Why Use Beeswax Wraps?

Traditional plastic wrap is designed for one-time use and often ends up in landfills. Beeswax wraps offer a reusable alternative that can last up to a year with proper care.

Benefits of beeswax wraps include:

• Reducing household waste
• Saving money over time
• Using natural ingredients
• Supporting a low-tox kitchen
• Making thoughtful homemade gifts

Plus, they smell amazing thanks to the natural beeswax!

Supplies You’ll Need

100% cotton fabric

Beeswax pellets or grated beeswax

Parchment paper

Baking sheet

Paintbrush (optional)

Scissors or pinking shears

Choosing Fabric

Lightweight cotton works best. Old cotton sheets, flannel shirts, or quilting cotton are all excellent options. Wash and dry the fabric before starting.

How to Make Beeswax Wraps

Step 1: Cut Your Fabric

Cut fabric into desired sizes:

• Small (8″ x 8″) for snacks and cut produce
• Medium (10″ x 10″) for sandwiches
• Large (12″ x 14″) for bowls and bread

Pinking shears help reduce fraying but aren’t required.

Step 2: Prepare the Baking Sheet

Place parchment paper on a baking sheet and lay the fabric flat.

Step 3: Add Beeswax

Sprinkle a thin, even layer of beeswax pellets over the fabric.

Less is more—you can always add additional wax if needed.

Step 4: Melt the Wax

Bake at 200°F for 3–5 minutes or until the wax is fully melted.

Step 5: Spread Evenly

Carefully remove the tray and use a paintbrush to spread the melted wax across the entire fabric surface.

Step 6: Cool

Lift the fabric by the corners and gently wave it in the air. It will harden within seconds.

Your beeswax wrap is now ready to use!food is only part of the equation.

How to Use Beeswax Wraps

The warmth of your hands softens the wax slightly, allowing the wrap to mold around food or containers.

Perfect for:

• Homemade bread
• Sandwiches
• Cheese
• Fresh herbs
• Cut fruits and vegetables
• Covering bowls

What Not to Wrap

Avoid using beeswax wraps with:

• Raw meat
• Raw fish
• Hot foods
• Microwave use

The heat can melt the wax and damage the wrap.

Cleaning and Care

To help your wraps last as long as possible:

• Wash in cool water with mild dish soap
• Air dry completely
• Store flat or rolled
• Keep away from direct heat

With proper care, beeswax wraps can last 6–12 months.

Refreshing Old Wraps

If your wraps begin to lose their stickiness, simply place them back on a parchment-lined baking sheet, add a small amount of beeswax, and reheat.

This can extend their life for many more months.

A Small Change That Makes a Big Difference

The Living a more sustainable lifestyle doesn’t require huge changes overnight. Sometimes it’s the small habits—like replacing disposable plastic wrap with reusable beeswax wraps—that add up over time.

Whether you’re just beginning your homestead journey or looking for practical ways to reduce waste, homemade beeswax wraps are an easy weekend project that your whole family can enjoy.

Have you tried making beeswax wraps? Share your experience in the comments below!

Many people picture a self-sufficient homestead as a place where every meal comes from the garden, livestock roam the pasture, and the pantry is stocked with home-canned food. While that can certainly be the goal, true self-sufficiency isn’t about doing everything at once. It’s about making intentional choices that help your family rely less on outside systems and more on the skills, resources, and resilience you build over time.

What Does Self-Sufficiency Really Mean?

1. Self-sufficiency isn’t about perfection.
2. You don’t need to grow all your own food, make your own clothes, or live completely off-grid. Instead, think of self-sufficiency as reducing dependence on stores and services by learning practical skills and producing more of what you use every day.
3. Every tomato you grow, loaf of bread you bake, or egg you collect is a step toward greater independence

Start Small and Build Slowly

One of the biggest mistakes new homesteaders make is trying to do everything at once.

It’s tempting to plant a huge garden, buy chickens, learn canning, start composting, and raise livestock all in the same season. Unfortunately, this often leads to burnout.

Instead, choose one or two areas to focus on each year.

For example:

• Year 1: Build a garden and learn composting.
• Year 2: Add chickens for fresh eggs.
• Year 3: Learn food preservation and expand growing space.
• Year 4: Add fruit trees or small livestock.

Building slowly allows you to gain confidence while creating sustainable habits.

Grow Some of Your Own Food

Food production is one of the easiest and most rewarding ways to become more self-sufficient.

Begin with crops that are beginner-friendly and productive:

• Lettuce
• Green beans
• Tomatoes
• Zucchini
• Cucumbers
• Herbs
• Potatoes

Focus on growing foods your family actually enjoys eating. There’s little value in producing large quantities of vegetables that end up going to waste.

As your skills improve, consider succession planting, seed saving, and extending your growing season with cold frames or greenhouses.

Learn Food Preservation

Growing food is only part of the equation. Preserving your harvest allows you to enjoy homegrown food throughout the year.

Begin with simple methods:

Freezing

Great for berries, vegetables, herbs, and prepared meals.

Dehydrating

Perfect for herbs, fruits, vegetable powders, and snacks.

Water Bath Canning

Ideal for jams, jellies, pickles, and acidic foods.

Pressure Canning

Used for vegetables, soups, broths, and meats.

A well-stocked pantry provides security during busy seasons, unexpected expenses, or supply chain disruptions.

Raise Backyard Chickens or Ducks

Chickens are often called the gateway livestock of homesteading—and for good reason.

Benefits include:

• Fresh eggs
• Natural fertilizer
• Pest control
• Reduced food waste
• Educational opportunities for children

Most beginners find chickens relatively easy to care for compared to larger livestock. Start with a small flock and learn their needs before expanding.

Compost Everything You Can

Healthy soil is the foundation of every productive homestead.

Composting transforms kitchen scraps, leaves, grass clippings, and garden waste into nutrient-rich organic matter.

Benefits include:

• Improved soil health
• Better water retention
• Reduced need for fertilizers
• Less household waste

Think of compost as turning yesterday’s leftovers into tomorrow’s harvest.

Reduce Household Waste

Sustainable living and self-sufficiency often go hand in hand.

