Alright, here we go!! This is my recipe using freshly milled wheat and the Zojirushi Virtuoso bread machine.
Watch the video above to know why the Zojirushi is the best, if you need a bread machine, what to do if you’re having problems with your bread machine, etc.
100% Freshly Milled Wheat Bread Loaf with Zojirushi Bread Machine
This recipe is my very own recipe to use in the Zojirushi Virtuoso Bread machine along with my custom settings!
Equipment
- 1 Zojirushi Bread Machine For this recipe, I am using the Zojirushi Virtuoso Bread Machine
Ingredients
- 1 1/2 cups warm water
- 1/4 cup honey
- 1/4 cup oil I typically use olive oil
- 1 1/2 tsp salt
- 4 cups freshly milled flour Mill about 2 3/4 cup wheat berries. Use hard red, hard white, or a combination of both!
- 1 TB instant yeast
Instructions
- Add ingredients in order as listed above. To the bread container, add water, honey, oil, and salt.
- On top of liquid ingredients, add flour. Make small well in the center of flour (not poking through to liquid ingredients) and add yeast.
- Select Course 15 on Zojirushi bread machine or whatever custom memory setting you have available.
- Press "start" and wait for bread to be done! See custom settings in "note" section below!
Notes
ZOJIRUSHI VIRTUOSO CUSTOM BREAD MACHINE SETTINGS:
Rest: 18 minutes
Knead: 15 minutes
Shape: Off
Rise 1: 25 minutes
Rise 2: Off
Rise 3: Off
Bake 35 minutes
Keep Warm: Off Remember, you may need to adjust these settings based on where you live! For troubleshooting, watch the video that goes with this recipe!
Knead: 15 minutes
Shape: Off
Rise 1: 25 minutes
Rise 2: Off
Rise 3: Off
Bake 35 minutes
Keep Warm: Off Remember, you may need to adjust these settings based on where you live! For troubleshooting, watch the video that goes with this recipe!
Tried this recipe?Let us know how it was!
Hi, Just watched the you tube video and will try out the recipe as its written as I too am in Florida, just north of Tampa. I was lucky enough to get my Zojirushi Virtuso last year on Amazon during their annual discount period for about 50% off normal price — win win! I also grind my flour using my Vitamix with the dry goods blender … is a wonder mill or other mill that much better then the blender method? Your tips were great as I was not sure what to do when the loaves came out more dense than normal — still learning as Ive just starting milling — had been using King Arthur bread flour. Thanks!!!
Oh yes, an electric grain mill would do so much better getting fine flour than the Vitamix. If you’re wanting guaranteed fine flour every time, the Wondermill is a great grain mill!
Hi, recipe complete, perfect rise, only thing I needed to do was add 5 minutes to the baking time as the top was barely brown, tossed in my oven at 350 for 5 and perfect. I did take pics, maybe add those onto the you tube comments.
Ah wonderful! So glad it worked out well for you!
Sorry for the “must be perfect” but I’m an engineer and can’t help it 🙂
1. Cook time says 1:35, adding it up says 1:33, what do I do for 2 minutes?
2. If I add an egg what do l decrease?
It probably is 1:33 for everything. That was apparently a typo! If you add an egg, it shouldn’t really affect it that much. Stick with the current settings and then if you notice a difference with the egg, it all depends on what that difference is! 🙂
I’m guessing you have your answer by now. But in case others wonder, I regularly add two duck eggs to my bread recipes even though they don’t call for eggs.
I reduce the liquid slightly. And when I first did it (and was using King Arthur rather than MockMill wheat berries home-milled flour), I had to reduce the flour TWICE because duck eggs increase how much bread rises.
My loaves were hitting the top of the bread machine they rose so high. I highly recommend using duck eggs for baking!
Because duck eggs increase rise, that can help offset the tendency of whole wheat berry milled flour to create more dense bread.
oooo I don’t have duck eggs, do you think it will work the same with chicken eggs?
Hi Felicia,
Will you be in the future doing a sourdough recipe?
Thank you for your sharing this UT @ this bread machine, considering one!
kc
It’s on my list of to-dos!
Hi! All I have currently in my house is active yeast. What would I need to alter to still make this in my Zojirushi?
My instincts tell me you will have to adjust the rising time. It will take a bit longer.
If I want to add cinnamon & raisons can I add with ingredients? or do I wait for it to start mixing to add the raisons?
You could probably just add it right in at the beginning.
Could I use a sourdough starter with this recipe? If so, how would you change the amounts of the other ingredients?
That would be a different recipe completely. A sourdough starter would take a significant longer time to rise.
hi Felicia can I use organic whole wheat flour ? I don’t grind my flour yet but I would love to try your recipe. Thank you!
You can try it, but I suspect it will turn out different. Freshly milled wheat is different than store bought flour.
