Fresh Milled Sandwich Bread with Potato Flake Starter

Half a loaf of bread sitting on a cutting board with a bread knife

Fresh Milled Sandwich Bread with Potato Flake Starter

Soft, mild in flavor, and easy to make, this fresh milled loaf will soon become a favorite in your home. It's wonderful flavor and texture will appeal to all tastebuds and makes the perfect sandwich bread or toast!

Course Bread

Cuisine American

Keyword Easy Bread Recipe, fresh milled, Fresh Milled Flour Recipe, Fresh Milled Sandwich Bread, Potato Flake Sourdough Starter, Potato Flake Starter, Potato Flake Starter Sandwich Bread, Whole Grain Bread

Prep Time 40

Cook Time 35

Rising Time 18

Total Time 19 55

Servings Loaf

Calories 190kcal

Author Mary Rose

Equipment

Grain Mill
Stand Mixer
9x5 Loaf Pan

Ingredients

1/2 cup Warm Water (110.5 grams) 95-105 degrees F
1/2 cup Potato Flake Starter (138 grams)
1/4 cup Olive Oil (47 grams)
2 tbsp Honey (40 grams)
1 Egg
3 cups Fresh Milled Flour (390 grams) I used Hard White Wheat
1 tsp Salt (7 grams)

Instructions

First, mill your wheat berries on the fine setting of your grain mill.
Warm the water to 95-105 degrees F.
In the bowl of stand mixer, add the water, potato flake starter, oil, honey, and egg. Mix well.
Add the flour and salt and start mixing. Mix on speed 1 just until the dough comes together and is shaggy.
Cover the bowl and let the dough soak or autolyse for 30 minutes.
Knead on speed 2 for 6-8 minutes.
Place dough in a lightly greased bowl and cover with plastic wrap or a bowl cover.
Let this dough ferment at room temperature for 6-12 hours or until the dough has visibly risen. This dough can go for up to 24 hours in a very cool room.
Prepare your loaf pan by spraying with olive oil or lining with parchment paper.
Turn the dough onto a lightly floured surface and shape into a loaf shape.
Place the dough into the loaf pan and cover with plastic wrap.
Let the dough rise an additional 3-4 hours or until the dough tops the rim of the loaf pan.
Preheat the oven to 375 degrees F.
Bake for 35 minutes in the preheated oven.
Let the loaf cool completely on a wire rack before slicing.

Notes

Store cooled loaf in a plastic bag or airtight container on the counter for 3-4 days. For optimum freshness, slice as needed.

Freeze cooled loaf in a freezer safe bag for up to 3 months.

Nutrition