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The BEST Bread


9 - 9 1/2 Cups of Freshly Milled Guardian Grains or Stone Milled Flour. I like to use 3 Cups of Spelt Flour and 6+ of ANY Guardian Grains Red Wheat Flour

3 3/4 Cups WARM Water

2 1/4  TB Instaferm Yeast

1/2 Cup Honey

1/2 Cup Olive Oil

3 1/4 TSP Salt


  1. To proof the yeast: Combine the warm water, yeast and 3 Cups of the hard red flour. Mix together and let sit, covered for 15-20 minutes until nice and bubbly.

  2. After proofing, add honey, oil, salt and 5 more cups of flour (the last 1 Cup - 1 1/2 Cup I add slowly and as needed). Mix by hand or a mixer with a dough hook until the dough is pulling away from the sides of the bowl. If more flour is needed, add it little by little.

  3. Once the dough is pulling away from the side of the bowl, it's time to knead. If you are mixing with a mixer set the timer for 9-10 minutes. If kneading by hand is soft and stretchy.

  4. Once dough is kneaded - - it should be soft, stretchy and NOT sticky. Fold into (2) 4x9 bread pans. Rise only until dough is 1" above the pan (this can take as little as 20 minutes).

  5. Bake in a preheated 350 degree oven for 35 minutes or until center of bread reaches 190 degrees.

  6. Rest the bread in pans for 10 minutes then move to cooling rack and let cool before slicing.


This recipe stems from Grains & Grit "Simple Yeast Bread"

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