This soft sandwich bread made with fresh milled flour makes loaves that are delicious and light in color. This recipe is great for families who might enjoy a milder tasting fresh milled loaf. It is also budget friendly by using less honey and oil, reducing the overall cost for homemade bread, without sacrificing on the taste!
If your family is fine with the flavor of fresh milled flour already, I also have a Basic Bread Recipe that I like to mix half white wheat and half red wheat berries (you can do that for this recipe, too) in. It uses more honey and oil to give a sweeter taste. I also have a delicious Brioche Bread Recipe that is a family favorite and a lot of kids enjoy, thanks to the milk, eggs, and butter in the dough.
Also, remember you can use your favorite bread recipe and turn it into much more, like: dinner rolls, donuts, breadsticks, hotdog/hamburger buns, cinnamon rolls, etc. It’s great for starting out and getting comfortable baking and some days you want multiple things out of one dough.
If you want to play around more with different recipes for what I mentioned above you can try these recipes:
Brioche Bread Soft and delicious with no added vital wheat gluten or Lecithin.
Cinnamon Rolls (Big, soft bakery style)
Breadsticks (Olive Garden Copycat)
Brioche Buns These are next level. They can also be shaped into hotdog buns. I find that most bread recipes make a basic bun that works, but the toppings always seem to easily slide off and they just taste like common bread. These brioche buns really hold on to your burger and toppings, have a great texture, and taste amazing!
Jump to RecipeWhat You’ll Need To Make This Soft Sandwich Bread Made With Fresh Milled Flour
Water
Instant Yeast– I use SAF instant yeast
Fresh Milled Hard White Wheat Flour– Hard red will also work, but if you’re looking for a more mild flavor use hard white.
Oil– Avocado or olive oil will work. Some people prefer the lighter flavor of avocado oil versus olive oil.
Honey
Sunflower Lecithin Powder
Vital Wheat Gluten– Also known as gluten flour. This is optional, but highly recommended in this specific recipe to give it the soft chewy texture. If you leave this out you may need to adjust and add a little more flour in it’s place.
Salt
Vitamin C Powder– This is optional, but it helps the bread not mold so quickly.
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Sandwich Bread Made With Fresh Milled Flour
Ingredients
Method
- Add all of your ingredients except the oil, salt, and vitamin c powder to mixing bowl. Combine in mixer.* I like to add oil, salt, and vitamin c powder last to give the yeast time to wake up.
- Add in the oil, salt, and vitamin c powder and knead for 8 minutes or until windowpane is reached. Dough should pull away from sides of the bowl. If it seems too wet add in flour in small amounts until your dough pulls away.
- Let rise in an oiled bowl covered with plastic wrap, loose fitting lid, or a dish towel until doubled in size. About 45 min-1 hour.
- Punch down dough and shape loaves.
- Place in desired loaf pans, cover and do the second rise. (until doubled; about 45 minutes to an hour)
- Bake at 375°F for 25-30 minutes. (internal temp of 190°F)
- Remove from oven and cool in the pan for 2-3 minutes. Then remove from pan and cool on a wire rack. If you don't do this step it will be soggy. Cooling the couple of minutes in the pan helps it retain it's shape and minimize it from caving in on the sides.
Notes
MORE FRESH MILLED FLOUR RECIPES:
Made for the first time today. I didn’t have the lecithin or vitamin c powder so I left it out and it was still very soft and so good. Will add to my rotation of recipes
Glad to hear! <3
Just trying to be helpful here… it’s pronounced “auto-leese” hope thus helps! Going to try your recipe soon!
Thank you!!
Can you make this recipe in a bread machine?
I personally haven’t used a bread machine for my recipes yet. I’m looking into it in the near future.
I’ve been making this recipe for 2.5 years and it’s the best! My family prefers this over store bought bread and asks me to make it every week.
That’s awesome!
I am going to have to try this! Was recently looking at your brioche recipe as well. I was wondering if you have tried replacing water or milk with whey from homemade yogurt? Thanks!
