Soft Same Day Fresh Milled Sourdough Sandwich Bread
Sometimes you need bread today and don’t have time to wait for an overnight rise. This same day fresh milled sourdough sandwich bread has you covered! Soft, fluffy, and perfect for sandwiches, this bread is 100% whole grain for optimum flavor and nutrition!
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Is this recipe right for you?
- You want a same day sourdough recipe – This beginner friendly recipe can be made start to finish in under 8 hours making it great for busy days.
- You bake with 100% Fresh Milled Flour – This recipe gives tips and tricks for success when using all whole grain flour.
- You want to make sourdough with fresh milled flour
Why you’ll love this recipe
- Same Day Sourdough – Most sourdough bread recipes are fermented overnight while this recipe is mixed, kneaded, fermented, and baked in the same day.
- Soft & Fluffy – A sandwich loaf that is so soft and fluffy, yet holds up to sandwiches with no problem.
- Uses 100% Fresh Milled Flour – Made with all whole grain flour, this loaf is hearty and healthy.
- Beginner Friendly – No fussy techniques or steps, this recipe is perfect for sourdough beginners!
- Perfect for Making Ahead and Freezing – Double this recipe and freeze a loaf for later.
Here’s a typical schedule if you start baking at 8:00 a.m. You’ll mix the dough in the morning, let it ferment during the day, and enjoy fresh sandwich bread by dinner.
Ingredients for Same Day Fresh Milled Sourdough Sandwich Bread
- Flour – See notes below for my recommendations on the best fresh flour for sandwich bread. While this recipe is made with freshly milled flour, store-bought whole wheat flour would work. You will need to adjust the amount a bit for a soft, tacky dough.
- Sourdough Starter – Use active, bubbly sourdough starter for best results.
- Water – I recommend using filtered water.
- Oil – Recipe calls for OLIVE OIL, however you can substitute with Avocado Oil, Melted Coconut Oil, or Melted Butter.
- Honey – Although the honey is optional, it adds just a touch of sweetness to the whole wheat bread.
- Egg – The egg is optional but lends to a better texture for the bread.
- Salt
Full ingredient amounts can be found in the PRINTABLE RECIPE CARD below
Can you really make sourdough bread in the same day?
Yes! This recipe uses only a first rise without a second rise. But there are a few considerations before you start your recipe.
- Is your starter mature/strong? – A strong, active sourdough starter works best for a same day recipe. How to Maintain a Fresh Milled Sourdough Starter
- How warm/cool is your kitchen? – The warmer your kitchen is the quicker the bread will rise. If your kitchen is on the cooler side, this recipe may take up to 2-3 hours more.
- Fresh Milled Flour Sourdough will ferment more quickly – When using 100% whole grain flour, keep in mind that the rise time will be less than with white flour.
Best Fresh Milled Flour for this recipe
I will give you my top recommendations for best results, however if you have a favorite wheat variety, feel free to use it in this recipe.
- Hard White Wheat/Hard Red Wheat – Either of these 2 or a combination of the 2 are my top recommendation for this particular recipe. They both build gluten extraordinarily well and bake into a fluffy loaf. Hard White Wheat flour is lighter and more mild in flavor while Hard Red Wheat flour has a nuttier flavor and is darker in color when baked.
- Spelt – Spelt is an ancient grain that is very comparable to Hard Red Wheat in its flavor. However, Spelt has a bit of a weaker strand of gluten that doesn’t need a long kneading. Cut down the kneading time to 4-6 minutes with Spelt. The rise will still be good and the flavor will be amazing. In my opinion, mixing a modern day hard wheat with Spelt makes one of the best loaves.
- Khorasan/Kamut – In combination with Hard White Wheat, Khorasan will make one of the lightest loaves. I prefer 3/4 Hard White Wheat to 1/4 Kamut flour for an amazing sandwich loaf.
How to make All Purpose flour from Fresh Milled Flour
Step-by-Step Instructions for making this recipe
Mill the Flour
Mill the flour on the fine setting of your grain mill. Weigh the grain to the exact weight of the flour mentioned in the printable recipe below.
Mix Ingredients
In the bowl of a stand mixer with a dough hook attachment, add the water, sourdough starter, oil, honey, and egg. Mix until well combined.
Add the flour and salt and mix just until it comes together with no dry bits of flour remaining.
Autolyse
Cover the stand mixer and let the dough rest or soak for 20-30 minutes.
Knead
Knead the dough on speed 2 for 6-10 minutes or until the dough is smooth, glossy, and stretchy.
