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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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!
This bread is honestly my family’s favorite… my question, however, is why does mine rise so much. We make it every weekend and the taste and texture is always perfect, but despite using 2 9×5 pans and using the 9×5 recipe, the loaf is so large,
Thank you so much, I am happy to hear it is a hit. If the loaves are too big, I would recommend trying the medium size recipe and see if you like that size better, even in the 5×9. I started this recipe out as small loaves, but many were seeing other recipes create huge loaves, and were asking how to get those larger loaves. So, really that larger size is for 2 pretty larger loaves. Try that medium size, I think you may prefer that size. Let me know how it goes! Happy Baking! 🙂
Question. I do grin my wheat, Can I use wheat that I have grinned up say a week ago or so or will the recipe act differently then if you use fresh; I know fresh grin wheat is usually warm.
You can use flour that you already ground, yes. But, it does start to loose nutrition after it is milled. So, I would recommend to keep the flour in the fridge or freezer for storing longer than a day. I hope that helps! Let me know how it goes! Happy Baking! 🙂
I didn’t have kamut, so I used a mixture of hard and soft white wheat instead! It did take almost an hour of kneading in my little KitchenAid to get the windowpane, but WOW!!! It was everything you promised it would be. I did not know my fresh-milled-flour-bread could have this taste and texture!! Thank you SO much for this recipe and your video!!
Yay! I am so happy to hear it turned out great! Nice job! Yes, it can be so delicious! Thanks so much! 🙂
So I’ve been making this recipe for 2 months and it always comes out well! I have two questions. When doubling the recipe for the 8.5 x 4.5 loaf pans how much yeast would you use? Also, I’m using my Vitamix grains container to make my flour and and I always need to grind more to get 12 cups of flour. Does the Vitamix take a different amount of grains? Thanks for your wonderful recipes and videos!
The Vitamix may grind a bit coarse, so it may need a bit more. But, this recipe is a little bit of a wetter recipe than most. I wouldn’t double the yeast, it tends to proof too quickly, I would do 4 tsp of yeast in it for a double batch.
Thank you! My dough was so easy to work with this time! A total win!
Awesome! I am so happy to heat that! Thanks! 🙂
Will this recipe work with all hard white wheat and with a 4×9 Pullman loaf pan? I’m just starting to get into the freshly milled grains and homemade baking. Thanks for your help.
Yes, you can make this with all hard white wheat. With the small loaf size – You can make 2 loaves with the lid on, or one big loaf with the lid off and it expands over the top. With the large loaf, it will bake for closer to 50-60 minutes.
I have made this recipe three times now and absolutely love it! I use sprouted wheat berries. Is there anything different I should watch for? I know my dough is extra wet and I have to add in more flour each time, approx 3/4 – 1 cup. I add the extra flour before the autolyze so there isn’t a big time difference between original and additional flour. Maybe it has to do with milling the flour? I use the classic mill. I believe I have both dials at about the 1:00 setting.
I am happy to hear you are enjoying it. I don’t have a lot of experience with sprouted flour, but I hear it often needs more due to higher moisture content.
Thank you for your videos and recipes! I have my bread rising. I watched the video on how to make it. The dough pulled away from the bowl, got the window pain. And was not sticky icky after shaping like you said in the video! Very hopeful!!!
Awesome! Happy to hear that! 🙂
Let me just say, this was hands-down the best bread I’ve ever had and I was a disaster the entire way, but I kept going! I have no mill, so I used my vitamix. I also had no kamut, but did have some Einkorn that I replaced it with. I overkneaded my dough past the window pane, by multi-tasking, and my two loafs are small but the FLAVORRRRR IS SO ON POINT! Will definitely make again, with kamut next time and not walking away from my mixer.
I am glad to hear the flavor was amazing! Yes, I think you will find the Kamut makes a much better texture than the Einkorn. Let me know how it goes next time! 🙂
Can I use a cast iron Dutch oven to cook this in instead of the loaf pan? If so, does it change the cooking time?
I have not tried this bread as a free form loaf, but I do have a free form bread recipe if interested. Here is the yeast no knead bread- https://grainsinsmallplaces.net/no-knead-bread-fresh-milled-flour/
Here is my 4 ingredient bread, more like an Italian loaf- https://grainsinsmallplaces.net/easy-4-ingredient-bread-made-with-fresh-milled-flour/
Here is my seeded bread baguette- https://grainsinsmallplaces.net/seeded-bread-with-fresh-milled-flour/
Let me know how it goes whichever one you use!