I haven’t in bread, but I’ve used whey in muffins and stuff. It seems like it would work, though.
Can I use my freshly milled soft white flour in place of the hard white flour? Do I then need to adjust any of the other ingredients?
Soft white will not work as it doesn’t have the same properties with gluten and protein as hard white.
Delicious! Didn’t last long at our house. Will make a double or triple batch next time.
Thanks for sharing Abby! That’s a good problem to have! LOL
Just made it and it is super soft and we love it, except that it does seem very bland. I add salt as I eat it! 😝 Is the 1/2 tbs the right amount? My other recipe called for 4 taps for this amount. Thanks
If it is bland for your taste feel free to add more. 🙂
I’ve been making fmf a little more than a year. I tried this out in new pullman bread pans and I love it. These recipes are excellent.
I think you need to edit the measurements — I weighed out 90 g of vital wheat gluten and it came out to close to a cup vs. a half cup. Similarly, I weighed out 17 grams of instant yeast and it came out to like 3 tbsp. versus 1.75. Very confusing. Should I follow the weighted measurements or the spoon/cup measurements?! The results I’m getting are much different than what is written.
Thank you for pointing that out! I adjusted the vital wheat gluten to 60g which is approximately 1/2 cup. I just double checked my yeast and 17 grams came out to just shy of 2 tablespoons. Also, Google mentions that 1 tablespoon of instant dry yeast is 9.3 grams. I’ve had someone else message me that their vital wheat gluten weight was way different and their scale batteries were dying and once they changed them it was correct. Another thing that can vary is brands of measuring cups and spoons or texture of different brands of vital wheat gluten for volume measurements. I would suggest sticking with the weights in recipes.
I am confused about kneading — you said 8 minutes about is enough for window pane but when I knead for 8 minutes, the dough is no where near that level of elasticity. Then I knead for like 20 minutes plus used the kitchen aid hook mixer and still, when I pull a piece of the dough, it breaks and doesn’t create a window pane. What could it be? What am I doing wrong?
It can vary with different mixers. I use a Bosch and it kneads much quicker than a KitchenAid. Here are a few different options to try: keep going as long as your KitchenAid isn’t getting too hot, try kneading with the paddle attachment, or knead by hand.
I’ve been making this recipe for a few months now after trying multiple recipes this is the one for me! I’m new to FMF but not baking bread. This bread turns out soft and moist and so much better than store bought or even homemade with store bought flour! Thank you for sharing!
That’s awesome to hear! <3 So glad you enjoy it!
Can this be made as cinnamon rolls? Love this bread recipe! new to fmf and baking
Yes!
My weekly bread recipe. Two loaves a week they turn out perfect every time. I use all the ingredients and have scaled it to 560 grams of total milled flour so I have approx 19 ounces of dough per each of my two 8x4x4 USA pan. I found that letting them rise to just barely over the top of the pan and then getting that quick oven spring makes for a perfect sized sandwich loaf. The bread is soft, with a perfect crumb. It holds up to any sandwich and can be sliced as thin or thick as you want it. I had tried several other recipes for sandwich bread before and they all came out ok. This one was over the top good. Thank you for all your recipes, I am steadily trying a new one every week.
So glad you found one you enjoy! Hope you enjoy the recipes!
I LOVE this recipe!! I watched your YouTube video and follow the instructions for letting it rest before kneading to allow the flour to absorb some moisture and it turns out GREAT! Totally new to fresh milled flour but have been an avid baker since my 4H days as a kid.
Can you explain what the vitc and lecithin do for it? I haven’t used those as I don’t have them. But wondering if it would be EVEN BETTER if I did? It’s already delicious. My kids eat it without any issue. We slice it and use it for our sandwiches. A batch lasts our family of five 5-6 days (I freeze a loaf). We love this!
The lecithin lends a softer loaf and the vitamin c helps preserve it just a little bit longer. So glad your family enjoys it!
