Hard red wheat
A hearty bread wheat and a useful place to start. Learn the autolyse here.
Partner disclosure: Henry works with NutriMill and Grand Teton Ancient Grains. Purchases through qualifying affiliate links may earn Henry a commission. NutriMill links are marked below.
A Recipe Pantry collection
It starts with a grain.Make it yours.
Fresh-Milled. Eight grains, nine 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.
intermediate
Fresh-Milled Einkorn Sourdough Bread
Open recipe
beginner
Fresh-Milled Einkorn Yeasted Bread
Open recipe
intermediate
Fresh-Milled Hard Red Country Loaf
Open recipe
beginner
Fresh-Milled Hard White Sandwich Bread
Open recipe
intermediate
Fresh-Milled Khorasan Pizza Dough
Open recipe
intermediate
Fresh-Milled 40% Rye Deli Loaf
Open recipe
beginner
Fresh-Milled Soft White Wheat Biscuits
Open recipe
beginner
Whole Emmer Farro Pilaf
Open recipe
beginner
Wholemeal Spelt Sandwich Loaf
Open recipe
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.
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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
Partner disclosure: Henry works with NutriMill and Grand Teton Ancient Grains. Purchases through qualifying affiliate links may earn Henry a commission. NutriMill links are marked below.
NutriMill · affiliate link
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Grand Teton Ancient Grains
A source for the berries in this collection
Hard red, hard white, soft white, spelt, einkorn, emmer, khorasan, and rye berries. Buy the small bags first and find out which grain you actually want to keep in the house.
