The Best Fresh Milled Sandwich Bread | Soft, Fluffy & Delicious!

Robyn on the Farm

Robyn’s Best Fresh Milled Flour Sandwich Bread

Makes 2 loaves

Makes 2 loaves

Ingredients

260 g (1 cup + 1 Tbs) warm water (110 degrees F)

260 g (1 cup + 1 Tbs) warm milk (110 degrees F)

120 g (1/3 cup) honey

52 g (1/4 cup) oil

750 g (6 - 6 ¼ cups) fresh-milled hard white flour (750 g hard white wheat berries, or 4 cups wheat berries pre-milled)

         *Start by adding 675 g (5 ½ cups) of fresh milled wheat to your mixing bowl, and keep the remaining 75 g available to add after the autolyze as needed.

30 g (1/3 cup) instant potato flakes

14 g (1 Tbs) sunflower lecithin

26 g (3 Tbs) vital wheat gluten

1/8 tsp pure Vitamin C powder (ascorbic acid) or 1 Tbs lemon juice

AFTER AUTOLYSE ADD:

14 g (1 ½ Tbsp) instant yeast

16 g (2 ¾ tsp) salt

Instructions

To autolyze and soften the bran: Mix all ingredients except the yeast and salt for 1–2 minutes, just until combined. Let the dough rest for 15 minutes to 3 hours. I like to let mine autolyze for 45 minutes.

3. Add the instant yeast and salt and begin kneading on speed 2. Check the dough as it kneads. It should be soft, smooth, and slightly tacky, and it should begin pulling away from the sides of the bowl. Because fresh-milled flour can vary, and climate and weather will greatly affect your dough, you may or may not need the full amount of flour. If you held back some flour, add it gradually, a tablespoon or two at a time, only if the dough is too wet and sticky. If the dough is too dry, crumbly, or tight, add about 1 tablespoon of water at a time, allowing it to mix in before checking again. Dough that is too wet can be difficult to handle and shape and may collapse, while dough that is too dry can produce a dense, crumbly loaf.

Knead for 10–12 minutes, or until the dough reaches the windowpane stage. This will depend on your mixer. (KitchenAid typically need longer).

Place the dough in an oiled bowl and cover. Let rise until doubled or expanded, about 1–2 hours. Punch down and divide into 2 loaves. Shape and place in greased 8½ × 4½-inch loaf pans. Let rise for about 45 minutes to 1 hour, or until the dough rises about an inch above the rim of the pans.

Bake in a preheated 350°F oven for 35 minutes, or until golden brown. Remove the loaves from the pans immediately, brush with butter, and cover with tea towels while they cool for the softest crust.

Let the loaves cool completely before slicing for the best crumb and texture—if you can stand to wait!

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