🌾 Fresh Milled Flour Sandwich Bread (Soft, Fluffy, Easy Recipe)
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.
- Prep Time: 2hr 15min
- Cook Time: 30-45min
- Total Time: 3hrs
- Yield: 2 loaves 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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.