Farmhouse Goat Milk Bread

A wholesome loaf made from our own goat milk - soft, flavorful, and made to share.

Our bread made from our goat milk

There's something magical about the smell of fresh bread baking in the farmhouse kitchen, or anyone's kitchen for that matter. Maybe it's the warmth the fills the air, or maybe it's the knowing that this simple loaf began with the milk from our own goats out in the barn. Either way, this recipe has become a family favorite. It's a hearty, slightly sweeet loaf that's perfect for toast, sandwiches, or simply warm from the oven with butter melting into each slice.

Why Goat Milk?

Using goat milk in bread creates a naturally soft crumb and gentle flavor. Its smaller fat globules and unique composition make the dough smoother, and it helps the loaf stay fresh longer without additives. We love it because it's a another way to use the milk our girls give us daily, nourishing our family in so many ways.

Ingredients:

1 1/2 cups warm Meadowlark Heritage Farm goat milk

5 Tablespoons unsalted butter, sliced and softened

2 cups whole wheat flour (I grind my own fresh from Wheat Montana and it is a hard red wheat berry.)

2 cups bread flour or regular white flour (My family prefers a lighter bread so I don't make 100% whole wheat.)

5 Tablespoons brown sugar

1 1/2 teaspoons salt (I use Redmond mineral salt.)

1 1/2 teaspoons yeast

Directions:

1. Warm the milk (lukewarm, not hot). Add the butter so it begins to soften into the milk.

2. In a large mixing bowl (or use the dough setting on your bread machine, like I do), combine the whole wheat flour, bread flour, sugar and salt.

3. Pour in the warm milk and butter mixture (if using the bread machine, complete this step before step #2). Sprinkle the yeast over the top.

4. Knead until a soft, elastic dough forms, about 8 - 10 minutes by hand, or use the dough cycle on your bread machine, like I do.

5. After kneading by hand, place the dough in a lightly oiled bowl, cover, and let it rise until doubled which is usually about an hour. If using a bread machine on the dough cycle, it will do this all for you!

6. Punch down and shape into a loaf or dinner rolls (my family's favorite) and place dough in greased pans.

7. Cover again and let rise until the dough crowns about 1 inch above the rim of the pan.

8. Bake at 350 degrees for about 30-35 minutes for the loaf, about 25 minutes for dinner rolls. Or bake until golden brown and hollow-sounding when tapped.

9. Brush the top with a bit of melted butter if you like a softer crust. Your family will love it!

10. Cool before slicing or opening a roll, if you can wait that long!

From Our Farm to Yours

Every loaf or pan of rolls we bake feels like a reflection of the rhythm of farm life - the morning milking, the goats bleating from the barn, and the joy of turning something so fresh and pure into food for the table. This recipe celebrates that connection. Whether you're baking with your own goat milk or using our farm-fresh milk, this bread will remind you that the simplest ingredients often make the most nourishing meals.

Milk we trust - for our family, Shared with yours.