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Fresh Milled Flour Sandwich Bread Recipe

This Fresh Milled Flour Sandwich Bread Recipe makes a soft, fluffy loaf using 100% freshly milled whole wheat. It’s an easy everyday bread that’s perfect for sandwiches, toast, grilled cheese, or enjoying warm.
Prep Time 20 minutes
Cook Time 30 minutes
Rest & Rise Time 1 hour 50 minutes
Total Time 2 hours 40 minutes
Servings 1 loaf

Equipment

  • Grain mill
  • Kitchen scale
  • Stand mixer
  • 8x4" loaf pan

Ingredients

  • 220 g hard white wheat berries (see notes)
  • 220 g hard red wheat berries (see notes)
  • 1 cup water (240 g)
  • ¼ cup extra-virgin olive oil or melted butter
  • 1 egg
  • 2 tablespoons sugar or honey
  • 2 tablespoons vital wheat gluten optional
  • 2¼ teaspoons instant yeast or active dry (see notes)
  • 1¼ teaspoons salt

Instructions

  • Mill the Wheat: Weigh out your wheat berries and mill them on the lowest/finest setting of your grain mill.
  • Mix the Dough: In the bowl of a stand mixer, add the freshly milled flour, sugar, water, olive oil, egg, and optional vital wheat gluten, and stir with the paddle attachment to combine.
  • Let the Dough Rest: Cover the bowl with plastic wrap and let the dough rest for 20 minutes. This rest gives the freshly milled flour time to absorb the water, making the dough easier to work with when it's time to knead.
  • Add the Yeast and Salt and Knead: Attach the dough hook to your stand mixer and add the instant yeast and salt. Knead on low speed for about 10 minutes. I use speed 2 on my KitchenAid.
    After kneading, the dough should be soft, stretchy, and pliable. It should also pass the windowpane test, stretching thin enough to let light through without tearing easily.
    Turn it out onto a clean surface and knead it a few times by hand until the outside is nice and smooth. Shape it into a ball, then return it to the bowl for the first rise.
  • Let the Dough Rise: Cover the bowl with plastic wrap and place it in a warm spot for about 1 hour, or until doubled in size. I set mine in the oven with the oven turned off and just the light on.
  • Shape the Loaf: Place the dough on a clean countertop and gently press it into a rectangle. Starting at one of the short ends, roll the dough up tightly into a log. Pinch the seam closed, then tuck the ends underneath to form a smooth loaf.
    Generously grease an 8×4-inch loaf pan with butter, or line it with parchment paper. Place the shaped dough seam-side down into the prepared pan
  • Let It Rise Again: Cover the loaf pan with plastic wrap and return it to a warm spot for about 30 minutes, or until doubled. Use your finger to make a small indentation about ½ inch deep in the dough. If it springs back quickly, it needs more time. If it slowly springs back and leaves a slight indentation, it's ready to bake.
    After the rise, preheat the oven to 350°F.
  • Bake: Bake for 30 minutes, or until the top of the loaf is golden brown. I leave mine in the pan for 5–10 minutes before moving it to a cooling rack. As tempting as it is to cut into a fresh loaf, I let it cool completely so the inside doesn't get compressed or gummy when sliced.

Notes

Wheat Berries: I use a 50/50 blend of hard white and hard red wheat, but you can use all hard white, all hard red, or a different combination. Just keep the total at 440 g. Try the recipe as written first, then experiment with different blends to see which your family likes best!
Active Dry Yeast: Reserve ¼ cup of the recipe's water and 1 teaspoon of the sugar or honey. Warm the water to 100–110°F, stir in the yeast and sweetener, and let sit for 5–10 minutes until foamy. Add after the 20-minute rest, along with the salt.
Vital Wheat Gluten: Completely optional! I've tested this bread both ways and slightly prefer adding it for a softer, more cohesive crumb, but the bread turns out great without it, too.
Proofing: Watch the dough rather than the clock, as rise times can vary. For the final proof, gently press a floured finger into the dough. If it springs back quickly, it needs more time. If it slowly springs back and leaves a slight indentation, it’s ready to bake. If it doesn’t spring back at all and feels fragile, it may be overproofed.
Storage: Let the loaf cool completely before storing it. Keep the bread in an airtight container or sealed bread bag at room temperature and enjoy it within a few days.
For longer storage, slice the completely cooled loaf and put it in a freezer-safe bag or container. Then pull out individual slices as needed.