Made this today, my first ever FMF loaf. Absolutely delicious!
Yay! Nice job! Thanks 🙂
I made this loaf yesterday and oh my goodness!!! It is so soft and delicious! It is my favorite loaf so far! I love the kamut flavor!! Thank you for sharing this!!!
Awesome! I am very happy to hear it was a hit! Thanks! 🙂
This bread is the best bread I’ve made so far with FMF!!! What a wonderful loaf! The kamut is perfect! This recipe is my new favorite recipe! Thanks for sharing it!!!
Yay! I am so happy to hear that! Thank you! 🙂
Firstly, thank you so much for what your doing here and your willingness to serve others! I’ve really appreciated your hands on approach with many tips for success 🤯I’m new to milling my own grain🙃
🌾I’ve learned a lot and I’ve been able to successfully make this recipe😁 end product tastes and looks great. However hopefully you can help me🫠 I get through the autolysing process about 15-20min, while my active yeast is proofing in some of the water and honey from the recipe. When both of those are done I mix in my proofed yeast then begin my kneading until I reach my successful window pane test. I cover it for the first rise (2hrs) then after that the dough looks wetter and stickier than it did prior to the rise however , it appears to have doubled in size so I continued on and split it in two and so forth using oiled hands and surface. It flattened out well but rolling it not so well (very wet and sticky so I tried to roll it but it was more like gathering it) it holds its shape (ish) but the video you have with rolling it with surface tension is impossible for the consistency that I have…..I scooped it up and put it in my pans and baked it off…over all the finished product has perfect flavor and consistency which is the important thing 😋 but any tips in the last stage of handling it with better texture would be great😊 I didn’t think it was much, but am I possibly using too much of the recipes water in my yeast proofing🤷🏻♀️
Also, sometimes I find time hard to come by all at once to make bread when I need it🤦🏻♀️
Is it possible to make the dough up and freeze it then bake off another day?
(I seen that you have this as an option for your pizza dough so was hoping it may work for bread as well)
Thank you in advance for your time and efforts
Hi, it does sound like possibly too much liquid by a bit. I have this video that is super helpful in working with wet dough https://youtu.be/tdnCrbOsVag
My favorite way is to make the dough, let it rise, shape it, then cover and put in the fridge. Then the day I want to bake it, I let it come to room temp on the counter, maybe 1-2 hours then bake. This works with bread loaves, rolls, buns, etc. I have made a large batch of the same dough, shaped different ways, and kept some in the fridge for up to 3-4 days. 🙂
I have also done the freeze the dough method, and it works, but there is a bit less of a rise. So, you would need to put it in the fridge the night before baking to thaw in the fridge. Then put it on the counter to come to room temp the same was I described above. 🙂
Awesome! I’ll give these things a try!
Thanks so much😁
Great! Let me know how it goes! 🙂
If I could give this 1000 stars, I would. I will never be the same. My husband always hates my homemade bread because it’s too dense and I always thought that was just the way homemade bread was. He hasn’t tried this yet, but I know it’s going to be husband approved! I cannot believe how INCREDIBLE it is!!! Thank you so so so much!!!!
Yay! I am so happy to hear that! Nice job! 🙂
You just changed my life!!!!! I’ve had the wheat berries I used today since early 2020 but never, really, figured out how to do more than add some freshly milled flour to mostly AP & bread flour-based recipes.
I gave up on bread making for basically the last 3 years.
I was really worried the grains might be bad (especially since the info on the internet ranges from berries must be used within a year or 2 unless you have a bunch of fancy ‘prepper’ type buckets w/contraptions to berries last 30+ years)
Mine have been stored on the floor of my pantry in Rubbermaid restaurant-style tubs, the lids fit tightly, my floors are concrete so…a relatively dark, cool environment. When I inspected I didn’t find any bugs & everything smelled fine so I figured why not – I hated the idea that I’d complexly lose that investment.
Last week I pulled out my grain mill, cleaned it up & ground some hard white wheat.
