This is the real “Eat Fresh”! Make your favorite homemade subway-style sandwich bread at home with fresh milled flour for a tastier, healthier, and budget friendly option!
I love the texture and taste of this bread, thanks to the eggs and extra yeast! We enjoyed our favorite Subway sandwiches at home, fresh-milled style.
What You’ll Need To Make Homemade Subway-Style Sandwich Bread Made With Fresh Milled Flour
Water
Fresh Milled Hard White Flour– You could also swap hard red or do a combination of hard red and white flour.
Instant Yeast
Honey
Olive/Avocado Oil
Eggs
Salt
For Italian Herbs and Cheese Seasoning You’ll Need
Italian Herb Seasoning– If you don’t have a pre-mixed seasoning you can make a DIY one.
Garlic Powder
Salt
Cheese– You can use your favorite cheese. I’ve used mozzarella, sharp cheddar, asiago, parmesan, etc.
You could also change it up and do jalapeno cheddar or oats on top for oats and honey bread.
How Do I Make My Bread Look Like A Sub?
For this recipe I split the dough into 8 equal pieces. You can eyeball it or you can weigh your dough in grams and divide by 8. It averages out to approximately 270g of dough per sub.
Now shape each piece of dough into a 12 inch log. Tuck the ends under and pinch the bottom seam if needed.
Spray the tops lightly with water and roll the moist top into your Italian herb mixture. Place in sub sandwich mold, on a baguette pan, or on a parchment lined baking sheet, cover with plastic wrap or a damp clean towel, and let rise for about 30 minutes or until tripled in size.
Do I Have To Use A Sub Sandwich Mold?
No, you don’t, but to get the best end result I highly suggest it. I have made these using a parchment lined baking sheet, a baguette pan, and the sub sandwich molds and the baguette pan were the best options for coming out like the real thing.
The only reason I preferred the sub sandwich molds over the baguette pan was how wide the bottom of the sandwiches were with the molds and I could do 5 subs in the mold vs. 3 in my baguette pan. The baguette pan made them slightly more narrow. Not horrible, but totally preference.
The parchment lined baking sheet worked and tasted good overall, but my only complaint was that the bottom was too brown (and a little drier compared to the other 2 methods) from the length of time needed to bake the sub bread thoroughly. This isn’t a fail, it just changed the overall flavor of what I was going for. If you don’t want to buy a special pan, no worries this isn’t a must to make this sandwich bread. It will still come out super tasty!
Pictured below are 2 sandwich loaves. They were baked at the same temperature for the same amount of time in my propane oven. The one on the left is what the bottom looked like with the sub sandwich mold or baguette pan. The one on the right was baked on the parchment lined baking sheet. It was just on the verge of being burnt, but if I would have taken it out earlier the middle wouldn’t have reached 190 degrees F.
This may vary with different ovens. I just wanted to share my experience.
Also note that the sub sandwich molds are meant to be used on a baking sheet. Alone they are flimsy. They fit perfectly on a 13″x18″ baking sheet.
Sub Sandwich Ideas
- Turkey and Provolone
- Meatball Marinara
- Steak and Cheese
- Veggie
- Spicy Italian
- Classic Tuna
- Chicken Salad
- or use as garlic bread
Can I Freeze These?
Yes, you can. Make sure they are cooled completely and place into bags and freeze for up to 3 months or deep freeze for up to 6 months.
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Sub Sandwich Molds *I bought 2 so I could bake all of mine at once. They rise super fast so they might overproof if you don’t bake at the same time.
Digital Instant Read Thermometer
Basic Kitchen Scale or Baker’s Math Kitchen Scale
Cambro 6qt. Round Container For Proofing Bread
Italian Herb Seasoning at Azure or Amazon
My top 2 places to order wheat berries are Azure Standard or Country Life Natural Foods. If it’s your 1st order through Country Life use code: freshmilledmama for 10% off!
This post contains affiliate links, which means I make a small commission at no extra cost to you.
