​Freshly Milled Flour Pumpkin Chocolate Chip Cookies

​These cookies are soft, chewy, and packed with flavor. Using freshly milled soft white wheat will give you the most tender result, but hard white wheat will also work well.

​Yields: About 2 dozen cookies

Prep time: 20 minutes

Chill time: 1 hour

Bake time: 12-15 minutes

​Ingredients

​2 .5 cups (300g) freshly milled Soft White Wheat flour

​1 teaspoon baking soda

​1 teaspoon baking powder

​.5 teaspoons ground cinnamon

.5 teaspoon ground nutmeg

​.5 teaspoon ground ginger

​.25 teaspoon ground cloves

​.25 teaspoon salt

​.5 (113g) salted butter, softened to room temperature

​1 cup (200g) packed brown sugar

.5 cup (100g) granulated sugar

​1 cup (225g) pumpkin puree (canned, not pie filling)

​1 large egg

​2 teaspoons vanilla extract

​1.5 cups (255g) semi-sweet or dark chocolate chips

​Instructions

​Prepare the Flour: Mill your wheat berries to get a fine flour. Measure out 2.5 cups (300g).

​Combine Dry Ingredients: In a medium bowl, whisk together the freshly milled flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, cloves). Set aside.

​Cream Butter and Sugars: In a large bowl using a stand mixer or a hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).

​Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look a little separated, which is normal.

​Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix.

​Fold in Chocolate Chips: Gently fold in the chocolate chips with a spatula.

​Chill the Dough (Crucial Step): The dough will be very soft. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 3 days. Chilling prevents the cookies from spreading too much and deepens the flavor.

​Preheat and Prepare: When ready to bake, preheat your oven to 350 degrees f. Line two baking sheets with parchment paper.

​Scoop and Bake: Scoop rounded tablespoons of the chilled dough (about 1.5 tablespoons each) onto the prepared baking sheets, placing them about 2 inches apart.

​Bake: Bake for 12-15 minutes, or until the edges are set and lightly browned. The centers will still look soft.

​Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

​Tips for Success with Freshly Milled Flour

​Flour Choice: Soft white wheat is ideal for a tender, cake-like cookie. Hard white wheat will also work, but the cookies might be slightly denser and chewier.  

​Moisture Content: Freshly milled flour is "thirstier" than store-bought flour. This recipe is balanced for that, but the chill time is essential to allow the flour to fully hydrate.

​Pumpkin Puree: For a chewier, less cakey cookie, you can blot the pumpkin puree before adding it. Simply spread it on a plate lined with a few paper towels and let it sit for a few minutes to absorb excess water.

​Enjoy your homemade cookies!

Crispy All-Flour Fried Okra with Freshly Milled Flour

Perfect for a pleasant early October evening here in Frisco, this recipe will give you a wonderfully light and crispy side dish for your Monday dinner.

 * Yields: 4-6 servings

 * Prep time: 15 minutes

 * Cook time: 15-20 minutes

Ingredients

For the Okra & Frying:

 * 1 lb fresh, young okra pods

 * 3-4 cups high-smoke-point oil (e.g., peanut, canola, or vegetable oil)

The Wet Batter:

 * 1 large egg

 * 2 tablespoons buttermilk (or whole milk)

The Dry Coating:

 * 1 ½ cups freshly milled soft white wheat flour

 * 2 teaspoons kosher salt, plus more for finishing

 * 1 teaspoon freshly ground black pepper

 * 1 teaspoon smoked paprika

 * ½ teaspoon garlic powder

 * ¼ teaspoon cayenne pepper (optional, for a little heat)

Equipment

 * Large, heavy-bottomed skillet or Dutch oven

 * Two shallow bowls or pie plates

 * Tongs or a spider strainer

 * Wire cooling rack set over a baking sheet

Instructions

 * Prepare the Okra: Wash the okra pods thoroughly. Pat them completely dry with paper towels or a clean kitchen towel—this is the most critical step to avoid a slimy texture. Trim off the stems and slice the pods into ½-inch thick rounds.

