There’s something truly comforting about baking perfect fresh milled sandwich bread at home and this fresh milled sandwich bread is one of my absolute favorites. I bake it with my grandbaby every week. This recipe is foolproof, producing a soft and fluffy loaf with incredible flavor every time. If you’re new to baking with freshly milled flour, don’t worry I’ll walk you through each step!
Why I Love Baking with Freshly Milled Flour
Baking with freshly milled flour changed everything for me. Not only does it bring out the natural, nutty flavor of the grains, but it also ensures the bread is as nutritious as possible. Here are just a few reasons I love using fresh flour:
• It’s Better for You: Freshly milled flour retains all the vitamins, minerals, and fiber that store-bought flours often lose during processing.
• It Tastes Amazing: There’s a richness and depth of flavor you can’t replicate with pre-packaged flour.
• It’s Fresh: You control the quality of the grain, ensuring there are no additives or preservatives.
Learn more about the health benefits of freshly milled flour HERE and why it’s worth using in all your baking!
Tips for Baking Fresh Milled Sandwich Bread
Here are a few things I’ve learned along the way:
1. Hydration Is Key
Freshly milled flour absorbs liquid differently than store-bought flour. That’s why it’s important to let the dough rest for about 20 minutes after mixing—it gives the flour time to absorb the liquid and helps with kneading later.
2. Knead Thoroughly
Kneading develops the gluten, which is essential for structure and a good rise. Whether you’re using a mixer or doing it by hand, aim for the “windowpane stage,” where the dough stretches thin without tearing.
3. Proofing Requires a Light Touch
To avoid overproofing, gently press a finger into the dough after it’s risen. If the indentation stays without the dough collapsing, it’s ready to bake.
4. Use Fresh Yeast
Fresh yeast makes all the difference for a good rise. If your bread isn’t rising well, check the expiration date on your yeast or try proofing it in warm water before adding it to the dough.
5. Don’t Add Too Much Flour
The more you bake, the easier it becomes to recognize the right dough consistency. It should feel slightly tacky not too dry and not overly sticky. Adding too much flour can make the bread dense, so it’s better for the dough to be a little wet than too dry. Don’t let this intimidate you trust the process, and you’ll get the feel for it with time!
You’ll notice that dryer climates like Arizona or Colorado may need a smidgen less flour and moist climates like Florida may need a smidgen more flour. This is where practice and observation are your friend.
Common Questions About This Recipe
Can I Use This Recipe for Rolls?
Yes! Just divide the dough into 24 equal pieces, shape them into rolls, and place them on a parchment-lined sheet pan or in a cast-iron skillet. Since this is a two loaf recipe I love making one loaf and 12 rolls.
What Grain Should I Use?
Hard white wheat is my favorite for sandwich bread because it creates a soft, light loaf. Hard red wheat will give you a heartier flavor. And a mix of half hard white and half hard red is a nice happy medium.
Why Does Fresh Milled Flour Make a Difference?
Fresh flour not only tastes better but also gives you all the nutrients that store-bought flour lacks. It will change your bread baking world and your family’s health!
Baking with freshly milled flour may feel a bit different at first, but don’t let that intimidate you. It’s all about learning the feel of the dough and trusting the process. Even if your first loaf isn’t perfect, every bake gets better—and the taste and nourishment of homemade bread is worth every effort!
Let me know how your loaf turns out in the comments below. I’d love to hear about your experience! Don’t forget to save this recipe and share it with your friends.
Soft & Fluffy Sandwich Bread Made With Fresh Milled Flour
This fresh milled sandwich bread is soft, fluffy, and easy to make. Using freshly milled flour gives it the best flavor and texture, making it perfect for sandwiches, toast, or just warm with butter or a slice of cheese! A simple, foolproof recipe you’ll want to make every week!
Ingredients
- 1 ½ cups warm water (about 110°F)
- ⅓ cup extra virgin olive oil
- ¼ cup honey
- 1 tablespoon salt
- 2 eggs
- 3 1/2 cups hard white wheat berries (yields about 5 1/2 cups freshly milled flour)
- 1 tablespoon fast-acting yeast
Instructions
1. Grind the Grain
Grind hard white wheat berries on the fine setting of your grain mill which will yield about 5 1/2 cups of fresh flour.
2. Mix the Dough
Add 5 1/4 cups fresh-milled flour (reserving the remaining flour for later), water, salt, honey, oil, and eggs to a mixing bowl. Stir slowly until just incorporated, then let the dough rest for 20 minutes to allow the flour to absorb the liquid.
3. Add the Yeast & Knead the Dough
After the 20-minute rest, add the yeast and mix briefly.
Continue kneading while gradually adding just enough flour for the dough to pull away from the sides of the bowl, aiming for a tacky but not too sticky texture.
Knead for about:
-6 minutes in a Bosch mixer
-8 minutes in a KitchenAid
-15 minutes by hand
The dough is ready when it passes the windowpane test (stretching a small piece thin enough to let light pass through without tearing).
4. First Proof (Bulk Fermentation)
Remove the paddle, cover the bowl with a lid, and let the dough rise until doubled in size (about 1 hour, depending on room temperature).
5. Shape the Loaves or Rolls
Gently turn the dough out onto the counter and divide it in half. (If the dough is sticky, rub a little olive oil on your hands or the counter.)
For Loaves:
-Flatten each half into a rectangle, then roll tightly into a loaf.
-Tuck the ends under, pinch the seams closed, and gently roll to seal.
-Place seam-side down into a parchment-lined bread pan.
For Rolls:
-Divide half the dough into 12 equal pieces (or the full batch into 24).
-Shape into balls and place on a parchment-lined baking sheet or an unlined oiled cast-iron skillet.
6. Final Proof
-Score the top of each loaf three times with a sharp knife or scissors.
-Place in a non-heated oven and proof for 40 minutes.
7. Bake the Bread or Rolls
-Leave the loaves or rolls in the oven and set the temperature to 350°F.
-Cover with foil from the beginning for a lighter golden crust.
-Bake for about 35 minutes for loaves and 25 minutes for rolls.
-The bread is done when the internal temperature reaches 190°F.
8. Cool & Serve
-Remove from the oven and immediately brush the crust with butter while still warm.
-Let cool slightly before slicing.
-Enjoy fresh with butter or a slice of cheese!
Notes
Grinding the Grain: Freshly ground flour provides the best flavor and texture. Use a fine setting on your grain mill for optimal results.
Flour Amounts: Start with 5 1/4 cups of flour, adding more if needed after the rest period.
- In drier climates, you may only need 5 1/4 cups.
- In humid climates, you may need closer to 5 1/2 cups.
-Egg size also affects moisture- larger eggs may require slightly more flour, while smaller eggs may need less.
-I personally live in Southern Colorado, which is very dry, and I typically need 5 1/4 cups of flour.
Resting the Dough: Allowing the flour to absorb the liquid before kneading improves texture and hydration.
Checking Dough Readiness: If the dough sticks excessively to the bowl, add flour 1 tablespoon at a time. If it feels too dry, add a splash of water.
Windowpane Test: A great way to check if your dough is kneaded enough! Gently stretch a small piece- if it forms a thin ”window“ without tearing, it‘s ready.
Foil for Baking: Keeping the loaves lightly covered from the start prevents over-browning and creates a lighter golden crust.
Cooling Time: Let the bread rest at least 10 minutes before slicing to prevent it from becoming gummy inside.