Simple ways to reduce waste include:

• Using reusable shopping bags
• Switching to cloth napkins
• Reusing glass jars
• Composting food scraps
• Repairing items before replacing them
• Buying quality items that last longer

Small changes made consistently can significantly reduce household expenses and environmental impact.

Learn Practical Homestead Skills

The more skills you develop, the more resilient your homestead becomes.

Consider learning:

• Basic gardening
• Bread baking
• Food preservation
• Sewing and mending
• Basic carpentry
• Animal care
• Seed starting
• Herbal remedies
• Cooking from scratch

Every skill adds another layer of independence.

Create a Homestead Budget

Self-sufficiency is not about spending thousands of dollars on equipment.

In fact, successful homesteaders often become experts at doing more with less.

Create a budget for:

• Seeds
• Soil amendments
• Tools
• Livestock feed
• Infrastructure improvements

Prioritize investments that provide long-term value and reduce recurring expenses.

Build Community

Ironically, one of the best ways to become more self-sufficient is by building relationships with others.

Connect with:

• Local gardeners
• Farmers markets
• Beekeepers
• Poultry keepers
• Seed exchanges
• Homesteading groups

Strong communities allow people to share knowledge, resources, and support during difficult times.

Progress Over Perfection

IronRemember that self-sufficiency is a journey, not a destination.

Every garden planted, skill learned, and meal produced at home moves you closer to a more resilient lifestyle. Celebrate small wins and focus on steady progress.

The most successful homesteads aren’t built in a single season—they’re built one skill, one harvest, and one intentional choice at a time.

Whether you’re growing herbs on a balcony or managing several acres, the principles remain the same: produce what you can, learn continuously, and enjoy the process.

Your homesteading journey starts with a single step. Take it today.

This Heritage Loaf Pan Sourdough is my answer to everyday bread made the old way. It’s inspired by traditional methods, but adapted for real life: busy schedules, kids at the table, and a deep love for freshly milled grain.

This loaf is sturdy yet tender, flavorful without being sour, and designed to bake beautifully in a loaf pan — perfect for sandwiches, toast, or warm slices with butter and honey.

Why You’ll Love This Bread

• Pan-friendly & dependable – No guesswork with shaping
• Balanced crumb – Soft enough for sandwiches, hearty enough to feel nourishing
• Freshly milled grain forward – Flavor you can’t get from store-bought flour
• Slow, intentional process – Because good bread shouldn’t be rushed

What Makes It a “Heritage” Loaf?

To me, heritage means honoring how bread was made before shortcuts were common. This loaf focuses on:

• Freshly milled or thoughtfully chosen flour
• Natural fermentation with sourdough starter
• Gentle handling instead of heavy kneading
• Time doing the work — not additives

It’s not about perfection. It’s about returning to the roots of real bread.

Ingredient Breakdown

Here’s what makes this loaf special:

Hard Red Wheat Flour

Hard red wheat is the backbone of this heritage loaf. It’s high in protein and naturally strong, which helps support fermentation and structure in pan-baked sourdough. When freshly milled, hard red brings a deeper, heartier wheat flavor and a slightly darker crumb that feels nourishing and old-world.

Because freshly milled hard red absorbs more water and ferments more actively than store-bought flour, this loaf benefits from a longer autolyse and gentle handling.

Water

Water hydrates the flour and allows gluten to develop naturally. With freshly milled hard red, proper hydration is especially important — too little water can lead to a dense crumb, while adequate hydration helps soften the bran and improve extensibility.

Room-temperature water keeps fermentation steady and predictable.

Sourdough Starter

This loaf relies on an active sourdough starter for natural leavening. The starter adds mild tang, strengthens gluten over time, and improves digestibility — especially important when baking with whole grain, freshly milled flour.

A well-fed starter ensures good rise without overpowering sourness.

Salt

Salt enhances flavor while also strengthening gluten and controlling fermentation speed. With hard red wheat, salt helps balance the robust wheat flavor and supports a cohesive dough structure.

Vital Wheat Gluten (Optional)

Although hard red wheat is naturally high in protein, freshly milled flour can still benefit from a small amount of vital wheat gluten. It reinforces structure, improves oven spring, and helps create a taller, more uniform loaf in a pan.

This is especially helpful if you’re newer to baking with freshly milled grain or want extra reliability.

What You’ll Need

Flour

freshly milled red hard wheat flour, organic All-Purpose Flour

Equipment

8½ x 5½-inch loaf pan, Kitchen scale, Mixing bowl

DAIRY

no dairy needed

additional essentials

sourdough starter, salt,

Step 1: Mix & Autolyse:

In a large bowl, mix the flour and water until no dry bits remain. Cover and let rest for 30–60 minutes. This allows the flour to fully hydrate and jumpstarts gluten development.

Step 2: Add Starter & Salt:

Add the sourdough starter and salt. Mix by hand until fully incorporated. The dough will feel slightly tacky but cohesive.

Step 3: Bulk Fermentation

Cover and let rise at room temperature for 6–12 hours, performing 2–3 sets of stretch-and-folds during the first 90 minutes. Please note that every household bulk fermentation time is different. I have had where my bulk fermentation took 12 hours. I use to go by time and now I go by how it looks and feels.

You’re looking for:

• A 50–70% rise
• Bubbles forming along the sides
• Dough that feels lighter and aerated

Step 4: Shape & Pan

Gently shape the dough into a log and place it seam-side down into a lightly greased loaf pan.

Step 5: Final Proof:

2-3 hours room temperature with finger poke springs back or proof overnight in refrigerate and bake next day. This provides a deeper and golden crust.

Step 6: Bake

I use the two loaf pan method. I add a pan of water and heat oven to 500 degrees. Score loaf and mist with water. Add top loaf pan and place into oven. 30 minutes at 500 degrees and 15 minutes at 425 degrees. Check internal temperature. It should be 200 degrees.

