Everyday Sandwich Bread made with Fresh Milled Flour : Easy Recipe
This Everyday Sandwich Bread made with Fresh Milled Flour is an Easy, beginner friendly Recipe. I will walk you through each step of the way, and I have video instructions HERE where you can watch me make this exact bread along with some other goodies too! I believe that homemade is usually better, especially when it comes to bread. Also, I want to show you how to make a delightful everyday sandwich bread using fresh milled flour. By using this wholesome and nutritious ingredient, you’ll not only enhance the flavor and texture but also add an extra dose of nutrition to your sandwiches. So, Let’s get started!
*Updates To Post
*This post was updated to modify the original baking temperature and time, I find the slight cooler temp with longer bake time works better for most ovens. (The original bake time for this Fresh Milled Flour Sandwich Bread was 400*F, but I have updated it to 350*F for a longer bake time.)
*I also updated the post to include the alternative pan sizes, and how to alter the Fresh Milled Flour Sandwich Bread recipe for each size.
Can I Make This Fresh Milled Flour Sandwich Bread With Sourdough Instead Of Yeast?
Yes! This recipe can be made with sourdough rather than yeast. I have that recipe and method on my website as well! HERE is my Sourdough Sandwich Bread Recipe made with freshly milled flour.
Making Sandwich Bread With Fresh Milled Flour
Making Sandwich bread with fresh milled flour is no easy feat when you are first learning. Even if you are an experienced baker for many many years, fresh milled flour is a whole new ballgame! When I started baking with fresh milled flour, years ago, everything I knew about baking with white flour went out the window. All the tricks I thought I knew didn’t work. And all those “Golden Rules” I always abided by just ended in failure after failure. So, this made me even more determined to figure out why and what I needed to do to change this into success! I was determined that I could create light fluffy loafs just like the sandwich bread I bought at the store…..But better!
Learning To Master Fresh Milled Flour Sandwich Bread
When I was learning, there was very little information out there only a couple resources, and slim to no recipes written specifically for freshly milled flour. I had to figure out, all by trial and error how to master this! Once I began working with fresh milled flour more and more, I began to learn and grow. This is when I decided I should try to teach others everything I have learned. My inspiration bloomed into a Youtube channel, and Blog. I never thought I would do either of those (I am quite introverted), but the calling was just there I guess. So, I just needed to step out of my comfort zone!
I teach tips and tricks in most all of my videos, and blog posts. I am continuing to write new recipes often to share with the world. All of them with exclusively fresh milled flour. I have a passion to spread the word, and teach people how much healthier whole grains are. Also, I want to help people learn what they are putting in their foods, and in turn putting in their bodies.
Switching From White Flour To Fresh Milled Flour
Firstly, don’t start out changing everything at once! It will be difficult to do, as there is a learning curve, and tastebud curve as well. (If that is even such a thing.) Take it slow, and work on mastering one bread, and one or two other non bread recipes. Once you master one bread recipe you will start to develop a feel for how it should look, feel, and move. (*hint I will post a couple great starter bread recipes (other than this one, of course) at the end of this post.) I know it is exciting to try all sorts of new recipes, but often times when people do this, they just think they don’t like fresh milled flour, and stop using it. I promise it will all come to you in due time.
What Pan Size Should I Use?
My recipes call for the smaller 4×8 bread loaf pans, because I have a tiny oven! lol. Even the 4.5×8.5 pans are a bit larger, crazy how just that half inch each way can make such a difference! So, if you only have the larger pans, I recommend to x1.5 my recipes if you are looking for a large high rise loaf of bread. The large pans will definitely still work, the loafs will just be a bit smaller. HERE is a link to the smaller bread pans I use.
Ingredients To Make This Fresh Milled Flour Sandwich Bread
Bread Pan Size 4×8
- 4 cups Fresh Milled Flour 485g (I like to mill 405g hard white, and 80g Kamut)
- 3/4 cup water 180g
- 3/4 cup milk 180g
- 3 TBSP Butter 42g
- 3 TBSP Sugar or Honey 63g
- 1&1/2 tsp salt
- 1 egg 50g
- 2 tsp instant yeast
Medium Bread Pan Size 4.5×8.5
- 6 cups Fresh Milled Flour 728g (I like to mill 608g hard white, and 120g Kamut)
- 1&1/8 cup water 270g
- 1&1/8 cup milk 270g
- 4&1/2 TBSP Butter 63g
- 4&1/2 TBSP Sugar or Honey 94g
- 2&1/4 tsp salt
- 2 eggs 100g
- 3 tsp instant yeast
Large Bread Pan Size 5×9
- 8 cups Fresh Milled Flour 970g (I like to mill 810g hard white, and 160g Kamut)
- 1&1/2 cup water 360g
- 1&1/2 cup milk 360g
- 6 TBSP Butter 84g
- 6 TBSP Sugar or Honey 126g
- 3 tsp salt
- 2 egg 100g
- 4 tsp instant yeast
Instructions To Make Fresh Milled Flour Sandwich Bread
- Firstly, Mill the flour
- Then, to a microwave safe bowl add water, milk, and butter and microwave until the butter is melted completely.
- Add water/milk/butter mixture to stand mixer bowl, then add sugar, egg, and salt. Mix to combine.
- Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
- Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
- Then, add the instant yeast. Start to mix the yeast in until combined.
- Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. Window Pane Test Video HERE
- Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
Shaping The Loaf
There are so many ways to shape a loaf of bread, but the most important thing is to make sure you have good surface tension.
- After the dough has doubled in size, then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat, then roll up to shape. Make sure there is some surface tension, see my video for shaping if you are interested HERE
- I like to use some oil on my hands and work surface to help with the wetter stickier dough.
- Place in a parchment paper lined 4×8 bread pan, and cover for about 40 minutes until puffy looking.
- Preheat oven to 350*F towards the end of this second rise time.
- Bake for 30 to 40 minutes until the internal temperature reaches 190*F.
- Take bread out of the oven, and out of the bread tins right away, and place them on a wire cooling rack.
- Let cool for at least one hour before slicing.
- Slice to desired thickness, and enjoy!
Using Hard White Wheat & Kamut To Make Sandwich Bread
Indulge in the epitome of homemade perfection with this captivating slice of bread. Expertly crafted using a combination of predominantly hard white wheat and a delightful hint of Kamut, this sandwich bread is a true marvel made with freshly milled flour. Prepare to experience the utmost softness and irresistibly squishy texture, all while savoring the wholesome essence of 100% whole grains. Brace yourself for a taste sensation that redefines what homemade bread can truly be
Enjoy That Bread!
With this simple and rewarding recipe, you can easily create a delicious everyday sandwich bread using freshly milled flour. The wholesome goodness and aromatic flavors will elevate your sandwiches to a whole new level. Say goodbye to store-bought bread and enjoy the satisfaction of homemade goodness. Happy baking!
How To Store Fresh Milled Flour Sandwich Bread
To store these fresh milled flour sandwich bread loafs, keep in an airtight container, or bag. Then, keep on the counter for 2-3 days. For longer storage, place in a freezer safe bag and freeze for up to 4 months. (Make sure the loaf has cooled completely before freezing, best results to freeze the same day as it is baked.) To thaw, sit on the counter, and let come to room temperature.
