Fresh-Milled Grain Recipes

Tender whole-spelt pancakes with tangy buttermilk and a short batter rest that lets the whole grain hydrate before it hits the pan.

Whole emmer berries soaked, lightly cracked, and simmered in milk into a creamy porridge that still keeps the chew emmer is known for.

Fresh-milled einkorn and spelt pumpkin muffins with a cream cheese center and toasted pepita top. Tender, spiced, and ready in about 90 minutes.

A yeasted einkorn bread for bakers who want ancient grain flavor without the sourdough commitment. Built for whole fresh-milled einkorn with optional spelt blend and traditional dough conditioners.

Two soft, honey-sweet sandwich loaves made with 100% fresh-milled flour. Milk, butter, and a rest before kneading give you a tender whole grain crumb.

A soft, enriched sandwich loaf at 100% fresh-milled hard white wheat. Hard white has nearly the protein of hard red with none of the bitterness, which makes it the grain to reach for when the people at your table say they do not like whole wheat bread.

Cast iron skillet cornbread from corn and soft white wheat you mill yourself. Whole-germ meal, a 30-minute buttermilk soak, and a crust that sizzles.

Tall, tender buttermilk biscuits at 100% fresh-milled soft white wheat. Soft white is the low-protein pastry grain, which makes it wrong for bread and exactly right here. If you have a bag of it sitting unopened because your loaves came out flat, this is what it was for.

Soft, golden sandwich bread made with fresh-milled khorasan and spelt. A 100% whole grain loaf with honey and butter that slices clean and toasts well.

Tender einkorn chocolate-chip cookies with caramelized edges and soft centers. A 30-minute chill hydrates the flour and keeps them from spreading thin.

A savory emmer pilaf cooked as whole berries, no milling required. Emmer, sold widely as farro, keeps a firm chew that rice and barley cannot match. This is the recipe for the week you do not feel like baking, and the one that doubles what a bag of ancient grain is worth.

A wholemeal spelt sandwich bread for bakers whose spelt loaves keep going flat, dense, or gummy. The base formula is 70% whole spelt with 30% bread flour, and a 100% spelt adaptation is included. Works with bagged wholemeal spelt or fresh-milled spelt berries.

Soft fresh-milled einkorn and spelt cinnamon rolls with a cardamom swirl and maple cream cheese frosting. Tangzhong keeps them tender. Overnight option.

A 40% fresh-milled rye deli loaf with caraway and molasses. Forty percent is the number where rye tastes unmistakably like rye and still holds a structure you can slice thin. Full rye is a different discipline entirely, and this is the loaf that gets you there.

Fresh-milled einkorn sourdough with optional spelt blend. Built for whole grain einkorn from local farmers and fresh-milled flour, with traditional dough conditioners for structure and shelf life.

A 100% whole hard red wheat country loaf built for fresh-milled flour. Hard red is the strongest of the bread wheats and the grain most people buy first, which makes it the right place to learn what fresh flour actually does differently.

A cold-fermented pizza dough at 70% fresh-milled khorasan. Khorasan, sold elsewhere as Kamut, mills to a deep golden flour with a buttery sweetness and develops beautiful gluten when handled right. This is the recipe that shows people ancient grains are not only for rustic loaves.

A big fresh-milled sourdough miche with a stiff overnight levain, wheat and rye, and a deep golden crust. Weigh it, fold it, bake it in a Dutch oven.

Fresh-milled khorasan and emmer cinnamon swirl bread with a paste filling that stays bonded. A golden loaf made for French toast, or toast and butter.

Fresh-milled spelt and khorasan monkey bread with maple cinnamon coating and a salted caramel base. Soft, sticky, and made for sharing.

A golden country sourdough built on whole spelt and whole khorasan, with enough bread flour for dependable structure and a tender, buttery crumb.