Recipe FAQ

Print

Heritage Sourdough Loaf (two-pan loaf method) 2 Loaves

This Heritage Loaf Pan Sourdough is a return to real bread — made with hard red wheat, natural fermentation, and time-honored methods. Baked in a loaf pan for everyday use, it’s hearty yet soft, flavorful without being overly sour, and designed to nourish your family one slice at a time.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword Bread, freshly milled, loaf

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

bulk fermentation 7 hours hours

Total Time 7 hours hours 55 minutes minutes

Servings 10 slices

Calories 195kcal

Equipment

• Grain mill if using whole berries
• Digital kitchen scale
• Measuring cups and spoons
• Mixing bowl or stand mixer
• Dough hook or sturdy spoon
• Clean kitchen towel or plastic wrap
• Cooling rack

Ingredients

• 342 g freshly milled hard red wheat flour 38%
• 558 g all-purpose flour 62%
• 280 g active sourdough starter 100% hydration
• 500-525 g water
• 18 g fine sea salt
• 8-12 g vital wheat gluten

Instructions

Autolyse for softness:

• Autolyse (don’t skip for lean dough) Mix all flour + 470 g water. Rest 45–60 minutes. This is what gives you softness without fat or sugar.

Mix:

• Add: Starter, remaining water (as needed), and vital wheat gluten if using. Mix until cohesive and elastic. Rest 20 minutes, then add salt and mix until smooth.

Bulk Fermentation:

• 6-12 hours bulk fermentation. Do 3-4 sets of stretch and folds in first 2 hours. Bulk target: 50% rise, bubbles along edges, dough feels aerated but still strong. It will not look like plain flour. Do not push to double.

Pre-Shape:

• Divide into two 790-820g pieces. Gently degas. Shape and create tension. Let rest for 20-30 minutes.

Final Shape

• Final shape with light tension. Don't over-tighten because hard red will fight you. Put into loaf pan and refrigerate for 8-24 hours.

Bake:

• Preheat 500℉. Create steam in oven. Score and mist prior to putting into oven. Place lid on top. Bake for 30 minutes. Remove lid after the 30 minutes and cook at 425℉ for 15 minutes.

  Cool fully before slicing. Hard red needs time to set. Check internal temp for 200℉

Notes

• • Notes & Tips

    • Watch the dough, not the clock.
      Fermentation time will vary based on room temperature, starter strength, and whether your flour is freshly milled. Look for a dough that’s airy, elastic, and has risen about 50–70% during bulk.
    • Freshly milled hard red absorbs more water.
      If your dough feels stiff early on, give it time. The bran needs longer to hydrate. A slightly tacky dough will bake up softer than one that’s too firm.
    • Autolyse matters with whole grain.
      Don’t skip it. Allowing the flour and water to rest helps soften the bran, improves extensibility, and supports better rise and crumb.
    • Pan size affects loaf height.
      Smaller pans will give you a taller loaf, while wider pans create a lower, sandwich-style profile. Adjust proof time accordingly.
    • Cold proofing enhances flavor.
      An overnight rest in the refrigerator deepens the wheat flavor and makes scoring and baking more forgiving the next day.
    • Tent if browning too quickly.
      Hard red wheat naturally bakes darker. If the top is browning before the loaf is finished, loosely cover with foil for the final portion of the bake.
    • Let it cool completely before slicing.
      Cutting too soon can compress the crumb and make the loaf seem gummy. Cooling allows the structure to set properly.
    • This loaf freezes beautifully.
      Slice once cooled, freeze in an airtight bag, and toast straight from frozen for fresh bread any time.

How to Enjoy This Sourdough Bread

• This Heritage Loaf is meant to be enjoyed simply and often. It’s everyday bread — nourishing, versatile, and comforting.
• Fresh with butter
  A warm slice with good butter lets the flavor of the hard red wheat shine.
• Toasted for breakfast
  Toast brings out a light nuttiness. Top with honey, jam, or a drizzle of olive oil and sea salt.
• Sandwich-ready
  The soft yet sturdy crumb makes it perfect for grilled cheese, turkey sandwiches, or school lunches.
• Avocado toast or savory spreads
  Thick slices hold up well to avocado, eggs, cottage cheese, or hummus.
• French toast or bread pudding
  Slightly stale slices make incredible French toast thanks to the natural structure of sourdough.
• Alongside soups and stews
  This loaf pairs beautifully with hearty meals — perfect for dipping and soaking up every last bite.
• Straight from the freezer
  Slice before freezing and toast straight from frozen for fresh bread anytime.

The recipe uses a blend of hard red wheat, kamut, and all-purpose flour to balance flavor and softness. Kamut adds a natural sweetness and golden color, while a touch of all-purpose flour helps keep it fluffy and light. The result? A wholesome, soft sandwich bread that feels homemade–not heavy.

Why You’ll Love This Bread

• Soft texture: Perfect for sandwiches, without the dense bite some whole grain loaves have.
• Kid-approved: Gentle crust, mild flavor, and soft enough for little teeth (no more bread crust battles!).
• Nutritious and wholesome: Freshly milled grains bring real flavor and nutrients to the table.
• Small loaf size: Just right for smaller families or when you bake fresh every few days.
• Freezes beautifully: Slice and freeze for quick school lunches or easy toast mornings.

Kid-Friendly Tip

If your kids shy away from darker crusts or chewy edges, brush the loaf with milk before baking and butter right after it comes out of the oven. This keeps the crust tender, golden, and melt-in-your-mouth soft — just like store-bought, but way better

Ingredient Breakdown

Here’s what makes this loaf special:

• Hard Red Wheat: Adds heartiness and a subtle nutty flavor — the foundation for structure.
• Kamut Flour: Softens the dough and gives it that gentle sweetness and buttery color.
• All-Purpose Flour: Helps lighten the texture so it’s soft and fluffy, not heavy.
• Vital Wheat Gluten: A secret helper that boosts rise and softness in whole grain loaves.
• Milk & Honey: Tenderize the crumb and help with that perfect golden crust.
• Butter or Olive Oil: Keeps the bread soft and moist for days.

What You’ll Need

Flour

freshly milled red white wheat flour, Kamut & All-Purpose Flour

Equipment

stand mixer, 8½ x 4½-inch loaf pan, Kitchen scale, Mixing bowl

DAIRY

Warm milk, and softened butter/oil

additional essentials

sugar or honey, salt, yeast

Step 1: Autolyse for softness:

Combine water, milk, all flours, and vital gluten in your Bosch mixer. Mix until just combined and shaggy. Cover and rest for 20–30 minutes to let the flour hydrate.