Shop This Post
Toaster Oven With Proofing Function
My Suggested Beginner Bread Recipes
Simple Sandwich Bread – No eggs, milk, or butter
No Knead Overnight Yeast Bread
My 4 Ingredient Bread – Italian Baguette Style (no loaf pan required)
Focaccia – If you are struggling to get the dough right for any Fresh Milled Flour Bread, or have questions, I highly recommend my FREE Masterclass on Youtube, HERE
Once These Are Mastered, I have some level 2 breads to try out!
Sourdough Sandwich Bread Made With Fresh Milled Flour
Cheesy Garlic Pull Apart Bread
And, here is My Fresh Milled Flour Recipe Index updating each week with new ones! You can find cookies, cupcakes, Sourdough, Pasta, muffins, waffles, and more all made with 100% fresh milled flour!
Fresh Milled Flour Everyday Sandwich Bread
Equipment
- 2 4×8 bread pans
Ingredients
For Smaller Bread Pans 4×8
- 4 cups Fresh Milled Flour 485g I like to mill 405g hard white, and 80g Kamut
- 3/4 cup water 180g
- 3/4 cup milk 180g
- 3 TBSP Butter 42g
- 3 TBSP Sugar or Honey 63g
- 1&1/2 tsp salt
- 1 egg 50g
- 2 tsp instant yeast
For Medium Bread Pan Size 4.5 x 8.5
- 6 cups Fresh Milled Flour 728g I like to mill 608g hard white, and 120g Kamut
- 1&1/8 cup water 270g
- 1&1/8 cup milk 270g
- 4&1/2 TBSP Butter 63g
- 4&1/2 TBSP Sugar or Honey 94g
- 2&1/4 tsp salt
- 2 eggs 100g
- 3 tsp instant yeast
For Large Bread Pan Size 5 x 9
- 8 cups Fresh Milled Flour 970g I like to mill 810g hard white, and 160g Kamut
- 1&1/2 cup water 360g
- 1&1/2 cup milk 360g
- 6 TBSP Butter 84g
- 6 TBSP Sugar or Honey 126g
- 3 tsp salt
- 2 egg 100g
- 4 tsp instant yeast
Instructions
- Firstly, Mill the flour
- Then, to a microwave safe bowl add water, milk, and butter and microwave until the butter is melted completely.
- Add water/milk/butter mixture to stand mixer bowl, then add sugar, egg, and salt. Mix to combine.
- Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
- Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
- Then, add the instant yeast. Start to mix the yeast in until combined.
- Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test.
- Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
- After the dough has doubled in size, then, divide the dough in half. I like to use some oil on my hands and work surface to help with the wetter stickier dough.
- Press each piece flat, then roll up to shape. Make sure there is some surface tension.
- Place in a parchment paper lined 4×8 bread pan, and cover for about 40-50 minutes until puffy looking.
- Preheat oven to 350*F towards the end of this second rise time.
- Bake for 30 to 40 minutes until the internal temperature reaches 190*F.
- Take bread out of the oven, and out of the bread tins right away, and place them on a wire cooling rack.
- Let cool for at least one hour before slicing.
- Slice to desired thickness, and enjoy!
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
How did the bread come out looking so white? Do you sift the milled flour first? I am enjoying your site.
I did not sift, I used mostly hard white wheat and some kamut. When I knead long and get the window pane, it adds more air into the loaf, and it looks lighter!
This was my first use of Kumut, the grains smell and taste amazing. Loaf turned out amazing.
That is wonderful! Kamut is a great addition to many doughs! Thanks for letting me know!
Can spelt be used in place of kamut?
Yes, I love to alternate with spelt and Kamut! Let me know how you like it!
I have the classic nutrimill, but I am considering switching to the model you have. Do you know how they compare?? Thanks.
Hi! I used to have the classic, and I think each person has different preferences, but I actually did a whole video on my mill review, and the differences of it and the classic. I will post a link to the video if you are interested. Thanks!
https://youtu.be/U4l3gfkttAM
Love this recipe!!! On a side note, what can be used instead of egg?
Yay! I am so happy to hear that, you can use a flax seed egg, or even sub for lecithin if you wish. But I have made it with a bit of leftover mashed potatoes and no egg, and yum! It was delicious! 🙂
When I split my dough and a half and put them into the 4 x 8 pans, they never rise to the rim of the pan/taller than the pan. Do I need to put all the dough in the 4 x 8 pan for this to happen? Or am I doing something wrong so that it is not rising enough. I am getting window pain after my knead.
Possibly, they need to rise a bit longer the second rise. Mine do not fill up and over the sides, if you want to take a look at my video, I show me making this every day sandwich loaf and a cinnamon swirl bread with the same dough. Hope this helps! Thank you! https://youtu.be/Ythxqi_gu0w
I made this bread tonight and it is amazing. This is my first time using Kamut, and I love the flavor. It’s also the first time I’ve shaped with oil instead if flour, and I’m wondering if that made a difference. My loaves are flat. I kneeded it for about 10 minutes and it came away the sides of the bowl and it was very stretchy. I then let it rise for an hour, shaped and let it rise another hour in the bread pans. I noticed it was not keeping its rounded shape on top. It didn’t seem to rise at all in the oven. Any ideas how to make have a higher rise? Thank you. J love your videos and blog.
It is possible that they overproofed. Which would cause them to be flat, and not rise in the oven. But, also, I have small bread loaf pans because of my small oven. So, this recipe is for Two 4×8 bread pans. If you have the 9×5 bread pans, you may need to double the batch, or just make 1 loaf with the larger loaf size. I hope that helps!
I had the same situation beautiful tasty light fluffy bread. Maybe I need to double check the measurements of my bread pan but I think next time I’ll put the whole thing in one pan bonus note my kids love the spread.
I do use the smaller 4×8 bread loaf pans, because I have a tiny oven! lol. Even the 4.5×8.5 pans are a bit larger, crazy how just that half inch each way can make such a difference! So, if you only have the larger pans, I recommend to x1.5 to x2 my recipes if you are looking for a large high rise loaf of bread. The large pans will definitely still work, the loafs will just be a bit smaller.
I followed directions exactly and my dough is so wet. Any ideas?
I do like a very wet dough, but you may need to add a bit more flour if it is not coming together. I have a video for it so you can see what consistency I have when I start, it does seem very wet at the beginning. If you are interested, here is that video. I make this every day sandwich bread and cinnamon swirl bread with the same dough. Hope that helps! Thanks! https://youtu.be/Ythxqi_gu0w
I don’t have instant yeast but I’d really love to try this bread. Is it possible to adapt it? I just bought a lb of regular yeast🫤
Yes, you can bloom your yeast during the first autolyze period (The first rest period.) Just use a bit of the water from the recipe, and a pinch of sugar with the yeast. Allow it to sit for about 15 minutes, it should get nice and foamy. Then, when the recipe calls for putting in the yeast, add that mixture, continue the recipe. I hope that helps! Happy Baking!
I failed on this because I didn’t let it pass the windowpane test nor rise first before shaping. Whoops. But I will try again because even still it was edible so that in itself shows a good recipe lol. I also love that all your recipes call for you to let the grains soak for 15 minutes! I’ve always heard that but never saw a recipe actually call for that. And I’m definitely getting better results that way!
