Description
Soft, warm, and perfectly sliceable, this fresh milled flour sandwich bread bakes into two fluffy loaves with incredible flavor and an irresistible homemade texture. A simple, everyday bread that turns freshly milled wheat into something truly special.
Ingredients
Makes 2 loaves
• 590g fresh milled hard white wheat flour
• 1 tbsp (9g) active dry yeast
• 1 1/2 cups (360g) warm water, 110°F
• 1/3 cup (70g) oil
• 1/3 cup (113g) honey
• 1 egg (about 50g)
• 2 tsp (12g) salt
Instructions
1. Mill & Hydrate
Mill 590 g hard white wheat and add it to a large mixing bowl. Sprinkle 1 tbsp active dry yeast over the top. Pour in the warm water (110°F) and stir until thick and shaggy. Let the dough autolyze for 30 minutes.
2. Add Ingredients & Knead
Stir in the oil, honey, egg, and salt until fully combined. Flour your work surface (or use a stand mixer with a dough hook) and knead until the dough is smooth, elastic, and reaches windowpane — about 15 minutes by hand.
3. First Rise
Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, about 1 hour.
(I preheat my oven to 170°F, turn it off, and let the dough rise inside.)
4. Divide & Shape
Punch down the dough and turn it onto a floured surface. Shape into a ball and divide into 2 equal pieces (weigh them if you want perfect loaves).
Flatten each piece into a rectangle, fold in the sides, and roll tightly from the short end. Use the countertop for resistance to create a tight, smooth top. Place seam‑side down in greased loaf pans.
5. Second Rise
Cover and let rise until the dough crowns 1 inch above the pan, about 30–45 minutes.
6. Bake
Bake at 350°F for 30–40 minutes, or until golden and the internal temperature reaches 200°F.
Remove from pans immediately, brush with melted butter, and cool completely before slicing.
Notes
• Fresh‑milled flour hydrates more — if your dough feels sticky at first, that’s normal. It tightens up as you knead.
• Windowpane matters — keep kneading until the dough stretches thin without tearing. This is the secret to soft, fluffy loaves.
• Warm rise = better rise — fresh milled flour loves a cozy environment. A slightly warm (but turned‑off) oven works great.
• Tight shaping = tall loaves — use the countertop for resistance as you roll to create that smooth, springy top.
• Butter the tops — brushing the hot loaves with butter keeps the crust soft and tender.
• Cool completely — slicing too early can squish the crumb. Let the loaves set before cutting.
- Prep Time: 2hr 15min
- Cook Time: 30-45min
- Category: Side Dish
- Method: Baking
- Cuisine: American