This is my bread recipe that I make every single week for my family. It’s with freshly milled flour so it has 40 of the 44 essential nutrients that us humans need. This recipe is enriched with butter, milk, and eggs making for a super soft loaf. It’s made with yeast so it can be done it just a couple of hours. Learn how to make freshly milled sandwich loaf in the post below!
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Equipment needed
- Loaf pans – this recipe fills 2 4.5″ X 8.5″. I LOVE my USA pans. Best purchase ever.
- Grain Mill – I use the nutrimill harvest mill. Code ELLYN20 for a discount.
- Bench scraper – for cutting the dough in half
- Stand mixer- I just upgraded to the Bosch mixer. Code ELLYN20 for a discount
Why you’ll love this Freshly Milled Sandwich Loaf
- Dump and go – you basically just weigh everything out dump it into your mixer, rest, knead and bake. So simple
- Healthy and nutritious – Freshly milled flour has all the nutrients still there with the bran and germ intact. Your body is able to absorb all of them so much better.
- Addicting – You won’t be able to stop eating or making this bread!
Freshly Milled Sandwich loaf (using yeast)
A sandwich loaf using freshly milled flour. Kamut and hard red/white wheat. This is soft and fluffy good for toast with your eggs, a peanut butter and jelly, or eat fresh out of the oven with butter!
Ingredients
Equipment
Method
- Mill your flour. Weight out wheat berries before milling.6 cups Freshly Milled Flour (840g)
- Melt butter and add to a stand mixer. In the same bowl you had the butter in add the milk, water, and honey. Dump into mixer. Add the eggs, and flour and mix until combined.1 cup water (236g), 1 1/4 cup milk (309g), 5 tbsp unsalted butter, 2 eggs, 4 tbsp honey or sugar
- Allow dough to sit for 30 minutes or up to 2 hours.
- Add in salt and yeast. Knead for 10-15 minutes. Until dough is stretchy and can pass the window pane test.2 1/4 tsp salt, 2 1/2 tsp instant yeast
- Transfer dough to an oiled bowl and let it proof. This can take anywhere from 40 minutes to 2 hours depending on tempetaure.
- When it's done being proofed, dump dough onto an oiled surface. Cut the dough in half using a bench scraper. press dough out into a flat rectangle then roll up into a log and tuck in edges. Add to your loaf pans.
- Allow dough to do a second rise. About 30 minutes-1 hour. Until puffy. Towards the end of the second rise preheat oven to 350℉
- Bake for 35-40 minutes. Once its done baking use a stick of butter to coat the tops of the bread.
Use the poke test:Springs back immediately and completely: underproofed.Springs back slowly and leaves a slight indentation: properly proofed.Doesn't spring back and the indentation stays deep: likely overproofed.
Notes
For a 70° room the rise time is 1 hour. For a 71° room it takes 45 minutes. The dough won’t necessarily double in size so keep that in mind
I store my bread in plastic bags it keeps it soft