 * Set Up Your Dredging Station:

   * Wet Batter: In your first shallow bowl, whisk the egg and buttermilk together until smooth and uniform.

   * Dry Coating: In your second shallow bowl, combine the 1 ½ cups of freshly milled flour, 2 teaspoons of kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper (if using). Whisk until all the seasonings are evenly distributed.

 * Heat the Oil: Pour the oil into your skillet or Dutch oven to a depth of about 2 inches. Heat it over medium-high heat until it reaches 365°F (185°C). If you don't have a thermometer, you'll know it's ready when a pinch of the flour mixture sizzles instantly and vigorously when dropped in.

 * Coat the Okra: Working in a few small batches, add a handful of okra slices to the Wet Batter and toss to coat them lightly. Use a fork to lift the okra out, allowing any excess egg mixture to drip off.

 * Dredge in Flour: Immediately transfer the wet okra to the Dry Coating bowl. Toss gently until every piece is thoroughly covered in the flour mixture.

 * Fry in Batches: Carefully place a single layer of the coated okra into the hot oil. Do not overcrowd the pan. Overcrowding will cause the oil temperature to drop, resulting in soggy, greasy okra. Fry for 3-5 minutes, turning the pieces occasionally, until they are a beautiful deep golden brown and crispy.

 * Drain and Season: Use tongs or a spider strainer to remove the fried okra from the oil. Let the excess oil drip off for a moment, then transfer the okra to the wire rack to drain. Immediately sprinkle with a little extra kosher salt while they are still hot.

 * Repeat: Bring the oil back up to temperature and repeat the process with the remaining okra until it is all fried. Serve immediately while hot and crispy.

Fresh milled flour brownies

Hello from Frisco, Texas!

On a warm and lazy Sunday afternoon like today, there’s nothing better than the smell of something sweet baking in the oven. While it might be hot outside, these brownies are worth every second of oven time. They’re rich, fudgy, and made with a secret ingredient that takes them over the top: freshly milled soft white wheat flour.

If you’ve never baked with fresh flour, you’re in for a treat. It adds a subtle, nutty sweetness and an incredibly tender texture that you just can’t get from a store-bought bag. This recipe is simple, straightforward, and the perfect way to use that beautiful flour.

Let's get baking!

The Ultimate Freshly Milled Wheat Brownies

This recipe is designed to be quick, easy, and deliver a perfectly fudgy brownie with a classic, crackly top. We're using salted butter to make it even simpler—one less ingredient to measure!

 * Yields: One 8x8 inch pan (9-12 brownies)

 * Prep Time: 10 minutes

 * Bake Time: 20-25 minutes

Ingredients

 * 1/2 cup (113g) salted butter

 * 1 cup (200g) granulated sugar

 * 2 large eggs

 * 1 teaspoon vanilla extract

 * 1/2 cup (60g) unsweetened cocoa powder

 * 1/2 cup (65g) freshly milled soft white wheat flour*

 * 1/4 teaspoon baking soda

 * 1/2 cup (85g) chocolate chips (optional, but highly recommended!)

Note on Butter & Salt: This recipe is written for salted butter. If you are using unsalted butter, just add 1/4 teaspoon of fine sea salt along with your dry ingredients.

Instructions

 * Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper, leaving some overhang to easily lift the brownies out later. (You can use other pans- I used a mini muffin tin today!)

 * Melt Butter and Sugar: In a medium saucepan, melt the salted butter over low heat. Remove the pan from the heat and stir in the sugar. The mixture will look glossy and feel a bit grainy.

 * Add Eggs and Vanilla: Whisk in the eggs one at a time, mixing well after each until the batter is smooth and shiny. Stir in the vanilla extract.

 * Sift in Dry Ingredients: Place a fine-mesh sieve over your saucepan. Add the freshly milled flour, cocoa powder, and baking soda to the sieve and sift them into the wet ingredients. This prevents clumps and makes for a smoother batter.