Thank you so much for sharing your experiences, it helps other people realize what can go wrong. But, once you see it go right, it helps so much for future bakes! Thank you for your support!
Hi, I wanted to ask if you have made Sue Becker’s basic yeast bread recipe. If so, how did you come to this recipe and adding milk and butter? Is it simply to add more moisture to the recipe? Also, how long does your bread stay ‘fresh’ and not dried out? I have not tried this recipe yet, but when I make your rolls recipe, they turn out fantastic, but they dry out very quickly. Any tips? Or is it just because we are eating real food and not adding preservatives? Thanks!
Yes, I have made her sandwich loaf bread. It makes a nice sandwich loaf. The recipe for this bread is just enriched a bit differently. We like the flavor and softness added to it. I have several different bread recipes. I also have one that doesn’t have any milk or eggs. If interested in that recipe it is here. https://grainsinsmallplaces.net/how-to-make-bread-without-eggs/
To answer the storage question- You are correct in thinking preservative free food doesn’t stay fresh as long. However, if I wrap my bread in cling film or a air tight bag it will stay good for about 3-4 days. Of course, the first day it is the softest. If you aren’t going to go through the loaf or even rolls. I find if I let them cool all the way, then put the rest in a freezer safe bag or container the same day they are baked. And, Freeze. Then, when I go to thaw them out, they are soft and fresh. Hope that helps!
Thank you for sharing this recipe! My loaves turned out perfect! I used hard white and spelt and this bread is so soft and light. My husband ate half the loaf before it was even fully cooled. I’ll try the cinnamon swirl next!
You are so welcome! Thank you! Lol, yes it is hard to resist fresh baked goods! Let me know how you like the cinnamon swirl bread!
How can I adapt this if I only have active dry yeast, not instant yeast?
Great question. Just take a small amount of the liquid in the recipe and proof the active dry yeast with it and a pinch of sugar during the first rest of the dough before the kneading begins. Then, after the dough rests to let the fresh milled flour start to absorb the liquids, put in the bloomed yeast, and begin the kneading cycle. Continue the recipe as directed. Hope that helps! 😀
Help! I’m so perplexed. The first time I made this they turned out perfectly! I’ve never had such a successful rise in a bread before. This is my 5th attempt, and while the bread is good it’s just not rising like the first time or as yours are? What am I doing wrong?
Following all instructions – 25 mins on stir KitchenAid mixer; window pane seems successful, etc. I keep the dough in my oven closed with the light on. It’s just not rising! 🥲
The first thing I would think if not rising is the yeast. So, either the yeast is not as viable as before. (To test, you can put some in a small bowl of warm water with a tiny bit of sugar and let it sit. It should get very foamy after about 10 minutes. If not, I would say get new yeast. The other possibility is that the water going into the mix is too hot, and that could kill the yeast, which would cause it not to rise. I hope that helps!
I found you on YouTube and really liked how you made using milled flour pretty easy. I would try different recipes and didn’t have success with the kitchen aid but now that I got an Ankarsrum mixer I decided to try and make this bread. It turned out amazing and I realized what I was doing wrong all along in my previous bread making recipes. In my previous recipes the dough didn’t have enough liquid. It wouldn’t be sticky to the touch. Now I know that it has to be quite sticky. Grains in small places, thank you for making amazing recipes and giving so many good tips. 💛
Aww, thank you so much! I agree, a wet dough is the way to go with fresh milled flour! I am so happy to hear this! It made my day! Thanks again!
Any ideas on how to use this recipe in a zojirushi? E.g, recommended settings? Thanks!
I don’t have a bread maker, but maybe it is something I will look into for the future. But, I have heard others have great success with a bread maker if you do one kneading cycle, then let the dough rest for 15-30 minutes, then do a second kneading cycle and continue as normal from there. I hope that helps!
Hi Erin, did you figure out the best bread maker settings for this recipe? I have the same bread maker and have failed at making this recipe in the machine 3 times. I’ve made the recipe with a mixer and then baked it in the oven, and it came out perfect. However, I’d like to be able to use the bread machine for the convenience.
I’ve tried the following settings:
Attempt 1 – rest 15mins, knead 25 mins, rise 1 60mins, rise 2 60mins, bake 35mins
Attempt 2 – rest 15mins, knead 25mins, rise 1 60mins, rise 2 40mins, bake 35mins
Attempt 3 – rest 15mins, knead 25mi s, rise 1 60mins, bake 35mins
All 3 attempts ended with bread that fell/dipped in the middle.
Any suggestions on the correct bread machine settings would be appreciated, cause at this point I feel like I’m wasting the ingredients.
So this is the first time trying your bread recipe. I have just started milling my own grains. I have not had a successful bread yet. I kneaded the bread for about 33 minutes and still did not get the window pain. My dough felt cool to the touch could my house be to cold? Please help I am getting discouraged very fast
You can do it! Fresh milled flour can be tricky, and there is definitely a learning curve to it. But, once you get it you won’t want to go back! I suggest watching this video about the window pane. Usually the 3 main problems are 1. too much flour 2. not enough kneading or 3. the wrong kind of wheat, or wheat that is not very strong in gluten. But, I find usually it is one of the first two. Here is that video about the window pane. https://youtu.be/G7dWEzCWkgU
There is also a video for this sandwich bread recipe if you haven’t seen it yet, you can see the texture and consistency of the dough when I am working with it and kneading. I hope these help! Keep trying, you will get it, and you learn something each time you bake! Happy Baking!
Ok so I tried this recipe three times today. First time my husband wanted the flour sifted because he can’t handle the taste. I have used Hard white wheat berries. I do not have Kamut until next week. 2nd try I could not get it to make the window pain test after 35 minutes but I did have to much flour. 3rd time I kneaded again for almost 40 minutes with 1/2 cup less flour and still did not get stretchy. I am using honey because my husband can not have sugar. I’m not sure if I can knead it longer then 38 minutes. Please help Could it be my mixer? I have a Bosch new version
Ok so after watching the video on the window pain I think the third time was to much flour again. I added more flour because the dough was staying on the bottom of the bowl. I will try again tomorrow. We did bake the bread and the flavor was amazing now just need the window pain
Hey Kara
So I took a deep dive into looking at why I am not getting the window pain after kneading. And after 3 times of trying the bread recipe along with listening to the video on window pain. A light bulb went off and had me research soaking to remove the lectins. I have to soak to remove the out lectins because my husband can not eat them due to the Colon Cancer. But as I soap to remove them I am also removing most of the gluten. So I am going to try and add the Vital gluten back into the milled flour and see what happens next. Your bread recipe is the first one I have tried and my husband actually like. Thank the Lord because I have tried several. I will let you know what happens. Sorry for being a pain.
I am sorry to hear about your hubby, hopefully this will hep him! Yes! that soak really seems to help for sure! Thank you so much, I am so glad to hear he likes it! You are not a pain at all! I love to help people with fresh milled flour!
So do you soak your wheat berries over night? Am I wrong on thinking that soaking them is also taking out the gluten? I am trying to make sure I am doing this right. If you soak how long do you soak for?
