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Freshly milled Sandwich 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!
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Prep Time 1 hour
Cook Time 40 minutes
Rise time 2 hours
Total Time 3 hours 40 minutes
Servings: 2 loaves
Course: bread
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups Freshly Milled Flour (840g) I like to do 650g hard red or white and 190g of kamut
  • 1 cup water (236g)
  • 1 1/4 cup milk (309g)
  • 5 tbsp unsalted butter
  • 2 eggs
  • 4 tbsp honey or sugar 88g of honey
  • 2 1/4 tsp salt
  • 2 1/2 tsp instant yeast

Equipment

  • 2 Loaf pans Size 4.5 X 8.5 I LOVE my USA loaf pans
  • Grain Mill
  • Stand mixer such as kitchen aid or bosch

Method
 

  1. Mill your flour. Weight out wheat berries before milling.
    6 cups Freshly Milled Flour (840g)
  2. 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
  3. Allow dough to sit for 30 minutes or up to 2 hours.
  4. 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
  5. Transfer dough to an oiled bowl and let it proof. This can take anywhere from 40 minutes to 2 hours depending on tempetaure.
    6. 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.
  6. 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.
  7. 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℉
  8. Bake for 35-40 minutes. Once its done baking use a stick of butter to coat the tops of the bread.

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