How to Make Delicious Sub Buns With Fresh Milled Flour

Sub Buns With Fresh Milled Flour can elevate your Sub, Po Boy, Hoagie, Grinder, or (insert your word for a sub here, lol). I have found throughout my travels that different regions have different names for these amazing handheld flavor-packed sandwich of goodness. It doesn’t really matter to me what you call them, but one thing is for sure, we all can agree they are a delicious quick way to get food from the hand directly into the mouth! LOL

Have you ever tasted a sandwich on freshly baked sub buns made from fresh milled flour? If not, you’re in for a real treat! Not only does it taste better, but it’s also healthier and more nutritious than bread made from processed flour.

First Step Is To Mill That Flour!

Milling the Flour would be the first step in making sub buns from fresh milled flour. When milling the flour, it’s important to choose a wheat variety that will form gluten. I recommend using a hard wheat to ensure the best flavor and texture of your final sub bun product. You want that light an airy, soft and squishy, non-crumbly bun. So, to obtain this texture, you will need to make sure you knead the dough until it reaches the window pane stage. I have a short video HERE showing the window pane results you are looking for.

Ingredients For Fresh Milled Flour Sub Buns

• 4 cups of freshly milled flour (450g) (I mill 2&1/2 cups of hard white wheat to get this)
• 1&1/2 cups of warm water (350g)
• 1&1/2 tsp of salt
• 2 Tbsp of sugar
• 3 Tbsp of Extra Light Olive Oil
• 2&1/4 tsp instant yeast

Instructions For Making Fresh Milled Flour Sub Buns

1. Firstly, Mill your flour.
2. Secondly, warm the water to just above room temperature, but under 90*F. Then, Pour the water in mixer bowl.
3. Add salt, sugar, and Olive Oil, then mix ingredients until combined.
4. Add flour, and mix to incorporate, the dough will still seem sticky at this point. (Resist the urge to add more flour.)
5. Then, cover, and let sit for 10-60 minutes. This will allow the freshly milled flour to absorb the liquids.
6. After the rest, remove cover, and start kneading.
7. Now, it is time to add the yeast, then knead on level 2 for about 10-20 minutes. Check intermittently to preform the window pane test. (see link in post with video)
8. If window pane test fails, and the dough is still breaking apart when you pull on it gently, then keep kneading until it passes the test. Make sure the dough is not too dry. (every mixer and each person will have different time results, I have had to knead for up to 25 minutes before, so don’t be discouraged, and don’t try to rush the process.)
9. After the dough passes the window pane test, cover and let sit at room temperature for about 1 hour, or until dough seems to have doubled in size.

After The Initial Rise

10. Then, take dough out of bowl, and place on a lightly oiled clean work surface. (I like to shape with oil to keep from sticking, instead of adding more flour.)

11. Cut the dough into 4 equal pieces, and flatten the first piece into a rectangle. Roll the dough up into a log shape, tuck the two ends under and pinch the seams. (You can oil your hands if the dough is still sticky, I typically do.)

12. Now, using your hands, cup the log of dough, and then gently slide the bottom of your palms under the dough to tighten the top surface. So as to create surface tension, which is important for a free form dough like these sub buns. (See Video for shaping)

13. Place on a parchment paper lined baking sheet, and then repeat with the other 3 dough pieces.

After The Dough Is Shaped

14. Cover the dough, and let rise for 30-45 minutes, until the look puffy and smooth.

15. Preheat oven to 400*F towards the end of this second rise.

16. Spray your sub bun dough logs lightly with some water, and then spray the inside of your oven with a little water as you put the sub buns in.

17. Bake for about 20-25 minutes, or until your dough reaches 190*F internally. (Yes, I use my meat thermometer to check this!)

18. Remove pan from oven, and then place sub buns on a wire right right away to cool. (So, be careful not to burn yourself!)

