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User: Can you give me a good fresh milled flour bread recipe using 1/3 hard white, 1/3 soft white and 1/3 spelt berries?

Can you give me a good fresh milled flour bread recipe using 1/3 hard white, 1/3 soft white and 1/3 spelt berries?

Assistant: Absolutely—this 1/3 hard white · 1/3 soft white · 1/3 spelt blend makes a beautifully balanced fresh-milled loaf: stron…

Absolutely—this 1/3 hard white · 1/3 soft white · 1/3 spelt blend makes a beautifully balanced fresh-milled loaf: strong enough to rise well, tender from the soft white, and aromatic from the spelt 🌾 Below is a reliable, mild-flavored sandwich-style yeast loaf (easy to slice, not dense).

(Hard White · Soft White · Spelt — equal parts)

!https://grainsinsmallplaces\.net/wp\-content/uploads/2023/05/Everyday\-sandwich\-bread\-made\-with\-fresh\-milled\-flour\.jpg !https://m\.media\-amazon\.com/images/I/91uYS4aV3wL\.\_AC\_UF894%2C1000\_QL80\_\.jpg !https://melissaknorris\.com/wp\-content/uploads/2021/01/190720Melissa\_230\-1\.jpg 5

• 1 standard loaf (9×5 pan)

• Soft crumb, lightly nutty, excellent for toast or sandwiches

###

• 360 g total fresh-milled flour - 120 g hard white wheat berries - 120 g soft white wheat berries - 120 g spelt berries

(Mill fine, then let flour rest 10–15 minutes before mixing for better hydration.)

- 255 g warm water (about 71% hydration)

• 2 tbsp olive oil or melted butter
• 2 tbsp raw honey or maple syrup

- 2¼ tsp instant yeast (or active dry)

• 1½ tsp fine sea salt

###

1. Mill berries finely.
2. Mix flour + water only until no dry spots remain.
3. Cover and rest 20–30 minutes (This softens bran and improves rise—especially with spelt.)

Add to the dough:

• Honey
• Oil/butter
• Yeast
• Salt

Mix until fully incorporated. Dough should feel soft, slightly tacky but not sticky.

- Knead 6–8 minutes by hand or 4–5 minutes stand mixer

• Dough should: - Pull from the bowl - Stretch gently (do not over-knead—spelt breaks down easily)

- Place in lightly oiled bowl

• Cover and rise 60–75 minutes at warm room temp
• Dough should rise to about 1½×, not double

1. Gently shape into a log

1. Place seam-side down in greased 9×5 pan

- Rise 30–45 minutes

• Dough should crest 1 inch above pan rim

- Bake at 350°F (175°C) for 35–38 minutes

• Internal temp: 190–195°F

Optional: Brush top with butter right after baking.

- Hard white → structure & lift

• Soft white → tenderness, less chew
• Spelt → minerals, flavor, easier digestion
• Balanced gluten = light crumb without toughness

- Sourdough version (long-ferment, lower phytic acid)

• Honey-free / low-glycemic
• Higher-protein / better rise
• Cast-iron pan adaptation
• Freezer-friendly version

If you’d like, I can also convert this to cups, make it dairy-free, or tune it for very sensitive digestion (since you often prioritize inflammation-friendly foods).

User: Can you double this recipe?

Can you double this recipe?

Assistant: Absolutely—here is the doubled version, cleanly scaled and ready to use 👇

Absolutely—here is the doubled version, cleanly scaled and ready to use 👇 (Perfect for 2 sandwich loaves or 1 large Pullman-style loaf.)

(⅓ hard white · ⅓ soft white · ⅓ spelt)

- 2 standard 9×5 loaves OR

• 1 large Pullman / 10×5 loaf

###

• 720 g total fresh-milled flour - 240 g hard white wheat berries - 240 g soft white wheat berries - 240 g spelt berries

(Mill fine; rest flour 10–15 minutes before mixing.)

