The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zojirushi and fresh milled flour

roselark's picture

Zojirushi and fresh milled flour

Hi all! A while back, my husband purchased a Nutrimill to grind our own flour. He lost interest and it has been sitting in a cabinet. I just picked up a Zojirushi bread maker and I want to start grinding my own flour and baking bread. I have googled all sorts of keywords looking for a good recipe and I am really confused by what I am reading. (I am new to bread making)

I think the biggest point of confusion for me is the use of gluten. I have found some recipes that use it and others that don't. The few that don't use gluten use an egg and milk; is this to replace the protien of the gluten? Which would I have better results with?

I am looking for a recipe that will make a good sandwich bread; something not super dense. I currently have winter white wheat berries I can use. Ideally, I would like something I can bake in the machine, but if I have to, I am willing to bake in the oven. I would rather not sift out the bran; is this necessary to get a lighter loaf?

roselark's picture

Oh, and I would prefer to use dry active yeast than instant as it seems to be cheaper. Will this make a difference?

roselark's picture

Ok, maybe I could use the instant instead...does one work better than the other? As you can see, I am a bit confused.

Heath's picture

The average loaf you'll find in bakeries and supermarkets is baked using flour that contains gluten - usually wheat flour.  You only need to bake gluten free if someone who'll be eating the end product suffers from coeliac disease or is gluten intolerant.

Gluten is a protein in most flours that strengthens with kneading and traps the air bubbles that allow bread to rise.  It is generally easier and less expensive to bake with gluten flours - usually, only those who need to bake gluten free do so.

If you look at the top of the page, you'll find a link called "Lessons".  The first lesson is called "Your first loaf":

and gives a good explanation of how to bake a basic white loaf.  It also explains how to use both instant and active dry yeasts. 

I don't know anything about home milling, sorry, but many Fresh Loaf members mill their own flours.  If you use the search box at the top right-hand of the page, you'll find lots of good advice.

Good luck!

sommerkaye's picture

Hi Roselark! 

I also mill using a nutrimill. I haven't used it in a couple years but am just getting back to it. We bought our mill from a place called They have soooo much amazing information on their site. They actually recommend a zojirushi. Here's the recipe they recommend for home milled flour.

I'm waiting on my loaf to finish in my cheapo sunbeam machine (love thrift store finds!). Recipe seems to have worked well although my top sunk. I suspect over-rising as my machine doesn't have the option to customize the cycle as bread beckers recommend.  I don't use added gluten in my recipes but I did use lecithin (I got it at whole foods) and the egg. 

happy baking!