Vegan Sandwich Bread Made With Fresh Milled Flour
How To Make Sandwich Bread Without Eggs, Milk, or Butter, well, I will show you an easy and delicious sandwich loaf bread. I developed this sandwich bread from my regular every day sandwich bread to try and conserve our egg, milk, and dairy usage.
Equipment
- 2 4x8 bread tins
Ingredients
- 4 cups Fresh Milled Flour 485g (I milled 1&1/3 cup hard white wheat & 1&1/3 cup hard red wheat)
- 1&3/4 cup Warm water 410g
- 3 TBSP Light Extra Virgin Olive Oil
- 3 TBSP Sugar or Honey
- 1&1/4 tsp Salt
- 2 tsp Instant yeast
Instructions
- Firstly, Mill the flour.
- Warm the water to about 90*F in the microwave is fine.
- Add warm water to stand mixing bowl, then add sugar, olive oil, 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, on a clean surface, spread a little olive oil with your hands. Then take the dough out, and press the air out.
- 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.
- Place in a parchment paper lined 4x8 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!
Video
Notes
*Bread Pan Size Tips: 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.
*How To Store: 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.