 * Mix the Batter: Gently fold the dry ingredients into the wet until just combined. It’s important not to overmix! A few streaks of flour are okay. If using, fold in the chocolate chips now.

 * Rest the Batter (Optional Step): For the most tender brownie, cover the bowl and let the batter rest for 15-30 minutes. This allows the fresh flour to fully hydrate and absorb the liquid, improving the final texture.

 * Bake: Pour the batter into your prepared pan and spread it into an even layer. Bake for 20-25 minutes. The edges should look set, and a toothpick inserted into the center should come out with moist, fudgy crumbs attached (not wet batter). (If you use a muffin tin check it after 18 minutes with a toothpick).

 * Cool Completely: This is the hardest part! Let the brownies cool completely in the pan on a wire rack. Cooling ensures they set properly, giving you that dense, fudgy texture and allowing for clean, beautiful slices.

A Quick Tip on Flour: For best results, I recommend weighing your freshly milled flour with a kitchen scale. If you don't have one, just be sure to spoon the flour into your measuring cup and level it off rather than scooping directly from the container.

I hope this recipe brings a little homemade joy to your kitchen. They are absolutely perfect on their own or served slightly warm with a scoop of Blue Bell ice cream.

Happy Baking!

Jill

Freshly milled flour cinnamon rolls

✨ Soft Sourdough Cinnamon Rolls with Brown Sugar & Vanilla Cream Glaze

These sourdough cinnamon rolls are soft, sticky, and packed with rich brown sugar-cinnamon flavor. Built on a naturally leavened, finely milled flour dough, they’re enriched with egg and butter for a tender crumb — and topped with a lush vanilla glaze made from heavy cream.

💡 Why You'll Love This Recipe

• No commercial yeast — 100% sourdough

• Deeper flavor profile — all brown sugar, no white sugar

• Overnight friendly — make-ahead and bake fresh

• Rich vanilla glaze — no milk required

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🕒 Timeline Overview

Step	Time
Day 1 (Evening)	Mix, bulk ferment, fridge
Day 2 (Morning)	Shape, proof, bake, glaze

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🧾 Ingredients

Dough

• 500g finely milled all-purpose flour (FMF)

• 100g active sourdough starter (100% hydration)

• 200g water

• 50g heavy cream or half-and-half (or more water)

• 50g brown sugar (light or dark)

• 1 large egg

• 8g salt

• 60g unsalted butter (softened)

Filling

• 100g brown sugar (light or dark)

• 2 tbsp ground cinnamon

• 60g unsalted butter (very soft or melted)

Vanilla Cream Glaze

• 1 cup (120g) powdered sugar

• 1.5–2 tbsp heavy cream or half-and-half

• ½ tsp vanilla extract

• Pinch of salt (optional)

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🍞 Instructions

1. Mix & Autolyse (Evening, Day 1)

1. In a large bowl, mix:

   • 500g flour

   • 200g water

   • 50g heavy cream or half-and-half

2. Stir just until no dry flour remains.

3. Cover and rest for 30–60 minutes.

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2. Enrich the Dough

4. Add 100g active starter and 50g brown sugar. Mix thoroughly.

5. Add 1 large egg and 8g salt. Mix again.

6. Add softened butter in pieces. Knead until fully incorporated and dough is smooth (10–15 min by hand or 5–7 min in stand mixer).

Note: Brown sugar adds moisture and a richer flavor to the dough. It may make the dough slightly tackier than using granulated sugar — this is normal and makes for a softer crumb. Avoid adding too much extra flour.

