretch and fold step again and let rest for another hour. Repeat this one more time for a total of 3 hours. Once the 3 hours are up cover the bowl with a lid, cling wrap, or aluminium foil and place in the fridge overnight.
4. The next morning preheat your oven to 425 degrees. Take your sourdough out of the fridge and dump the dough out carefully onto a floured surface. Shape your dough by carefully pulling the dough towards you spinning it around and pulling it back towards you until it forms a nice ball. If you desire sift some flour onto your dough and score a design onto the dough.
5. Place the dough into a pot that has been well buttered or has parchment in it. Cover with a lid and bake for 45 minutes. When the 45 minutes are up uncover the sourdough and bake for 15 more minutes. Once done turn the bread out and place on a cooling rack. Enjoy hot or when it has cooled!

Remember, baking sourdough bread can be a delightful and rewarding process, but it may require some practice to achieve the perfect loaf. Don’t be discouraged if your first attempt doesn’t turn out how you envisioned. Keep experimenting and have fun with the process!

Humble yourselves, therefore, under the mighty hand of God so that at the proper time He may exalt you, casting all your anxieties on Him, because He cares for you. 1 Peter 5:6 – 7

Don’t forget to save this super easy no-knead sourdough bread recipe on Pinterest!