Nothing beats the aroma of freshly milled flour in your kitchen, does it? If you’re ready to elevate your baking from ordinary to extraordinary, you’re in the right place. We’ve gathered 30 essential artisan recipes that celebrate the nutty, wholesome flavor of fresh-milled flour—from crusty sourdough loaves to tender pastries. Get your mill ready; these recipes will inspire your next baking adventure!
Artisan Sourdough Bread with Fresh Milled Flour
You know that feeling when you pull a perfectly crusty, aromatic loaf from the oven? Yet, there’s something extra special about making sourdough with flour you’ve just milled yourself. It connects you to the process in a way that store-bought flour just can’t match.
Serving: 1 loaf | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup bubbly, active sourdough starter
– 3 cups freshly milled whole wheat flour, with its warm, nutty aroma
– 1 1/4 cups cool, filtered water
– 1 1/2 teaspoons fine sea salt
– 1 tablespoon rich, golden honey
Instructions
1. In a large mixing bowl, combine the bubbly, active sourdough starter and cool, filtered water, stirring until fully incorporated.
2. Add the freshly milled whole wheat flour to the bowl and mix with a wooden spoon until a shaggy dough forms, with no dry flour patches visible.
3. Cover the bowl with a damp kitchen towel and let the dough rest at room temperature (about 70°F) for 30 minutes to allow the flour to fully hydrate.
4. Sprinkle the fine sea salt and rich, golden honey over the dough, then use wet hands to fold and knead it in the bowl for 5 minutes until smooth and elastic. Tip: Wetting your hands prevents the dough from sticking without adding extra flour.
5. Perform a series of stretch-and-folds: grab one edge of the dough, stretch it upward, and fold it over the center, repeating around the bowl 4 times.
6. Cover the bowl again and let the dough bulk ferment at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours. Tip: The dough is ready when it has doubled in size and holds an indentation when poked gently.
7. Lightly flour a work surface and turn the dough out, then shape it into a tight round by pulling the edges toward the center.
8. Place the shaped dough seam-side up in a floured proofing basket, cover it with the damp towel, and refrigerate for 12-16 hours for a slow, flavor-developing cold proof.
9. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes to ensure it’s piping hot.
10. Carefully remove the hot Dutch oven, turn the proofed dough into it seam-side down, and score the top with a sharp razor blade in one swift motion. Tip: Scoring helps control expansion and creates that beautiful ear on the crust.
11. Cover the Dutch oven with its lid and bake at 450°F for 30 minutes to trap steam for optimal oven spring.
12. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 15 minutes until the crust is deeply golden brown and sounds hollow when tapped.
13. Transfer the loaf to a wire rack and let it cool completely for at least 2 hours before slicing to prevent a gummy texture.
Now, that first slice reveals a chewy, open crumb with a complex tang from the long fermentation. Nothing beats tearing into it warm with a smear of creamy butter or using thick slices for the ultimate avocado toast.
Classic Fresh Milled Flour Pancakes
Kicking off your morning with something special? These classic fresh milled flour pancakes bring that cozy, homemade feel right to your breakfast table. You’ll love how the nutty, whole-grain flavor shines through in every fluffy bite—it’s like a warm hug in pancake form.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of fresh milled whole wheat flour, with its rustic, nutty aroma
– 2 tablespoons of granulated sugar, for a subtle sweetness
– 1 tablespoon of baking powder, to ensure light and airy pancakes
– 1/2 teaspoon of fine sea salt, to balance the flavors
– 2 large farm-fresh eggs, at room temperature for better mixing
– 1 3/4 cups of whole milk, creamy and rich
– 1/4 cup of melted unsalted butter, cooled slightly
– 1 teaspoon of pure vanilla extract, for a warm, fragrant note
– Butter or oil for greasing the skillet, as needed
Instructions
1. In a large mixing bowl, whisk together 2 cups of fresh milled whole wheat flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of fine sea salt until well combined.
