Comments on: Zojirushi Bread Machine Recipe with 100% Freshly Milled Wheat

By: Kaitlin Anderson

Kaitlin Anderson — Thu, 20 Aug 2026 18:04:41 +0000

I have been milling and baking bread for 5 years now. I have always used sue beckers recipe and everytime I got a great loaf. Recently that recipe has not been working. I got new instant yeast in case that was the problem. Still very dense and hardly rises above rim. So I thought I’d give your recipe a try. Same problem. I’m stumped! I am doing everything correctly. I used to be a pro at this! any suggestions? Could my HW be bad or mislabeled maybe? It sure looks like hard white tho…

By: Laurie

Laurie — Thu, 16 Jul 2026 16:53:38 +0000

Do you have a recipe using sourdough in the Zojurushi with the milled wheat?

By: Ginger Bell

Ginger Bell — Fri, 15 May 2026 17:15:23 +0000

In reply to Gail Gardner. Interesting. We've had a duck laying eggs in our chicken coops. I will try the duck eggs.

By: Rebekah

Rebekah — Sat, 09 May 2026 16:32:27 +0000

What size loaf does this make?

By: Jon Wright

Jon Wright — Fri, 27 Mar 2026 14:55:45 +0000

In reply to Gene & ChrisAnn Mergel.

When I add a egg to sourdough I subtract the weight from the volume of water. This will keep the hydration about the same. It however is not exactly the same as the egg has they yolk which has about 9% fat. So if the egg weighs 50g, I would subtract only 40g from the total hydration. 10 grams is not that much but it could make a difference depending on how much everything else is off. Normally I just take the weight of the egg off the total volume of water. To be precise you have to do it all the time to know if there is a difference and there are too many things that can make a difference for me personally made a change in adjusting for the fat of the yolk. I often bake with an egg so I have a good idea of how it will affect the hydration.

By: Aaron

Aaron — Sun, 22 Mar 2026 15:35:07 +0000

In reply to Kathy. Have you tried this yet? If so, how did it work out? Did you warmup the liquid?

By: Aaron

Aaron — Sun, 22 Mar 2026 15:29:46 +0000

In reply to Rita Hagan. Did you try the butter instead of oil? If so, how much and how did it come out?

By: Aaron

Aaron — Sun, 22 Mar 2026 15:22:04 +0000

In reply to Gail Gardner. Thank you Gail for your post! Can you please share your recipe? How much liquid did you use? How much flour? Which King Arthur flour did you use? What is your altitude?

By: Nicole

Nicole — Wed, 18 Mar 2026 01:36:58 +0000

Does this recipe (1x) yield a 2lb loaf? I don’t see the size anywhere.
Thanks.

By: Suzanne Roe

Suzanne Roe — Sun, 07 Dec 2025 16:32:18 +0000

This recipe is amazing! I was thrilled at how so and delicious this was. Also, turning off the extra rise time on the Zo made the best bread I have ever made from my machine. Thank you so much!