Bread Machine Dough Cycle Fresh Milled Flour Soft Fluffy Sandwich Bread Recipe Honey Wheat
This bread machine dough cycle fresh milled flour honey whole wheat sandwich bread is so soft and fluffy! In this baking tutorial, I will show you exactly how to make this bread using both your bread machine dough cycle and the autolyse method for the softest whole grain bread possible! This is a trick that I finally figured out, and I'm excited to share it with you today! Try it, I know you're going to be pleased!! Freshly milled flour (freshly ground wheat berries) offer so many health and nutritional benfits, you will feel great when you eat this "living" bread!
FRESH MILLED FLOUR HONEY WHOLE WHEAT
SOFT & FLUFFY SANDWICH BREAD RECIPE - Bread Machine Dough Cycle
Ingredients:
1 c warm water
1⁄4 c oil
1⁄4 c honey
1 egg
3 3⁄4 c fresh milled four (about 2 1⁄2 c pre-milled berries)
1 1⁄2 tsp salt
Add after autolyzing: 2 1⁄4 tsp instant yeast
Instructions:
Add all ingredients except yeast to bread machine bread pan in order listed. Do not add yeast yet! Turn on the dough cycle and let run about 5 minutes or just until the ingredients are mixed well. Should be slightly wet. Turn off the bread machine and let dough sit for 30-60 minutes (I like closer to 60 minutes). This is the autolyzing process
that will let your FMF absorb liquids and result in much softer, better whole grain bread. This step is crucial! After the autolyzing period, add 2 1⁄4 tsp instant yeast and begin a new dough cycle. This will be 1.5 hours to almost 2 hours, depending on your machine. A few minutes nto the dough cycle, check your ball of dough. If it’s too wet, add a bit
more flour until it does not stick to the sides, bottom, or paddle. If it seems too dry, add a Tbsp of water at a time until it is smooth. See video to know how it should look. After the dough cycle, punch down the dough and shape into a loaf. Place into well-oiled loaf pan and let rise while the oven preheats until a bit over the sides of the loaf pan. Bake for 35 minutes at 350 degrees, or for a more browned loaf, bake at 375 degrees for 30 minutes. Turn out of loaf pan immediately, slather with butter, cover with tea towel and let cool. Slice and enjoy!
Click here for the printable recipe!
*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
Used in this Recipe:
I've used my Nutrimill Classic Grain Mill since 2003! (Use code ROBYNONTHEFARM for $20 OFF mills, mixers, etc!)
Cast Iron Melting Pot & Basting Brush
North American Ancient Fine Sea Salt
My Mixers: (These are the ones I recommend over any others for Fresh Milled Flours!)
Bosch Universal Plus: (Use code ROBYNONTHEFARM for $20 OFF mills, mixers, etc!)
Where I get get bulk flours and grains!
(If you make a purchase through these links, I may earna small commission at no extra cost to you. Thank you for supporting my channel!)
1 comment
Thank you so much for this fantastic recipe and techniques! I was getting very discouraged with making bread from 100% freshly ground whole wheat flour. The texture was never right: it was usually to sloppy, even if I reduced the liquid. When I saw your recipe the ratios of liquid to flour seemed right. Have not seen anyone use the autolyze method with all of the flour but it makes perfect sense. This is such a delicious bread with wonderful texture. Anybody would love this. Have made it twice so far using half hard white wheat and half hard red wheat (we like the flavor the red adds) and you can be sure it will be on our table regularly! It’s so doable and you have great tips. I would love it if you could come up with something similar using 100% whole wheat for sourdough.