Step 2: Add remaining ingredients:

Sprinkle in yeast, honey, oil, and salt. Knead on speed 2 for 6–8 minutes, until dough is smooth and slightly tacky.

Step 3: First Rise

Cover and let rise in a warm spot until doubled, about 60–75 minutes.

Step 4: Shape

Gently press out air, roll into a log, and place in a greased loaf pan seam-side down. Cover and rise again until dough crowns 1 inch above the pan (about 30–45 minutes).

Step 5: Bake:

Brush with milk for a soft brown crust. Bake at 350°F (175°C) for 25–28 minutes, until golden and internal temp is about 190°F.

Step 6: Finish:

Brush warm loaf with butter. Cool fully before slicing.

Recipe FAQ

Print

Heritage Sourdough Loaf (two-pan loaf method) 2 Loaves

This Heritage Loaf Pan Sourdough is a return to real bread — made with hard red wheat, natural fermentation, and time-honored methods. Baked in a loaf pan for everyday use, it’s hearty yet soft, flavorful without being overly sour, and designed to nourish your family one slice at a time.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword Bread, freshly milled, loaf

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

bulk fermentation 7 hours hours

Total Time 7 hours hours 55 minutes minutes

Servings 10 slices

Calories 195kcal

Equipment

• Grain mill if using whole berries
• Digital kitchen scale
• Measuring cups and spoons
• Mixing bowl or stand mixer
• Dough hook or sturdy spoon
• Clean kitchen towel or plastic wrap
• Cooling rack

Ingredients

• 342 g freshly milled hard red wheat flour 38%
• 558 g all-purpose flour 62%
• 280 g active sourdough starter 100% hydration
• 500-525 g water
• 18 g fine sea salt
• 8-12 g vital wheat gluten

Instructions

Autolyse for softness:

• Autolyse (don’t skip for lean dough) Mix all flour + 470 g water. Rest 45–60 minutes. This is what gives you softness without fat or sugar.

Mix:

• Add: Starter, remaining water (as needed), and vital wheat gluten if using. Mix until cohesive and elastic. Rest 20 minutes, then add salt and mix until smooth.

Bulk Fermentation:

• 6-12 hours bulk fermentation. Do 3-4 sets of stretch and folds in first 2 hours. Bulk target: 50% rise, bubbles along edges, dough feels aerated but still strong. It will not look like plain flour. Do not push to double.

Pre-Shape:

• Divide into two 790-820g pieces. Gently degas. Shape and create tension. Let rest for 20-30 minutes.

Final Shape

• Final shape with light tension. Don't over-tighten because hard red will fight you. Put into loaf pan and refrigerate for 8-24 hours.

Bake:

• Preheat 500℉. Create steam in oven. Score and mist prior to putting into oven. Place lid on top. Bake for 30 minutes. Remove lid after the 30 minutes and cook at 425℉ for 15 minutes.

  Cool fully before slicing. Hard red needs time to set. Check internal temp for 200℉

Notes

• • Notes & Tips

    • Watch the dough, not the clock.
      Fermentation time will vary based on room temperature, starter strength, and whether your flour is freshly milled. Look for a dough that’s airy, elastic, and has risen about 50–70% during bulk.
    • Freshly milled hard red absorbs more water.
      If your dough feels stiff early on, give it time. The bran needs longer to hydrate. A slightly tacky dough will bake up softer than one that’s too firm.
    • Autolyse matters with whole grain.
      Don’t skip it. Allowing the flour and water to rest helps soften the bran, improves extensibility, and supports better rise and crumb.
    • Pan size affects loaf height.
      Smaller pans will give you a taller loaf, while wider pans create a lower, sandwich-style profile. Adjust proof time accordingly.
    • Cold proofing enhances flavor.
      An overnight rest in the refrigerator deepens the wheat flavor and makes scoring and baking more forgiving the next day.
    • Tent if browning too quickly.
      Hard red wheat naturally bakes darker. If the top is browning before the loaf is finished, loosely cover with foil for the final portion of the bake.
    • Let it cool completely before slicing.
      Cutting too soon can compress the crumb and make the loaf seem gummy. Cooling allows the structure to set properly.
    • This loaf freezes beautifully.
      Slice once cooled, freeze in an airtight bag, and toast straight from frozen for fresh bread any time.

Recipe FAQ

Can I use store-bought flour instead of freshly milled?
Yes! All-purpose flour works too, but you’ll miss out on the extra flavor and nutrition from freshly milled wheat.

Do they stay crunchy in milk?
Yes — especially if you use hard white wheat. They’ll hold up for a good while without turning mushy.

Can I double the recipe?
Definitely. Just bake in batches to avoid overcrowding the pan.

Can I make them less sweet?
Yes — reduce the sugar in the dough slightly, but keep the topping for that signature cinnamon-sugar flavor.

How to Enjoy Golden Cinnamon Squares

• With a splash of cold milk (classic cereal style).
• By the handful as a crunchy snack.
• Sprinkled on top of yogurt with fruit.
• Used as a topping for ice cream or pudding.

Why Freshly Milled Flour Works Here

Fresh flour has natural oils, full flavor, and way more nutrition—but it needs a little help to bake up soft and airy. This recipe uses:

• Freshly milled hard white wheat for structure and protein
• Soft white or all-purpose flour for tenderness
• Vital wheat gluten to boost elasticity and rise
• Milk, egg, and butter for softness and color

You’ll get tall, fluffy, golden buns perfect for burgers, sandwiches, or sliders.

Why You’ll Love It

• Bakery-soft, not dense: Freshly milled flour + a little gluten booster gives you soft, fluffy buns that don’t crumble.
• Nutrient-rich: You’re getting the whole grain goodness—not the stripped-down stuff from the store.
• Perfect for burgers, sliders, or sandwiches: Sturdy enough to hold up, but pillowy to bite into.
• Customizable: Works with blends of hard white, soft white, kamut, spelt, or sifted flour.
• Freezer-friendly: Make a double batch and stash some for later.

