Wheat bread (HRWW/HWW)

2 loafs of bread using either fresh milled Hard Red Winter Wheat or Hard White Wheat

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mill 4 Cups of either Hard Red Winter Wheat or Hard White Wheat to make approx 6 cups of flour (Yes you can use normal flour but you will only use 2 cups of milk total (milk and buttermilk) and skip autolyse)

Step 2

Whisk 1/2 cup heavy cream in an electric mixer on high until it separate into buttermilk and butter (you do not need to strain and wash the butter since you are using all of it and not storing any of it). It should take 3-5 mins. It'll turn into whip cream first then fully separate into buttermilk and butter. *NEED 100% COVER ~ MESSY WITHOUT If you don't want to make from scratch, you can just use 1/4 cup butter and either 1/4 cup buttermilk or just add another 1/4 cup of normal milk.

Step 3

In a mixing bowl, whisk together 1/2 cup warm milk (105°F-110°F), sugar, and yeast. Let sit 5–10 minutes until frothy. If you do not have a digital kitchen thermometer, test the milk on the inside of your wrist. It should feel comfortably warm like baby bathwater—distinctly warm, but not at all hot or stinging.

Step 4

Add the rest of the warm milk, honey, egg, melted butter, and salt. Add ~5 1/2 cups flour and mix until combined. Make sure your melted butter is NOT too hot and kills the yeast (+120°F)

Step 5

Let dough rest 15–30 minutes (do not skip). Need to cover and leave at room temperature (70°F-78°F) do not leave by heat.

Step 6

Knead with dough hook 8–10 minutes. Add remaining flour gradually if needed. Dough should be soft and slightly tacky, not dry.

Step 7

Place dough in a well-oiled bowl and coat. Cover and let rise 1.5–2 hours or until doubled. Needs to be in warm area such as your turned off oven with light on (75°F-82°F) Needs to be covered

Step 8

Punch down dough and transfer to counter. Divide in half. Flatten each portion, fold ends in, roll into a log, and pinch seam closed. Place in 2 greased loaf pans.

Step 9

Cover and let rise 30–45 minutes, until doubled. Same warm spot as before (75°F-82°F).

Step 10

Bake at 350°F for 25–30 minutes, until lightly golden on top. The oven needs to already be at 350°F before putting in. I'm talking to all of you non-preheaters.

Step 11

Remove from pans to cool on a baking rack. Immediately brush tops with melted honey butter and/or any other toppings. ~45 minutes before slicing.