Fresh Milled Flour Bread Recipe
This post may contain affiliate links. Please see my disclosure policy for more information.
My Fresh Milled Flour Bread recipe is perfectly fluffy and easy to slice for sandwiches, toast, grilled cheese, French toast, and more!
There is something so satisfying about baking a loaf of soft whole wheat sandwich bread from scratch. It’s even more special and more nutritious when you mill your own wheat berries.
I worked hard to perfect this recipe so you can have a soft, fluffy, reliable loaf of fresh milled bread that stays fresh for up to 3 days. During testing, I had loaves that were too dry, too moist, and even a little crumbly. I didn’t want bread with the texture of a quick bread. It needed that classic soft sandwich-bread texture for my family to approve.
The goal was a loaf that’s soft but sturdy, easy to slice, and perfect for everyday sandwiches. I wanted something that could truly replace store-bought bread for our family, and hopefully yours too!
You can make it WITH or WITHOUT vital wheat gluten. I choose to use vital wheat gluten for a sturdier loaf that can handle all the toppings.
Quick Bites About This Recipe
Skill Level: Pretty easy, but even easier with a little baking experience.
Swaps: Use melted butter instead of avocado oil.
Make Ahead: Bake a day ahead and store tightly wrapped once cooled.
Freezer Friendly: Yes, freeze for up to 3 months.
Variations & Substitutions: Swap Khorasan for all hard white or even use hard red wheat; you can also brush tops with butter for a softer crust.
Fresh Milled Sandwich Bread Ingredients
Hard white wheat: I wanted something that was kiddo-approved; you can easily mix this ratio with some hard red wheat too!
Khorasan: Brings a subtle buttery flavor that makes this loaf so good! You can do all hard white if you prefer.
Water: I use room temperature water since we’re using instant yeast.
Avocado oil: Adds moisture and keeps the crumb soft and tender. You could also use olive oil.
Honey or Sugar: Adds a touch of sweetness and helps create a softer texture. It also balances the whole grain flavor. I prefer honey to keep it more natural
Vital wheat gluten: Strengthens the dough and helps the bread rise taller and softer, which is especially helpful with fresh-milled flour and Khorasan wheat berries, which don’t have as much gluten. You can omit it if you prefer.
Sunflower lecithin: Improves the texture and helps create a softer crumb. A small addition that makes a big difference. You can omit this as well if you prefer.
Salt: Enhances flavor and helps regulate the yeast activity.
Instant yeast: Gives the dough a reliable rise and helps create a fluffy loaf.
Lemon Juice: Helps strengthen the dough and improve the overall rise. Only a small amount is needed. You can also omit it if preferred or use vinegar.
How to Make Fresh Milled Sandwich Bread
Start by milling your grains so your flour is fresh and ready to use. To a stand mixer bowl, add the water, avocado oil, lemon juice, honey, vital wheat gluten, and sunflower lecithin.
Then add in the freshly milled flour. Mix until everything comes together into a rough dough.
Cover the bowl and let the dough rest for 30 minutes. This step helps the flour fully absorb the liquid.
After autolyze, add the salt and instant yeast. Knead the dough for 8-15 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky. It may seem a little stickier than regular dough, and that is normal for fresh milled flour.
Transfer the dough to a lightly oiled bowl, cover it, and let it rise until doubled in size. This usually takes about 1 to 1 1/2 hours, depending on your kitchen temperature.
Once risen, gently deflate the dough and divide it into two equal portions. Flatten each piece into a rectangle, and roll it tightly into a loaf.
Place each loaf seam-side down into two greased 8×4.5-inch pans or 9×4-inch pans.
Cover and let the dough rise again until it is about 1 inch above the edge of the pan. Do not let it rise too high, as overproofing can cause the loaf to collapse while baking, but do make sure it has risen enough.
Bake at 350°F for 35-40 minutes. The bread is done when it reaches an internal temperature of 190-205°F. I typically go to 200-205°F.
Remove the loaves from the pans immediately and let them cool completely on a wire rack, about 2 hours. Brush with butter for a softer crust. I also like to cover with a clean kitchen towel.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container at room temperature for up to 3 days
Freeze: Wrap tightly and freeze whole or sliced for up to 3 months.