- 510 g warm water (≈ 71% hydration)

• 4 tbsp olive oil or melted butter
• 4 tbsp raw honey or maple syrup

- 4½ tsp instant yeast (or 2 tbsp active dry yeast)

• 3 tsp fine sea salt

###

• Mix flour + water only
• Rest 20–30 minutes (very helpful with spelt)

Add:

• Honey
• Oil/butter
• Yeast
• Salt

Mix until fully incorporated. Dough should be soft and slightly tacky.

- Hand: 8–10 minutes

• Mixer: 5–6 minutes (medium-low)

⚠️ Don’t over-knead—spelt gluten weakens quickly.

- Covered, lightly oiled bowl

• 60–75 minutes, warm room
• Rise to ~1½× volume, not doubled

- Divide evenly for two loaves

• Shape gently into logs
• Place in greased pans

- 30–45 minutes

• Dough should rise ~1 inch above rim

- 350°F (175°C)

• 35–40 minutes
• Internal temp: 190–195°F

Optional: Butter tops immediately after baking.

If you want, I can:

• Increase softness (milk / tangzhong option)
• Make it sourdough or hybrid yeast + starter
• Lower glycemic impact
• Adjust for cast-iron or Pullman lid
• Optimize for freezing or sensitive digestion

Just tell me how you plan to bake or eat it 🌾

User: Can you adapt this recipe to use 900g flour blend

Can you adapt this recipe to use 900g flour blend

Assistant: Yes — here’s the cleanly scaled version for 900 g total fresh-milled flour, keeping the same hydration, texture, and ri…

Yes — here’s the cleanly scaled version for 900 g total fresh-milled flour, keeping the same hydration, texture, and rise balance as the original.

⅓ hard white · ⅓ soft white · ⅓ spelt

- 2 full 9×5 loaves or

• 1 large Pullman + 1 mini loaf

###

• 300 g hard white wheat berries
• 300 g soft white wheat berries
• 300 g spelt berries

(Mill fine; rest flour 10–15 minutes before mixing.)

(≈ 71% hydration, ideal for spelt-inclusive dough)

• 640 g warm water
• 5 tbsp olive oil or melted butter
• 5 tbsp raw honey or maple syrup

- 5½ tsp instant yeast (or ~2¼ tbsp active dry yeast)

• 3¾ tsp fine sea salt

###

• Mix flour + water only
• Rest 20–30 minutes

Add:

• Honey
• Oil/butter
• Yeast
• Salt

Mix until incorporated. Dough should feel soft, extensible, slightly tacky.

- Hand: 8–10 minutes

• Mixer: 5–6 minutes (medium-low)

⚠️ Stop once dough stretches gently — don’t chase a full windowpane (spelt weakens if overworked).

- Covered, lightly oiled bowl

• 60–75 minutes
• Rise to ~1½×, not double

- Divide evenly (or as desired)

• Shape gently; place in greased pans

- 30–45 minutes

• Dough should crest ~1 inch above pan rim

- 350°F (175°C)

• 35–40 minutes
• Internal temp: 190–195°F

Optional: Butter tops immediately after baking.

I can easily:

• Adjust hydration if your flour feels thirsty
• Convert to sourdough or hybrid
• Make it lower-glycemic
• Tune for very soft sandwich crumb
• Adapt for cast iron or Pullman lid

Just tell me how you plan to bake or store it 🌾

User: Does bake time and temp change when baking in a cast iron bread pan with a lid

Does bake time and temp change when baking in a cast iron bread pan with a lid

Assistant: Yes — both temperature and timing change slightly when you bake in a cast-iron bread pan with a lid Pullman-style effec…

Yes — both temperature and timing change slightly when you bake in a cast-iron bread pan with a lid (Pullman-style effect). Cast iron holds and radiates heat very differently than standard steel pans.

!https://m\.media\-amazon\.com/images/I/71oW2xbn7jL\.jpg !https://emersoncreekpottery\.com/wp\-content/uploads/2019/03/Long\-Covered\-Bread\-Pan\-800x800\.jpg !https://m\.media\-amazon\.com/images/I/71ZgJfVvPML\.\_AC\_UF894%2C1000\_QL80\_\.jpg 5 Below is a clear, reliable adjustment guide tailored for fresh-milled flour and your spelt-containing blend.