I don’t soak my grains overnight. I have some videos that might be helpful showing the method that I teach. Which is to mill the flour, mix everything except the yeast, and let it sit for at least 15 minutes, so the fresh milled flour can soak up the liquids. Then, I add the yeast, and start the kneading process. This video of my Honey Oat bread might be helpful in showing this better. Here is that link. https://youtu.be/KU9GtzBEkB8
Right now mine is rising… It really looks more like one loaf. I followed the recipe exactly, I don’t want to have two really tiny loaves haha
I have a tiny oven, so I have to use the 8×4 bread pans. My recipes for bread are based on the smaller size. Even the 8.5×4.5 pans need a bit more dough, crazy how just that little half inch can affect it. Typically if your pans are a bit larger, most have great success with 1.5 my recipe for bigger loafs. The recipe will still work in the larger pans, but the loafs will be a bit smaller. Hope that helps! Happy Baking!
I love this recipe! I’ve made it twice. I’m measuring out the flour on a scale after milling the berries and I can’t get the window pane even after 40 minutes. I have an anaskarum mixer. Any tips? I’m using hard white and a little spelt. Just not sure why I’m not getting a window pane even though the measurements are the same as yours .
When using the Ankarsrum is the dough all conglomerated into a ball of dough, or is the dough opening up and making a ring around the roller ball while kneading?
I just wanted to say I’ve really enjoyed your recipes! I’m new to milling and so far all the recipes of yours that I’ve tried have turned out so well! Thank you 🙂
I am so happy to hear that! Thank you so much!
First attempt at making bread without a bread machine and milling my own flour. My loaves don’t have a soft crust. Are they supposed to?
If you want the crust to soften more, just put it in a container after it cools most of the way, and it will soften it up. But, this sandwich bread shouldn’t have a super hard crust either. So, a couple things could have happened, possibly your oven runs on the hotter side, so you may need to decrease the heat a bit. OR it baked too long. Each oven and loaf is different when we bake them. Even my loafs can vary if I use the same recipe, same oven from day to day. The best way I have found to make sure the loaf is baked perfectly is to check it with a thermometer (a digital meat thermometer works great for this). Check the center of the loaf and when it reaches 190 F it is ready to come out of the oven. I hope that helps! Happy Baking!
Would it be possible to use Buttermilk powder and water for the milk in the recipe? I did try homemade oat milk and it turned out fine. I assume it would be a good substitute.
Yes! You can use the water and buttermilk powder as the liquid, Buttermilk makes a wonderful addition to this recipe! 😊
You 100% nailed it with soft whole wheat bread!! OMG…tastes exactly like the honey wheat loaves I’ve been buying for years. I followed your recipe exactly (subbed 3tbsp of honey for sugar). I kneaded in my Bosch universal for only 10 mins (window pane tested it too). The amount of dough works perfectly for my 2lb Pullman Pan and I baked it for 20 mins exactly. Wow! Thank you for taking the time to share a soft fresh milled loaf of bread!
I am so happy you loved it! I love to share my recipes and techniques to help others! Thank you so much!
Hi! I’m so excited to try this, I only have red fife berries. Will this recipe work with them? I’ve tried two other recipes with FMF and both failed. I’m really hoping I can figure this out! Thank you!
Yes, you can use a hard red wheat in place of the hard white. What issues are you having? I have lots of tutorial videos that may help. Here is one that may be helpful that goes with this recipe as well. https://youtu.be/VYOZsbspepE
I’m just getting back to mill after a few years break. I wasn’t getting a “ window pane” until this recipe! The light finally clicked on… I didn’t realize I could add my yeast without proofing in warm water. I easily got a window pane first time ever! Smooth beautiful texture to my dough, my husband even approved. So light and fluffy and soft , just the best! I just want a bigger loaf, so I have to do some figuring to do the 1.5 as suggested. Thank you for all your videos and posts! So inspiring!
I am so happy to hear this! I love it when that light finally kicks in! I think we all kind of need to go through that, then we learn what the dough looks like, feels like, and acts like. Thank you so much! Happy Baking!
Am very comfortable with sourdough…
Just started FMF…
Do you have a recipe for making bread using FMF and SOURDOUGH starter?…trading yeast for SD is not as simple as it might sound 🙃
Hi! I am working on a sourdough sandwich bread, as it has been a highly requested recipe. I do have some sourdough recipes I can put a link to the sourdough recipe index. I hope that helps! https://grainsinsmallplaces.net/category/sourdough-recipes/
Will this recipe work for a 2 lb bread machine pan? Would love to know how to convert your recipes for this size pan!!
Yes, this would be for a 2 pound loaf in the bread maker. Just check on it, it may need a double kneading cycle. Let me know how it turns out! Happy Baking!
I appreciate that you give so many tips to help us make a really good loaf of bread! It’s more than the recipe. It’s your experience that you share that helps so much. I could not figure out what I was doing wrong until I actually took the time to watch the video you posted telling us how to know when the kneading was complete (yes, I should have watched it the first time!). I now make wonderful bread. My husband will actually eat it! He wouldn’t eat the other attempts. lol Thank you so much!
Yay! I am so happy to hear that! Thank you so much! Happy Baking!
Can I use Hard red + spelt instead of Hard white and Kamut? I am asking because this would be my first time making bread and I don’t want to mess up the recipe.
Yes, you can use hard red in place of hard white, and Spelt in place of Kamut, it will be a bit darker loaf, and taste delicious!
Like so many I am new to milling my own wheat! I have done some searching for recipes and I have to say
I love the ones I have tried of yours! Thank you so much for sharing your knowledge and your recipes!
So grateful…thank you
It is my pleasure! I am so happy to hear that! Thank you so much! Happy Baking!
These came out delicious! But…. I practically did everything wrong haha. So I used the amount of grams you stated (485 g but doubled the recipe) and used all hard white. After the soak and adding the yeast, the dough was so wet. It was stuck to the side walls of the mixer. First mistake, I knew my kitchen aide mixer wouldn’t be able to handle a double recipe but I went for it anyway due to time. I nearly burnt out my motor during the kneading process. I ended up adding about 1.5 to 2 cups more of flour during the knead. My mixer was screaming at me so I stopped it and tried to knead by hand. My dough never passed a window pane test. But I didn’t have time to keep going so I just moved on. Second mistake was not letting it rise after kneading. I guess I got confused with another bread recipe I had been making and just shaped them and let them rise only once in the loaf pans. After an hour they cleared the top rim by an inch and I threw them all in the oven at 400 for 23 minutes. The tops browned super quickly and I put foil over them. I waited til the bread temp was at 190. One good thing I did was removing the bread immediately from the pans onto a rack and let them cool completely which is not how we normally do it haha. Family all loved this loaf better than the other recipe I used in previous weeks. The loaf was softer, more air and had delicious flavor. I watched your video (afterwards) and realized your dough is a bit more wet than usual so I’ll attempt this again and see if I can do it right next time haha
Lol, I love this! Yes, sometimes amazing products come from our happy little accidents! I am so glad you pressed through, and finished it! Thanks so much! Let me know how the next loaf goes! Happy Baking!
I am still struggling with working with fresh milled. Newbie here and I have made this recipe about 4 times now and everytime it seems to not rise and it becomes very dense at baking. I also only used hard white. Could that be the difference?