Ingredient Breakdown

• Freshly Milled Hard White Wheat-This gives structure, protein, and full flavor. Hard white is milder than red wheat and bakes up lighter.
• All-Purpose or Sifted Flour-Adds tenderness and airiness. If you want 100% fresh flour, sifting out 10–20% bran gives a similar effect.
• Vital Wheat Gluten-Boosts elasticity and rise. Especially helpful when using whole grains so the buns don’t turn out dense.
• Milk-Adds moisture, softness, and mild sweetness. It also helps the buns brown beautifully.
• Egg-Improves color, lift, and texture. Acts as a binder for a fluffier crumb.
• Butter-Provides tenderness and flavor. It keeps the buns soft and prevents them from drying out.
• Sugar or Honey-Feeds the yeast and adds light sweetness. Also helps with browning.
• Salt-Balances flavor and strengthens the dough structure.
• Yeast-The engine behind the rise. Instant yeast can be mixed right in; active dry just needs a quick stir into the liquid first.
• Egg Wash & Toppings-Gives shine and helps seeds stick. Totally optional, but elevates the final look.

What You’ll Need

Flour

freshly milled hard white wheat flour & sifted soft white

Equipment

Mixer, pastry brush, kitchen scale

DAIRY

Warm milk, egg, and softened butter

additional essentials

sugar or honey, salt, yeast

Step 1: Mix & Optional Autolyse

• Combine the freshly milled flour, all-purpose (or sifted) flour, and vital wheat gluten in a bowl.
• Stir in the warm milk, egg, and sugar/honey just until shaggy.
• Let rest 15–25 minutes to hydrate.

Step 2: Add Butter, Salt & Yeast

• After the rest, add the salt, butter, and yeast. Knead until smooth and elastic. Dough should be slightly tacky but not wet.

Step 3: First Rise

• Place dough in a greased bowl, cover, and let rise until doubled—about 45–75 minutes.

Step 4: Shape

• Divide into 8 pieces (or 10 for smaller buns). Shape gently into rounds and place on a parchment-lined baking sheet. Lightly flatten the tops.

Step 5: Second Rise

• Cover and let rise until puffy—about 30–45 minutes. Preheat oven to 375°F while they rise.

Step 6: Finish & Bake

• Brush with egg wash and add toppings if desired.
• Bake 15–18 minutes, until golden. Cool before slicing.

Recipe FAQ

Print

Heritage Sourdough Loaf (two-pan loaf method) 2 Loaves

This Heritage Loaf Pan Sourdough is a return to real bread — made with hard red wheat, natural fermentation, and time-honored methods. Baked in a loaf pan for everyday use, it’s hearty yet soft, flavorful without being overly sour, and designed to nourish your family one slice at a time.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword Bread, freshly milled, loaf

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

bulk fermentation 7 hours hours

Total Time 7 hours hours 55 minutes minutes

Servings 10 slices

Calories 195kcal

Equipment

• Grain mill if using whole berries
• Digital kitchen scale
• Measuring cups and spoons
• Mixing bowl or stand mixer
• Dough hook or sturdy spoon
• Clean kitchen towel or plastic wrap
• Cooling rack

Ingredients

• 342 g freshly milled hard red wheat flour 38%
• 558 g all-purpose flour 62%
• 280 g active sourdough starter 100% hydration
• 500-525 g water
• 18 g fine sea salt
• 8-12 g vital wheat gluten

Instructions

Autolyse for softness:

• Autolyse (don’t skip for lean dough) Mix all flour + 470 g water. Rest 45–60 minutes. This is what gives you softness without fat or sugar.

Mix:

• Add: Starter, remaining water (as needed), and vital wheat gluten if using. Mix until cohesive and elastic. Rest 20 minutes, then add salt and mix until smooth.

Bulk Fermentation:

• 6-12 hours bulk fermentation. Do 3-4 sets of stretch and folds in first 2 hours. Bulk target: 50% rise, bubbles along edges, dough feels aerated but still strong. It will not look like plain flour. Do not push to double.

Pre-Shape:

• Divide into two 790-820g pieces. Gently degas. Shape and create tension. Let rest for 20-30 minutes.

Final Shape

• Final shape with light tension. Don't over-tighten because hard red will fight you. Put into loaf pan and refrigerate for 8-24 hours.

Bake:

• Preheat 500℉. Create steam in oven. Score and mist prior to putting into oven. Place lid on top. Bake for 30 minutes. Remove lid after the 30 minutes and cook at 425℉ for 15 minutes.

  Cool fully before slicing. Hard red needs time to set. Check internal temp for 200℉

Notes

• • Notes & Tips

    • Watch the dough, not the clock.
      Fermentation time will vary based on room temperature, starter strength, and whether your flour is freshly milled. Look for a dough that’s airy, elastic, and has risen about 50–70% during bulk.
    • Freshly milled hard red absorbs more water.
      If your dough feels stiff early on, give it time. The bran needs longer to hydrate. A slightly tacky dough will bake up softer than one that’s too firm.
    • Autolyse matters with whole grain.
      Don’t skip it. Allowing the flour and water to rest helps soften the bran, improves extensibility, and supports better rise and crumb.
    • Pan size affects loaf height.
      Smaller pans will give you a taller loaf, while wider pans create a lower, sandwich-style profile. Adjust proof time accordingly.
    • Cold proofing enhances flavor.
      An overnight rest in the refrigerator deepens the wheat flavor and makes scoring and baking more forgiving the next day.
    • Tent if browning too quickly.
      Hard red wheat naturally bakes darker. If the top is browning before the loaf is finished, loosely cover with foil for the final portion of the bake.
    • Let it cool completely before slicing.
      Cutting too soon can compress the crumb and make the loaf seem gummy. Cooling allows the structure to set properly.
    • This loaf freezes beautifully.
      Slice once cooled, freeze in an airtight bag, and toast straight from frozen for fresh bread any time.

Recipe FAQ

Can I use store-bought flour instead of freshly milled?
Yes! All-purpose flour works too, but you’ll miss out on the extra flavor and nutrition from freshly milled wheat.

Do they stay crunchy in milk?
Yes — especially if you use hard white wheat. They’ll hold up for a good while without turning mushy.