###

• Reduce oven temp by 25°F
• Bake at 325°F (165°C)

Why: Cast iron stores heat aggressively. Lower temp prevents:

• Thick crust
• Over-browning
• Dry crumb (fresh-milled flours dry faster)

Total bake: ~40–45 minutes

1. Covered: - 325°F for 30–35 minutes - Creates steam → better oven spring, softer crumb

1. Uncovered (optional): - Remove lid for 5–10 minutes if you want light color - Skip this step for ultra-soft sandwich bread

###

❌ Do NOT preheat the cast-iron pan for sandwich bread ✔️ Add dough to a cool, greased pan

(Preheating can scorch the bottom before the loaf sets.)

- Fill pan no more than 70–75% full before final rise

• Stop final rise when dough is ½–¾ inch below lid

- Remove loaf from pan within 5 minutes of baking

• Cool on rack 1–2 hours (cast iron traps residual heat)

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If your loaf:

• Feels heavy → extend covered bake 5 min
• Crust browns early → tent with foil, lower rack

If you want, tell me:

• Exact pan size
• One loaf vs two
• Whether you want square Pullman sides or soft domed top

I can dial the timing perfectly for your setup 🌾

User: Can ivermectin help flu a

Can ivermectin help flu a

Assistant: Short answer: No — ivermectin has not been shown to help with Influenza A flu A, and it’s not recommended for preventio…

Short answer: No — ivermectin has not been shown to help with Influenza A (flu A), and it’s not recommended for prevention or treatment of the flu.

Here’s a clear, evidence-based breakdown 👇

- Approved use: Antiparasitic medication (e.g., strongyloidiasis, onchocerciasis)

• Not approved for: Influenza viruses (flu A or B)

Although ivermectin showed antiviral activity in lab (cell culture) studies, those effects occurred at concentrations far higher than what is safe or achievable in humans.

- No high-quality human clinical trials demonstrate benefit for: - Shortening flu duration - Reducing symptoms - Preventing complications

• Major health authorities do not recommend ivermectin for influenza treatment.

Using it for flu A may:

• Delay effective treatment
• Increase risk of side effects
• Provide a false sense of security

###

Most effective if started within 48 hours:

• Oseltamivir (Tamiflu)
• Zanamivir
• Baloxavir (Xofluza)

These can:

• Shorten illness
• Reduce severity
• Lower complication risk (especially important if immunocompromised)

These won’t “kill” the virus but can help immune response and symptom burden:

• Hydration + electrolytes
• Zinc (short term, not excessive)
• Vitamin C (moderate dosing)
• Vitamin D (if deficient)
• Elderberry (some evidence for symptom duration)
• Rest + fever support

Given your history of triple-negative breast cancer, anything that affects immune signaling or drug metabolism should be considered carefully.

Do not use veterinary ivermectin — it can cause:

• Neurologic toxicity
• Hypotension
• Seizures
• Drug interactions

- ❌ Ivermectin does not help Flu A

• ✔️ Early antivirals + supportive care do
• ⚠️ Especially important if immune-vulnerable

If you want, I can:

• Help you decide when antivirals are worth it
• Suggest a gentle immune-support protocol that won’t overstimulate inflammation
• Help distinguish flu vs COVID vs RSV symptoms

Just tell me what symptoms you’re seeing and when they started.

User: Can you give me a brownie recipe using fresh milled flour of 1 cup hard white, 1 cup soft white and 1 cup spelt

Can you give me a brownie recipe using fresh milled flour of 1 cup hard white, 1 cup soft white and 1 cup spelt

Assistant: Absolutely — this blend makes exceptionally good brownies: fudgy from spelt, tender from soft white, and just enough st…

Absolutely — this blend makes exceptionally good brownies: fudgy from spelt, tender from soft white, and just enough structure from hard white 🍫🌾 Below is a rich, not-cakey, fresh-milled brownie that works beautifully with whole grain flour.