19. Let cool for an hour or 2, then you can slice in half (hamburger style), and fill with any toppings you desire!

20. Lastly, Enjoy!

My Favorite Wheat Combination For This Recipe

My favorite wheat Combination for this recipe would be to use about 70% hard white wheat, and 30% Kamut (khorasan wheat.) However, I am working on a recipe that increases the amount of Kamut, because I love the buttery flavor, and the beautiful golden color it gives. Stay tuned so you can see what I come up with.

Sub Night Idea!

We Made some French Dip Subs with these Sub Buns, and so HERE is the recipe!

So, now you see that making sub buns from fresh milled flour can be easy, delicious, and nutritious. Therefore, by milling your own flour, you can ensure that your bread is free from additives and preservatives. Also, these whole grains provide your body with essential nutrients and vitamins. So, we hope you enjoy making these delicious sub buns and experimenting with different grains to find your favorite flavor!

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Sub Buns From Fresh Milled Flour Printable Recipe

Sub Buns From Fresh Milled Flour

Have you ever tasted a sandwich on freshly baked sub buns made from fresh milled flour? If not, you're in for a real treat! Not only does it taste better, but it's also healthier and more nutritious than bread made from processed flour.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Rise Time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course bread, Main Course

Cuisine American, Italian

Servings 4 sub buns

Equipment

• 1 baking sheet
• 1 spray bottle of water

Ingredients

  

• 4 cups freshly milled flour 450g (I mill 2&1/2 cups of hard white wheat to get this)
• 1&1/2 cups warm water 350g
• 1&1/2 tsp salt
• 2 Tbsp sugar
• 3 Tbsp Extra Light Olive Oil
• 2&1/4 tsp instant yeast

Instructions

 

• Firstly, Mill your flour.
• Then warm the water to just above room temperature, but under 90*F. Pour the water in mixer bowl.
• Add salt, sugar, and Olive Oil, then mix ingredients until combined.
• Add flour, and mix to incorporate, the dough will still seem sticky at this point. (Resist the urge to add more flour.)
• Then, cover, and let sit for 10-60 minutes. This will allow the freshly milled flour to absorb the liquids.
• After the rest, remove cover, and start kneading.
• Now, it is time to add the yeast, then knead on level 2 for about 10-20 minutes. Check intermittently to preform the window pane test. (see link in post with video)
• If window pane test fails, and the dough is still breaking apart when you pull on it gently, then keep kneading until it passes the test. Make sure the dough is not too dry. (every mixer and each person will have different time results, I have had to knead for up to 25 minutes before, so don’t be discouraged, and don’t try to rush the process.)
• After the dough passes the window pane test, cover and let sit at room temperature for about 1 hour, or until dough seems to have doubled in size.
• Then, after the initial rise, take dough out of bowl, and place on a lightly oiled clean work surface. (I like to shape with oil to keep from sticking, instead of adding more flour.)
• Cut the dough into 4 equal pieces, and flatten the first piece into a rectangle. Roll the dough up into a log shape, tuck the two ends under and pinch the seams. (You can oil your hands if the dough is still sticky, I typically do.)
• Now, using your hands, cup the log of dough, and gently slide the bottom of your palms under the dough to tighten the top surface. This will create surface tension which is important for a free form dough like these sub buns. (See Video for shaping)
• Place on a parchment paper lined baking sheet, and repeat with the other 3 dough pieces.
• Cover the dough, and let rise for 30-45 minutes, until the look puffy and smooth.
• Preheat oven to 400*F towards the end of this second rise.
• Spray your sub bun dough logs lightly with some water, and spray the inside of your oven with a little water as you put the sub buns in.
• Bake for about 20-25 minutes, or until your dough reaches 190*F internally. (Yes, I use my meat thermometer to check this!)
• Remove pan from oven, and place sub buns on a wire right right away to cool. (Be careful not to burn yourself!)
• Let cool for an hour or 2, then you can slice in half (hamburger style), and fill with any toppings you desire! Enjo

Video

Notes

You can double or triple this recipe, but only use up to 3 tsp of yeast.

*If you are making this recipe with regular store bought flour, your flour amount may need increased. Also, your kneading time will be for less.

Keyword fresh ground flour, fresh milled flour, hoagie rolls, sub buns, whole grain, whole wheat

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