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A loaf of fresh milled sandwich bread that was made in the bread machine sits on a light wood cutting board and has a few slices in front to show the crumb of the loaf.
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5 from 5 votes

Fresh Milled Sandwich Loaf in the Bread Machine

Soft, lofty, and incredibly easy, this fresh milled sandwich loaf is made in a bread machine and is mostly hands off! But, don't let that fool you, this loaf is so delicious and sure to be a real crowd pleaser with your family!
Course Bread
Cuisine American
Keyword Beginner Bread Recipe, Bread Machine, Fresh Milled Bread in Bread Machine, fresh milled flour, Fresh Milled Flour Recipe, Fresh Milled Sandwich Bread, sandwich bread, Whole Grains
Prep Time 5 minutes
Program Time 3 hours 45 minutes
Total Time 3 hours 50 minutes
Servings 12 slices
Calories 185kcal
Author Mary Rose

Equipment

  • Grain Mill
  • Bread Machine

Ingredients

Use ingredients in the order they are listed

  • 1 cup Warm Water (95-100 degrees F) 221 grams
  • 1/4 cup Olive Oil 48 grams
  • 1 tbsp Honey 25 grams
  • 1 Egg
  • 3 cups Fresh Milled Flour 390 grams
  • 1 1/2 tsp Salt 11 grams
  • 2 tsp Yeast (may use instant, active dry, or bread machine yeast) 8 grams

Instructions

  • First, mill your wheat berries on the fine setting of your grain mill.
  • Next, remove the loaf pan from your bread machine and add the wet ingredients.
  • Pour the flour over the wet ingredients and sprinkle the salt on the outer edges of the flour.
  • Make a well in the center of the flour and pour the yeast in it.
  • Return the pan to the machine.
  • Use the whole wheat bread function, choose 1 1/2 lb loaf size, and choose crust darkness setting. I used medium.
  • After the first ferment, I like to pause the machine and remove the dough from the pan to remove the kneading paddle.
  • After removing the paddle, spread some oil in the loaf pan, shape the dough into a ball, and return the dough to the pan.
  • Press start to restart the program and be sure to NOT OPEN the door until the baking is complete as this can cause the top of the loaf to sink.
  • After the baking is complete, remove the pan and turn the loaf onto a cooling rack to cool completely before slicing.

Notes

Store in a bread bag or airtight container on the counter for 3-4 days.
Freeze the loaf in a freezer safe bag for up to 3 months.

Nutrition

Serving: 1slice | Calories: 185kcal | Carbohydrates: 26g | Protein: 5.2g | Fat: 7.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 295mg | Potassium: 145mg | Fiber: 4.2g | Sugar: 2.3g | Vitamin A: 35IU | Calcium: 18mg | Iron: 1.4mg