The Rustic Farmhouse

Go check out Becca.SAHM.real.life3 on Tiktok for her Fresh Milled Flour Sourdough Discard Series!

Fresh Milled Flour Bagels 🥯

Ingredients:
* 575 g Fresh Milled Hard White Wheat
* 25 g Vital Wheat Gluten
* 366 g Water
* 13 g Salt
* 6 g Instant yeast
* 24 g Honey
* 1/4 cup brown sugar (for water bath)

Directions:
1. Mill your flour.
2. In a bowl, combine the fresh milled flour, salt, yeast, and vital wheat gluten.
3. In your stand mixer bowl or a large mixing bowl, pour the water and honey (premixed).
4. Gradually pour the dry ingredients into the bowl with the wet mixture. Mix on low until a rough dough forms.
5. Knead the dough in the mixer for about 6-10 minutes on medium speed.
6. Cover the dough and allow it to rise. It does not need to double. This may take 30-60 minutes, depending on the room temperature.
7. Once the dough has risen, gently deflate it. Divide the dough into 8 equal portions, and shape into bagels.
8. Cover again and allow them to proof at room temperature until they are slightly puffy. This may take around 30 minutes, depending on room conditions. The dough should be firm yet slightly puffy—not light and airy like bread dough.
9. While the bagels proof, fill a large pot with water and add a a 1/4 brown sugar. Bring the water to a boil.
10. Once the water is boiling, carefully drop the proofed bagels in. The bagels should float immediately. Boil each bagel for 1 minute on each side. Bagels will be slightly wrinkled after boiling.
11. While boiling the bagels, preheat your oven to 450°F. Prepare a baking sheet lined with a baking mat or parchment paper.
12. After boiling, arrange the bagels on the prepared baking sheet. If you want to add toppings, prepare an egg wash by whisking together one egg white and a splash of water and lightly brush the top of each bagel.
13. Immediately sprinkle your desired toppings over the bagels.
14. Bake for 16-20 minutes or until the bagels are golden brown. Rotate the baking sheet halfway through baking if necessary for more even color.
15. Once baked, allow the bagels to cool on a wire rack.

Windowpane is a tool, not a requirement, especially with fresh-milled flour.

This recipe was made without checking the dough for windowpane. I mixed the ingredients (except the yeast) until there was no dry flour.

Let it rest for one hour. Added the yeast and let the machine knead for 10 minutes (until the dough was smooth and showed elasticity). Let it rise, shaped, let it rise again and baked!
That’s it...and I get great results everytime!

Coming soon is the remainder of my 7-part recipe series I am working on. Stay tuned!

FMF Strawberries ‘n Cream, Cream of Wheat 🍓🌾

First time trying cream of wheat...and I made it from freshly milled grains, of course!

I used soft white wheat and Khorasan, simmered it in whole milk, added a pinch of salt, a little sugar, and topped it with strawberries, cultured yogurt, and chia seeds.

Honest review? The flavor was warm, cozy, and wholesome...but the texture wasn’t totally my thing.

If you’re a cream of wheat fan, though, this bowl would be right up your alley. Save it and give it a try!

Follow along for more fun recipes using freshly milled grains!

Windowpane is a tool, not a requirement, especially with fresh-milled flour. 🤎🌾

This recipe was made without checking the dough for windowpane. I mixed the ingredients (except the yeast) until there was no dry flour.

Let it rest for one hour. Added the yeast and let the machine knead for 10 minutes (until the dough was smooth and showed elasticity. Let it rise, shaped, let it rise again and baked! That's it...and I get great results everytime!

These were mini loaves, this is why they seemed small...full size recipe is coming soon as part of a 7-part recipe series I am working on. Stay tuned!

Part 1 of 2: Most bakers think the windowpane test is everything. Check back tonight for Part 2 where I’ll dive into why fresh-milled dough behaves differently! 🌾