Fresh Milled Sourdough Sandwich Bread with Hard White Wheat
This fresh milled sourdough sandwich bread is made with hard white wheat berries, enriched with warm milk, egg, and maple syrup for a naturally soft, mild crumb. One 2 lb loaf bakes from a single batch with no vital wheat gluten or additives needed, just a good active starter and freshly milled flour.
Servings: 1 2lb Loaf
Calories: 240kcal
Equipment
- 1 Grain Mill
- 1 9x5 inch loaf pan
- 1 Large mixing bowl
- 1 Danish whisk
- 1 Kitchen scale
- 1 Instant read thermometer
Ingredients
- 1 cup sourdough starter 250 grams (active and bubbly)
- ¾ cup water 180 grams (warmed to 110°F)
- ½ cup whole milk 125 grams (warmed to 110°F)
- ⅓ cup sunflower oil 73 grams
- ⅓ cup honey 107 grams
- 1 large egg 50 grams (room temperature)
- 2 teaspoons fine sea salt 12 grams
- 4½ cups freshly milled hard white wheat flour 540 grams (milled fresh from hard white wheat berries)
Instructions
- Mill and measure your flour – Grind 540 grams of hard white wheat berries on the finest setting of your grain mill. Use immediately.
- Warm your liquids – Warm the milk and water separately to around 110°F before combining with the starter.
- Mix the wet ingredients – Combine the sourdough starter, warm water, warm milk, sunflower oil, honey, and room temperature egg in a large mixing bowl and stir until fully incorporated.
- Add the flour and salt – Add the freshly milled flour and mix until a shaggy dough forms with no dry flour remaining. Add the salt and mix until evenly distributed.
- Rest the dough – Cover and rest for 30 minutes to allow the fresh milled flour to fully hydrate.
- Perform stretch and folds – With damp hands perform 4 sets of stretch and folds 30 to 45 minutes apart. Cover the bowl between each set.
- Bulk ferment – Cover and bulk ferment at room temperature for 4 to 6 hours until visibly grown with surface bubbles. For a tangier loaf refrigerate after 4 hours and continue overnight for 8 to 12 hours.
- Shape the loaf – Turn the dough out onto a lightly oiled surface and shape into a rectangle log. Tuck the ends under for a clean finish.
- Second rise – Place the loaf seam side down into a greased 9x5 loaf pan, cover, and let rise 1 to 4 hours until 1 to 2 inches above the rim of the pan.
- Preheat and brush – Preheat the oven to 350°F and brush the top of the loaf with egg wash or heavy cream.
- Bake until set – Bake 25 to 45 minutes until deep golden brown and an instant-read thermometer reads 190°F to 195°F at the center. Check at the 25-minute mark.
- Cool before slicing – Remove from the pan immediately. Butter the top for a soft crust.. transfer to a wire rack, lean on its side for 15 minutes, then cool completely for at least 1 hour before slicing.
Notes
Weigh your wheat berries before milling – You will need 540 grams of hard white wheat berries for this loaf. Mill on the finest setting and use the flour immediately for the best results.
Warm liquids to 110°F – Milk and water that are too hot will slow starter activity. Too cold will stall the bulk ferment. An instant-read thermometer makes this a consistent step every time.
Cool on its side – Transfer the baked loaf to a wire rack and lean on its side for the first 15 minutes to prevent the sides from caving as the loaf sets.
Slice only after fully cooled – Slicing before the loaf has cooled completely for at least 1 hour results in a gummy crumb. The interior continues to set as it cools on the rack.
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 396mg | Fiber: 1g | Sugar: 8g