(1 cup hard white · 1 cup soft white · 1 cup spelt — milled fresh)

!https://afarmgirlskitchen\.com/wp\-content/uploads/2017/02/Chewy\-fudge\-brownies2\-1024x683\.jpg !https://i0\.wp\.com/www\.thecrumbstories\.com/wp\-content/uploads/2023/02/thecrumbstories\-5211\.jpg?resize=750%2C978&ssl=1 !https://freshlymilledgrains\.com/wp\-content/uploads/2025/02/brownies\-with\-freshly\-milled\-flour\.png 5

• One 9×13 pan

• Fudgy center, crisp edges, deep chocolate flavor • Whole-grain but not dense

###

• 3 cups total fresh-milled flour - 1 cup hard white wheat berries - 1 cup soft white wheat berries - 1 cup spelt berries

👉 Mill fine, then let flour rest 10–15 minutes.

- 1½ cups melted butter (or ¾ cup butter + ¾ cup avocado oil)

• 1½ cups coconut sugar (or organic cane sugar)
• ½ cup maple syrup or raw honey
• 4 large eggs, room temp
• 1 tbsp vanilla extract

- 1 cup cocoa powder (Dutch-process preferred)

• 1 tsp fine sea salt
• ½ tsp baking powder

(No baking soda — keeps brownies fudgy)

###

• Preheat oven to 350°F (175°C)
• Line a 9×13 pan with parchment

- Whisk melted butter + coconut sugar + maple syrup

• Add eggs one at a time
• Stir in vanilla

- Gently fold dry ingredients into wet

• Mix just until combined
• Batter will be thick and glossy

- Spread evenly in pan

• Bake 25–30 minutes

✅ Toothpick test: • Moist crumbs = perfect • Wet batter = underbaked • Clean = overbaked

- Cool at least 45–60 minutes

• Brownies set as they cool

- Spelt → moisture + softness

• Soft white → tenderness
• Hard white → structure without chew
• High fat + low leavening = fudgy crumb

- Extra fudgy: add ½ cup chocolate chips

• Lower glycemic: all coconut sugar + monk fruit blend
• Dairy-free: avocado oil or coconut oil
• Nutty: fold in ¾ cup chopped walnuts or pecans
• Cast iron: bake at 325°F for 30–35 min

If you want, I can:

• Cut this to a 9×9 pan
• Make it gluten-lighter
• Convert to sourdough-discard brownies
• Reduce sugar further without dryness

Just tell me how you like your brownies — ultra-fudge or slightly cakey 🍫

User: What recipe would work best with a fresh milled hard white, soft white and spelt wheat blend?

What recipe would work best with a fresh milled hard white, soft white and spelt wheat blend?

Assistant: Great question — that hard white + soft white + spelt blend is one of the most versatile fresh-milled combinations you …

Great question — that hard white + soft white + spelt blend is one of the most versatile fresh-milled combinations you can use 🌾 Because each grain brings a different strength, some recipes truly shine while others are just “okay.”

Below is a clear ranking of what works BEST, plus why — so you can choose confidently.

(Yeast or hybrid sourdough)

!https://www\.goldmedalbakery\.com/content/uploads/2019/12/Sandwich\-Wheat\.jpg !https://www\.alphabaking\.com/assets/1/6/DimLarge/26081\_26705\_26490\_Rye\_Pullman\_Bread\.jpg !https://robynonthefarm\.com/cdn/shop/articles/IMG\_1580\_2\.jpg?v=1754692365&width=1100 5

- Hard white → structure & lift

• Soft white → tenderness (prevents chewiness)
• Spelt → moisture + flavor, easier digestion
• Balanced gluten = soft crumb without density

- Daily sandwich bread

• Toast
• Grilled cheese
• French toast

👉 This is the single best use of this blend.