If kneading by hand, simply mix the ingredients in a large mixing bowl and knead until you reach a windowpane test, meaning the dough stretches without tearing easily.
Why Your Dough Tears Instead of Stretching (+ Fixes!)
Shape
Prepare a loaf pan by liberally coating with butter or oil. I like to use a BREAD SLING for added insurance.
Transfer the dough onto a work surface. I like to use a SILICONE MAT for shaping.
Gather the dough together and roll into a log shape to match the length of your loaf pan.
Place the dough into the prepared loaf pan seam side dough.
Cover with a PLASTIC BOWL COVER or plastic wrap.
Rise or Bulk Fermentation
Place in a warm spot and let the dough rise at room temperature until it reaches the top of the pan.
Keep in mind bread made with whole grains may ferment more quickly so keep an eye on the dough throughout the day.
Preheat the oven to 350 degrees F.
Bake the Bread
Bake the bread in the preheated oven for 35-40 minutes.
Bake until internal temperature is 200-210 degrees F.
Brush top of baked loaf with butter for even more flavor!
Remove the loaf and let it cool on a cooling rack completely before slicing.
Equipment needed for this recipe
Wheat Berries – WHERE I GET MY ORGANIC WHEAT BERRIES
For Fresh Milled Flour – GRAIN MILL I USE
Kneading – STAND MIXER I USE
To Bake With – LOAF PAN I USE
Make Sure Bread doesn’t Stick! SILICONE BREAD SLING
Tips for Success
- Use active/bubbly starter
- Ferment in a warm spot
- Add fermentation time if your kitchen is cool
- Bake until internal temp is 200-210 degrees F.
Troubleshooting
Why didn’t my bread rise?
Usually, if your dough doesn’t rise, your starter wasn’t strong enough or was inactive. Be sure to start with a sourdough starter that is very bubbly and active and has been fed within 24 hours if kept on the counter and within a week if kept in the fridge. If you house is very cool, it will take longer for the dough to rise.
Why is my loaf so dense?
There are several reasons for a dense loaf when using fresh milled flour. I cover these in this post: Dense Fresh Milled Flour Bread? Here’s How to Fix It
I don’t have a stand mixer. Can I still make this bread?
Absolutely! A few tips for hand kneading: Don’t add more flour. Instead keep a bowl of water or a spray bottle of water and add a little water to your hands and the work surface as you knead to keep it from sticking. Knead until the dough is smooth and glossy before shaping.
Something unexpected happen! Can I put this dough in the fridge?
Yes! Put the dough in the fridge and it will continue to ferment more slowly. You can take it out the next day or when it is convenient for you and let it finish rising.
Storage
Store cooled, sliced loaf in a bread bag or airtight container on the counter for 3-4 days.
Freeze sliced loaf in a freezer safe bag for up to 3 months.
Keep Reading!
How to Make a Fresh Milled Flour Sourdough Starter
Easy Fresh Milled Sourdough Bread Machine Recipe
How to Maintain a Fresh Milled Sourdough Starter
My Master Sourdough Recipe {One Dough for Everything}
Why Your Dough Tears Instead of Stretching (+ Fixes!)
Soft Same Day Fresh Milled Sourdough Sandwich Bread
Equipment
Ingredients
- 1 cup Water 223 grams
- 1/2 cup Active Sourdough Starter 127 grams
- 2 tbsp Olive Oil 26 grams
- 1 tbsp Honey 18 grams
- 1 Egg
- 3 cup Fresh Milled Flour 390 grams
- 1 1/2 tsp Salt 11 grams
Instructions
- Mill wheat berries on the fine setting of your grain mill.
- In the bowl of stand mixer, add the water, sourdough starter, oil, honey, and egg.
- Mix until combined.
- Add the flour and salt and mix until combined and no dry bits of flour remain.
- Cover and let the dough rest or soak for 20-30 minutes.
- After soaking, knead the dough on speed 2 for 6-10 minutes or until the dough is smooth, glossy, and stretchy.
- Prepare a loaf pan by generously coating with oil or butter.
- Transfer the dough onto your work surface that has been moistened with a bit of water. I prefer to use a silicone mat for sticky dough.
- Gather up the dough and shape into a log shape that matches the length of your loaf pan.
- Place the log of dough into the loaf pan seam side down.
- Cover with plastic wrap or a bowl cover and let rise on the counter at room temperature until the dough reaches the top of the loaf pan. This generally takes between 6-8 hours.
- Preheat the oven to 350 degrees F.
- Bake the loaf for 35-40 minutes or until the internal temp reads 200-210 degrees F.
- Cool completely on a wire rack before slicing.