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Homemade Subway-Style Sandwich Bread Made With Fresh Milled Flour
Ingredients
- 720 grams water (3 cups)
- 37 grams instant yeast (4 tbsp)
- 1135 grams fresh milled hard white wheat flour (approx. 10 cups flour) Can use hard red also
- 113 grams honey (1/3 cup)
- 70 grams olive/avocado oil (1/3 cup)
- 2 eggs
- 1 tbsp salt
For Italian Herb Seasoning
- 1 tbsp italian herbs
- 1 tsp garlic powder
- 1 tsp salt
- shredded cheese (mozzarella, parmesan, asiago, or whatever you prefer)
Instructions
- This recipe is going to move a little quicker than normal yeast bread due to the amount of yeast that helps give the soft airy texture.
- In a stand mixer add yeast, water and flour. Mix to hydrate yeast.
- Then add in honey and eggs. Followed by the oil and salt. Knead 6-8 minutes or until windowpane is reached. This will vary with mixers.
- Rest the dough for 10 minutes in an oiled bowl covered with a lid or plastic wrap.
- Punch down dough and divide into 8 equal pieces. To be accurate you can weigh in grams and divide by 8.
- Shape each piece of dough into a 12 inch log. Tuck the ends under and pinch the bottom seam if needed.
- Spray the tops lightly with water and roll the moist top into your Italian herb mixture. Place in sub sandwich mold (set mold onto a 13×8 baking sheet), on a baguette pan, or on a parchment lined baking sheet, cover with plastic wrap or a damp clean towel, and let rise for about 30 minutes or until tripled in size. This will vary with house temperature.Preheat oven to 375℉ while your dough is rising.
- Bake for about 15 minutes until golden. This may vary with different ovens.Cool in the molds before removing from the molds, but set the mold on a cooling rack so there is better air circulation and they don't get soggy from leaving the mold on the baking sheet.If you are baking on a baking sheet go ahead and move to a cooling rack after they come out of the oven.
My bread always falls apart. I use lethicin snd an egg. Any suggestions would be appreciated. I use hard red wheat
I would make sure you’re kneading until you get a passing windowpane test. Also, sometimes the egg is enough and lecithin isn’t needed. For instance: When I was testing this recipe, adding lecithin along with the eggs made it way too soft and floppy. Leaving the lecithin out gave me perfect results for what I was looking for. Hope this helps.
Looks amazing and I can’t wait to try!
Thanks! I would love if you would come back and let me know how you like it!
I would just like to say this is one of the best recipes for sub sandwich Rolls I’ve come across so far so light and air. Thanks so much for sharing your recipe. I’ve made it several times and everyone loves it. I try in a loaf pan haven’t cut it yet, but looking forward to seeing how that turned out. Thanks again Fresh me and mama.
So glad you enjoy them! I would love to hear your results in the loaf pan!
Hi I am having trouble with my dough being very sticky, do I just keep adding flour until it’s no longer sticky to the touch. It is coming off the sides and is not sticky after it rests. But trying to get it out of the bowl it is still sticky underneath, very sticky.
If it seems too sticky you can slowly add flour until it comes away from the sides and bottom of the bowl. If you aren’t using oil on your hands before getting it out that is helpful as well.
These were really good! I did not have a sub pan and rolled mine 8 inches long instead of 12 inches, but they still were great size for Philly cheesesteak sandwiches. I struggled to get a window pane, but after 15 minutes or so of mixing, the dough was stretchy, so I just went with it. This recipe is a keeper!
Thanks!
This bread is so delicious and easy to make it’s a hit with the whole family. I love it and definitely will be making it again thank you so much for sharing!!!!
Glad you like it! Thanks for leaving feedback!
This was indeed the most delicious recipe I’ve tried for a while. I halved the recipe and had to substitute molasses for the honey since I was out. I can’t speak high enough of this recipe!
Glad to hear! Thank you!