2. In a separate medium bowl, beat 2 large farm-fresh eggs lightly with a fork, then stir in 1 3/4 cups of whole milk, 1/4 cup of melted unsalted butter, and 1 teaspoon of pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined—a few lumps are okay to avoid overmixing, which keeps the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or oil, using a paper towel to spread it evenly.
5. Pour 1/4 cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through—check by pressing gently; they should spring back.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed to prevent sticking.
8. Serve immediately while hot. Tip: Keep pancakes warm in a 200°F oven if making a batch, and avoid stacking them to maintain that perfect fluffiness.
Oh, the texture here is delightfully tender with a slight chew from the fresh milled flour, and the flavor is wonderfully earthy and wholesome. Drizzle them with maple syrup or top with fresh berries for a bright contrast—they’re so good, you might just skip the syrup and savor them plain!
Rustic Fresh Milled Flour Pizza Dough
Nothing beats the satisfaction of homemade pizza, especially when you start with fresh-milled flour. This rustic dough comes together easily and bakes up with incredible flavor and texture—perfect for a cozy night in or a fun weekend project.
Serving: 2 pizzas | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups fresh-milled whole wheat flour, with its nutty aroma
– 1 cup warm water (about 110°F), to activate the yeast
– 1 packet active dry yeast, for that essential rise
– 2 tablespoons rich extra virgin olive oil, for a tender crumb
– 1 teaspoon fine sea salt, to enhance the flavors
– 1 teaspoon raw honey, for a subtle sweetness
Instructions
1. In a large mixing bowl, combine the warm water, active dry yeast, and raw honey, stirring gently until dissolved. Let it sit for 5 minutes until frothy—this shows the yeast is active.
2. Add the fresh-milled whole wheat flour, fine sea salt, and rich extra virgin olive oil to the bowl.
3. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the dough by hand for 8-10 minutes, until it becomes smooth and elastic. Tip: If it feels too sticky, add a sprinkle more flour, but avoid over-flouring to keep it tender.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
6. Punch down the dough to release air bubbles, then divide it into two equal portions.
7. On a floured surface, roll or stretch each portion into a 12-inch circle, about 1/4-inch thick. Tip: For a rustic look, use your hands to gently pull and shape it, rather than a rolling pin.
8. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it hot.
9. Transfer the shaped dough to a piece of parchment paper, add your favorite toppings, and slide it onto the preheated stone or sheet.
10. Bake for 12-15 minutes, until the crust is golden brown and crisp. Tip: Rotate the pizza halfway through for even browning.
After baking, this dough yields a chewy, flavorful crust with a slight nuttiness from the fresh flour. A perfect base for creative toppings like roasted veggies or a simple margherita—enjoy it warm right out of the oven!
Hearty Fresh Milled Flour Banana Bread
Kind of craving something cozy and homemade? You know, the kind of treat that makes your kitchen smell incredible. This hearty fresh milled flour banana bread is just that—a simple, satisfying bake that feels like a warm hug.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– 3 large overripe bananas, with deep brown spots
– 1/2 cup creamy unsalted butter, softened to room temperature
– 3/4 cup light brown sugar, packed
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1 1/2 cups fresh milled whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1/2 teaspoon fragrant ground cinnamon
– 1/2 cup crunchy chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth, leaving a few small chunks for texture.
3. Add the softened unsalted butter and packed light brown sugar to the bananas, then beat with a hand mixer on medium speed for 2 minutes until creamy and well combined.
4. Crack in the farm-fresh eggs and pour in the pure vanilla extract, then mix on low speed just until incorporated, about 30 seconds.
5. In a separate medium bowl, whisk together the fresh milled whole wheat flour, baking soda, fine sea salt, and fragrant ground cinnamon until evenly distributed.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain; avoid overmixing to keep the bread tender.
