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Fresh Milled Flour Breadsticks

These soft, buttery breadsticks are made with freshly milled hard white wheat for a wholesome, from-scratch version of a classic favorite. Light, fluffy, and brushed with garlic butter, they’re perfect alongside any meal.
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Prep Time:20 minutes
Cook Time:10 minutes
Rise Time:1 hour 30 minutes
Total Time:2 hours
Servings: 12

Equipment

  • Grain mill
  • Stand mixer
  • Baking sheets
  • Wire cooling rack

Ingredients

For the Dough

  • 435 g hard white wheat berries
  • 300 g warm water (100-110°F)
  • 2¼ tsp active dry yeast
  • 2 tbsp sugar
  • 1 egg (room temperature)
  • 3 tbsp melted butter
  • 1½ tsp salt

Garlic Butter Topping

  • 2 tbsp melted butter
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions

  1. Mill the Flour
    Weigh out 300g hard white wheat berries and mill them on your grain mill using the finest setting.
  2. Activate the Yeast
    In the bowl of a stand mixer, combine warm water, yeast, and sugar. Whisk well then let sit 5–10 minutes until foamy.
  3. Mix the Dough
    Add the egg, melted butter, and fresh milled flour. Mix with a paddle attachment until a shaggy dough forms.
  4. Let the Dough Rest (Autolyse)
    Let the dough rest for 15–20 minutes.
    This step hydrates the bran and helps create a soft, fluffy texture.
  5. Add Salt + Knead
    Add salt, then knead using a dough hook on a stand mixer for 10 minutes. I use speed 2 on my Kitchenaid mixer.
    The dough should be:
    It should pull away from the sides of the bowl while kneading, even though it still feels soft when you touch it.
    To check if it’s ready, try this:
    If the dough can stretch out into a thin, flexible sheet without immediately snapping, your gluten is developed. If it tears quickly or feels tight, give it a few more minutes of kneading.
    You’re looking for a dough that feels soft and elastic—not stiff. That’s what gives you those light, fluffy breadsticks.
  6. First Rise
    Leave the dough right in the mixer bowl:
    Let rise for about 1 hour, or until doubled. It could take up to 2 hours depending on the temperature of your home.
    Cover with plastic wrap and place in a warm spot (like an oven with the light on).
  7. Shape the Breadsticks
    Punch down the dough.
    Weigh the dough, then divide evenly into 12 pieces (about 72 g each) (or 14 smaller breadsticks if preferred).
    Gently roll each piece into an 8-inch rope. This should be really easy to do because the dough is so soft.
  8. Second Rise
    Cover and let rise about 30 minutes until puffy.
  9. Bake
    Preheat oven to 400°F. Bake 10-12 minutes until lightly golden.
  10. Brush with Garlic Butter
    Mix topping ingredients and brush over warm breadsticks right out of the oven.

Notes

Storage
  • Store covered at room temperature for up to 2 days
  • Refrigerate up to 5 days
  • Freeze up to 1 month
  • Reheat wrapped in foil for best texture