Recipe · Sandwich Loaves

Fresh Milled Brown Butter & Honey No-Knead Bread

By: Eleen Beisner

Made with fresh milled flour, browned butter, honey, and toasted milk powder, this whole-grain loaf has a tender crumb and a simple scoop-and-spread method. A small cooked flour paste helps the bread retain moisture.

Prep time: Approximately 65 minutes · Bake time: 50–65 minutes · Yields: One 9 × 5-inch loaf (16 slices)

Ingredients

Instructions

1. Toast the Milk Powder

   Place the milk powder in a small, dry, light-colored skillet over low heat. Stir constantly with a silicone spatula, sweeping the bottom and corners and breaking up any clumps.

   Cook until evenly golden tan and nutty smelling, approximately 3–6 minutes. Follow the color rather than the clock, and avoid dark brown or black specks.

   Immediately transfer to a small bowl. Let cool, then crush any remaining clumps.

2. Brown the Butter

   Place 50 g unsalted butter in a small, light-colored saucepan over medium-low heat. Cook, stirring frequently, until the milk solids turn deep golden brown and smell toasted and nutty.

   Immediately scrape into a heatproof bowl. Let cool until just warm and still liquid.

3. Make the Cooked Flour Paste

   In a small saucepan, whisk together 20 g of the freshly milled flour and 100 g of the milk, taken from the ingredient totals.

   Cook over medium-low heat, whisking constantly, until a smooth paste forms and the whisk leaves visible trails. Remove from the heat before the paste becomes dry or stiff.

   Gradually stir in the remaining 80 g milk and the 200 g water until combined. Let cool until lukewarm.

4. Hydrate the Flour

   Whisk the toasted milk powder, honey, and salt into the cooled cooked-flour mixture.

   Place the remaining 300 g hard white flour and all 80 g hard red flour in the bowl of a stand mixer. Add the liquid mixture and stir until no dry flour remains.

   Cover and rest for 30 minutes.

5. Beat the Dough

   Fit the mixer with the paddle attachment. Add the instant yeast and 35 g cooled browned butter.

   Mix on low until combined, then beat on medium for approximately 3–5 minutes, stopping to scrape the bowl as needed. The dough should become more cohesive and somewhat stretchy while remaining very sticky.

   It should hold a soft mound but be loose enough to scoop and spread with a wet spatula. It should not pour freely or form a firm dough ball.

   If too stiff to spread, add the reserved water 5 g (1 teaspoon) at a time, mixing thoroughly after each addition. Add only what is needed.

6. Fill the Pan

   Thoroughly grease a 9 × 5-inch loaf pan. A parchment sling can also help with removal.

   Scrape the dough into the pan and spread evenly into the corners with a wet spatula. Smooth the surface and note the starting height.

   Cover loosely with lightly greased plastic wrap, leaving room for expansion.

7. Let Rise

   Let rise at room temperature until approximately doubled in volume, with an airy, gently rounded surface. Allow approximately 45–90 minutes, or longer in a cool kitchen. Begin checking after 30 minutes.

   Use the dough’s appearance rather than the clock. If the surface begins flattening, develops large fragile bubbles, or starts sinking, bake immediately instead of waiting for further expansion.

   Preheat the oven to 350°F during the rise.

8. Bake

   Remove the plastic wrap and bake on the middle rack for approximately 50–65 minutes, beginning to check at 45 minutes.

   Tent loosely with foil once the top has browned sufficiently, usually after 20–25 minutes.

   The center should be set and register approximately 200°F. A thin skewer inserted into the center should come out without wet batter. Continue baking under foil if needed.

9. Cool Completely

   Let the bread rest in the pan for 10 minutes, then carefully transfer to a wire rack.

   Cool completely before slicing so the crumb has time to set.

Storing & Freezing

Storing

Allow the loaf to cool completely before storing. Keep it in an airtight container or bread bag at room temperature for 2–3 days. For the softest texture, avoid refrigerating the bread, as refrigeration can cause it to dry out more quickly.

Freezing

Once completely cool, wrap the whole loaf tightly or slice it first for easier serving. Place in a freezer-safe bag or container and freeze for up to 3 months.

Thaw at room temperature while still wrapped to help keep the bread from drying out. To refresh the loaf, warm it in a 300°F oven for about 5–10 minutes. Individual slices can also be warmed briefly in the toaster or microwave.