Some days you just want to get bread made, and don’t have all the time to make sourdough loaves. There is zero shame in my yeast game! I love making these loaves when I’m in a pinch for time and just need to get bread made for the next few days.
We make this loaf on repeat in our home, because my kids don’t like the crunchy crust of artisan loaves. We use this bread for PB&Js, grilled cheese, toast, french toast, or stacked deli sandwiches!
It’s like wonder bread but actually GOOD for you! Because this bread is made with fresh milled flour, you’re benefiting from all of the healthy nutrients and minerals in whole wheat.
Ingredients you’ll need:
- Hard white and Hard red wheat (we get our berries from Azure Standard)
- Yeast
- Organic olive or avocado oil
- Organic maple syrup or organic raw honey
- Pasture raised egg
- Salt (Redmond’s Real Salt is the GOAT)
- Vitamin C Powder (optional, but helps with keeping your bread fresh longer!)
- Vital Wheat Gluten
- Filtered water
Tools you’ll need:
- Mill for your wheat (We both love our Nutrimill mills!)
- Stand mixer or Bread Machine (this is my amazing bread machine – it’s heavy duty for FMF)
- Two 9×5 Sandwich pans (I love using these stainless steel pans)
Tips for success:
- If using your mixer, mix low and slow so you can develop gluten but not break it down by getting the dough too hot.
- Your dough should be pliable but not firm. Squishy but not wet!
Why bake with fresh milled flour?
Fresh milled flour offers several health advantages over store bought, shelf stable flour. When wheat berries are freshly milled, they retain their nutrient rich bran and germ, which contain fiber, B vitamins, vitamin E, healthy fats, and minerals like iron and magnesium. Commercial flour has these components removed during processing and sits on shelves for months, losing nutritional value as the oils in the germ oxidize and vitamins degrade. Shelf stable flour also has many harmful ingredients added to it, like bromine, synthetic folic acid and preservatives.
Because fresh milled flour is whole grain by nature, it provides more sustained energy and better blood sugar stability compared to refined white flour. The natural oils and enzymes are also intact, which can make baked goods more flavorful and aromatic. It’s healthy AND delicious!
Fresh Milled Flour Yeast Sandwich Bread
Ingredients
Equipment
Method
- Mill your flour and set aside.
- Using your mixer bowl or bread machine bowl, combine your water, yeast and honey. Let the yeast bloom, for about 10 minutes. You want the yeast to be bubbly and active.
- If using a mixer: Put all ingredients in your mixer and knead until you reach windowpane. If using a bread machine: Put all ingredients in your container and put it on the 'leaven dough' setting. Let the machine finish kneading,
- Split the dough into 600g dough balls.
- Shape your dough: For a sandwich loaf, stretch the dough out into a rectangle on your worksurface, then roll into a log. I have found lightly oiling the work surface and your hands will help with sticking. Oil your bread pan or line with parchment paper, and place the sandwich dough in the pan.
- Let the dough rise in the bread pan until about double, poofy and fluffy: the time for this varies greatly, so just keep an eye on it. You want the dough to be about an inch above the lip of the pan. Be patient.
- Preheat your oven to 350 degrees. Once preheated, bake your loaves for 45 minutes. Your dough should be 200 degrees before removing from the oven.
- Wait for the bread to cool off before slicing, then enjoy!
- Store in a ziplock for 5-6 days, or freeze sliced and pull out slices to thaw as needed.
Notes
- for donuts or buns shape into balls (50g each for 18 donuts and 150g
each for 6 for burger buns) and place on a parchment-lined tray. - for dinner rolls, shape into 60g balls (15 total rolls) and place in a
greased 9×13 glass pan.
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