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Fresh Milled Flour Yeast Sandwich Bread

Make your favorite soft sandwich bread healthy with fresh milled flour AND sourdough!
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Prep Time 2 hours
Cook Time 45 minutes
Servings: 2 Loaves
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups Hard White or Hard Red wheat flour I do a mixture of both, milling 1.5 cups Hard White and 2 cups Hard Red
  • 1.5 cups Water
  • 1/3 cup Olive or Avocado Oil
  • 1/3 cup Maple or Honey
  • 1 Egg
  • 1 Tbsp Instant Yeast
  • 1 tsp Vital Wheat Gluten
  • 1/8 tsp Vitamin C Powder
  • 2 tsp Salt

Equipment

  • Wheat mill
  • Stand mixer or Bread Machine
  • 2 9x5 bread pan
  • Parchment paper

Method
 

  1. Mill your flour and set aside.
  2. 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.
  3. 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,
  4. Split the dough into 600g dough balls.
  5. 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.
  6. 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.
  7. 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.
  8. Wait for the bread to cool off before slicing, then enjoy!
  9. Store in a ziplock for 5-6 days, or freeze sliced and pull out slices to thaw as needed.

Notes

This dough is very multipurpose! 
  • 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 9x13 glass pan.