Can I double the recipe?
Definitely. Just bake in batches to avoid overcrowding the pan.

Can I make them less sweet?
Yes — reduce the sugar in the dough slightly, but keep the topping for that signature cinnamon-sugar flavor.

How to Enjoy Golden Cinnamon Squares

• With a splash of cold milk (classic cereal style).
• By the handful as a crunchy snack.
• Sprinkled on top of yogurt with fruit.
• Used as a topping for ice cream or pudding.

This recipe is one of those fun little kitchen projects that doesn’t take much time but feels extra special. Your house will smell like cinnamon rolls while it bakes, and once it cools, you’ll have a big jar of crunchy squares that your kids can eat by the handful or pour into a bowl with milk. Honestly, it’s one of those things that disappears faster than I ever expect.

I use soft white wheat when I want a lighter, more tender crunch, and hard white wheat when I want it sturdier with more bite. Either works beautifully — so use what you have on hand.

Why You’ll Love It

Better than store-bought – No weird additives, just simple ingredients.

Kid-friendly (and adult-approved) – Tastes like the classic, but with real flavor.

Freshly milled flour magic – Nutritious, flavorful, and wholesome.

Smells like a cinnamon roll – Honestly, that’s reason enough.

Ingredient Breakdown

• Freshly Milled Wheat Flour – I recommend soft white wheat if you want lighter, delicate squares and hard white wheat if you want crunchier, sturdier ones. Both are delicious!
• Sugar – Regular cane sugar keeps things classic, but coconut sugar adds a deeper, caramel-like flavor.
• Cinnamon – The star of the show! Go for a good-quality cinnamon since it shines in this recipe.
• Butter – Adds richness and that toasty, melt-in-your-mouth flavor. You can swap with coconut oil if dairy-free.
• Baking Powder – Gives just a little lift, so the squares don’t bake up rock-hard.
• Milk – Brings the dough together. Any kind works: dairy or non-dairy.
• Vanilla Extract – Adds warmth and rounds out the cinnamon-sugar flavor.

What You’ll Need

Flour

2 cups freshly milled soft white or hard white wheat flour

Equipment

Mixer, pastry brush, kitchen scale

DAIRY

Warm milk, softened butter

additional essentials

sugar, salt, cinnamon, baking powder

Step 1: Preheat the oven

• Set to 350°F and line two baking sheets with parchment paper.

Step 2: Combine dry ingredients

• Add the flour, salt, baking powder, sugar, and cinnamon to the bowl of your food processor. Pulse a few times to mix

Step 3: Add the butter

• Cut the softened butter into chunks and add it to the food processor. Pulse until the mixture looks sandy or crumbly.

Step 4: Add wet ingredients

• Pour in the vanilla and 2–3 tablespoons of milk. Pulse just until the dough starts to come together. If it still looks dry, add the remaining tablespoon of milk. Don’t overmix — it should form a soft, workable dough.

Step 5: Roll out thin

• Divide the dough in half. Place one portion between two sheets of parchment paper and roll it out to about 1/16″ thick. Repeat with the second half.

Step 6: Cut into squares

• Peel off the top sheet of parchment and use a pizza cutter or knife to slice the dough into small cereal-sized squares. No need to separate them before baking.

Step 7: Top with cinnamon sugar

• Brush the dough lightly with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface.

Step 8: Bake

• Transfer the parchment-lined dough to a baking sheet and bake for 10–12 minutes, or until golden and crisp around the edges. Keep an eye on them — thin dough bakes quickly!

Step 9: Cool completely

• Let the sheet cool fully, then gently break apart the squares. They’ll crisp up even more as they cool.

Print

Heritage Sourdough Loaf (two-pan loaf method) 2 Loaves

This Heritage Loaf Pan Sourdough is a return to real bread — made with hard red wheat, natural fermentation, and time-honored methods. Baked in a loaf pan for everyday use, it’s hearty yet soft, flavorful without being overly sour, and designed to nourish your family one slice at a time.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword Bread, freshly milled, loaf

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

bulk fermentation 7 hours hours

Total Time 7 hours hours 55 minutes minutes

Servings 10 slices

Calories 195kcal

Equipment

• Grain mill if using whole berries
• Digital kitchen scale
• Measuring cups and spoons
• Mixing bowl or stand mixer
• Dough hook or sturdy spoon
• Clean kitchen towel or plastic wrap
• Cooling rack

Ingredients

• 342 g freshly milled hard red wheat flour 38%
• 558 g all-purpose flour 62%
• 280 g active sourdough starter 100% hydration
• 500-525 g water
• 18 g fine sea salt
• 8-12 g vital wheat gluten

Instructions

Autolyse for softness:

• Autolyse (don’t skip for lean dough) Mix all flour + 470 g water. Rest 45–60 minutes. This is what gives you softness without fat or sugar.

Mix:

• Add: Starter, remaining water (as needed), and vital wheat gluten if using. Mix until cohesive and elastic. Rest 20 minutes, then add salt and mix until smooth.

Bulk Fermentation:

• 6-12 hours bulk fermentation. Do 3-4 sets of stretch and folds in first 2 hours. Bulk target: 50% rise, bubbles along edges, dough feels aerated but still strong. It will not look like plain flour. Do not push to double.

Pre-Shape:

• Divide into two 790-820g pieces. Gently degas. Shape and create tension. Let rest for 20-30 minutes.

Final Shape

• Final shape with light tension. Don't over-tighten because hard red will fight you. Put into loaf pan and refrigerate for 8-24 hours.

Bake:

• Preheat 500℉. Create steam in oven. Score and mist prior to putting into oven. Place lid on top. Bake for 30 minutes. Remove lid after the 30 minutes and cook at 425℉ for 15 minutes.