(Banana bread, zucchini bread, pumpkin bread, brownies)

!https://i0\.wp\.com/www\.thecrumbstories\.com/wp\-content/uploads/2023/02/thecrumbstories\-5211\.jpg?resize=750%2C978&ssl=1 !https://sallysbakingaddiction\.com/wp\-content/uploads/2015/01/healthy\-whole\-wheat\-banana\-bread\-6\.jpg !https://peasandcrayons\.com/wp\-content/uploads/2015/07/zucchini\-walnut\-banana\-bread\-healthy\-zucchini\-bread\-recipe\-650\-2449xS\.jpg 5

- Spelt + soft white keep baked goods moist

• Hard white prevents crumbling
• Whole grain flavor is mild, not bitter

- Brownies (fudgy, not cakey)

• Banana or pumpkin bread
• Muffins (especially fruit-based)

!https://grainsinsmallplaces\.net/wp\-content/uploads/2023/06/hamburger\-hot\-dog\-buns\-made\-with\-fresh\-milled\-flour\.jpg

5

- Soft white counters spelt’s fragility

• Hard white gives enough strength for shaping
• Rolls stay soft longer than 100% hard wheat

💡 Add fat (butter/oil) for best results.

###

• Spelt weakens structure
• Dough spreads unless hydration is reduced
• Better with more hard wheat or added folds

- Works, but softer crust

• Less chew than hard wheat blends

- Bagels

• Artisan crusty loaves (open crumb focus)
• Pasta

(They need stronger gluten than spelt provides.)

If you want the best single recipe for this blend:

Especially:

• Pullman loaf
• Cast iron pan with lid
• Enriched dough (fat + honey)

If you want, I can:

• Give you a “go-to forever” sandwich loaf using this blend
• Optimize it for cast iron + lid
• Convert it to sourdough or hybrid
• Adjust for very sensitive digestion / inflammation

Just tell me how you bake most often and what texture you love most 💛

User: Can this blend be used for banana bread

Can this blend be used for banana bread

Assistant: Yes — this blend is actually excellent for banana bread 🍌🌾

Yes — this blend is actually excellent for banana bread 🍌🌾 Hard white + soft white + spelt is one of the best fresh-milled combinations for moist quick breads.

!https://sallysbakingaddiction\.com/wp\-content/uploads/2015/01/healthy\-whole\-wheat\-banana\-bread\-6\.jpg 5

- Spelt → moisture retention, mild sweetness, tender crumb

• Soft white → prevents heaviness and dryness
• Hard white → enough structure so the loaf doesn’t collapse

Result: moist, soft, sliceable banana bread — not dense, not gummy.

To get bakery-quality results with this blend, follow these rules:

Fresh-milled flour absorbs more liquid.

• Use very ripe bananas (lots of brown spots)
• Don’t reduce oil or butter

- Mix just until combined

• Over-mixing = tough crumb (especially with spelt)

- Pan: 9×5 loaf pan

• Temp: 350°F (175°C)
• Time: 55–65 minutes
• Tent loosely with foil if top browns early

Internal temp target: 200–205°F

❌ Don’t swap this blend into “low-fat” banana bread recipes

❌ Don’t overbake — fresh-milled loaves dry quickly ❌ Don’t use baking soda only unless recipe includes acidic dairy

- Cinnamon + nutmeg

• Chopped walnuts or pecans
• Dark chocolate chips
• Swirl of almond or peanut butter

✔️ Yes — this blend is ideal for banana bread

✔️ Moist, tender, mild whole-grain flavor ✔️ Much better than 100% hard wheat

If you want, I can:

• Give you a perfectly tuned banana bread recipe using your exact blend
• Make it lower-glycemic, dairy-free, or cast-iron friendly
• Adjust for extra moist or lighter crumb

Just tell me how sweet you like it and what pan you’re using 🍌

User: perfectly tuned banana bread recipe using your exact blend

perfectly tuned banana bread recipe using your exact blend

Assistant: Absolutely — here is a perfectly tuned banana bread recipe designed specifically for your fresh-milled blend of hard wh…

Absolutely — here is a perfectly tuned banana bread recipe designed specifically for your fresh-milled blend of hard white + soft white + spelt 🍌🌾 This version is moist, tender, deeply flavorful, and never dense or gummy.

(Hard White · Soft White · Spelt — equal blend)

!https://sallysbakingaddiction\.com/wp\-content/uploads/2015/01/healthy\-whole\-wheat\-banana\-bread\-6\.jpg 5

• 1 standard 9×5 loaf

• Slices cleanly, stays moist for days, freezes beautifully

###

• 2½ cups total fresh-milled flour - ~¾ cup hard white wheat berries - ~¾ cup soft white wheat berries - ~¾ cup spelt berries

👉 Mill fine, then rest flour 10–15 minutes before using.

