Fresh Milled Whole Wheat Greek Yogurt Sandwich Bread (Stand Mixer)

April 25, 2026

This freshly milled whole wheat Greek yogurt sandwich bread is soft and delicious! The Greek yogurt adds softness, moisture, and just a slight tang—and helps your fresh milled flour bread stay softer and fresher longer! This bread has a light, tender crumb (not dense!), amazing flavor from freshly milled grain, and it slices beautifully for sandwiches or toast. If you’re baking with fresh milled flour, this is one of the easiest ways to get a soft, fluffy loaf your whole family will love!

Fresh Milled Whole Wheat Greek Yogurt Sandwich Bread

250 g warm water (1 cup + 1Tbs)

240 g plain Greek yogurt (1 cup)

56 g melted butter (4 Tbs)

170 g honey (1/2 cup)

2 large eggs

750 g fresh milled flour (6 ¼ cups) (I used 650 g hard white wheat and 100 g einkorn)

*As it begins to knead, adjust as needed—add a little flour if the dough is too wet, or a bit of water if it feels too dry or tight. This will depend on your climate/weather. You want your dough to be manageable, tacky, not dry, crumbly, or dense.

6 g sunflower lecithin (2 tsp) *optional

9 g instant yeast (1 Tbs)

15 g salt (2.5 tsp)

Stand Mixer Instructions

Mill 750 g of wheat berries to yield 750 g of fresh-milled flour.

Add all ingredients except the salt and yeast to the bowl of a stand mixer. Mix just until combined, then let the dough rest or autolyze for at least 15 minutes to hydrate.

Add the salt and yeast, then knead the dough. As it mixes, adjust as needed—add a little flour if the dough is too wet, or a bit of water if it feels too dry or tight.

Continue kneading for 10–15 minutes, depending on your mixer, until the dough is smooth and elastic. (You can check for a windowpane if desired.)

Cover and let the dough rise for about 1 hour, or until puffy and expanded.

Divide into 2 loaves, shape, and place into well-greased loaf pans. I use 8.5 x 4.5” cast iron loaf pans. Cover and let rise again until the dough rises slightly above the edges of the pans.

Score loaves if desired.

Bake at 350°F for 30–35 minutes, or until the internal temperature reaches 190–200°F.

Remove from pans immediately, brush tops with butter, and cover with a tea towel to cool.

Store in a beewax bread bag!

Printable Recipe!

Our handmade beeswax bread bags are the real deal! They are saturated with organic beewax, not sprayed! *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, soaked/saturated/infused with organic beeswax (never sprayed!), naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm! We'd love to make you one!