  Cool fully before slicing. Hard red needs time to set. Check internal temp for 200℉

Notes

• • Notes & Tips

    • Watch the dough, not the clock.
      Fermentation time will vary based on room temperature, starter strength, and whether your flour is freshly milled. Look for a dough that’s airy, elastic, and has risen about 50–70% during bulk.
    • Freshly milled hard red absorbs more water.
      If your dough feels stiff early on, give it time. The bran needs longer to hydrate. A slightly tacky dough will bake up softer than one that’s too firm.
    • Autolyse matters with whole grain.
      Don’t skip it. Allowing the flour and water to rest helps soften the bran, improves extensibility, and supports better rise and crumb.
    • Pan size affects loaf height.
      Smaller pans will give you a taller loaf, while wider pans create a lower, sandwich-style profile. Adjust proof time accordingly.
    • Cold proofing enhances flavor.
      An overnight rest in the refrigerator deepens the wheat flavor and makes scoring and baking more forgiving the next day.
    • Tent if browning too quickly.
      Hard red wheat naturally bakes darker. If the top is browning before the loaf is finished, loosely cover with foil for the final portion of the bake.
    • Let it cool completely before slicing.
      Cutting too soon can compress the crumb and make the loaf seem gummy. Cooling allows the structure to set properly.
    • This loaf freezes beautifully.
      Slice once cooled, freeze in an airtight bag, and toast straight from frozen for fresh bread any time.

Recipe FAQ

Can I use store-bought flour instead of freshly milled?
Yes! All-purpose flour works too, but you’ll miss out on the extra flavor and nutrition from freshly milled wheat.

Do they stay crunchy in milk?
Yes — especially if you use hard white wheat. They’ll hold up for a good while without turning mushy.

Can I double the recipe?
Definitely. Just bake in batches to avoid overcrowding the pan.

Can I make them less sweet?
Yes — reduce the sugar in the dough slightly, but keep the topping for that signature cinnamon-sugar flavor.

How to Enjoy Golden Cinnamon Squares

• With a splash of cold milk (classic cereal style).
• By the handful as a crunchy snack.
• Sprinkled on top of yogurt with fruit.
• Used as a topping for ice cream or pudding.

Why I Love This Flour Blend

Kamut keeps the buns tender and adds minerals and protein, but blending with all-purpose flour keeps the texture airy and perfect for sliders. You get the best of both worlds—nutrition and that classic chew.

If you’re just getting into fresh milling, I cannot recommend the Nutrimill or Bosch enough. They’ve paid for themselves in saved trips to the store and food that just tastes real.

What You’ll Need

Flour

I use a blend of organic unbleached all-purpose flour, freshly milled kamut

Equipment

Mixer, pastry brush, kitchen scale

DAIRY

Fresh, room-temperature egg, warm milk, softened butter

Salt AND SUGar

sugar or honey, salt

Step 1: Activate the Yeast

• Activate: Mix warm water and honey, then sprinkle in the yeast. Let it bloom 5–7 minutes until foamy.

Step 2: Mix Dough

• In a large bowl, whisk flours, gluten vital, sugar or honey, and salt.
• Add yeast mixture, egg, and softened butter.
• Mix until a shaggy dough forms.

Step 3: Knead

• Knead by hand or mixer 8-10 minutes until smooth and elastic. (Kamut is thirsty– if dry, add 1-2 tbsp extra milk.)

Step 4: First Rise

• Place in a greased bowl, cover, and rise until doubled. Time will vary based on temperature in kitchen. Approximately 60-75 minutes.

Step 5: Shape Slider Buns

• Punch down dough. Divide into 30-35g pieces (about a golf-ball size).
• Roll into smooth balls and place on parchment-lined baking sheet, spaced slightly apart.

Step 6: Second Rise

• Cover loosely and let rise 30-40 minutes, until puffy and touching.

Step 7: Bake

• Brush with egg wash. Sprinkle sesame seeds if desired.
• Bake at 375F for 12-15 minutes until golden brown.

Step 8: Cool

• Cool on a rack. Best eaten same day, but freeze beautifully.

Print

Heritage Sourdough Loaf (two-pan loaf method) 2 Loaves

This Heritage Loaf Pan Sourdough is a return to real bread — made with hard red wheat, natural fermentation, and time-honored methods. Baked in a loaf pan for everyday use, it’s hearty yet soft, flavorful without being overly sour, and designed to nourish your family one slice at a time.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword Bread, freshly milled, loaf

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

bulk fermentation 7 hours hours

Total Time 7 hours hours 55 minutes minutes

Servings 10 slices

Calories 195kcal

Equipment

• Grain mill if using whole berries
• Digital kitchen scale
• Measuring cups and spoons
• Mixing bowl or stand mixer
• Dough hook or sturdy spoon
• Clean kitchen towel or plastic wrap
• Cooling rack

Ingredients

• 342 g freshly milled hard red wheat flour 38%
• 558 g all-purpose flour 62%
• 280 g active sourdough starter 100% hydration
• 500-525 g water
• 18 g fine sea salt
• 8-12 g vital wheat gluten

Instructions

Autolyse for softness:

• Autolyse (don’t skip for lean dough) Mix all flour + 470 g water. Rest 45–60 minutes. This is what gives you softness without fat or sugar.

Mix:

• Add: Starter, remaining water (as needed), and vital wheat gluten if using. Mix until cohesive and elastic. Rest 20 minutes, then add salt and mix until smooth.

Bulk Fermentation:

• 6-12 hours bulk fermentation. Do 3-4 sets of stretch and folds in first 2 hours. Bulk target: 50% rise, bubbles along edges, dough feels aerated but still strong. It will not look like plain flour. Do not push to double.

Pre-Shape:

• Divide into two 790-820g pieces. Gently degas. Shape and create tension. Let rest for 20-30 minutes.

Final Shape

• Final shape with light tension. Don't over-tighten because hard red will fight you. Put into loaf pan and refrigerate for 8-24 hours.

Bake:

• Preheat 500℉. Create steam in oven. Score and mist prior to putting into oven. Place lid on top. Bake for 30 minutes. Remove lid after the 30 minutes and cook at 425℉ for 15 minutes.