Hello! I’m new to milling my own flour and trying to get a lite and fluffy loaf. Am I reading the directions for the machine correctly? It only rises one time for 25 and then bakes for 35 minutes in my ZO?
Yes those are my settings. You may have to adjust the settings depending on where you live, wheat used, etc 🙂
Thanks for all you do. I love the recipe but I live alone and would love a recipe for 1 1/2lb loaf .Is that possible? Have a Zo machine and just received my Nutrimill from Pleasant Hill
I am going to make this bread recipe, the difference is that I don’t bake the bread in.my bread machine. I use the convection oven. What temperature and how long for my smaller loaf pans? 4 1/2 X 8.
Thank you! Newbie ti baking n milling im in South Florida Broward county. In winter now low humidity. How would settings be adjusted? Where your settings during summer high heat?
I can’t remember when I did my settings lol I haven’t changed them though no matter what time of year it is and it still turns out well.
I just ordered my breadmaker and mill, so I’m looking at all the recipe videos. I wondered why you didn’t just set the bread maker on whole wheat setting?
Because most bread makers have been set to use with all purpose flour, not freshly milled wheat. It’s a different ball game!
I made my first loaf today using fresh milled flour in my new Zojirushi. It turned out really good, but next time I like to add a little more honey. I assume I’ll end up adding some more flour – have you done this?
I have not, but I wouldn’t add more flour right off the bat. Just increase the honey a bit, bake, and then see if a little extra flour is even needed!
I just bought this machine and got it today. I did the exact recipe, but the top came out white and bottom came very very light brown and inside a bit raw. Also the height was about 75 percent. Wondering if the machine top element is defective. I live in New York and wondering what i should tweak., so I need to double the bake time? or maybe 45 minutes and also increase rise time a little and see if it comes darker and all around and cooked more. Wondering if anyone in NY area has settings that work for them? Happy with my new machine, but sad that I got a white, almost raw bread. Going to make my second round with double the bake time and maybe increase raise time a little.
This is the recipe I used for my very first fresh milled flour loaf.. but the dough was like cake batter after it mixed it… I had to pull it out and add about a cup of flour to get it to form a dough ball. I reviewed everything and definitely did not add too much liquid. I used half soft white and half hard white wheat berries. Could the type of berries be why??
Yes, I think so. I have found that hard red wheat works the best with this recipe. I would use all hard white and completely omit the soft white wheat.
My bread fell in the top of the loaf. Any ideas why.?
For bread falling in the middle, you may have overproofed it. I would back off on the rising time a bit.
hi Felicia I live in Chicago could you please help me and let me know if the way you have your cycles will work for where I am. Thank you!
I don’t know. It may need some adjustment. You just have to try it out and then go from there.
New to machine baking and I don’t understand the settings here. What is OffBake and Off Rise
It just means those settings are off.
The recipe looks easy to understand. I have Zojirushi Maestro and it’s making only 1 lb bread. Do I just proportion the ingredients and settings are same?
I would just half the ingredients. Bake time is about the same.
Mine was a total fail. I am new to this but I know I followed directions correctly. I am going to try again, reducing yeast and rise time. It totally FELL before I even took it out of the Virtuoso. It looked beautiful – but not for long. Also needed to bake longer. I joined the Grainey group … I will need support!
My second try on this was pretty good (I goofed the first one up), but I did have to add quite a bit more flour. I have not set up the new Mockmill yet, so I used an old Y2K grinder I found in the top of the cabinet. The flour was a little on the coarse side, so I am wondering if that made the difference in the flour consistency. It was too gooey to make a dough ball without a lot of help. But it tastes good, just dense.
Mine turned out great this time. Last time the paddles got stuck when I took it out so it fell but still tasted good. Was wondering if there’s a way to add 1 or 2 minutes after kneading to give me a chance to remove paddles & replace dough but looks like the custom setting will only add 1 hour instead of minutes. This time it didn’t brown though. I’ll check crust control next time-idk if that’s part of the 15 custom setting. Also, seems like it made a small loaf. Was wondering if I could add double or 1/2 more ingredients to Make a bigger loaf? If so, any idea on if I’d need to change your settings & what they might be? Or does my Z virtuoso plus not have enough room for that? Seems it’s never gotten near the top so I’m wondering? Just getting my feet wet with this but plan on eventually using a Pullman pan in oven when I’m not skeered
Felicia, is it ok to use unsalted butter in place of oil. Will I get a more buttery taste overall. Going to try your recipe next. Have used sue beckers twice now with 1/2 hard red and 1/2 hard white then 2nd attempt just hard white with both times using a total of 4 1/2c wheat flour. Considering only 4 c next time. Thank you for wonderfully instructing us newbies!
Love your recipe but need it for 1 1/2loaf. Is that possible?
