Hard red wheat
A hearty bread wheat and a useful place to start. Learn the autolyse here.
Affiliate partners: Henry works with NutriMill and Grand Teton Ancient Grains and may earn a commission from qualifying purchases.
A Recipe Pantry collection
It starts with a grain.Make it yours.
Fresh-Milled. Eight grains, thirteen recipes, and a new way to know your flour. Start with a loaf, a tender biscuit, or a pot of whole emmer. Every recipe teaches something you can take to your next bake.
Ancient grains, a place of their own.
Explore einkorn, spelt, emmer, and khorasan inside the Fresh-Milled collection. Familiar recipes, with a different grain at the heart of each one. Grand Teton Ancient Grains is our grain partner.
Explore Ancient Grains Shop grain berriesThe Fresh-Milled collection
Choose your next bake. Or your first.
beginner
Buttermilk Spelt Pancakes
Open recipe
beginner
Creamy Emmer Breakfast Porridge
Open recipe
intermediate
Einkorn & Spelt Cinnamon Rolls | Baking Great Bread
Open recipe
intermediate
Spelt & Khorasan Maple Monkey Bread | Baking Great Bread
Open recipe
intermediate
Fresh-Milled Einkorn Sourdough Bread
Open recipe
beginner
Einkorn & Spelt Pumpkin Muffins | Baking Great Bread
Open recipe
beginner
Fresh-Milled Einkorn Yeasted Bread
Open recipe
intermediate
Fresh-Milled Hard Red Country Loaf
Open recipe
beginner
Fresh-Milled Sandwich Bread with Hard White Wheat
Open recipe
intermediate
Fresh-Milled Khorasan Pizza Dough
Open recipe
beginner
Khorasan & Spelt Sandwich Bread | Baking Great Bread
Open recipe
intermediate
Fresh-Milled Miche
Open recipe
intermediate
Fresh-Milled 40% Rye Deli Loaf
Open recipe
beginner
Fresh-Milled Sandwich Bread
Open recipe
beginner
Fresh-Milled Skillet Cornbread
Open recipe
beginner
Fresh-Milled Soft White Wheat Biscuits
Open recipe
intermediate
Khorasan & Emmer Cinnamon Swirl Bread | Baking Great Bread
Open recipe
beginner
Soft Einkorn Chocolate-Chip Cookies
Open recipe
intermediate
Spelt-Khorasan Country Sourdough
Open recipe
beginner
Whole Emmer Farro Pilaf
Open recipe
beginner
Wholemeal Spelt Sandwich Loaf
Open recipe
Choosing a mill
Berries aren’t flour yet.
A grain mill is the step between the berries you buy and the flour you bake with. Impact mills, stone mills and hand mills take different routes to fresh flour. Choose for the texture you want, the batches you bake and the effort that fits your kitchen. Cooking whole berries, like our emmer pilaf? You can skip the mill entirely.
Read more: which kind of mill fits your kitchen?
Impact mills
High-speed metal milling heads break dry grain into flour. They’re useful for flour-focused baking and larger batches. Check the model’s texture range: a flour mill is not necessarily a cracked-grain mill. The Classic, for example, is not suitable for oily nuts or seeds.
Stone mills
Grain passes between milling stones. Adjustable models offer a range from fine flour to coarser textures; check whether the model produces the cracked grain you want. Speed, sound and flour temperature vary with the machine, grain and setting. Follow its approved-grain list.
Hand mills
A crank drives steel or stone burrs without electricity. A good option for small batches or an off-grid kitchen, with more time and physical effort for bread-sized batches. Steel burrs alone do not mean a mill can handle oily seeds: compatibility is model-specific.
Stand-mixer attachments
A compatible grain-mill attachment is another route if you already own a mixer. Check the approved grains, flour fineness and batch limits, including any required rest periods for the mixer.
Start with your mill’s manual. Weigh the flour after milling, and allow warm flour to cool before mixing if needed for your dough temperature.
Manufacturer guidance: stone-mill care · Classic grain compatibility.
The mill I choose
I use a NutriMill Classic, an impact mill that fits my bread baking. It’s my choice, not a requirement for these recipes. A different mill may be a better fit for your kitchen.
— Henry Hunter
Affiliate link: I may earn a commission on qualifying purchases.
Recipe Pantry tool
Dial In Your Mill
Fresh flour gets easier when you know what your machine is actually giving you. The Fresh-Milled collection teaches the grain. The Mill helps you turn that grain into usable flour in your own kitchen.
Calibrate your mill
Run a measured amount of berries, weigh the flour you get back, and build a reference for your own machine.
Mill a recipe
Choose a Recipe Pantry bake and get the berry weight, grind direction, water holdback, and fresh-flour notes.
Adjust with confidence
Fresh flour absorbs water and ferments differently. Use the plan as your starting point, then read the dough.
Save what works
Keep your calibration and milling plans so the next bake starts with what you already learned.
Free. No login. Built to work at the counter.
The grain guide
Three modern wheats, four ancient grains, and rye, which is its own grain and not a wheat at all. Start anywhere. The hard red loaf is a useful first milling project.
Hard white wheat
Same strength, milder flavor, lighter crumb. The loaf that wins over a skeptical household.
Soft white wheat
Lower protein makes room for tenderness. Match the grain to biscuits and pastry.
Spelt
Fragile gluten that tears if you push it. A lighter hand and a shorter proof.
Einkorn
Drinks water differently and moves fast. Two versions, yeasted and sourdough.
Emmer
Not every grain has to become bread. Cook the whole berry and taste it plain.
Khorasan
Big buttery berries and an extensible dough that wants to be stretched thin.
Rye
Its own grain, not a wheat. Forty percent, not a hundred, is where it turns great.
A little more from Henry’s kitchen.
Get the Recipe Pantry newsletter: recipes to try, practical baking lessons, and what’s coming next. Everyone’s welcome.
About berry weights
Where a recipe gives a berry weight, treat it as a planning estimate, not a measured yield from your mill. The new milling estimates allow one percent for loss. Weigh the finished flour and top up to the recipe's flour weight if needed. Keep your own measurements in The Mill. The emmer pilaf uses whole berries and needs no milling.
Mills and grain
Affiliate partners: Henry works with NutriMill and Grand Teton Ancient Grains and may earn a commission from qualifying purchases.
NutriMill · affiliate link
Flat $20 off eligible items with code ACADEMY26
I use the NutriMill Classic to mill fresh flour and the Bosch Universal Plus to mix my dough. Together, they give me more control over what goes into my bread. If you're ready to take that next step in your baking, NutriMill has a special offer for our community. Save $20 with code ACADEMY26.
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Grand Teton Ancient Grains · affiliate link
Save 10% on your first order with code crustandcrumb
I've been working with Grand Teton Ancient Grains throughout our From Berries to Bread series, exploring how freshly milled wheat, einkorn, emmer, and spelt can change the way we bake. Their organic grains give us a chance to explore new flavors and learn what makes each grain different. As part of our Academy partnership, you'll save 10% on your first order with code crustandcrumb.
Offer expires December 31, 2026.
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