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!
Hi!! Thank you for your awesome video and how detailed it is. I still think I messed up my bread. It hasn’t gone in the oven yet. I have a Bosch mixer, I kneaded it for 10 minutes checking every minute after 7 minutes for windowpane. I should also mention that I have the USA pan 1 lb loaf pans. I did the medium sized recipe, since it isn’t an 8×4 pan, (first mistake) I used kefir instead of milk, and I doubled the recipe obviously being way too overconfident with my first go. I have split the dough into 6 loaves, and had about 200g leftover. The dough was very sticky – even though it reached windowpane correctly. I let it double in size before separating and my dough did not behave like yours did in the video. It’s very discouraging. Anyway – should I use the small loaf recipe for my USA 1 lb pans? And any ideas where I messed up with the stickiness of the dough?
You actually want the dough to be a bit wet and sticky. To help with shaping, you can use a little oil on your hands and the work surface. If you want large mushroom top style loaves, you want to use the larger amount of dough in the 1 pound pan, but we like our loaves a bit smaller here, so we use the small size. Of course with the medium size you get a medium loaf. I don’t have the Pullman pans to know their exact measurements. I hope this helps! Let me know how it goes next time. 🙂
I have tried a few fresh-milled flour sandwich bread recipes. This one was the winner, and I make 2 loaves a week for our household. I never would have thought to use oil on my hands when shaping the loaf. That was a total game-changer.
Awesome! I am so happy to hear it was a hit! Nice Job! Thanks so much. 🙂
Do you know if I can use my bread machine’s dough cycle with this recipe and then bake in the oven? Thanks for the great content
Yes, you can knead this dough in your bread maker, but often it does need a second kneading cycle. Then bake in the oven. Let me know how it goes! 🙂
I tried to make this recipe in my Zojorushi bread maker but I don’t think I have the settings correct. It fell. Do you know what setting would work or if anyone has converted it? Thank you!
If the loaf fell, that is normally from over proofing. So, try shortening the second rise time setting, and that should take care of it! Let me know how it goes! 🙂
If I wanted to make this in a pullman loaf pan, the big 13″ long one, which size batch of dough should I use for one loaf? Thanks!
You can use the small size, but just make 1 loaf and don’t divide into 2 loaves. Let me know how it goes! Happy Baking! 🙂
This is the best whole wheat bread ever!! I’ve made sure to allow plenty of time for each step so no part of the process is rushed (leaning more toward the higher end of the times, you suggest, or sometimes even a little bit more), and I let the yeast “bloom” even when I used instant yeast. The bread comes out so delicious and FLUFFY! Absolutely fluffy! I’m so excited! I’ve made it twice, and it turned out beautiful both times. Makes me feel like our investment of a powerful kitchen aid and grain mill attachment was totally worth it. Thank you for sharing such a great recipe!
Awesome! I am so happy to hear it was a hit! Nice job! 🙂
Kara, this is amazing. I just got into milling my own flour because I saw a few podcasts about how good it is for you. And I love baking BUT, as you said in your video milled flour is different than store bought. Realized that when I started using the flour and started scouting the internet for info. And then you came along!!! Thank you for your website and videos. The bread came out fantastic. I feel like an artist creating beautiful bread! I’m still in the beginning stages of this but I’m excited to learn more.
Yay! I am so glad you found me! I have tons of videos, tips, recipes all for fresh milled flour! Happy Baking! 🙂
Hi Kara,
Could one do a tangzhong with this recipe? If so, how would you recommend?
I have not played around too much with that method, so I am not 100% sure about that. If you give it a try, let me know how it goes! 🙂
I love this recipe!
My first try the dough seemed to fall and became super sticky. I had windowpane prior but it was still sticky so I kept mixing and saw it fall. I’m wondering how to get it to pull away from the bowl better and be smoother without over mixing. My second batch came out great, as soon as I saw windowpane I stopped mixing. I mix about 12-15 min that’s all I dare to do lol.
