Baking Bread with Freshly Milled Flour: A Healthy Delight

Baking bread with freshly milled flour is a time-honored tradition that offers a multitude of health benefits. When you grind your own flour, you retain the natural nutrients and oils found in the whole grain, resulting in a more nutritious and flavorful loaf. Sue Becker, the founder of Bread Beckers, emphasizes the importance of using freshly milled flour in her baking classes and resources.

One of the key advantages of using freshly milled flour is the increased nutritional value. Whole grains are packed with essential vitamins, minerals, and fiber that are often lost in the refining process. By milling your own flour, you can enjoy the full spectrum of nutrients, including B vitamins, iron, magnesium, and antioxidants.

Freshly milled flour also contributes to a more complex and satisfying flavor profile in your bread. The natural oils and enzymes present in the whole grain lend a rich, nutty taste that is simply unmatched by store-bought, pre-packaged flour. This is a hallmark of the artisanal bread movement, where bakers take pride in using high-quality, minimally processed ingredients.

In addition to the nutritional and flavor benefits, baking with freshly milled flour can also be a more sustainable choice. By sourcing whole grains and milling them yourself, you can reduce your carbon footprint and support local farmers. Sue Becker’s website, Bread Beckers, offers a wide selection of organic, non-GMO grains that are perfect for home milling.

Overall, baking bread with freshly milled flour is a rewarding and healthful endeavor. Whether you’re a seasoned baker or a novice, incorporating this practice into your routine can elevate your bread-making skills and provide you with a delicious, nutrient-dense product. For more information and resources, be sure to check out Sue Becker’s Bread Beckers website.