There’s something special about baking bread with freshly milled flour. The flavor is richer, the texture is softer, and you know exactly what’s going into your loaf.
This freshly milled sandwich bread is one of our everyday favorites. It’s soft, lightly sweetened with honey, and perfect for sandwiches, toast, or simply warm with butter. If you’re new to baking with freshly milled flour, this recipe is a wonderful place to start.
Why You’ll Love This Recipe
• Made with freshly milled flour for better flavor and nutrition
• Soft texture perfect for sandwiches
• Simple pantry ingredients
• Naturally sweetened with honey
• Makes two loaves — great for freezing
Soft Freshly Milled Sandwich Bread (2 Loaves)
Soft sandwich bread made with freshly milled wheat flour.
Ingredients
Method
- Instructions
- Mill wheat berries to make 880 g freshly milled flour.
- In a mixing bowl combine water, oil, honey.
- Add freshly milled flour and vital wheat gluten, and sunflower lecithin.
- Mix until a dough forms. Let autolyze for 15 to 30 min.
- Add salt and yeast
- Knead the dough for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl and cover.
- Let rise until doubled, about 60–90 minutes.
- Divide dough into two portions and shape into loaves, or you can do 1 loaf and 12 dinner rolls
- Place in greased 9-inch loaf pans.
- Let rise again until dough reaches the top of the pan.
- Bake at 350°F (175°C) for 30–35 minutes until golden brown.
- Remove from pans and cool completely before slicing.
Notes
Optional substitution: Replace lecithin with 2 eggs Reduce water by 70 g
Freshly milled flour absorbs more liquid than store-bought flour, so the dough may feel slightly softer or stickier. Allowing the dough to rest for a few minutes before kneading helps hydrate the flour and improves the final texture of the bread. This is called the autolyze step.
Rise time will vary depending on the temperature of your kitchen.
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the loaf and freeze for up to 3 months.