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A whole loaf of Fresh Milled Flour Sandwich Bread on a wooden cutting board with several slices cut showing a soft even crumb, dried wheat stalks in the foreground and a farmhouse kitchen with white cabinets in the background
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Sandwich Bread with Freshly Milled Flour

This sandwich bread with freshly milled flour recipe is a soft, tender everyday loaf made with freshly milled hard white or hard red wheat and just seven simple ingredients. Scalded milk and one egg create a beautifully soft crumb that slices perfectly for sandwiches, toast, and everyday baking.
Calories: 2950kcal
Author: Emily Rider

Equipment

  • Grain Mill
  • Kitchen scale
  • Small saucepan
  • Stand mixer with dough hook
  • Measuring Cups and Spoons
  • Large mixing bowl
  • Dough scraper
  • 2-pound loaf pan or two 1-pound loaf pans
  • Cooling rack

Ingredients

  • 4½ cups freshly milled hard white or hard red wheat flour 540 grams
  • 1½ cups whole milk scalded then cooled to 110°F
  • 3 tablespoons honey or granulated sugar about 63 grams honey or 36 grams sugar
  • ⅓ cup butter melted and cooled, or neutral oil, 76 grams butter or about 73 grams oil
  • 1 large egg
  • 2½ teaspoons instant yeast
  • 1½ teaspoons salt 9 grams

Instructions

  • Mill the wheat berries – Mill the hard white or hard red wheat berries on the finest setting of your grain mill until you have 540 grams (about 4½ cups) of freshly milled flour. If the flour feels warm from milling, let it rest for about 5 minutes before mixing the dough.
  • Scald the milk – Heat the milk to about 180°F, then remove it from the heat and allow it to cool to approximately 110°F before mixing the dough. Scalding the milk helps create a softer loaf with a finer crumb.
  • Mix the wet ingredients – Add the cooled milk, honey (or sugar), melted butter (or oil), and egg to the bowl of a stand mixer. Mix until well combined.
  • Add the yeast – Sprinkle the instant yeast over the wet ingredients. If using active dry yeast, follow the instructions in the notes below before continuing.
  • Mix in the flour – Add the freshly milled flour one cup at a time while mixing on low speed until a soft, slightly tacky dough forms. The dough should clear the sides of the bowl while remaining lightly tacky on the bottom.
  • Rest the dough – Turn off the mixer and let the dough rest for 30 minutes. This hydration rest allows the freshly milled flour to fully absorb the liquid, making the dough easier to knead and improving the finished texture.
  • Add the salt – Sprinkle the salt evenly over the dough and mix on low speed for 1–2 minutes until fully incorporated.
  • Knead the dough – Increase the mixer to medium-low speed and knead for 8–10 minutes until the dough is smooth, soft, and elastic. Freshly milled dough may not produce a perfectly clear windowpane, but it should stretch well without tearing immediately.
  • First rise – Transfer the dough to a lightly greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
  • Prepare the pan – Lightly grease a 2-pound loaf pan (or two 1-pound loaf pans) with butter or oil before placing the shaped dough inside.
  • Shape the loaf – Turn the dough onto a lightly floured surface and shape into one large loaf or divide into two equal portions for smaller loaves. Roll each loaf tightly and place seam-side down into the prepared pan.
  • Final rise – Cover and let the dough rise until it is about 1–2 inches above the rim of the loaf pan.
  • Bake – Preheat the oven to 350°F. Bake for about 30 minutes, or until the loaf is golden brown and the internal temperature reaches 190–200°F.
  • Brush with butter – As soon as the bread comes out of the oven, remove it from the pan and brush the top with melted butter. This keeps the crust soft, adds rich flavor, and gives the loaf a beautiful finish before cooling on a wire rack.
  • Cool completely – Cool on a wire rack for at least 1 hour before slicing. This allows the crumb to finish setting for the best texture.

Notes

Active Dry Yeast – If using active dry yeast, stir it into the warm 110°F milk along with the honey (or sugar). Let it sit for 5–10 minutes until it becomes foamy before mixing in the remaining ingredients. If the mixture doesn't foam, the yeast is no longer active and should be replaced.
Freshly Milled Flour Tip – Freshly milled flour absorbs liquid more slowly than conventional flour. Resist adding extra flour before the 30-minute hydration rest, as the dough will become easier to handle once the bran has fully hydrated.
Storage – Store the completely cooled loaf in an airtight bread bag or container at room temperature for up to 3 days, or freeze sliced for up to 3 months.
Serving Suggestion – This versatile bread is delicious for everyday sandwiches, buttery toast, grilled cheese, or homemade French toast.

Nutrition

Calories: 2950kcal | Carbohydrates: 470g | Protein: 102g | Fat: 93g | Saturated Fat: 50g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 370mg | Sodium: 4205mg | Potassium: 2908mg | Fiber: 66g | Sugar: 72g | Vitamin A: 2770IU | Vitamin C: 0.4mg | Calcium: 692mg | Iron: 21mg