I tried a super popular all whole wheat sandwich bread but it was just ‘okay’…much heavier than I’d want even though it had enrichments like milk and honey. Next I ground up some Turkey Red wheat & it was a TOTAL fail, I ended up tossing it in the trash when it was still FAR from a windowpane after 12 min of kneading ….little did I know 🙂
THEN I discovered you yesterday thanks to a random Reddit comment. I watched your YouTube videos and it just clicked – all of it FINALLY made sense. I realized all along I’ve needed a ‘feel’ much more than a specific recipe, granted your recipe just rewarded me with 2 of the most amazingly fluffy and delicious loaves of bread I’ve ever made. I used half red/half white hard wheat – and everything proceeded exactly like your video, with my KA dough hook I figure I ended up kneading about 20min, including a few 5 min rests (I really think that helped!)
I baked in 2 4×9 Pullman pans as they were the smallest I have. I happen to use the exact same oven as you, so I already knew they’d fit & they were perfectly cooked in exactly 20 min.
I only have a KitchenAid grain mill attachment. I’m sharing this in case others out there also only have this option. This time around, I figured out it works best if I kind of ‘crack’ the wheat on setting 3/4, then run the cracked wheat back through on the finest setting. When I would try to start on the finest setting with whole berries, it was taking upwards of 20 min to mill 3 cups. The 2-step process takes half that amount of time.
It does still have some larger pieces of bran than how your flour looks, but it didn’t affect the bread texture or final product at all. I want to put my experience out there because there’s a lot of buzz on the internet about it being impossible to get fine enough flour with the KA mill for decent bread. It may not mill as well as a dedicated machine, but it truly works just fine * pun intended 😉
So if, like me, it’s what you have, there’s no reason to give up!! I’m confident hydrating the flour first is the golden ticket to deal with the bran – once I heard you explaining it, it was so obvious. You are an absolute gem! Thank You! Thank You! Thank You!
Yay! I am so happy to hear this! Thank you so much for sharing! I know there are others out there struggling with similar situations, and milling coarse, then fine is a great solution! I am sure that will be super helpful info for others, thanks again! 🙂
This is our favorite loaf! My only question is, how can it be made without eggs? I have a good friend who has an egg allergy and wanted to try the bread to see if her gluten sensitivities are bothered by it. But I’m trying to figure out how to make it without the eggs. Thank you!
You can omit the eggs, and add a touch more water, OR I have a loaf of bread recipe that does not require dairy or eggs here. https://grainsinsmallplaces.net/how-to-make-bread-without-eggs/
Hey! This recipe is delicious but I need a little help troubleshooting. My bread is very crumbly and not as soft and fluffy as I’d like. I use spelt instead of kamut (I had a hard time sourcing kamut when I originally purchased). I live at 6,000 ft in elevation if that makes any difference and if I need to make some adjustments?
If it is crumbly, this is usually because of either too. much flour added, or the gluten was not developed. Was the dough nice and stretchy? Did the dough rise? Did it collapse at all? Also, baking too long can cause it to be crumbly as well. You can try to decrease your bake time with the higher elevation.
Thanks for the tips! It rose beautifully and didn’t fall or anything. I bet its too much flour! I’ll keep trying 🙂
Can you split these up and make hoagie rolls?
This recipe doesn’t hold up as a freeform without the bread pan. But, I do have a bun recipe that does here. https://grainsinsmallplaces.net/sub-buns-with-fresh-milled-flour/
Are the recipes per ANY size for 2 loaves? Or only the small?
Each size is intended for 2 loaves in that size pan. For example – If you make the large pan loaf (5×9) it will make 2 5×9 loaves. If you just want to make one 5×9 loaf you can use the small recipe and just not divide it into 2 loaves. I hope that makes sense. 🙂
Comes out delicious but always so sticky and wet and hard to shape and handle. Any thoughts?
It is a wet and sticky dough, that is what makes it so soft and fluffy. It does help to get a little oil on your hands and work surface to shape it.
I’m a newbie and I have used this recipe 3 times now. We all love it. I noticed your burger and hotdog bun recipe, could I use this sandwich bread recipe to make buns?
Yay! So glad to hear you are enjoying this recipe. The bread recipe can be used to make buns and rolls, but sometimes you need to add just a tiny bit more flour for it to be a freeform style bread/bun rather than having the pan to hold it up. Also, if you enjoy my bun or roll recipe, it can be used to make a loaf of bread as well.