If you are struggling with the rise, and the loaf is dense. Then, I would worry there could be an issue with the yeast. OR too much flour is added in. First thing, I would suggest you test your yeast. To do this, take a little warm water, a pinch of sugar, and some yeast in a small bowl, stir. It should get nice and foamy in 10 minutes. If it doesn’t then there is something wrong with the yeast. If it does, that means the yeast should be ok. So make sure the water isn’t too hot you are using for the bread, this can kill the yeast. I highly recommend you watch my focaccia video, I go over tips, tricks, and techniques to help get yeast doughs right. I show the stages the dough should look while kneading as well. You can use these tips, etc with most any yeast bread recipes. I hope this helps! Here is the link to that video. You can do this! https://youtu.be/3nDorxqEgaU
I am trying this recipe today. I wanted understand better about your weights, sorry if you have already stated this! When you say 495 grams that is the berries weight before milling? Thank you so much!
I weight the wheat berries and that gives the same weight of fresh milled flour. For example, if I mill 100g of wheat berries, that will give me 100g of freshly milled flour. But, this is not the same as volume. So, 1 cup of wheat berries does not equal 1 cup of flour. I hope that helps!
Sorry just weighed the flour & its exact weight 485 grams even after milled. That is why I love you put volumes! Will be back to let you know how I do☺️
Thank you again for all your recipes! How do we buy you something?
Ah, I see this now. LOL Thank you so much! I have a PO Box, but I can’t get to it until we go into town again. While we travel around, so we won’t be near our PO Box until spring.
Kara Britch
PO Box 46
Tarlton, OH 43156
Do you have an email to send you an Amazon certificate if you would like that?
Thank you so much! My email is grainsinsmallplaces@gmail.com
Finished baking my bread & just had a piece, it is delicious! I forgot the egg wash but still a soft crust. I used all hard red wheat because that’s all I had. Thank you so much for all your videos & recipes! I just got some hard white today & Kamut so will be making more!
Yay! I am so happy to hear that! Nice job! Thank you so much!
This is my first loaf. I went by grams and weighed the berries. Is that correct? I felt like the dough was extremely wet. It doubled on the first rize. Minimal double the first raise and it raised the second reasonably well. It was over 190 out of the oven in 30 min. The taste is phenomenal! But the texture. It is like a very moist cornbread. The loaf was dipped instead of peaked. I did use one pullman meant for 2 lbs. Loaf, but I am just not thrilled with the rise and texture. I also use 1 tbsp yeast instead of 2 tsp. Just to add, I have made bread since I was 8. I am 54. I have great bread made with ap flour ap + bread flour, not fresh milled ww + bread flour, and oats, + bread flour. I will keep practicing and just need a few hints. It window paned (first time windowpaining) at 35 min. Too moist? That is what I feel. Maybe should have done 500gms instead of 485 or even 525gms. The loaf is heavy as well. But the flavor..2nd to none!
Yes, I like to weigh my wheat berries to get that same weight in flour. I like to work with a wet dough. So, what you are describing is the loaf overproofed. The second rise was most likely too long (the rise time will be shorter with a larger amount of yeast). This caused the loaf to rise, so once it baked, the yeast had already exhausted all it’s food and energy and it fell. Fresh milled flour is a bit different than white flour, so it needs extra moisture for breads. It also takes a lot longer to absorb the liquids, this is why the dough starts out extremely wet. Too much flour will cause the loaf to be dense and heavy as well. It sounds like you are getting the hang of everything pretty well with getting the window pane, etc. If you haven’t had a chance to watch the video that goes with this recipe, I recommend that. It may help see what the texture of my dough looks like, etc. I hope that helps! Happy Baking! Here is a link to that video. https://youtu.be/Ythxqi_gu0w
Baked 100% as written and was a success the first time. Even my wife, who does not like any WW type bread, loved it and agreed, this was a “Universal” bread which could be used anyplace a white bread could be used.
A great recipe as is and very good showcase for what Kamut/Khorasan brings to the table. Hopefully the more this grain is promoted, the more will be planted and the cost might come down.
The engineer in me will be trying 2 things.
First, using the Yudane method, which I’ve never had fail in reducing the “bran” flavor and increasing sweetness & softness and shelf life. An added bonus of Yudane is it seems to soften the bran and helps for a greater rise. I may even first SIFT the FMF and use all the bran and part of the remaining flour for the Yudane thus softening ALL the bran prior to reintroducing it to the main dough.
Second, I want to try Browned Butter just to see what that brings.
Thanks for the great recipe and method.
Yay! I am so happy to hear it was a success! I would love to know your findings from your experiments! I LOVE brown butter! I have brown butter cookies, brownies, and blondies! lol But, I haven’t tried it with bread.
Hi Craig! I have never heard of the Yudane method and am very intrigued. Would you be willing to share how you do this?
I was also just introduced to this method. It’s pretty interesting. You can go on YouTube and there are many videos explaining it.
I love this bread I do 1.5 times because I have bigger loaf pans, I shared this with 2 people and they were blown away. question my daughter won’t do egg can I just sub a certain amount of sunflower lecithin instead of egg, or do flax eggs? doing 1.5 times will this fit in 2# pullman or will it be to big? thank you and thank you.
your recipes are always a hit
I am so happy to hear that! Thank you for sharing! You can substitute “flax seed eggs” for the egg. If you have the large 2 pound pullman pan, 1.5 times the recipe should work great. If you want it super tall rise, and not the pullman lid on, you can even double the recipe for those really tall loaves. But for the pullman pan with the lid, 1.5 should work great. I hope that helps!
I’m so glad I found your site! We live in a very small space too, so this is great. I’ve been playing around with fresh milled for a few months now. I have never managed to get a window pane, and was amazed when you did in your video! I followed the recipe, soaking the flour mix for an hour. Added yeast, kneaded for almost 40 minutes. The closest I can think to describe the texture I get is if you ever mixed corn masa for tortillas or tamales. Did rise fine, and the baked bread tastes good, just the crumb is crumbly. My best guess is maybe my soaking liquid mix wasn’t warm enough? Not sure if you have noticed if that makes a difference or if you have other trouble shooting ideas for obtaining a window pane. Thanks!
Hi! I am glad you found me too! Crumbly typically means too much flour. If the dough has too much flour, it will never reach a window pane. I have some info on troubleshooting the window pane if interested here. https://youtu.be/G7dWEzCWkgU
Terrific! Thank you. I’ll watch the video and give it another try. I did make your sourdough loaf this weekend and it turned out fabulous!
Yay! I am so happy to hear that! Nice job sourdough with fresh milled flour isn’t always easy.
Aha! I think it might have been my wheat. I was using a soft white , not hard white.
Oh, yes soft wheat does not do great with breads or doughs that need to develop gluten to get that nice stretchy dough. Hard white will give you much better results with bread! Let me know! Happy Baking!
I made this and it was a huge hit with my hubby, and me. I was wondering can you make and freeze before you bake? If so how would you go about it?
Loving your videos and recipes.
Yay! I am so happy to hear that! you can freeze the dough, but it doesn’t give quite as good of a rise. But, I have made the dough, and shaped it in the pan, then put it straight in the fridge. I have left it in the fridge for 2 days, then let it come to room temperature for 1-2 hours. Then, baked it, and it is lovely. Another option is to go ahead and bake it, let it cool completely, then freeze the same day it is baked. (sliced or unsliced) When sliced, it thaws at room temperature pretty quickly. I hope that helps! Happy Baking!