7. If using, fold in the crunchy chopped walnuts until just combined throughout the batter.
8. Pour the batter into the prepared loaf pan, smoothing the top with the spatula into an even layer.
9. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Let the banana bread cool in the pan on a wire rack for 15 minutes, then carefully turn it out to cool completely for another 30 minutes before slicing; this prevents it from crumbling.
11. For extra moisture, wrap the cooled loaf in plastic wrap and let it sit overnight—the flavors will deepen beautifully.
Earthy and wholesome, this banana bread has a dense, moist crumb from the fresh milled flour, with sweet banana notes and a hint of cinnamon warmth. Slice it thick for breakfast, toast it lightly with a smear of butter, or crumble it over yogurt for a delightful twist.
Soft Fresh Milled Flour Dinner Rolls
Aren’t you tired of store-bought rolls that taste like cardboard? These soft fresh milled flour dinner rolls are about to become your new favorite thing. You’ll love how easy they are to make, and the flavor is just incredible.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 2 cups of freshly milled whole wheat flour with its nutty aroma
– 1 cup of warm whole milk (110°F)
– ¼ cup of golden, raw honey
– 3 tablespoons of creamy, unsalted butter at room temperature
– 1 large, farm-fresh egg
– 2¼ teaspoons of active dry yeast
– 1 teaspoon of fine sea salt
Instructions
1. In a large mixing bowl, combine the warm whole milk, golden raw honey, and active dry yeast. Let it sit for 5 minutes until it becomes frothy.
2. Add the freshly milled whole wheat flour, fine sea salt, creamy unsalted butter, and farm-fresh egg to the bowl.
3. Mix everything together with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time.
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour until it doubles in size.
6. Punch down the dough to release the air bubbles.
7. Divide the dough into 12 equal pieces and shape each into a smooth ball.
8. Arrange the dough balls in a greased 9×13-inch baking dish, leaving a little space between them.
9. Cover the dish with the damp towel again and let the rolls rise for 30 minutes until puffy. Tip: For extra soft rolls, brush them with a little melted butter before baking.
10. Preheat your oven to 375°F.
11. Bake the rolls for 16-18 minutes until they are golden brown on top and sound hollow when tapped. Tip: To prevent over-browning, cover them loosely with foil halfway through baking.
12. Remove the rolls from the oven and let them cool in the dish for 5 minutes.
13. Transfer the rolls to a wire rack to cool completely.
Keep these rolls warm in a basket, and watch them disappear at dinner. They have a tender, pillowy texture with a hint of sweetness from the honey, making them perfect for slathering with butter or using for mini sandwiches. You’ll be amazed at how much better homemade tastes!
Crispy Fresh Milled Flour Pie Crust
Crispy, flaky, and bursting with nutty flavor—this fresh milled flour pie crust is a game-changer for your holiday baking. You’ll love how the whole wheat adds a subtle sweetness and incredible texture. It’s easier than you think to make from scratch, and the results are totally worth it.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 1/4 cups freshly milled whole wheat flour
– 1/2 cup cold unsalted butter, cut into small cubes
– 1/4 teaspoon fine sea salt
– 3-4 tablespoons ice-cold water
– 1 teaspoon granulated sugar (optional, for a hint of sweetness)
Instructions
1. In a large mixing bowl, combine 1 1/4 cups freshly milled whole wheat flour, 1/2 cup cold unsalted butter cubes, 1/4 teaspoon fine sea salt, and 1 teaspoon granulated sugar (if using).
2. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces—this creates flakiness.
3. Gradually add 3-4 tablespoons ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
4. Gather the dough into a ball, flatten it into a disk about 1-inch thick, and wrap it tightly in plastic wrap.
5. Refrigerate the dough for at least 30 minutes, or up to 2 hours, to chill the butter and relax the gluten.
6. Preheat your oven to 375°F (190°C) and lightly flour a clean surface.
7. Roll out the chilled dough into a 12-inch circle, about 1/8-inch thick, rotating it occasionally to prevent sticking.
8. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Tip: Use a rolling pin to lift and position the dough easily.
9. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
10. Fold the overhang under itself and crimp the edges decoratively with your fingers or a fork.
11. Prick the bottom and sides of the crust all over with a fork to prevent bubbling during baking.
12. Line the crust with parchment paper and fill it with pie weights or dried beans.
13. Bake at 375°F (190°C) for 15 minutes, then remove the weights and parchment paper. Tip: For extra crispiness, brush the crust with an egg wash before baking if not using a filling.
14. Return the crust to the oven and bake for an additional 10-12 minutes, until golden brown and crisp.
15. Let the crust cool completely on a wire rack before filling. Just imagine that first bite—the crust shatters with a satisfying crunch, revealing a nutty, wholesome flavor that pairs beautifully with sweet or savory fillings. Try it with a spiced apple filling or a creamy quiche for a cozy meal.
Wholesome Fresh Milled Flour Muffins
Kickstart your morning with these wholesome muffins that are as nourishing as they are delicious. You’ll love how the fresh-milled flour gives them a rustic texture and nutty flavor that store-bought versions just can’t match. They’re perfect for busy mornings or a cozy weekend treat.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups fresh-milled whole wheat flour with its natural nutty aroma
– 1 cup creamy buttermilk for tender crumb
– 1/2 cup rich, golden honey
– 2 large farm-fresh eggs at room temperature
– 1/3 cup melted unsalted butter, slightly cooled
– 1 tsp pure vanilla extract with its warm fragrance
– 1 1/2 tsp baking powder for perfect rise
– 1/2 tsp baking soda
– 1/2 tsp fine sea salt
– 1 cup plump, juicy blueberries (fresh or frozen)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the fresh-milled whole wheat flour, baking powder, baking soda, and fine sea salt until fully combined.
3. In a separate medium bowl, whisk the farm-fresh eggs until frothy, about 30 seconds.
4. Add the golden honey, melted unsalted butter, pure vanilla extract, and creamy buttermilk to the eggs, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—don’t overmix or the muffins will be tough.
6. Gently fold in the plump, juicy blueberries, being careful not to crush them.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
10. Store any leftovers in an airtight container at room temperature for up to 3 days.
These muffins have a wonderfully moist crumb with pops of sweet blueberries in every bite. They’re fantastic warm with a pat of butter, or try them crumbled over Greek yogurt for a protein-packed breakfast. The fresh-milled flour gives them a hearty, satisfying texture that keeps you full all morning.
Decadent Fresh Milled Flour Chocolate Cake
Tired of the same old chocolate cake? This decadent fresh milled flour chocolate cake is about to change your dessert game forever. You’ll love how the deep cocoa flavor pairs with the nutty, wholesome notes from the freshly milled flour—it’s rich, moist, and totally irresistible.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups freshly milled whole wheat flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ tsp baking powder
– 1 ½ tsp baking soda
– 1 tsp fine sea salt
– 2 large farm-fresh eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 tsp pure vanilla extract
– 1 cup boiling water
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups freshly milled whole wheat flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and 1 tsp fine sea salt until well combined.
3. Add 2 large farm-fresh eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 tsp pure vanilla extract to the dry ingredients.
4. Mix on medium speed with an electric mixer for 2 minutes until the batter is smooth and glossy.
5. Carefully pour in 1 cup boiling water and stir gently by hand until fully incorporated—the batter will be thin, but that’s normal for extra moisture.
6. Divide the batter evenly between the prepared pans, using a spatula to level the tops.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. Frost as desired once fully cooled—a tip: chill the cakes briefly for easier handling.
Just imagine slicing into this cake: it’s incredibly tender with a deep, fudgy crumb that melts in your mouth. Serve it warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy it plain to really savor the rich chocolate and nutty flour flavors.
