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.
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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!
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! 🙂