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Easy Soft Freshly Milled Sandwich Bread

If you have followed along for a while you know I grind my own wheat. I have finally developed a super soft freshly milled sandwich bread recipe in both grams and cups that turns out amazing every time!

The flavor of bread made with fresh milled flour is amazing. It is nutty and absolutely delicious! The first time I had a loaf of bread made with whole grains I knew that was the flavor I was looking for in my bread.

Bread made with store-bought white flour just don’t have the flour of bread made with whole wheat flour. There’s no comparison on flavor or the health benefits!

bread on cutting board with 2 slices

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Using freshly milled flour in your bread is one of the healthiest things you can do in your kitchen. Not only is it more flavorful, but it is so much more nutritious!

When I started milling my own flour, I realized there were some things I needed to learn. I quickly learned a few things to help me be successful.

There a few tricks to using fresh milled wheat in your bread baking. However, once you implement these few steps, you will have great success!

We go through a lot of sandwich bread here on the homestead and absolutely love this fresh milled flour sandwich bread recipe! Whole wheat bread is just better all the way around!

Freshly milled bread doesn’t have to be dry and tasteless! With this soft freshly milled sandwich bread recipe, you will get a soft and flavorful loaf that is full of nutrition. I like to use hard white wheat for sandwich bread. I also love using ancient grains like Einkorn, Kamut, and Spelt.

loaves just out of the oven on a cooling rack

Why you will love this recipe

This recipe is in both grams and cups! I get requests for both, so for this particular recipe I measured both to make sure you get consistently good results! The best way to learn as a beginner is to find a recipe that uses both grams and cup measurements to learn both techniques and which on works best for you.

You will love how simple and quick this bread is to make. The instant yeast works quickly to rise the dough making for a lofty and tasty loaf.

A touch of honey adds a bit of sweetness to the sandwich bread reminiscent of store-bought bread.

bowl of wheat berries

Tips for using freshly milled flour in your bread recipes

If you are brand new to using freshly milled flour, start here :https://therosehomestead.com/using-freshly-milled-flour-in-your-kitchen/

Soaking:

Freshly milled flour has the bran and germ intact. This means the flour is at optimum nutrition however the bran and germ are like little hard pieces that cut the gluten as it tries to form.

Not soaking the dough will result in a dough that doesn’t form gluten as well. It will take longer to pass the windowpane test and the end product will be drier and crumbly.

The trick is to soak the flour in the water for 30 minutes to soften the bran and germ making way for proper gluten development and effective kneading.

bread dough soaking in a stand mixer

Kneading:

Any bread recipe requires proper kneading for a good rise and for gluten develpment.

My recipes usually call for kneading in a stand mixer on speed 2 for 10-15 minutes with the dough hook attachment. This makes a soft and stretchy dough that will result in a much better end product.

The goal is to reach the “windowpane” test. This means you can stretch the dough very thin without it tearing.

Properly kneading freshly milled flour doughs will result in a better rise and texture of the finished product.

Rise time:

Freshly milled bread products tend to rise or ferment a bit quicker than their all-purpose counterparts.

Learning to keep an eye on the dough as it rises will make sure that it doesn’t over proof.

Typical rising times for freshly milled sandwich loaves are 1 1/2-2 hours for the first rise and 1 hour for the second rise.

Of course this varies based on the temperature of your home. If it is on the cool side this may take a bit longer. If on the warmer side, it may take a bit less time.

Look for the dough to dome when it is rising. It will become puffy and airy to the touch. This is the time to move forward with the recipe.

risen dough in a bowl

What you will need for this recipe:

Freshly milled flour:

For this recipe I used 1/3 Kamut and 2/3 Hard White Wheat. This makes for a very light loaf with a mild flavor.

You can use any wheat berry you choose. I will caution you that using Einkorn is a little trickier. Einkorn doesn’t like to be kneaded. It will continue to get stickier the longer you work it. Here is my specific recipe for bread using Einkorn flour: https://therosehomestead.com/easy-einkorn-sandwich-bread/

Water:

I use filtered water. You can use well water, as well. I would caution against using tap water because of the presence of chlorine.

Olive oil:

The olive oil helps with the softness of the bread. I prefer using olive oil in my baking because of the added flavor. You can use melted butter or coconut oil if you choose.

Honey:

This recipe calls for a small amount of honey for a touch of sweetness. It is optional.

Salt:

Salt adds flavor to the sandwich bread. I prefer to use Redmond’s Real Salt.

Yeast:

I use instant yeast in this recipe. If using active dry yeast you will want to first bloom the yeast in a 1/4 cup of warm water. Let it sit for 5-10 minutes until it gets foamy before using in the recipe.

Sunflower Lecithin:

Lecithin is a natural emulsifier and distributes the fats throughout the dough. This will result in a much softer loaf that isn’t dry and crumbly. You can substitute and egg for this purpose, as well.

crumb shot of sliced bread

Step by Step Instructions for making this super soft freshly milled sandwich loaf:

Grinding the wheat berries:

Measure the wheat berries by grams (if you prefer cup measures, grind 4 2/3 cups of wheat berries). This is the grain mill I use and LOVE it: https://collabs.shop/rxide2

Grind the wheat. I prefer grinding my wheat to a bread flour consistency. On my grain mill that is at the 11 o’clock position.

