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–+ servings
Two loves of whole wheat sandwich bread, top view, one sliced, one whole with butter.

Whole Wheat Sandwich Bread (Fresh Milled Flour Recipe)

This whole wheat sandwich bread is made with freshly milled flour. It has a hint of sweetness and is wonderfully moist and tender.
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Prep Time 10 minutes
Cook Time 35 minutes
proofing time 2 hours
Total Time 2 hours 45 minutes
Course bread, Breakfast, Side Dish
Cuisine American, traditional
Servings 24 slices
Calories 158 kcal

Equipment

Ingredients
  

  • 715 grams Whole Wheat Flour freshly milled or store-bought
  • 355 grams milk or substitute water or whey
  • 15 grams lemon juice
  • 76 grams unsalted butter room temperature (*see note)
  • 170 grams honey or substitute maple syrup
  • 9 grams instant yeast
  • 1 egg
  • 11 grams salt

Instructions
 

  1. Mill grain on fine setting (Mockmill - set to '0,' Wondermill - set to 'Bread,' Nutrimill - adjust to 12:00 position). I like to use 70% hard white wheat, 15% khorasan and 15% soft white wheat.
    You can also make this recipe with store-bought whole wheat flour.
  2. This step is called making the sponge. In the bowl of a stand mixer, combine warm milk (about 100-110℉), lemon juice, and half of the fresh flour. Stir until combined and then cover and let soak for 15 minutes.
  3. Add the remaining flour, butter, honey, egg and instant yeast. Knead for 5 minutes and then add the salt. Mix together all of the dough ingredients, to make a smooth, supple, and slightly sticky dough that passes the windowpane test. It will take about 15-20 minutes with a KitchenAid mixer, 8-10 minutes with an Ankarsrum mixer, 22 minutes with a bread machine, or 30+ minutes if kneading by hand.
  4. Turn the dough onto the counter (use olive oil instead of flour to keep the dough from sticking) and shape it into a ball. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let it rise for 50-75 minutes, until doubled in size.
  5. Once the dough has doubled, it is ready to be shaped! Lightly grease the counter (and your hands!) with olive oil and turn the dough onto the prepared surface. Divide the dough into two equal pieces. Shape each half into a rectangle that is a few inches shorter than your bread pan. Roll it up tightly, pressing lightly to seal as you go. Tuck the ends under and place it seam-side down in your greased bread pan.
  6. Preheat the oven to 375°F. Cover loosely with a tea towel and let the shaped loaf rise until doubled in size. To test if the dough has risen enough, gently press your thumb into the corner. If the indentation slowly springs back, it's ready to bake. If it fills in immediately, it needs more time; if it stays down without moving, it's likely over-proofed.
  7. Bake the bread at 350℉ for 25-35 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Let it cool completely before slicing.

Notes

Dinner Rolls
  • Divide into 20 rolls
  • Place in a greased 9×13 or 12X15 baking sheet 
  • Bake 40-45 minutes at 350°F
  • Cover with foil if browning too quickly
  • Rolls are done at 190–195°F internally
How to Store this Bread
Fresh bread stales faster than store-bought because it doesn’t contain preservatives — a very good sign.
For best freshness:
  • Store half the loaf sliced in a glass container or bread bag
  • Freeze the other half immediately
  • Bread freezes beautifully for up to 3 months. Always slice before freezing for easy toast and sandwiches.
  • To thaw: Let the slices sit at room temperature or toast them directly from frozen.

Nutrition

Calories: 158kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 187mgPotassium: 142mgFiber: 3gSugar: 7gVitamin A: 116IUVitamin C: 0.3mgCalcium: 31mgIron: 1mg
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