Fluffy Fresh Milled Flour Biscuits
Mmm, picture this: you’re in your kitchen on a lazy weekend morning, craving something warm, buttery, and utterly comforting. These fluffy fresh-milled flour biscuits are just the ticket—they’re tender, flaky, and have that irresistible homemade taste you can’t get from a store-bought mix. Honestly, once you try them, you’ll never go back to the packaged stuff.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups of freshly milled all-purpose flour, with its nutty, wholesome aroma
– 1 tablespoon of baking powder for that perfect rise
– 1 teaspoon of fine sea salt to balance the flavors
– ½ cup of cold unsalted butter, cut into small cubes for maximum flakiness
– ¾ cup of cold whole milk, rich and creamy
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the freshly milled all-purpose flour, baking powder, and fine sea salt until well combined.
3. Add the cold unsalted butter cubes to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces—this creates those flaky layers.
4. Pour in the cold whole milk, and stir gently with a fork just until a shaggy dough forms; be careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch-thick rectangle.
6. Fold the dough in half over itself, then pat it back down to 1 inch thick; repeat this folding process two more times to build extra flakiness.
7. Use a 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart, and bake for 10–12 minutes until golden brown on top and puffed up.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Golden and buttery, these biscuits have a delicate crumb and a subtle nuttiness from the fresh flour. Serve them warm with a drizzle of honey or split open for a breakfast sandwich—they’re so versatile, you’ll want to make a double batch!
Savory Fresh Milled Flour Focaccia
Tired of store-bought bread that tastes bland? You’re in luck. This savory fresh milled flour focaccia is a game-changer—it’s fluffy, flavorful, and surprisingly simple to make at home.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of nutty fresh milled whole wheat flour
– 1 cup of warm water (about 110°F)
– 2 ¼ teaspoons of active dry yeast
– 1 teaspoon of fine sea salt
– ¼ cup of rich extra virgin olive oil, plus more for drizzling
– 1 tablespoon of fragrant dried rosemary
– ½ teaspoon of flaky sea salt for topping
Instructions
1. In a large bowl, combine the warm water and active dry yeast, letting it sit for 5 minutes until frothy.
2. Add the fresh milled whole wheat flour, fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture.
3. Stir with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Preheat your oven to 425°F and lightly grease a 9×13-inch baking pan with extra virgin olive oil.
6. Gently punch down the dough and press it evenly into the prepared pan, using your fingertips to create dimples across the surface.
7. Drizzle the remaining extra virgin olive oil over the dough, then sprinkle with fragrant dried rosemary and flaky sea salt.
8. Bake in the preheated oven for 20–25 minutes, until the top is golden brown and the edges pull away from the pan.
9. Remove from the oven and let it cool in the pan for 10 minutes before slicing.
Ultimate comfort in every bite—this focaccia boasts a crisp, golden crust with a soft, airy interior infused with herbal notes. Serve it warm alongside a bowl of soup or tear it into pieces for dipping in balsamic vinegar and olive oil; it’s versatile enough to elevate any meal.
Homemade Fresh Milled Flour Tortillas
Nothing beats the warm, earthy aroma of freshly milled flour filling your kitchen—it’s a game-changer for homemade tortillas. You’ll love how simple and satisfying these are to make from scratch, with a flavor that’s miles beyond store-bought. Trust me, once you try them, you’ll never go back to the packaged kind.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups freshly milled whole wheat flour, with its nutty, aromatic scent
– 1 teaspoon fine sea salt, for balanced seasoning
– ¾ cup warm water (about 110°F), to activate the dough perfectly
– ¼ cup rich extra virgin olive oil, for a tender, pliable texture
Instructions
1. In a large mixing bowl, combine the freshly milled whole wheat flour and fine sea salt, whisking them together until evenly distributed.
2. Pour in the warm water (110°F) and rich extra virgin olive oil, stirring with a wooden spoon until a shaggy dough forms.