Mixing the dough:

In the bowl of a stand mixer add the water, flour, olive oil, honey (if using), and lecithin. Mix until just combined.

Soaking the flour:

Cover and allow to soak for 30 minutes.

This is the stand mixer I use and it is a must if you make freshly milled bread recipes: https://collabs.shop/xmipvy

Kneading the dough:

After 30 minutes add the salt and yeast and start the kneading process. I knead on speed 2 for 10-15 minutes or until the dough is soft and stretchy.

dough in a bowl ready to rise

First rise:

Place the dough in a large bowl that has a bit of oil in it. Cover with plastic wrap or a damp tea towel and let the dough rise in a warm place for 1 1/2 to 2 hours or until doubled in size.

Punch down the dough and place it on your work surface.

Second rise;

Divide into 2 equal parts.

Shape the dough into a log and place in a greased loaf pan. This recipe makes 2 loaves. I use the Lodge 8.5×4.5 cast iron bread pans https://amzn.to/4bB1E2I

I find the cast iron loaf pans to be the best. They are very non-stick and easy to clean.

Cover and allow to rise for 1 to 1 1/2 hours or until it is approximately 1-2 inches above the rim of the loaf pan.

bread dough risen in the loaf pan

Baking the bread:

Preheat the oven to 350 degrees F.

Bake for 35 minutes or until the internal temperature is at least 195 degrees F.

Allow the bread to cool completely on a cooling rack before slicing and storing.

Storage Tips:

This soft freshly milled sandwich bread will store at room temperature for up to a week.

I prefer to freeze my bread and take it out of the freezer the night before I will need it.

Allow the bread to cool completely. Slice it and place in a freezer bag.

Store in the freezer for up to 6 months.

What types of wheat berries work best for this recipe?

I have tried several different combinations and find that they all make a wonderful loaf of bread. The only variety that would be a bit more difficult to work with is Einkorn. It has such a weak gluten structure making it harder to work with than the other varieties of wheat berries. I particularly like a mix of hard white and Kamut.

I don’t have Sunflower Lecithin, what can I use instead?

You can use an egg for the substitute with the similar results.

Can I leave out the lecithin and egg?

While you can leave them out, I highly recommend using one of them. The texture of the bread will be a bit drier and crumbly without it. Sunflower Lecithin is available in most super markets in the supplement aisle.

How do I store this bread?

Allow the bread to cool completely before slicing. Store in plastic or fabric bread bags. This bread will store at room temperature for 5-7 days. I prefer to place one loaf in the freezer. The bread freezes remarkably well and tastes just as fresh when thawed. The night before you will need it simply place it on the counter to thaw.

Can I use store bought whole grain flour for this recipe?

Yes, you can use store bought whole grain flour. The steps will be the same.

loaf of bread on cooling rack
bread crumb shot on cutting board

Super Soft Freshly Milled Sandwich Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes

This freshly milled loaf is slightly sweet and super soft! It's full of nutrition and has the best flavor!

Ingredients

  • 900 grams wheat berries (7 cups freshly milled flour)
  • 500 grams lukewarm water (2 1/4 cups)
  • 50 grams olive oil (1/4 cup)
  • 20 grams honey (2 tbsp) optional
  • 10 grams salt (2 tsp)
  • 10 grams yeast (1 tbsp)
  • 2 tablespoons Sunflower Lecithin. May substitute an egg.

Instructions

  1. Weigh out and grind the wheat berries. If using measurements, grind 4 2/3 cups of wheat berries.
  2. In the bowl of a stand mixer add the lukewarm water, flour, olive oil, honey, and lecithin or egg.
  3. Mix until combined.
  4. Cover and allow to soak for 30 minutes.
  5. Add the salt and yeast.
  6. Start kneading on speed 2.
  7. Allow to knead for 10-15 minutes or until soft and stretchy.
  8. Place dough in a lightly greased large bowl and cover.
  9. Allow to rise 1-1 1/2 hours or until doubled.
  10. Punch down the dough and place on your work surface.
  11. Divide into 2 equal parts.
  12. Roll out the dough and shape into a log shape.
  13. Place into 2 greased loaf pans.
  14. Cover and allow to rise until they are 1-2 inches above the rim of the loaf pans.
  15. Preheat oven to 350 degrees F.
  16. Bake for 35 minutes or until internal temperature is at least 195 degrees F.
  17. Cool completely on a cooling rack before slicing.
  18. Store at room temperature for up to a week.
  19. Store in in the freezer in a freezer safe bag for up to 6 months.

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Nutrition Information
Yield 18 Serving Size 1
Amount Per Serving Calories 73Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 219mgCarbohydrates 10gFiber 2gSugar 0gProtein 2g

This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.

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3 Comments

  1. I have a Kitchenaid Professional 6 quart Bowl Lift Mixer. Would this work to knead this dough? If so, do you know what speed I would use?

    1. It is speed two on kitchen aid with dough hooks . you will have to scrape I find that it doesn’t do a very good job and leaves un mixed flour on bottom. My b day was in june my hubby bought me a artiste and a mill so I can follow Mary better.

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