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homemade subway style sandwich bread made with fresh milled flour
Fresh Milled Mama

Homemade Subway-Style Sub Buns Made With Fresh Milled Flour

5 from 24 votes
This is the real "Eat Fresh"! Make your favorite homemade subway style sandwiches at home with fresh milled flour for a tastier, healthier, and budget friendly option!
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Prep Time 20 minutes
Cook Time 15 minutes
Rise Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 12" Subs
Course: bread
Cuisine: American
Ingredients Method

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)

Method
 

  1. 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.
  2. In a stand mixer add yeast, water and flour. Mix to hydrate yeast.
  3. 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.
  4. Rest the dough for 10 minutes in an oiled bowl covered with a lid or plastic wrap.
  5. Punch down dough and divide into 8 equal pieces. To be accurate you can weigh in grams and divide by 8.
  6. Shape each piece of dough into a 12 inch log. Tuck the ends under and pinch the bottom seam if needed.
  7. 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 13x8 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.
  8. 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.