Fresh Milled Flour Sandwich Bread
Nothing beats the smell of homemade bread, especially when it’s made with whole grains. This easy, fresh milled flour sandwich bread yields a fluffy, flavorful loaf that’s perfect for everything from morning toast to savory sandwiches. You’ll want to make it again and again!
Servings: 24
Calories: 91kcal
Equipment
- Stand up mixer
Ingredients
- 1 cup water warmed to about 110°F
- ⅓ cup whole milk warmed to about 110°F
- 2 ¼ tsp active dry yeast 1 packet
- 3 ⅓ cups hard white wheat flour spooned & leveled (430g)
- 3 tbsp honey
- 3 tbsp butter softened to room temperature
- 1 tsp lemon juice
- 1 ¼ tsp sea salt
Instructions
- In the bowl of a standup mixer, combine water, milk, and yeast, stirring gently until dissolved. Set aside for 10 minutes.
- Add the flour, honey, butter, lemon juice, and salt. Mix with a spatula until well combined.
- Using a stand mixer with the dough hook attachment (see notes below for kneading by hand), knead the dough on low for 6-8 minutes. It will feel sticky and tacky at first, but that’s normal.
- After about 6 minutes or so, you’ll notice it starts to pull away from the sides of the bowl, which indicates it's ready for the next step.
- Carefully peel the dough out of the bowl and loosely shape it into a ball. Place it in a lightly greased bowl, turning to coat all sides. Cover with a tea towel and place in a warm area to rise for 1-2 hours or until double in size.
- Once the dough is ready, gently punch it down and shape it into a rectangle slightly smaller than your loaf pan. Tuck the seams underneath and place it in a prepared cast iron loaf pan for one large loaf. If using stainless steel loaf pans, divide the dough in half and place each piece in a prepared pan. Cover and rise for 45 minutes, or until it reaches the top of the pan, or even slightly over the top. Note: This recipe makes one large loaf in a deep 4×8 cast iron pan or two smaller loaves in standard 4×8 stainless steel pans.
- Preheat the oven to 350°F and bake on a lower rack. For one large loaf, bake for 40-45 minutes. If making two smaller loaves, bake for 35-40 minutes. (see tips below!) *If the top starts browning too quickly, you can cover it with foil for the last 20 minutes in the oven.
Notes
- *I personally do not cover it, but it still turns out perfectly! Some people have mentioned they prefer to cover it, so feel free to do so if needed.
- Use an instant thermometer to check the internal temperature. Between 195-200°F is perfect.
- The temperature of your home will affect how well the dough rises. If it’s cooler, place the bowl with the dough in the oven with the light on and a towel over the top to create a warmer environment.
- You can easily make this without a standup mixer. For steps 3 and 4, hand-knead the dough until it becomes smooth and elastic. It takes about 10-15 minutes to get the right texture; then, you can simply follow the instructions from there.
- For best results, do not double this recipe. The rise will take quite a bit of time, and kneading that much dough with your standup mixer can be hard on your machine.