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!
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!
Thank you!!!
I tried this recipe following the weighed measurements to a T, but the dough never balled up at the end of kneeding like yours did in the video. It remained very shaggy and wet looking, despite kneeding for over 20 minutes. (I’m using the same Ankarsrum mixer, if that helps to know.)
I know differences in humidity, temperature, etc. can demand more or less flour for a recipe. My question is: How do we factor that into a recipe with written weighed measurements? What should I be looking for to know when I need to add more flour in the beginning?
The best thing to do is to keep stopping the mixer, and with wet fingertips check for stretchiness. Mine does not always ball up in the mixer, depends on the day. I always go by the stretchiness of the dough.
THANK YOU for these detailed directions!! This was my very first time baking bread with fresh milled flour, and it was a huge success!! And it tasted amazing!
Awesome! Great job! I am so happy to hear that! Thanks! 🙂
Do you have any tips or tricks for baking at high altitude with freshly milled flour? I live in Denver at 5,500 feet and it is also quite dry. I struggled to get the dough to pass the widow pane test.
I did some baking while in Yellowstone, and did notice some differences. I had to adjust the dough and go by feeling. Also, sometimes had to adjust the oven temp. Did your dough every get nice and stretchy? It should be a wet dough.
Hi! Any chance you can post the nutritional info for this fabulous loaf using two 9 x 6 pans? I’m on a journey to cook from scratch and let people know how much better fresh milled flour is vs processed. I’d love to be able to tell them specifically about the protein and fiber count.
I’ve made this recipe at least 10 times and it’s the best. Than you!
I have been working on a nutritional calculator for sometime on my website, it’s not quite ready at this time.
I’ve been using fresh milled flour for about a year now but was never 100% satisfied with my sandwich bread. Tried this recipe yesterday and it came out perfect! This will be my new go-to!
Awesome! I am so happy to hear that! Nice job! Thanks so much! 🙂
For the 9×5 pan amounts that are listed, is that intended to make one or two loaves in that size pan?
If you use the larger 5×9 pan size recipe that is for 2 large 5×9 loaves. If you just want one 5×9 loaf, you can use the smallest size recipe and just put it all in one pan. I hope that makes sense. 🙂
Can you use sprouted wheat flour in this recipe.
I have not experimented with sprouted wheat flour that much, but I imagine it should work, you may need to increase the flour by a bit. Make sure to use a hard wheat so you can get the gluten to develop for the ice stretchy dough.
I just made the recipe for the large pans and my dough was 1070 grams each and it was a lot for the USA pans even. The loaves turn out fine because of the tall sides but top of the loaves really poofed up and out. It looks great and turned out fine but I thought maybe that was too much dough for the pan. What I found was the right amount of dough was 900 grams. What do you think? Is that too much dough for the 9.5 x 4.5 pans?
Linda
I think it is all about preference, I have people that prefer a small loaf, and others that want a huge top. If it is too much in the pan, then try using the middle recipe for 2 of those loafs. Let me know how it goes! 🙂
I followed the measurements but my dough ended up super sticky and got stickier the more I kneaded it.
It should be a bit of a wet and sticky dough. But, if it got worse while kneading, it is possible it became over kneaded? What wheat did you use, what mixer, and how long did you knead it for? Here is a short video I made to show under kneaded, over kneaded, and perfectly kneaded dough. https://youtu.be/C8KQklITZSg?si=mF5S9jUTTGO4CxEQ
I just want to say that I tried this super simple sandwich loaf and it turned out wonderful! This is my third time making bread, but this time I used your recipe and your technique from the video. I resisted the urge to add more flour. The problem I was having was that I was adding too much flour and not kneading the dough long enough to get the window pane. I didn’t realize it could take so long to knead dough to get it to window pane. The bread rose wonderfully, and was light and fluffy when it baked. I finally had success, thanks to you!
Yay! I am so happy to hear that! Nice job! It can take some resisting and patience, but I think it’s so worth it! 🙂 Thanks so much for sharing your experience! Happy Baking! 🙂
First recipe I have made with fresh milled flour, however I did tweak it a bit. I only made one loaf which would’ve been half an egg, so I just left the egg out. Also used all hard white wheat because that’s all I currently have. Still turned out amazing! Will make it again when I get my wheat order!
Awesome! I am so happy to hear it was a success! Nice job! 🙂
This is so delicious! I used Spelt in place of kamut, aince I didn’t have any, and it made a really delicious loaf. Thank you for the recipe!
That is wonderful to hear! Yes, spelt is delicious in this as well! Thanks for sharing! 🙂
OMG!! 😍😍😍. I just made this recipe today. It is THE bread I have been trying for. I have been making FM bread for over a year and while it has been good, this is just what I have been trying to achieve. The texture is as soft as store bought, and the taste is amazing. Perfection has been found!!! This will be the new staple in our home. Thank you so much for sharing this recipe!!! 🥰
Awesome! I am so happy to hear it was a success! Nice job! Thank you so much for sharing! 🙂
I love the taste of this bread, but it is so crumbly when we slice it. What am I doing wrong?
If it is too crumbly, that is typically caused by over baked a bit, or not enough gluten development, so more kneading. (Or in rare cases over kneaded, or grains with low protein)
Is there something I can substitute for the egg in this recipe? I don’t need a fully vegan recipe but have to omit egg due to allergy.
Yes, you can omit the egg. If it seems dry, you can add up to 40g more of water.
I’m just starting my milling journey and enjoying it so far!
I tried this recipe today and got the window pain, let it rise until doubled (about an hour), shaped, let it rise for 45-50 minutes (got distracted by kiddos so let it go a touch long). It looked AMAZING after the second rise, put it in a preheated oven and it completely collapsed! Where did I go wrong? It tastes amazing and is still soft so we’ll enjoy it and perhaps do some french toast in the morning.
I probably should have done a 1.5 lb loaf instead of 1 lb, would not enough dough in the pan make it collapse?
The main reason for the bread to collapse is over proofing. So, just shorten the second rise time, and you should be good to go! 🙂
Oh my goodness! So good! I had no idea freshly milled bread could be this soft. I just got my mill a few weeks ago and am kind of new to bread making. I’m afraid I’ll be making this nonstop!
Yay! I am so happy you enjoyed it! Nice job! Thanks so much! 🙂