Yes, just mix until the dough is nice and stretchy. My dough does not always clear the sides of the bowl like with white flour. I like a wet sticky dough, that is what makes the bread so light and fluffy. Here is a video I made about working with wet dough that may be helpful. https://youtu.be/tdnCrbOsVag
Hi Kara, I have made this recipe multiple times and we absolutely love it! It was the first recipe I have tried using fresh milled flour. One thing I’ve been trying to fix is the center of the bread doesn’t have much structure to it. If I slice it to a thickness that grocery store bread would be, the middle portion of the bread slice is crumbly and causes the slice to break in half. The last time I made the bread I shaped it how you recommended in one of your videos, but I got the same result. I’m not sure what’s wrong – do you have an idea? Thank you!
Hi, it could be the gluten is not developed, or just need a super sharp knife. This is the one we love, it is pretty inexpensive. https://amzn.to/3JUsaMI
Also, it tends to get crumblier faster because of no preservatives. We like to let the loaf cool, then slice it same day while fresh, then freeze. That locks in the freshness. I hope that helps!
Are your measurements for the flour after it is milled and not the weight of the unmilled berries? Example: 970 g hard white flour not 970 g berries?
I weigh my wheat berries before milling them, but the weight of the whole wheat berries should equal the weight of the milled flour. For example, 100g of wheat berries should give you 100g of freshly milled flour. This is not the same for volume, so 1 cup of wheat berries does not give you 1 cup of flour. I hope that makes sense.
Are there any things you’d have to do differently for a Zojirushi Viruoso bread machine to make this? I have a recipe for a different bread and it has settings for the machine, but just curious how would I go about figuring that out? IF possible lol.
I have horrible luck with trying to actually hand make bread and somehow it comes out normal with my bread machine *shrug* But my hubby surprised me with a new Mock Mill and just cannot WAIT to try fresh milled bread for not only taste but health 🙂
It does take some adjustments, I don’t have a bread machine, but many report adding a second kneading cycle. Also, shorten the second rise time. Then, adjust from there. Let me know how it goes. 🙂
If I wanted to add Vital Wheat Gluten to this recipe do you know how much to add and if I would need to add additional ingredients?
Thank you!
You can add 1 TBSP to the recipe. Let me know how it goes! 🙂
Wonderful recipe. We enjoy the flavor. My bread tends to be denser and hold a lot of moisture. Im wondering if my dough is too wet. Any suggestions?
Dense bread could be related to many things. The most common issues can be the rise times or yeast. OR not kneading until the dough is nice and stretchy. Also, make sure you are using a hard wheat to get the nice stretchy dough.
My first time using this receipt,I just started milling ,my bread came out perfectly!Thank you
Yay! I am so happy to hear that! Nice job! Thanks! 🙂
Hi can I use almond milk or coconut milk instead of dairy milk and like an earth balance instead of the butter? Will it still come out fluffy ?
Yes, you can use either milk substitute, I would recommend using olive oil in place of the butter.
I’m pretty new to fresh milled flour. I have been playing around with the flour amount in this recipe. I have the medium size pans. The recipe calls for 6 cups of flour 728g. If I weigh out the wheat, I get three cups of unmilled grain which has been making 4 1/2 cups of milled flour – not 6 cups. It is so wet. I have seen you recommend more wet dough so I I try to leave it that way, but I always have to add some extra flour. I do love this recipe most of the time, I just can’t get the flour amount down. I just bought your book and want to try some of your other recipes. Is it better to go with the weight (not my favorite method) or amount?
Make sure you are using a hard wheat variety, and that you are zeroing out the bowl weight. Weigh 728g of the wheat berries, and that will give you 728g of fresh milled flour. 728g of fresh milled flour should give you about 6 cups. If it isn’t then I recommend checking your scale, that could be your issue. I hope that helps. 🙂
Hi Kara, watch your videos all the time and learn new tricks every time.
I want to double the batch so I get two loaves of bread and then I also do one pan of hoagie shaped rolls and then a cinnamon bun or a garlic bread dinner rolls. I do this with another recipe, any tips you might have?
It’s my middle of the night wake up can’t sleep time and I am prepping for tomorrow in my mind, so I will probably be into it before you read and comment, but just in case you have something to add, I would really be interested in your thoughts on this.
Thanks for all your videos and time! Cindy B
Yes! I love to double the recipe and make one loaf, and buns, rolls, etc with the rest.