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3. Bulk Fermentation

7. Cover the dough and ferment for 4–5 hours at room temp (72–75°F / 22–24°C).

8. Do 3–4 sets of stretch and folds during the first 2 hours.

9. Dough should be airy and about 50–75% risen.

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4. Cold Fermentation

10. Shape dough into a ball, cover, and place in the fridge overnight (8–14 hours).

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5. Shape the Rolls (Morning, Day 2)

11. Bring dough to room temp (~1 hr).

12. Roll into a 14"x18" rectangle on a lightly floured surface.

13. Spread with 60g soft butter.

14. Mix and sprinkle over:

    • 100g brown sugar

    • 2 tbsp cinnamon

15. Roll tightly from the long edge. Slice into 8–12 even rolls.

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6. Final Proof

16. Place rolls in a buttered 9x13" pan or cast iron skillet.

17. Cover and proof at room temp for 2–4 hours, or until puffy and slightly jiggly.

    
    
    

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7. Bake

18. Preheat oven to 375°F / 190°C.

19. Bake rolls for 22–28 minutes, or until golden brown and internal temp hits ~195°F / 90°C.

20. Cool slightly before glazing.

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8. Make the Glaze

21. In a bowl, whisk:

    • 1 cup powdered sugar

    • 1.5–2 tbsp heavy cream or half-and-half

    • ½ tsp vanilla extract

    • Pinch of salt (optional)

22. Adjust thickness by adding more cream (for drizzle) or sugar (for spreadable icing).

23. Pour over warm rolls and serve.

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🔁 Make-Ahead Tips

• Refrigerate after shaping: Shape the rolls, cover, and refrigerate overnight. Bake straight from cold, adding 5–10 minutes to bake time.

• Freezer-friendly: Freeze baked rolls (unglazed), then reheat and glaze fresh.

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💬 Final Thoughts

These cinnamon rolls deliver that perfectly chewy-yet-soft texture with a deep molasses warmth from the all-brown sugar dough and filling. The natural fermentation adds complexity, and the heavy cream vanilla glaze takes them over the top. No shortcuts — just real, rich flavor.

Fresh milled flour cookies

Chocolate Chip Oatmeal Cookies with Coarsely Ground Oats

Ingredients

• 1 cup (about 120-130g) soft white wheat berries, milled into fine flour (yields ~1.5 cups flour)
• 1 cup (about 100g) oat groats, coarsely ground (yields ~1.25 cups coarse oats, not flour)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional, for warmth)
• 1 cup (2 sticks) unsalted butter, softened (plus 1-2 tbsp extra if dough is dry)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup rolled oats (reduced from 1.5 cups for balanced texture)
• 1-1.5 cups chocolate chips (adjust to your liking)
• Optional: 1-2 tbsp milk (if dough needs more moisture)
• Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

1. Mill the Grains:
   • Set your Mockmill 200 to a fine setting for the soft white wheat berries (120-130g, yielding ~1.5 cups flour). Switch to a coarse setting for the oat groats (100g, yielding ~1.25 cups coarse oats—aim for a cracked, gritty texture, not flour).
2. Combine Dry Ingredients:
   • In a bowl, whisk together the milled wheat flour, baking soda, salt, and cinnamon (if using). The coarse oat groats will be folded in later, not mixed here.
3. Cream Butter and Sugars:
   • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes). Coarse oats absorb less moisture, so this step ensures richness.
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
5. Mix Wet and Dry:
   • Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
6. Add Oats and Chocolate:
   • Fold in the coarsely ground oat groats, rolled oats, and chocolate chips (and nuts, if using). If the dough feels too dry or crumbly, add 1-2 tbsp softened butter or milk. If it’s too sticky, sprinkle in 1-2 tbsp more wheat flour.
7. Chill the Dough (Optional):
   • Chill for 30 minutes to an hour for thicker cookies. The coarse oats might make the dough spread more, so chilling helps control that.
8. Bake:
   • Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 11-13 minutes, until edges are golden and centers are slightly soft. The coarser texture may need the extra minute or two.
9. Cool and Enjoy:
   • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They’ll be hearty, chewy, and packed with fresh oat flavor.

Notes

• Texture: Expect a rustic, chewy cookie with distinct oat bits, less uniform than with fine oats.
• Adjustments: Check dough consistency after adding the coarse oats—add liquid or flour as needed.
• Storage: Store extra milled wheat flour in the fridge or freezer; coarse oats can stay in an airtight container for a few weeks.

Enjoy your hearty, homemade cookies! Let me know what you think!