Thanks
I just got my Zo yesterday and am so excited to try it out! Do you happen to have your flour in grams? Thank you so much! Also, I bought a big ‘ole bag of yeast from Azure, but I don’t think it is instant. Can I still use it….I don’t want it go to waste, and I am not sure they even sell instant yeast. Thoughts?
Last time I checked, Azure only sells active dry yeast. I would NOT use that in the bread machine. Active yeast has to be activated which isn’t done in the bread machine. Just use it in regular bread baking! 🙂 And let me edit the recipe where you can convert it to grams by flipping a button. Just know, there’s a reason I don’t weight my flour. With freshly milled flour it can all depend on what type of flour you are actually using.
This is my first loaf of bread in the Zojirushi Virtual Plus. I’ve been baking it in the oven. I couldn’t figure out the course number 15 homemade settings so I just selected course number 2. My freshly-milled flour loaf was absolutely perfect.
Hi Felicia! I tried this in my ordinary Oster breadmaker on the whole wheat setting, and didn’t micromanage it. At first I didn’t think I should add that much yeast (based on years of baking), but later thought I should do it that way the first time, so I added in more. Also added a bit more flour as it seemed too wet & sticky. Except for the fact that it stuck to the lid (haha), it was a beautiful huge loaf with lovely texture. I will try again with less yeast just to compare. Thanks!
Felicia, I have read that weighing your grains before milling as per the weight measurements will give you the correct amount of flour. EX: weighing 450g of wheat berries will yield 450g of flour.) If so, wouldn’t that eliminate the issue of trying to determine how much flour each ‘type’ of grain would yield? It seems that making bread with weight measurements would be more accurate. Your thoughts?
Thank you for all you do…love your channel!
I did a video about why I don’t weigh. The main reason is that the amount of flour varies based on what grain, who grew it, the growing conditions, where you live, your climate, your weather that day, etc. There are so many factors and that’s why I teach the principle of showing what the end result is than just weighing everything and expect it to turn out exactly the same, every single time. That’s not the case with FMF! 🙂
I want to try this recipe but I am confused about the conversion from cups to grams. When I measure a cup of fresh milled flour, and then weigh it, I get 125 grams pretty consistently. Which would make 4 cups 500 grams, not 620 grams as listed. Am I doing something wrong? Do I need to pack the flour more?
Honestly, this is why I don’t like weighing ingredients. I would just measure out 4 cups of flour. And do know, the flour to grams is a conversion that the recipe plugin I use converts over to. I don’t weigh any of my ingredients, so I personally do not know what this is in grams.
Hello, Felicia
So glad I stumbled upon this recipe (and your website) while researching fresh-milled flour bread recipes! Hopefully, you will be able to answer my questions.
I just purchased the Zojirushi bread maker and have used it twice now. The first recipe came out great! Today’s second try not so much. I followed a sandwich bread recipe using freshly milled flour (oven-baked) but used my bread machine instead. I used 405 g of hard white and 80 g of hard red berries, selected the BASIC course, LIGHT crust, and pressed START/RESET.
At the end of the bake, when I opened the lid, the entire middle of the loaf was deflated, like, an actual concave. When I tasted it, it tasted a tad bit yeasty but otherwise delicious. (FYI – the recipe called for 4 cups of flour and 2 tsp of instant yeast).
What do you think happened to my poor loaf?
Hello Felicia,
I stumbled upon this recipe while researching fresh-milled flour bread recipes, and the timing couldn’t be better.
As a complete newbie to bread making, I’ve only used my Zojirushi bread machine (the Supreme) twice now. My first try came out perfect, the second try not so much.
I followed a recipe for regular sandwich bread (oven-baked) but made mine in my bread maker. I poured all the ingredients accordingly, pressed BASIC, selected LIGHT crust, and pressed START. At the end of the bake, my poor loaf was deflated from the middle, an actual concave. It smelled a tad yeasty but otherwise soft and delicious. I enjoyed it this morning for breakfast as well.
What went wrong?
Felecia, thank you for sharing your settings for the loaf of bread.
Can you please share your settings when you want just “dough”??
My bread fell badly. I don’t know what I did. I even did it a second time to see if I just did something wrong.
Wow!! First timer milling my own grains, first time using the Zo Virtuoso, and this loaf came out picture perfect and so delicious! Can’t thank you enough for all the time and effort getting this recipe dialed in, I’m so excited with my first fresh milled grain experience, so fun!
My altitude is 3600ft so I made a few adjustments to ingredients but did not change a thing on your bread machine settings.
Using my Mockmill 200 ground on fine,
1 Cup Hard White, 1 3/4 Hard Red + 1 Tbl wheat berries (4cps+2T flour)
1 1/2 cups + 1 1/2 Tbl warm water
1/4 cup honey -1/2 tsp
1 1/2 tsp salt +1/4 tsp
So glad I took notes along the way, worked great for me and my altitude.
Perfect shape, flavor, not too dense just right.
Thank you so much, I will never buy store bought bread again!