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
- 625 grams water, lukewarm (2 3/4 cup)
- 17 grams instant yeast (Approx 2 tbsp.)
- 800 grams fresh milled hard white wheat flour (Approx. 4 3/4-5 cups flour)
- 50 grams avocado or olive oil (1/4 cup)
- 85 grams honey (1/4 cup)
- 5 grams sunflower lecithin (1/2 tbsp)
- 60 grams vital wheat gluten (gluten flour) (Approx. 1/2 cup)
- 8 grams salt (1/2 tbsp)
- 1/8 tsp vitamin c powder optional
Instructions
- 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.
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
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!