- 3 very ripe bananas, mashed (about 1¼ cups)

• ½ cup melted butter (or avocado oil)
• ½ cup coconut sugar (or organic cane sugar)
• ¼ cup maple syrup or raw honey
• 2 large eggs, room temperature
• 1½ tsp vanilla extract

- 1½ tsp baking soda

• ¾ tsp fine sea salt
• 1 tsp cinnamon (optional but recommended)
• Pinch nutmeg (optional)

###

• Preheat oven to 350°F (175°C)
• Grease or parchment-line a 9×5 loaf pan

In a large bowl:

1. Mash bananas thoroughly
2. Whisk in melted butter/oil
3. Add coconut sugar + maple syrup
4. Whisk in eggs and vanilla

In a separate bowl, whisk:

• Fresh-milled flour
• Baking soda
• Salt
• Cinnamon + nutmeg (if using)

- Gently fold dry ingredients into wet

• Mix just until no dry flour remains
• Batter will be thick but pourable

⏸️ Optional rest (highly recommended): Let batter rest 5–10 minutes before baking → hydrates bran, improves softness

- Pour batter into pan

• Smooth top gently
• Bake 55–65 minutes

✅ Check at 55 min • Toothpick with moist crumbs = perfect • Internal temp: 200–205°F

If top browns early, tent loosely with foil.

- Cool in pan 15 minutes

• Remove and cool on rack 1 hour before slicing

- Spelt → moisture + tenderness

• Soft white → soft crumb, no heaviness
• Hard white → structure so loaf holds beautifully
• Balanced sugars + fat prevent dryness common with fresh-milled flour

- ½–¾ cup chopped walnuts or pecans

• ½ cup dark chocolate chips
• 1 tbsp collagen peptides (no texture change)
• Cinnamon-sugar swirl (I can give you exact method)

- Keeps 3–4 days at room temp (wrapped)

• Freezes exceptionally well (slice first)

I can easily adapt this to:

• Lower-glycemic
• Dairy-free
• Cast iron pan
• Muffins
• Extra-protein / gut-friendly

Just tell me how you plan to bake or store it 💛

User: Can you give me a cookie recipe with that flour blend

Can you give me a cookie recipe with that flour blend

Assistant: Absolutely — this hard white + soft white + spelt blend makes exceptional cookies 🍪🌾

Absolutely — this hard white + soft white + spelt blend makes exceptional cookies 🍪🌾 Below is a perfectly tuned cookie recipe designed specifically for fresh-milled flour, giving you soft centers, lightly crisp edges, and zero whole-wheat heaviness.

(Hard White · Soft White · Spelt — equal blend)

5

• ~18–20 cookies

• Soft, chewy centers • Mild, slightly nutty flavor • Stays soft for days

###

• 2¼ cups total fresh-milled flour - ~¾ cup hard white wheat berries - ~¾ cup soft white wheat berries - ~¾ cup spelt berries

👉 Mill fine, then rest flour 10–15 minutes before using.

- ½ cup butter, softened (or ¼ cup butter + ¼ cup avocado oil for extra softness)

• ½ cup coconut sugar (or brown sugar)
• ¼ cup maple syrup or raw honey
• 1 large egg, room temp
• 1½ tsp vanilla extract

- ½ tsp baking soda

• ¾ tsp fine sea salt

###

• Cream butter + coconut sugar until smooth
• Beat in maple syrup
• Add egg + vanilla and mix just until combined

In a separate bowl, whisk:

• Fresh-milled flour
• Baking soda
• Salt

- Add dry ingredients to wet

• Mix just until no dry flour remains
• Fold in chocolate chips

⏸️ Optional rest (highly recommended): Let dough rest 10–15 minutes → hydrates bran and improves chew

- Scoop 2 tbsp portions

• Place on parchment-lined baking sheet
• Leave ~2½ inches between cookies

- Bake at 350°F (175°C)

• 10–12 minutes

✅ Pull when:

• Edges look set
• Centers look slightly underbaked

- Cool on pan 5 minutes

• Transfer to rack

Cookies firm slightly as they cool but stay soft inside.

