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!
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.