Comments on: Easy No-Knead Bread with 100% Freshly Milled Wheat

By: Jillian

Jillian — Fri, 09 Oct 2026 14:27:47 +0000

I just made flour soup, Ive made a lot of bread, but this did not work for me.

By: Lexie

Lexie — Sun, 04 Oct 2026 23:37:04 +0000

It went perfect until time to put in Dutch oven. It was a gluey mess. Looks more like cornbread. I did everything just so. Stretch and folds went great. Wetness and texture of dough felt what you described but it got disastrous when trying to form it and put it in Dutch oven!

By: Shayna Woodruff

Shayna Woodruff — Tue, 22 Sep 2026 20:30:14 +0000

Hello! Currently in the process of making this! My dough is MUCH more wet than you’re however. I even added maybe a 1/4 more flour in the beginning because it was total glop lol. Just did the first stretch a folds and it is still very soupy. Any idea as to why? Will it still turn out? I used the same measurements and same grains as you! Thank you

By: Ann Marks

Ann Marks — Sun, 20 Sep 2026 02:45:23 +0000

Do you think your measurements and ingredients but put into a bread maker would work?

By: Janine B

Janine B — Mon, 31 Aug 2026 17:55:08 +0000

Delicious! The dough was easy to work with. 6 minutes with the top off was perfect!

By: Mary

Mary — Wed, 19 Aug 2026 16:28:41 +0000

Can this recipe be replaced with freshly milled hard red flour

By: Serena

Serena — Mon, 27 Jul 2026 10:59:03 +0000

What if you don’t have a Dutch oven how is the best way to make this?

By: Diana M Korpi

Diana M Korpi — Sun, 26 Jul 2026 21:00:22 +0000

Just pulled a loaf of rosemary bread out of the oven. I used hard red spring berries, by accident, instead of the white wheat berries. Not quite the crumb that you got but still springy and yummy! Next time I’ll try it with the white wheat berries to see if they make a difference.

By: Victoria Frank

Victoria Frank — Mon, 13 Jul 2026 03:30:07 +0000

This recipe is great !! I made this with hard red wheat berries and did see your note about density and flavor. I used active yeast so added about a tablespoon of sugar, I also added about 2 tablespoons of melted butter to it. It’s phenomenal!

By: Tori P

Tori P — Tue, 23 Jun 2026 00:49:13 +0000

This recipe was fantastic! I substituted part hard red wheat for the khorasan. My loaf turned out a little denser than the original recipe likely intended, but it was still incredibly soft, fluffy, and full of wonderful fresh-milled flavor. The crumb was tender, the crust was beautiful, and it sliced wonderfully. I love that this recipe is approachable while still producing artisan-style bread. I’ll definitely be making this again and experimenting with different grain combinations. Thank you for such a great recipe!