- Spelt → chew + moisture

• Soft white → tender bite
• Hard white → structure without toughness
• Extra liquid sweetener offsets fresh-milled absorption

- Lower glycemic: all coconut sugar + monk fruit blend

• Crispier edges: bake 1–2 min longer
• Thicker cookies: chill dough 30 min
• Nutty: add ½ cup chopped walnuts
• Cast iron skillet cookie: bake at 325°F for 20–25 min

I can easily give you:

• Sugar cookies
• Oatmeal cookies (fresh-milled oats + this blend)
• Shortbread
• Gluten-lighter version
• Egg-free / dairy-free

Just tell me what style of cookie you’re craving 🍪

User: Best bread recipe with this flour blend

Best bread recipe with this flour blend

Assistant: Here’s the single best bread recipe for your fresh-milled hard white + soft white + spelt ⅓–⅓–⅓ blend — tuned for maxim…

Here’s the single best bread recipe for your fresh-milled hard white + soft white + spelt (⅓–⅓–⅓) blend — tuned for maximum softness, reliable rise, and excellent sliceability 🌾 This is the loaf that performs best overall with this specific flour combination.

🍞 The Best Bread for This Flour Blend

Soft Sandwich / Pullman-Style Bread (Yeast)

5 Why this is the best choice: This blend has moderate gluten strength (spelt weakens structure, soft white adds tenderness). A soft, enriched sandwich loaf lets each grain shine without fighting the dough.

Yield

• 1 large loaf (9×5 pan)
• Or perfect Pullman loaf (square slices)

Ingredients (perfectly balanced)

Fresh-Milled Flour

• 360 g total flour - 120 g hard white wheat berries - 120 g soft white wheat berries - 120 g spelt berries

👉 Mill fine and let flour rest 10–15 minutes before mixing.

Liquids & Enrichment

• 255 g warm water (≈71% hydration — ideal for spelt)
• 2½ tbsp olive oil or melted butter
• 2½ tbsp raw honey or maple syrup

Leavening & Salt

• 2¼ tsp instant yeast
• 1½ tsp fine sea salt

Method (this sequence matters)

1. Autolyse (don’t skip)

Mix flour + water only until no dry spots remain. Cover and rest 25 minutes.

➡️ This softens bran and protects spelt’s fragile gluten.

2. Mix

Add:

• Honey
• Oil/butter
• Yeast
• Salt

Mix until incorporated. Dough should be soft and slightly tacky, not stiff.

3. Knead (gentle)

• Hand: 6–8 minutes
• Mixer: 4–5 minutes (low–medium)

⚠️ Stop when dough stretches gently — do not chase a full windowpane.

4. Bulk Rise

• Lightly oiled bowl
• Cover and rise 60–75 minutes
• Dough should rise to ~1½×, not doubled

5. Shape & Pan

• Shape into a tight log
• Place in greased 9×5 pan
• If using a lid: stop final rise when dough is ½–¾ inch below lid

6. Final Rise

• 30–45 minutes, just until domed
• Over-proofing = collapse with spelt blends

7. Bake

Standard Pan

• 350°F (175°C) for 35–38 minutes

Cast Iron Pan with Lid (best option)

• 325°F (165°C) for 40–45 minutes
• Optional: remove lid for last 5 minutes for color

Internal temp: 190–195°F

8. Cool

• Remove from pan within 5 minutes
• Cool at least 1 hour before slicing

Why this recipe beats others for this blend

• Soft white + fat → tender crumb
• Hard white → structure without chew
• Spelt + honey → moisture retention
• Moderate hydration → no spreading or gumminess

This loaf: ✔ slices cleanly ✔ toasts beautifully ✔ stays soft 2–3 days ✔ freezes exceptionally well

If you want to tune it further

I can:

• Convert this to hybrid sourdough (best digestion)
• Make it extra-soft like store bread (tangzhong option)
• Optimize for Pullman lid only
• Adjust for very sensitive digestion / inflammation

Just tell me how you bake most often — this blend is a gem when used the right way 💛