Your recipes are really the best!
The softest and most flavorful bread I’ve ever made, with great ingredients. Thank you!!
I am so happy to hear that. Thank you so much!
Kara, I don’t have a workable oven, Can this be made in my bread machine?
If I make this in my bread machine, would I need to adjust any of the amounts? Would this be larger than a 2 lb loaf?
This recipe would be a 2 pound loaf in the bread machine. You might have to run a double kneading cycle. Just check the dough and make sure it is nice and stretchy before moving on. I hope that helps! Happy Baking! (I went ahead and answered here too, just incase anyone else was wondering the same question.
My second time making this recipe and first time with my new mill (the other mill wasn’t getting the grains fine enough) and it all goes well until baking. The outside looks really dark (almost smells burnt) but it seems to have to get that dark to reach 190 degrees. The very first time I pulled it out when the crust looked perfect, excitedly cut into it, and it was raw inside. Ha! Would you suggest reducing the heat? Right now it seems to reach 190 when I bake at 400 for almost 30 minutes. Thank you!!!!
It is possible that your oven runs hotter than mine. Yes, I would recommend you cut the temperature down by 25-50 degrees less. Then bake a bit longer. Let me know how that goes!
I had to do that too. Put a foil tent over top about halfway through.
Oh my! Have been making this recipe. What a difference the kamut makes!! I was surprised that it made such a big difference! Thanks so much! Your method is so much better than other recipes with milled flour that I have tried. Bit of a learning curve leaving it sticky. I’m now making it several times a week. Apparently, you CAN teach an old dog new tricks! I’m 81. Healthy from years of “scratch” cooking. Stay with it!!
Yes! I love what a little Kamut can do for each recipe! Thank you so much I am so happy to hear that! Happy Baking!
First of all, this recipe is amazing! The results are shockingly soft and yummy!
But I’m having a huge problem that has nothing to do with this recipe that I’m hoping you can help me with.
I’m using an old Bosch mixer for kneading that was gifted to me.
I’ve had the same problem with every single loaf of bread I’ve tried from several different recipes. I’ll check on the kneading process and it’s doing well around the 6 minute mark, although not quite window pane. so I’ll turn it back on…come back 3 minutes later to find a blob of sticky, gooey mess that is no longer forming a ball and has lost whatever gluten that had started to form just a few minutes before.
if I immediately remove it and finish it by hand kneading for 10 minutes or so, I get a perfect result. if I attempt to keep it going in the Bosch, it never recovers and over kneads and is ruined.
it’s so frustrating because I’ve got every other part of the process nailed and the bread is delicious…….as long as I finish with hand kneading…..but I don’t want to have to always do that. I have a million other projects I’d like to be working on!!!
I really hope you have some ideas for me of what the problem could be. I’ve never turned the speed up past 2 on the mixer….. this last time I tried speed 1. I do not believe there is any problem at all with the dough itself since when I finish kneading by hand it comes out perfect.
The Bosch is such a great mixer because it kneads the dough so quickly, but that is also one of the downfalls is that it can over knead the dough so quickly as well. Here is a quick little short I made showing over, under, and perfectly kneaded dough. https://youtube.com/shorts/C8KQklITZSg
Are you autolyzing the dough (Letting it sit to absorb the liquids)? That can help tremendously. If you are already doing that, I would recommend you stop kneading at the 6-7 minutes. Let time do it’s job. If the dough is nice and stretchy, even if not a perfect windowpane, then I would cover and let it rise. The gluten will still develop during the first rise. Try that and let me know how it goes! Happy Baking!
THANK YOU!!! I’m trying that now!!
Yay! Let me know how it goes! Happy Baking!
Thank you so much for this recipe! I’m a complete amateur and I have never made bread before at all. I just felt like it would feel special to mill my own flour and make bread. The bread turned out absolutely amazing! I didn’t even have any bread pans, so I used my 3.5 inch x 7.5 inch Pyrexes. Still turned out perfect. I’m gonna try some of your other recipes as well. I used a kitchen aid and I saw a helpful comment on your window pane test video about using a kitchen aid to knead. I’m gonna relay it here just in case someone else may need. Knead on 2 for 10 minutes, stop and wait for 7-10 minutes. Then, knead for 10 minutes again. It worked like a charm. Thank you again for this incredible recipe.
Yay! I am so happy to hear that! Nice job! Thank you for sharing that on here for others who may be struggling with theirs.
Thank you for the comment. I’m going to give it a try!
Love this recipe!! I was afraid for a bit while it was kneading and didn’t seem to want to come together, but then after 20 mins, bam it came together! So yummy. Glad you added the note in there about kneading it for up to 25 mins
Yay! I love it when you can see it transform in front of your eyes! That is the best way to learn! Thanks for sharing! I am glad this was helpful!
Hi!
I currently only have 10 x 5 pans (and I love the size of the bread that it makes)! Would you recommend doing this whole recipe for one loaf of that size? Thank you!
Yes, for that size pan, I would recommend putting this whole recipe in one pan, or doubling it for 2 loafs. Let me know what you think! Happy Baking!
How sticky should the dough be? After rising, I was trying to shape, it and that seemed very difficult to do with how sticky it was. Also, are you dropping 485g total into the mill or is that what comes out. There’s always some product loss, which is why I ask.
The dough is pretty sticky, I like to use olive oil on my hands, and work surface to shape, that will help with that. As far as the wheat goes, I weigh out my wheat berries, and mill them it will give me the same amount of flour (yes, there can be a small amount of loss, but it is generally very minimal.) Let me know how it goes! Happy Baking!
Well, 1st thing I found I failed the reading part of the test 😉 I was so impressed that I re-read the recipe when I came back to leave a comment, I read it makes 2 loaves, explains a lot.
I have a thing where I always have to proof it. I’ve had some yeast that failed on me.
After reading comments about the Kitchenaid, I followed their instructions to mix wait and mix. I was low on flour and only had 00 pizza flour and used both sugar and honey, I couldn’t decide which to use.
Wow just WOW. This is the recipe I was searching for. Just AMAZING!!!
After forming it to fit the bread pan, I found that if I used all the dough, it couldn’t raise because the pan was too full. I was going to say that I had extra dough but not enough for another loave, but now I know better
What do you do with extra dough, yuppers, cinnamon rolls. They were the best I’ve ever made, I recently bought cinnamon sticks that I had to grate.
My mistakes 1. Not reading the makes 2 loaves part. 2. Making the wrong recipe for the pan I had. 😀
Lol, I have done that before! I am glad it ended up as a hit! Nice job! Thanks so much! 😊
I have made this bread twice and it is delicious!! It is light, fluffy and airy-although, almost too much. It is so fluffy and light I can’t use it for a sandwich and it kind of falls apart when handling. I am wondering if I am doing something wrong. It is so good though, even if I can’t make a sandwich.
You can try adding an additional egg to it, and a tiny bit more flour (1/3 cup) 40g with it. Let me know how it goes! Happy Baking!
This was the first loaf bread I tried after getting a mill and the loaves turned out super light and fluffy! I’m so excited 😁 (I used hard red because it’s what I had and it was great). Thank you!