  Cool fully before slicing. Hard red needs time to set. Check internal temp for 200℉

Notes

• • Notes & Tips

    • Watch the dough, not the clock.
      Fermentation time will vary based on room temperature, starter strength, and whether your flour is freshly milled. Look for a dough that’s airy, elastic, and has risen about 50–70% during bulk.
    • Freshly milled hard red absorbs more water.
      If your dough feels stiff early on, give it time. The bran needs longer to hydrate. A slightly tacky dough will bake up softer than one that’s too firm.
    • Autolyse matters with whole grain.
      Don’t skip it. Allowing the flour and water to rest helps soften the bran, improves extensibility, and supports better rise and crumb.
    • Pan size affects loaf height.
      Smaller pans will give you a taller loaf, while wider pans create a lower, sandwich-style profile. Adjust proof time accordingly.
    • Cold proofing enhances flavor.
      An overnight rest in the refrigerator deepens the wheat flavor and makes scoring and baking more forgiving the next day.
    • Tent if browning too quickly.
      Hard red wheat naturally bakes darker. If the top is browning before the loaf is finished, loosely cover with foil for the final portion of the bake.
    • Let it cool completely before slicing.
      Cutting too soon can compress the crumb and make the loaf seem gummy. Cooling allows the structure to set properly.
    • This loaf freezes beautifully.
      Slice once cooled, freeze in an airtight bag, and toast straight from frozen for fresh bread any time.

The Reward of Homemade Buns

There’s something magical about making bread from scratch, especially these little slider buns. As they rise and bake, your kitchen fills with the comforting, nutty aroma of kamut and the sweet, buttery scent of fresh dough. Pulling a warm bun from the oven, golden on top and soft inside, feels like a small victory—one that you can taste.

The reward isn’t just in how they look or taste, though that alone is enough to make anyone smile. It’s in the simple pleasure of gathering around the table, sandwich in hand, watching little fingers tear apart the buns for the first time. It’s in knowing that these buns are wholesome, made with care, and free from preservatives.

Every batch is a little celebration: a cozy reminder that homemade food, even something as small as a slider bun, has the power to bring warmth, connection, and joy to your day.

The Magic of Sourdough

Sourdough bread is unique because it doesn’t require commercial yeast. Instead, it’s made with a ‘starter’ – a fermented mix of flour and water that contains wild yeast and good bacteria. This not only leavens the bread but also gives sourdough its characteristic tangy flavor and chewy texture.

Creating Your Sourdough Starter

Embarking on the journey of creating your own sourdough starter is a fulfilling experience, one that connects you to the very essence of traditional baking. Here’s a detailed guide to getting your starter going:

The Beginning: Mixing Flour and Water

1. Initial Mix: In a clean jar, mix equal parts of flour and water. A common starting point is 1/2 cup of each. Use unbleached, all-purpose flour or whole wheat flour for best results. The water should be at room temperature.
2. Covering: Cover the jar loosely with a cloth or a lid that’s not tightly sealed. This allows the mixture to breathe and capture wild yeast from the air.
3. Location: Place the jar in a warm spot with a stable temperature, away from direct sunlight. Consistency in temperature is key to encouraging the growth of yeast and good bacteria.

Daily Feeding: Patience and Consistency

1. Feeding Schedule: Every 24 hours, feed your starter. Remove half of the mixture (you can either use it for baking projects like pancakes or discard it), then add 1/2 cup of flour and 1/4 cup of water. Stir well to incorporate.
2. Observing Changes: In the first few days, you might not notice much change. However, by days 3 or 4, your starter should start showing signs of life: small bubbles, a slight rise in the mixture, and a more pronounced aroma.
3. Adjusting Consistency: Your starter should have a thick, paste-like consistency. If it’s too runny, add a bit more flour. If it’s too thick, add a bit more water. Consistency influences the activity of the yeast.

Nurturing Your Starter: Signs of Maturity

1. Bubbling Activity: Around day 5 or 6, you should see more bubbling, an indication that the yeast is active and fermenting.
2. Smell: The starter will develop a tangy, slightly sour smell – this is a good sign. It means the natural bacteria are creating the acidic environment necessary for sourdough baking.
3. Doubling in Size: A mature starter will double in size within a few hours of feeding as the yeast produces gases. This shows it’s strong enough to leaven bread.
4. The Float Test: To check if your starter is ready for baking, drop a small spoonful into a bowl of water. If it floats, it’s full of gas and ready to use.

Maintaining Your Starter

Once your starter is active, you can switch to feeding it with a ratio of 1:1:1 (starter, water, flour) for maintenance. If you bake often, keep it at room temperature, feeding it daily. If you bake less frequently, store it in the fridge and feed it once a week.

Creating a sourdough starter is more than just a step in baking bread; it’s nurturing a living entity in your kitchen. It’s a process that requires patience and attention but rewards you with a world of delicious possibilities. Your starter will become a cherished part of your kitchen, evolving and improving with time.

Ingredients for Your Sourdough Bread

• Active sourdough starter: 1 cup
• Flour: 4 cups (bread flour works best for its higher protein content)
• Water: 1 ⅔ cups (slightly warm)
• Salt: 2 teaspoons

The Process: Patience and Care

1. Mixing: Combine the starter, flour, and water in a large bowl. Mix until you have a shaggy dough. Cover and let it rest for 30 minutes.
2. Adding Salt: After the dough has rested, add the salt. Wet your hands and fold the dough over itself several times.
3. Bulk Fermentation: This is where the dough develops its flavor and texture. Leave the dough in a warm place for about 5 to 6 hours, folding it onto itself every hour.
4. Shaping: Once fermented, gently shape the dough into a ball. Place it seam-side up in a well-floured proofing basket or a bowl lined with a clean kitchen towel.
5. Final Rise: Let the dough rise for another hour or so until it’s puffy but not quite doubled in size.
6. Baking: Preheat your oven with a Dutch oven inside to 450°F (230°C). Carefully invert the dough into the hot Dutch oven, score the top with a sharp knife, and cover. Bake for 20 minutes, then uncover and bake for another 30 minutes until the bread is deeply browned.

The Reward: Crusty, Chewy Delight

After hours of patience, your bread is ready. The crust should be golden and crispy, the inside soft and airy. There’s nothing quite like the smell of freshly baked sourdough wafting through your home.

This is More Than Just Bread

Making sourdough bread is a rewarding experience that connects us to a time-honored tradition. It’s about slowing down, savoring the process, and enjoying the unique taste that only sourdough can offer. So, grab your ingredients, and let’s embark on this sourdough journey together!