I Tested 9 Grains for Freshly Milled Bread… The Winner Shocked Me

In this video, I rank the Top 9 Grains for Freshly Milled Bread — from least ideal for yeast structure to the most versatile and beginner-friendly option. I’m also sharing exact blending percentages so you can stop guessing and start baking with confidence.

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Not all grains behave the same in a loaf. Some shine in muffins. Others are incredible in sourdough. Some can stand alone at 100%, while others must be blended to avoid dense or crumbly results.

Here’s the full ranking:

9️⃣ Millet – Best for flavor, not structure
Gluten: 0% (gluten-free)
Best at 20–30% blended with 70–80% wheat
Adds sweetness and a golden crumb but cannot be used alone for yeast bread.

8️⃣ Oat Berries – Moisture booster
Gluten: 0%
Best at 20% oats + 80% wheat
Adds softness and creamy flavor, but too much can cause gumminess.

7️⃣ Einkorn – Ancient and buttery
Weaker gluten than modern wheat
Can be used alone, but denser
Best at 30–40% blended (40% einkorn + 60% spelt or 30% einkorn + 70% wheat).

6️⃣ Rye – Flavor powerhouse
Weak gluten
Excellent for sourdough
Best at 10–40% blended (30% rye + 70% red wheat is a favorite).

5️⃣ Emmer – Rustic and caramel-like
Lower rise
Best at 30–40% blended (40% emmer + 60% wheat).

4️⃣ Kamut (Khorasan Wheat) – Rich and buttery
Lower gluten than hard wheat
Can be used alone but rises better blended
Best at 50–60% mixed with hard white or spelt.

3️⃣ Spelt – Sweet and friendly
Good rise when handled gently
Can be used at 100%
Great at 50/50 with hard red or white wheat.

2️⃣ Hard Red Wheat – Classic artisan grain
High gluten
Excellent rise
Works beautifully at 100%
Great at 70% red + 30% spelt or 80% red + 20% rye.

1️⃣ Hard White Wheat – Most versatile and beginner-friendly
High gluten
Mild, buttery flavor
Excellent rise
Works at 100% and blends easily
Try 70% white + 30% spelt or 60% white + 20% kamut + 20% oats.

The biggest takeaway?

The grain that makes the best yeast bread is not the same grain that makes the best muffins, pancakes, biscuits, or cookies. Soft wheat, oat blends, spelt, and einkorn rank very differently for quick breads.

Understanding which grain to use — and at what percentage — changes everything.

If you’ve been frustrated with heavy loaves, flat tops, or inconsistent results, this breakdown will help you choose wisely and bake with confidence.

Fresh milling is powerful. But choosing the right grain is the key to beautiful rise, better texture, and incredible flavor.

Let me know in the comments which grain you bake with most — and what combinations you’ve found successful!

Happy baking.

*****

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