Yay! I am so happy to hear that! Great job! 😊
I have tried this recipe 4x. the first time it turned out so good. every other time I have had to throw the dough away due to it being so sticky I couldn’t even touch it. I couldn’t ever get it to pass a window test at all. I tried active yeast and instant. I was doing the 1.5x recipe and thought that was the issue so I went back to the original size. I have wasted so much grain it’s been so frustrating. I don’t understand how everyone is getting it to turn out and I can’t seem to get it to work.
I ran my mixer for almost an hour the one time and it just continues to get sticker and stickier.
I have done many of your other recipes and they have came out well. but not this one. my husband likes soft bread that doesn’t break apart when making a sandwich and I just can’t seem to figure it out
Hmmm, sounds like it could be over kneading, I have a short video showing what this looks like. Let me know if this is what it is doing? I want to help troubleshoot this with you. https://youtube.com/shorts/C8KQklITZSg
What’s another grain I can use instead of kamut or spelt? I have hard white, soft white and red winter berry. Trying to use what I have before I buy into another kind.
You can use all hard white, or sub the Kamut for your red wheat. Or you can use a tiny bit of soft white, but it doesn’t develop gluten, so no more than 15% soft white and the rest hard white wheat. I hope that helps! Let me know what you decide to do! Happy Baking!
Hello, Kara
Thank you for this delicious-looking recipe. I have two questions – what’s your experience making this recipe in a bread maker (Zojirushi)? And secondly, I don’t have kamut on hand. I only have hard red berries, besides the hard white. Do you think that will work? Looking forward to receiving your reply.
I don’t have a bread maker at the moment, but I have had many people have success with this recipe in the bread maker. You would use the smaller 4×8 recipe, and that whole recipe will make one 2 pound loaf. Sometimes you need to run a longer or second kneading cycles. Just check the dough for it to be nice and stretchy. I would use the hard red in place of the Kamut with the hard white, and see how you like it! Let me know how it goes! Happy Baking!
I found my new bread recipe, delicious and soft. I use the medium size recipe for my pullman loaf pan and it comes out beautifully every time. Thank you for all your time in helping others bake with whole grains.
Awesome! I am so happy to hear that! My pleasure! Thanks so much!
Hey, Kara.
As a complete newbie to baking bread, I tried this recipe in my Zojirushi bread machine today, and followed your recipe to a T. I wish I could post pictures for clarity. Anyways, here are the results: 1) I didn’t have kamut, so I did hard white and hard red. The entire middle of the loaf was deflated, like, an actual concave. 2) After slicing, I tasted it, and it tasted a tad bit yeasty but otherwise delicious. 3) The texture of the loaf is airy and springy.
What do you think went wrong? Would appreciate your expertise here.
I would shorten the rise time, IF it deflated, that means the rise was too long, and the yeast exhausted all their resources, and couldn’t hold the loaf up anymore. That over proofing is also what could cause a yeastier flavor as well.
I can’t figure out what you mean by surface tension on the dough. I haven’t tried this recipe yet but it is next on my list. I made the blueberry bread and the tortillias.
I have a quick short video on surface tension to help show it better. https://youtube.com/shorts/LdENdqzPUNs?si=r8l0wl03EHT8bwR4
Is there any stage that I can put the process on “hold”?
I just realized I will have to be gone before I can bake.
I like to make the dough, allow the first rise, shape, then cover and put in the fridge. Then, they can sit in the fridge even overnight. To continue, let the dough sit on the counter for 1-2 hours to come to room temperature, then bake as directed. I hope that helps!
how do I substitute Hard red for recipes that use hard white
It is typically 1 for 1 replacement, especially if going by weight.
how and can I substitute hard red in recipes for hard white
It is typically 1 for 1 replacement, especially if going by weight.
Can I put the ingredients in a bread machine and have it do this in whole wheat mode?
I don’t have a bread maker, but I have been told that many have had success with it in a bread maker. You may need to run it through a double kneading cycle. Let me know how it goes! 😊
Do you think thos recipe would work with out eggs? Or a egg substitute?
Yes, you can omit the egg or even use a “flax seed egg.” Happy Baking! 😊
You have no idea how excited I was to find your YouTube channel! I made this bread recipe the next day! But I had some issues and I’m not sure where I went wrong. I measured based on weight so I had the correct grams of both dry and wet ingredients. However my dough was incredibly wet so it never really made it to the ‘dough’ stage. I baked it anyway but it didn’t rise, so I ended up with a flat loaf with the correct bread texture (which is already an improvement from my previous attempts). But any idea what could be causing my bread dough to be so wet if I’m following the ingredients as accurately as you listed?
This is a very wet dough, but if you are in a humid climate, or it is humid out, there is a possibility, in rare cases, that you may need a tiny bit more flour. But that is not normally the case. Fresh milled flour takes much longer to absorb the liquid, so it continues to absorb. You can try doing a longer Autolyse period that may help. What wheat are you using? That can also play a role. We have all been there before, so I understand the frustration, but you will get it!😊
I can try both and see what works. I am in a humid climate, but is there a maximum amount of time you dont want to let the dough autolyze for? I currently have hard white wheat berries, since I ordered a large bag.
You could autolyze overnight if you wish! But, since this recipe has eggs, dairy, etc. I would autolyze in the fridge if going to be more than a few hours.
I love this recipe! I’m curious about trying it without honey. Would I change anything else in the recipe to omit sugar/honey you think? I’m so new to this I have a hard time going by the feel of the dough. Thank you!
Thank you for sharing this bread recipe, this is my first time making a loaf with fresh milled flour. Your video was especially helpful. I was wondering if this recipe is for 2 loafs with all size pans listed, I have the 4.5×8.5 pan and may have made a mistake and made one loaf in the pan. My bread came out very dense not as spongy as yours and if the recipe is for 2 loaves might explain what I did wrong. Other than that it taste so delicious ! Thank you for sharing your skills in bread making
I am happy to hear the video was helpful! I have the pan sizes in the ingredient list, if you used the ingredients for the 4.5×8.5 size pan (the middle one) Then, yes that should be divided to get two 4.5×8.5 bread loaves. I hope that helps! Enjoy the journey! 😊
I made this bread for the first time today and it was absolutely delicious! The texture was wonderful! I’ve been making bread for over 40 years and I’ve been adding too much flour all these years. Thank you so much for all the helpful instruction!! I want to get the Anksarsrum and that’s how I found this video. It’s only my husband and I and my Bosch compact works fine but I’m trying to justify buying the Ank. I keep telling myself I’ll branch out and make some pretzels and other things you do and give bread away if I buy it. lol. I do have two questions. First, I used all hard white because I didn’t have any Kamut but your bread looks so much lighter in color. I’d like mine a lighter color so my friends don’t judge on the color and think they don’t like it. Also, I was wondering if you have a video on how you slice bread. I have tried so many different gadgets but none of them seem to work that well. Thanks again!
Thank you so much! I am so happy to hear that! I do love the color, flavor, and texture that Kamut provides in my bread. So, it does help a bit. 😊 I really just use a sharp knife to slice bread, I buy an inexpensive one on Amazon, and have to replace it every once and a while, This is the one I have purchased a couple times. https://amzn.to/3g9cO8z
I hope that helps! Happy Baking!
