Beginner’s Fresh Milled Flour Sandwich Bread

A cozy scene of two slices of buttered multigrain sourdough bread on a white plate, with a sliced loaf of bread and wheat stalks in the background.

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Beginner’s Fresh Milled Flour Sandwich Bread

This beginner sandwich bread is simple to make and very delicious. It's the bread recipe I bake weekly in my cottage kitchen for our morning toast, sandwiches, french toast, croutons and more.

Prep Time1

Cook Time30

Additional Time2 30

Total Time4

Course: baking, Bread

Cuisine: American

Servings: slices

Calories: 113kcal

Author: Emily Rider

Equipment

1 Large mixing bowl
1 Stand Mixer
2 1 lb Loaf Pans or 1 Pullman Loaf Pan

Ingredients

4 ½ cups Freshly Milled Flour (540 g)
1 ½ cups Warm water about 110°F (355 g)
3 tbsp Honey (63 g)
⅓ cup Neutral oil or melted butter (75 g)
1 tbsp Instant yeast (9 g)
1 ½ tsp Salt (9 g)

Instructions

Mix liquids: Add the warm water, honey, and oil to the bowl of your stand mixer. Stir briefly to help the honey dissolve, making sure the water feels warm like a comfortable bath but not hot. This temperature helps the yeast activate properly.
Add yeast: Sprinkle the instant yeast directly over the liquid mixture. If using active dry yeast instead, let it sit in the warm water and honey for 10 minutes until foamy, which confirms the yeast is alive.
Add flour: Add the freshly milled flour slowly, about 1 cup at a time, mixing on low speed. Pause the mixer occasionally to scrape down the sides if needed. The dough should begin forming a soft, slightly sticky ball that clings to the bottom of the bowl but not the sides.
Rest dough: Turn off the mixer and let the dough rest in the bowl for 30 minutes. This rest allows the freshly milled flour to fully hydrate, making the dough easier to work with and improving texture.
Add salt: Sprinkle the salt evenly over the dough, then turn the mixer back on low. Mix until the salt disappears into the dough and everything is fully combined, 1–2 minutes.
Knead dough: Increase the mixer speed to medium-low and knead for 8–10 minutes. The dough should become smoother and more elastic. Check readiness by stretching a small piece—if it thins into a translucent “window” without tearing, it’s done.
First rise: Lightly oil a clean bowl and place the dough inside. Cover with a damp towel or plastic wrap and let rise 1–2 hours, or until doubled in size. The dough should look puffy and leave an indentation when gently poked.
Shape dough: Turn the dough onto a lightly floured counter. Divide it into two equal pieces. Press each piece gently into a rectangle, then roll it up tightly like a jelly roll. Tuck the ends under and place each loaf seam-side-down into a greased loaf pan.
Final rise: Cover the pans lightly and let the dough rise again until it is 1–2 inches above the pan rim or about 1 inch below the Pullman lid. This second rise gives you a taller, softer loaf.
Bake bread: Preheat your oven to 350°F. Bake the loaves for about 30 minutes or until the internal temperature reaches 190–200°F. The tops should be golden brown. Let the bread cool completely for at least 1 hour before slicing so the crumb can set properly.

Notes

Slice weight: Each loaf yields slices that weigh about 30–33 g, ideal for consistent serving sizes.

Flour freshness: Freshly milled flour absorbs more water than store-bought flour, so resist adding extra flour too soon; the dough should feel soft and slightly tacky.

Rise timing: Warmer kitchens speed up rising, while cooler rooms slow it down; always watch the dough rather than the clock.

Loaf shaping: Rolling the dough tightly helps create an even crumb and prevents gaps or tunnels inside the loaf.

Crust softness: Brush the tops with melted butter immediately after baking if you prefer a softer crust.

Storage tip: Store cooled bread in an airtight bag for 3–4 days or slice and freeze for long-term storage—fresh-milled bread freezes beautifully.

Nutrition