Living bread! The Lord used this analogy of “living bread” knowing the benefit of what He created for us to take in as a crucial source of nutrition; however, He rightly is saying He is more sufficient than that! He will satisfy what even living bread cannot. 

“I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever. And the bread that I will give for the life of the world is my flesh.” -John 5:51

Did you know that the flour we use is dead? Click the link to learn more about the benefits of freshly milled flour: Benefits. 

 Our family recently made the switch after God allowed us to run into the Whitten Family. Check out their story and website in the koinonia section. You can now get our homemade products in their store in Mountain View, Missouri. 

What God has done, thus far, through this family is nothing short from miraculous. The store functions as an indoor, all year round, farmers’ market. The store has organic, non toxic products, and they distribute regenerative farmed grains! If you do not have a mill at home, they will complimentary mill the wheat berries for you. They showcase local vendors that provide raw milk, farm raised eggs, homemade non-toxic soaps and balms, herbal teas and extracts…you just have to go check it out!

Here is an update on my sourdough recipe with fresh milled flour.

Fresh Milled Sourdough Bread:

3-3 1/2 cups fresh milled hard white 

1 1/4 cup warm water

1/2-1 cup active sourdough starter (fed with fresh milled flour) 

1-2 tbspn raw honey

1 tspn sea salt

After your sourdough starter is bubbly and active, place 1/2 cup of the starter in  with the warm water, and mix together with honey.

(How to make a starter is in my original sourdough recipe post.)

 After milling your flour, mix in until ingredients are incorporated. Hold the salt!

Cover and allow the flour to soak in all the wet ingredients. 

After roughly 20-30min, add the salt as you do the first set of “stretch and folds”.

Cover and set aside for another 30 minutes to an hour. Then do another set of “stretch and folds”.

Cover and set aside. You can do another set of “stretch and folds” if you wish or you can allow the dough to bulk ferment for 6-8 hours. If you prepare during the night you can sit it over night as well (the longer it sits the more tangy the flavor). 

After the bulk fermentation and rise of the dough, remove your dough onto a surface with oil, not flour. Oil you hands and begin to shape the dough. 

After shaping, place the dough into a bread pan with a lid or place another bread pan on top. Allow it to rise as you preheat the oven to 425.

After anywhere to 30 minutes to 1 hour of rising the shaped dough in the pan, place in the oven covered for 20 minutes. Then uncovered for another 20 minutes. 

Remove bread from the oven to cool on a rack and cover with a cloth for at least 20 minutes, then enjoy!