Hello! I made this recipe this evening. I pulled the loaves out when they reached 190, and they were really nice and hollow sounding, the tops were nice and crusty, and I was feeling really positive about them until about 5 minutes later lol. They started collapsing at the top. Then, once fully cooled, I sliced into one of the loves and it just smashed down like it was just full of air and deflated. I’m newer to baking, so I’m not sure how to troubleshoot. Did I let it rise too much maybe? The dough seemed very aerated when I “punched” it down. Should I have worked more of the air out when shaping? The flavor and crumb were good, it just didn’t hold its shape when I sliced it. Thanks!
Hi! It sounds like it may have overproofed.
Thank you SO MUCH for all your hard work to making all these wonderful recipies easily accessible to everyone! I have used a lot of your recipies over and over again and have never been disappointed with the outcome 😀 you’re a true blessing to us all. God bless you!
You’re welcome! Thank you for leaving this sweet compliment! <3
Seriously the best sandwich loaf! I am so excited how good it has turned out! I’ve done 3 batches in the last week!
Do you know about how long the shelf life without the vitamin C and no refrigeration is?
Glad to hear! I would say up to 5 days. It’s going to depend on your home temp. and humidity. Store out of direct sunlight, too.
Can you use sugar instead of honey in the bread recipe? How much should I use?
Yes, for this low amount you should be able to do an even swap without it affecting it much.
I made this as my first ever homemade bread and it was delicious! I overloaded the dough since it was my first experience making dough but even still it tasted amazing! This is definitely going to be my go to recipe for bread.
That’s wonderful to hear!
If I only have freshly milled soft white wheat flour, do I need to adjust any other ingredients in order to use this flour in your recipe?
This recipe uses hard white flour.
I have loved every recipe of yours and it usually goes without fail but this bread recipe did not work for me (probably user error). Any tips? I have a kitchen aid and I know it can’t handle 4 loaves at a time so I split it in half and did two at a time. My loaves that I did in a 1lb pan did not rise in the oven, they are very flat but I used a mini loaf pan for one loaf and that rises quite a bit.
Hmmm I’m really not sure other than a yeast or proofing issue.
Quick question, please… How long do you let the dough rest between steps 1 and 2? Thank you!
I don’t rest it between steps 1 and 2.
Hello! I am very new to freshly milled baking and I just tried your recipe for the first time. It was also my first time using the Bosch Universal Plus mixer, so I am really new! The bread turned out wonderfully, but after I kneaded it in the mixer, it was CRAZY sticky and stringy. I tried adding a little more flour, a bit at a time and then kneading it longer, but I never could make it less sticky. I had to scrub and scrub just to get it off my hands. Do you know what could’ve caused this? It was fine once it had done the first rise. Thank you! 🙂
Welcome to the fresh milled life! I’m not sure other than it needing more flour if it was too wet.
Love your recipes! Could it work to use egg yolks in place of the sunflower lecithin, do you happen to know what the conversion rate would be?
Thank you!
Thanks! For this recipe you could probably do 2 egg yolks.
Can I skip the sunflower lecithin if I don’t have it on hand or substitute it with something else? I’ve never added that to a bread before. Thanks!
Yes, but it may have an effect on the softness.
Can you make this without the gluten?
Yes, it may not be as soft because the gluten flour helps with that, but if you leave it out you most likely will need to add more flour.
Any idea how much? I had the same question.
Just the amount it calls for.
Do you think this recipe could work for hard red wheat flour? I’m excited to try either way!
Yes, it should work. It may be a touch denser, but overall should work great.
Question about the vital wheat gluten. If you were gluten free even though using FMF will it affect you?
Probably.
Question for you. I’m using a hard white wheat berry, but my bread never turns out as white as what you have pictured. Are you sifting any bran and germ out of your flour. I wonder if that is what is causing my less white slightly denser loaf
I never soft my flour. I use Prairie Gold Hard White berries by Wheat Montana.