3. Tip: Use your hands to knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic—this develops the gluten for better texture.
4. Place the dough back in the bowl, cover it with a damp kitchen towel, and let it rest at room temperature for 15 minutes to relax the gluten.
5. Divide the dough into 8 equal portions, rolling each into a smooth ball between your palms.
6. On a lightly floured surface, use a rolling pin to flatten each ball into a thin, round tortilla about 8 inches in diameter, applying even pressure.
7. Tip: If the dough sticks, dust with a bit more flour, but avoid over-flouring to keep the tortillas tender.
8. Heat a dry cast-iron skillet or griddle over medium-high heat until it’s hot enough that a drop of water sizzles and evaporates immediately.
9. Cook one tortilla at a time for 30–45 seconds on the first side, until bubbles form and the edges start to lift slightly.
10. Flip the tortilla with tongs and cook for another 30 seconds on the second side, until it develops light golden-brown spots.
11. Tip: Keep cooked tortillas warm by wrapping them in a clean kitchen towel—this traps steam and keeps them soft.
12. Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
Here’s the best part: these tortillas have a delightfully chewy yet tender bite, with a toasty, nutty flavor from the fresh flour. Serve them warm with your favorite fillings, like grilled veggies or savory beans, or simply enjoy them plain—they’re so good, you might just snack on them straight from the skillet!
Delicate Fresh Milled Flour Crepes
Gather around, because I’ve got a recipe that’ll make your weekend brunch feel extra special. These delicate fresh milled flour crepes are surprisingly simple to whip up, and they have a wonderfully light, tender texture that’s just begging for your favorite sweet or savory fillings. You’re going to love how versatile they are.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup delicate fresh milled flour
– 2 large farm-fresh eggs
– 1 ½ cups creamy whole milk
– ¼ cup melted unsalted butter, plus extra for the pan
– 2 tablespoons granulated sugar
– ½ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. In a large mixing bowl, whisk together 1 cup delicate fresh milled flour, 2 tablespoons granulated sugar, and ½ teaspoon fine sea salt until well combined.
2. Create a well in the center of the dry ingredients and crack in 2 large farm-fresh eggs.
3. Gradually pour in 1 ½ cups creamy whole milk while whisking continuously to form a smooth batter, starting from the center and working outward to prevent lumps.
4. Whisk in ¼ cup melted unsalted butter and 1 teaspoon pure vanilla extract until the batter is silky and fully incorporated.
5. Let the batter rest at room temperature for 30 minutes to allow the flour to hydrate, which results in more tender crepes.
6. Heat a 10-inch non-stick skillet or crepe pan over medium heat (about 350°F) and lightly brush it with extra melted unsalted butter.
7. Pour ¼ cup of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.
8. Cook the crepe for 60-90 seconds, until the edges look lacy and the bottom is lightly golden brown with small bubbles on the surface.
9. Gently slide a thin spatula under the crepe and flip it in one confident motion.
10. Cook the second side for another 45-60 seconds, until it’s set and has a few light brown spots.
11. Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with more melted unsalted butter between each crepe to prevent sticking and ensure even browning.
12. Stack the finished crepes on the plate, separating them with parchment paper if you’re not serving immediately to keep them from sticking together.
These crepes are wonderfully thin and flexible, with a subtle nutty flavor from the fresh milled flour that pairs beautifully with both sweet jams and savory fillings like ham and cheese. Try rolling them up with fresh berries and a dollop of whipped cream for an elegant dessert, or layer them with sautéed mushrooms and Gruyère for a cozy dinner.
Conclusion
Mastering fresh milled flour opens a world of wholesome, delicious possibilities right in your own kitchen. We hope these 30 essential recipes inspire you to bake something wonderful today! Don’t forget to leave a comment telling us which recipe you loved most and share your baking adventures by pinning this article on Pinterest. Happy baking!
