This fresh milled flour sourdough bread recipe is the perfect sandwich loaf that is soft and fluffy and perfect to add into your weekly baking routine. I make this exact recipe every single week for my family. Enriched with butter, eggs, and made with a combination of khorasan and hard red wheat which is a great combination for a soft bread.
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I use hard red wheat mainly because it’s cheaper than hard red. but I have found that hard white wheat performs very similarly to hard red so in my option they are interchangable. I wouldn’t skip using the khorasan (AKA kamut) grain though because this adds great flavor and texture to this bread. It’s a must in my kitchen.
Where to source grains
I get my bulk wheat berries from Azure Standard. I love Azure because they are all organic and I feel comfortable with their standards of purity.
I have also bought grains before in Berlin, OH which is amish country and it’s close to where I live. If you can find a local source for grains that is amazing.
Ways to eat this bread
Toast and eat with butter with eggs and bacon for your breakfast
Peanut butter and jelly
sandwiches
cut off the ends, cut into cubes, freeze and when you have enough make into breadcrumbs
french toast casserole
breakfast casserole
Tools you may need
- 9 x 5″ Large loaf pan
- Dough whisk could I live without this? yes. Do I want to? no.
- Stand mixer
- Grain Mill – I have a nutrimill
Sourdough bakers timeline
Day 1: 8:00-9:00 am | Feed sourdough starter in the morning and allow to activate during the day |
| 8-9pm | Mix the dough together and allow to rise overnight |
| Day 2: 7:00-8:00 am | Done with bulk fermentation. Shape into loaf, add to loaf pan. Second rise. |
| 2-4 hours later | Ready to bake |
Ingredients
Hard red/white wheat – the two are basically interchangeable. I used hard red wheat but hard white is great too.
Khorasan/ kamut wheat – I love this grain. It adds great flavor and texture.
water
butter
egg
salt
How to make fresh milled flour sourdough bread
Step 1: Mill your flour. I like to weigh out the grains before milling.
Step 2: Add water, starter, and honey to the bowl of a stand mixer and mix with a dough whisk. Then add the flour, melted butter, and egg. Mix again with the dough whisk.
Step 3: cover and let dough sit for 20-30 minutes to allow the grains to soak up the liquid.
Step 4: After resting the dough add 1 tsp of salt and knead with the dough hook on low speed. It should come together in about 8 minutes and should be in a nice smooth ball. Allow to bulk ferment for 8 hours.
Step 5: After the bulk ferment, place dough on a clean surface and flatten out in a rectangle. Roll up into a log. Place seam side down into an oiled loaf pan. Rise for another 2-4 hours.
Step 6: Bake at 350° for 40-45 minutes.
Looking for more fresh milled recipes?
Freshly milled sourdough sandwich bread
Ingredients
Equipment
Method
- Mill your flour. I highly recommend following the gram measurements.
- To the bowl of a stand mixer add in the water, starter, and honey. Mix. Then add in flour, melted butter, and the egg. Mix well and cover bowl. Allow to sit for 20-30 minutes.2 cups Hard red wheat or 280g, 1 1/2 cups Kamut flour or 209g, 1 cup + 3 tbsp water or 267g, 1/4 cup unsalted butter, 1/2 cup active sourdough starter, 1 tbsp honey or 22g, 1 egg
- After resting, add the salt and knead with the dough hook for 8-10 minutes. It should be in a smooth ball and pulling away from the sides. Cover and let it rise for 8 hours.1 tsp salt
- After the bulk fermentation, place dough on a clean surface and flatten out in a rectangle. Roll up into a log. Place seam side down into an oiled loaf pan. Rise for another 2-4 hours.
- Bake at 350° for 40-45 minutes