I broke down and ordered my Ank (from your affiliate on PHG)!!! I am waiting, not so patiently, for it to arrive. UPS site says it is out for delivery! I can’t wait!
Yay! That is so exciting! What color did you choose? Thanks so much!
Ocean Blue and I love it! Matches my backsplash and cabinets perfectly!
So pretty! 😊
I made the sandwich bread. This is my first time milling my own berries. I am so grateful for this recipe and your video on how important it is to have a wet dough and your GISP method. This was so delicious. I am hooked. I never want anything else. Thank you for giving your time.
Awesome! I am so happy to hear that! Great job! 😊
OMG! I followed this recipe exactly and it is the best sandwich bread I have ever made in my 40 years of baking. My new Ocean Blue Ankarsroom arrived yesterday afternoon and I can’t believe my first loaf of bread turned out so delicious. Of course, I don’t think it would have, if I hadn’t watched so many of your videos with your Anky. She is a work horse. It took 22 minutes to get window pane dough and it was worth every minuge of it. I am so excited about trying new recipes and I thank you so much for all the time and information you have made available to us. I hope you know how much we appreciate it and appreciate you! I think this might be what the “manna” tasted like that God sent from Heaven to the Israelites for forty years as they wandered in the wilderness!
Awesome! I am so happy to hear it was helpful! Nice job! Thanks so much! 😊
This bread is phenomenal! I use the large bread tins so I made the largest recipe – that’s a lot of dough to wrangle! Question: can I add dough improver and sunflower lecithin to make this stay soft and fresh? I’ve had good results with it in the past, but wondered your thoughts.
Thank you for another amazing recipe, Kara!
Kelly
Awesome! I am so happy to hear that! Yes, you can add them in this recipe as well. Let me know how it goes! 😊
Hello! I love this bread recipe! It is wonderful. I would like to make it for a friend who can’t have dairy. Can it be made with a non-dairy milk, like almond milk?
That is so kind of you! Yes you can use non-dairy milk, or it is delicious with even water subbed in for the milk. (same amount.)
What is meant by “good surface tension?”
I have a little short video showing this. 🙂
https://youtube.com/shorts/LdENdqzPUNs
I LOVE this recipe and make it every week! I want to make Rye Bread but not sour dough. Do you think I could use this recipe and substitute rye flour and some caraway seed?
You could use Rye in place of the Kamut, but you would still need mostly hard wheat to get the nice stretchy dough, and add the Caraway seeds. Let me know how it goes! Happy Baking! 🙂
So before I saw your response, I got brave and made up my own. I used 3 cups of Rye, 2 cups of Hard White and 1 cup Kamut. I added 2 Tablespoons of ground caraway seed (we don’t like the seeds in our teeth. lol) and 1 and 1/2 Tablespoons of Vital Wheat Gluten. Everything else exactly the same and it turned out delicious!!! I love your recipes and appreciate you so much. And I love that you answer our questions!
So, I have one more. I want to make homemade pasta in my Ank. I haven’t bought the attachment yet. Do you have a reipe or have you tried the attachment?
Yay! SO glad it worked out great for you! 🙂 I don’t have the Ank pasta attachment, but I do have a pasta recipe that is pretty versatile for all kinds of pasta methods. https://grainsinsmallplaces.net/fresh-milled-kamut-flour-pasta-noodles/
Thank you! Have you hear anything about the pasta attachment? Easy or difficult to use, etc? Thanks for being so helpful!
I have heard it is great, I just haven’t used it myself. Here is a little video a friend made on hers. https://youtu.be/Zel1U-gDfuY?si=MhTz2jrPhOLY_t2S
I finally received an order of the Kamut berries, which I ordered based solely on your comments. I agree 100%!! The flavor is so much better. I was making my bread with half hard red and half hard white. Which was great. I love the flavor of hard red. Then I added the Kamut in the amounts you have in your recipe. Oh my goodness! I will not go back to the other recipe. I will always use the 3 berry blend in the amounts you showed. So good! Thank you so much for all your hard work so our work is much easier.
Yes! I agree the flavor, texture, and color that it ads is wonderful! I am so glad you love it! My pleasure! 🙂
Thank you for sharing this recipe and tips to getting each step right! I just started milling flour a few weeks ago and this is the first recipe that has worked for me. Your educational video is extremely helpful and appreciated!
My pleasure! I am so happy to hear it was helpful! Thank you! Happy Baking! 🙂
Hi, would you have any idea of the nutritional breakdown for this bread? My husband and I are low-carb, so we stopped eating bread over a year ago. But with FMF being so nutritious, we decided we can have some, I just want to know how much I can reasonably consume (because it’s so tasty I would eat the whole loaf without blinking).
Looks like around 450g for the full recipe of the small size which makes either 2 small loaves OR 1 large loaf.
So, for each small loaf about 226g for the full small loaf. Which depending on how thin you slice it will vary the amount of carbs. So, we typically slice into about 12 slices which would average about 17-20 carbs per slice. I hope that makes sense. This is just an estimate, not medical info.
When I make sourdough, I let it cool inside a crockpot bag to keep the moisture in and it makes it soft longer. Is it different with FMF?
You can do that that will keep the steam/moisture in. Just make sure it’s fully cooled before slicing into it!
Hi! I’ve been using another recipe and want to try this one. How would I go about it with active yeast, not instant?
Thank you!
Yes, you can use active dry yeast, just use some of the liquid from the recipe, and a pinch of sugar in a small bowl, then stir in the active dry yeast. Let it sit for about 10-15 minutes (it should get nice and foamy), during that first rest period in the recipe before the yeast goes in. Then, when the recipe calls to put the instant yeast in, put that mixture in, and continue the recipe. Let me know what you think! Happy Baking! 🙂
I’d like to make one loaf and turn the other loaf into rolls – would this work well?
Yes, I do that often. I love making my recipes versatile. I sometimes make bread from my roll or sandwich bun recipes as well! 🙂
Oh. My. Word! You have no idea how happy you have made me! I have been making fresh milled wheat bread for years, but it was always so dense and after a while we would go back to store bought, but not anymore! I followed your directions to the T, except I couldn’t wait to try a piece fresh out of the oven! It is by far the best bread I have ever made! Thank you! Thank you! Thank you!!!!
Yay! I am so happy to hear that! Nice job! It is so rewarding when the results come out so delicious! Thanks so much for sharing! 🙂
Just started using fmf. Why is this so hard to get right? 😭
It is a bit different, and there is a learning curve to working with it. I have lots of videos to help!
Here is one good one for super soft sandwich bread. https://youtu.be/VYOZsbspepE
This recipe has been a game changer for me!! I’ve made it twice since finding it a few days ago! Have you thought about making a copy cat Outback brown bread? I’ve tried to find a recipe for this, but would love to hear your input.
Awesome! I am so happy to hear that! I do have a brown bread recipe that is pretty close! https://grainsinsmallplaces.net/brown-bread-fresh-milled-flour/
🙂
I love this recipe. I’ve made it many times! Thank you for sharing. My hubby is allergic to milk though. So, I’m curious, can I sub water for milk and get similar results or should I change my fat ratio too? If so, do you have any recommendations?
You can sub water for milk 1:1 yes!