Making your own bread flour blends from freshly milled flour gives you control over how your bread rises, the texture, and flavor. You can adjust each blend to support strong structure and lift or create a softer dough with a more delicate, tender crumb.

With just two grains and a simple process, you can create two dependable bread flour blends. One supports artisan and sourdough breads that need strength and height. The other produces softer sandwich loaves.

If you’re new to fresh-milled baking, these other posts offer helpful guidance: Milling Fresh Flour at Home | A Beginner’s Guide and Sifting Fresh Milled Flour: When It Matters Most.

Why These Flour Blends Work

Strong structure option: A 100% hard wheat blend supports gluten development, oven spring, and clean slicing.
Soft sandwich option: A blend of 70–80% hard wheat with 20–30% soft wheat creates a tender crumb without sacrificing rise.
Beginner-safe ratios: Clear percentages remove guesswork and support more consistent results.
Whole-grain performance: Both blends keep the nutrition and character of fresh-milled flour while improving consistency.

Ingredients

Hard wheat (red or white): The structural base for both blends. Hard wheat provides the gluten strength needed for rise and elasticity.
Soft wheat (white): Used only in the tender blend at 20–30%. It softens the crumb and reduces chew without collapsing the structure.
Please note: Soft wheat plays a supporting role alongside hard wheat in bread flour. It works only when used with hard white or red, giving structure and support. Many home millers like myself find that 25% soft wheat offers the best balance of softness and structure.

The Two Bread Flour Blends Explained

Maximum Rise & Structure Blend (Artisan / Sourdough)

Use 100% hard wheat. This blend supports strong fermentation, oven spring, and defined crumb. Choose hard red for a deeper flavor or hard white for a milder loaf.

Soft & Tender Sandwich Blend

Use 70–80% hard wheat with 20–30% soft wheat. This blend keeps enough gluten for a reliable rise while producing a softer bite and gentler chew for everyday sandwich bread.

Tools You Will Need

Grain mill – Essential for producing fresh flour with intact bran and germ.
Sieve (#40 or #50) – optional but helpful if you want a lighter loaf and higher rise, but not required. To learn more about sifting freshly milled flour, read this guide: How to Sift Freshly Milled Flour | When & Why It Matters
Large bowl and whisk – For combining the flours evenly so every scoop has the same strength and balance.

Easy Ways to Customize the Blend

For artisan and sourdough breads:
Use 100% hard wheat. Adjust flavor by choosing hard red for nuttier depth or hard white for a lighter profile. This blend prioritizes strength and height.

For soft sandwich bread:
Use 70–80% hard wheat with 20–30% soft white wheat. The soft wheat relaxes the crumb while hard wheat maintains structure. Going beyond 30% soft wheat can reduce structure more quickly.

For more rise (sifting method) – Bran adds weight to the dough and can interrupt gluten strands. Sifting with a #40 or #50 sieve removes just enough bran to let the dough rise higher and bake with a finer crumb. Keep the sifted bran to sprinkle in muffins, pancakes, or for dusting bannetons.

For more rise (hot soak method) – If you’d rather not sift, you can soften the bran instead. Heat the liquid from your recipe to about 180°F, pour it over all of the flour, and let it rest for 30–60 minutes before mixing. This “hot soak” softens the bran so it interferes less with gluten. The loaf won’t rise quite as much as with sifting, but it will still bake lighter than unsifted flour. Read this guide: Glossary Of Terms For Sourdough & Freshly Milled Flour for more on soaking and autolyse methods.

How To Make Bread Flour Blends

Gather your tools – Use a grain mill, a large mixing bowl, and a whisk. If you want a lighter loaf, keep a #40 or #50 sieve nearby. Set out an airtight container if you plan to store the flour.
Measure your wheat berries – Choose your blend before milling. For artisan or sourdough structure, measure 100% hard wheat. For sandwich bread, measure 70–80% hard wheat and 20–30% soft wheat. Always weigh berries for accuracy.
Mill the wheat – Grind the wheat berries on your mill’s finest setting. Mill each grain separately for better control. Milling soft wheat on its own helps it blend evenly later.
Optional sifting – If you plan to sift, mill extra wheat berries before starting. Removing bran means you will need about 30-50% more grain to end up with the amount of flour needed. Sifting method: Run the flour through a #40 or #50 sieve to remove a small portion of bran. This improves rise and softens crumb while keeping whole-grain character.
Combine the flours – Whisk the milled flours together thoroughly. Even blending ensures consistent strength and behavior throughout the batch.
Use now or store – Fresh flour performs best the same day. If needed, store it in an airtight container in the refrigerator for up to one week or freeze for up to three months. Bring flour to room temperature before mixing.
First bake guidance – If this is your first time using the blend, replace half the flour in your recipe with this mix. Add liquid slowly, 2–3 tablespoons at a time, until the dough feels soft and pliable. Expect fresh-milled flour to benefit from about 5–10% additional hydration.
Hot soak method (optional): Heat the recipe liquid to about 180°F and pour it over all the flour. Stir, cover, and rest 30–60 minutes. This softens bran and reduces gluten interference, though the rise will be slightly lower than the sifted flour results.

Hydration Notes for Bread Flour Blends

Fresh Milled Flour is Thirsty Flour: Fresh-milled flour absorbs water differently and often benefits from slightly higher hydration.Expect to increase hydration slightly, especially with higher bran content.
Autolyse: Mix flour and water and rest 30–45 minutes before adding yeast or sourdough. Add liquid gradually until the dough feels soft and pliable. After resting, hydrated dough stretches without tearing after a short rest.

A Cottage Milling Note

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FAQ

Yes. Both blends work well for sourdough. Watch fermentation closely, as fresh flour ferments faster.

Yes. Watch the dough texture early and adjust water as needed.

No. Sifting is optional. It improves the rise, but isn’t required for good bread.

Use the same day when possible. Refrigerate short-term or freeze for longer storage.

Soft wheat reduces gluten strength, which is why it’s used in smaller amounts. Keeping it under one-third preserves structure.

Start with the soft sandwich blend. It’s more forgiving and easier to handle.

Yes, but hydration will need adjustment. Add liquid slowly.

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Thank you for spending time with me here at The Modern Day Cottage. My hope is that each guide helps you mill and bake with confidence. May your jars be ever full, and your loaves rise high.
With love & gratitude,
Emily

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Bread Flour Blend Using Fresh Milled Flour

Author: Emily Rider

This recipe supports two reliable bread flour blends made from freshly milled wheat. Choose the blend based on the texture and structure you want in your bread, then use it in your favorite yeast or sourdough recipes.

Print Recipe Pin Recipe

Prep Time:5

Milling & Sifting:5

Total Time:10

Course: Milling, Flour Blends

Cuisine: American, Cottage Style

Servings: 1 Cup of Bread Flour

Equipment

1 Grain Mill
1 #40 or #50 Sieve *optional
1 Digital kitchen scale
1 Whisk
1 Measuring Cups/spoons
1 Large mixing bowl
1 Air Tight Container *Freezer Safe