Reheat: Toast slices or warm in a 300°F oven for 10-15 minutes.
My recipe makes two loaves, which is perfect for busy weeks. Keep one out for sandwiches and freeze the other so you always have homemade bread ready to go.
My favorite freezer tip is to slice it up and then put small pieces of parchment paper between the slices. This makes it easier to grab a slice from the freezer.
Recipe Tips and Notes
- You can omit the sunflower lecithin and vital wheat gluten if you prefer.
- The dough should feel soft and slightly tacky. It may feel softer than regular bread dough, so avoid adding extra flour unless absolutely necessary.
- If you are unsure about kneading, keep going until the dough looks smooth and stretches without tearing right away. It should reach a windowpane.
- Letting the dough rest before kneading helps hydrate fresh milled flour and improves texture.
- Watch the second rise closely and stop when the dough is about 1 inch above the pan to prevent collapsing.
- Use an instant-read thermometer and bake until the center reaches 190-210°F, I like 205°F for best results.
- Allow the bread to cool for about 2 hours before slicing, so the crumb fully sets and does not become gummy.
- If your flour is very warm from milling, let it cool slightly before mixing to avoid affecting the dough.
Fresh Milled Flour Bread Recipe
Ingredients
- 600 g hard white wheat berries
- 200 g Khorasan berries
- 550 g water room temperature
- 10-15 g lemon juice or vinegar
- 80 g avocado oil or olive oil
- 90 g honey
- 10 g sunflower lecithin optional
- 25 g vital wheat gluten optional
- 10 g instant yeast
- 16 g salt
Instructions
- Start by milling your grains so your flour is fresh and ready to use.600 g hard white wheat berries, 200 g Khorasan berries
- To a stand mixer bowl, add the water, avocado oil, lemon juice, honey, vital wheat gluten, and sunflower lecithin. Add the freshly milled flour and mix until everything comes together into a rough dough.550 g water, 10-15 g lemon juice, 80 g avocado oil, 90 g honey, 10 g sunflower lecithin, 25 g vital wheat gluten
- Cover the bowl and let the dough rest (autolyze) for 30 minutes. This gives the freshly milled flour time to absorb the liquids.
- After the rest, add the salt and instant yeast. Knead for about 8-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and slightly tacky but should reach the windowpane stage. Avoid overkneading or letting the dough get too warm.10 g instant yeast, 16 g salt
- Transfer the dough to a lightly oiled bowl, cover, and let it rise until approximately doubled in size. This usually takes about 1 to 1 1/2 hours, but it may take longer in a cooler kitchen.
- Once risen, gently deflate the dough and divide it into two equal portions. Flatten each portion into a rectangle and roll it up snugly without pulling the dough too tightly. Pinch the seam closed and place each loaf seam-side down into a greased 8×4.5-inch or 9×4-inch loaf pan.
- Cover the loaves and let them rise until the dough is approximately 1 inch above the rim of the pans. Watch the dough rather than the clock. It should look nicely risen and domed without becoming overly puffy.
- Bake at 350°F for 35-40 minutes, or until the center of each loaf reaches 200-205°F on an instant-read thermometer. If the tops are browning or becoming too crisp before the centers are finished, loosely tent them with foil.
- Using oven mitts, carefully remove the loaves from the pans and place them on a wire rack. Lightly brush the warm tops and sides with butter for a softer crust, then loosely cover with a clean kitchen towel. Let the bread cool completely before slicing, about 1-2 hours.
Notes
- Substitutions: Use olive oil in place of avocado oil. If using a different grain combination or ratio, the dough texture and hydration may vary.
- Storage: Store completely at room temperature for up to 3 days. For longer storage, freeze whole loaves or individual slices for up to 3 months.
- Dough Texture: Fresh milled dough may feel softer and slightly tackier than dough made with refined flour. It should still be cohesive, elastic, and able to pass the windowpane test.
- Proofing: Rise times will vary depending on room temperature. In a cooler kitchen, both rises may take longer, so watch the dough rather than relying only on the clock.
- Crust: For a softer crust, brush the warm loaf with butter after baking and loosely cover it with a clean kitchen towel while it cools.
- Mixer: KitchenAid recommends no more than 2 minutes at speed 2 for dough. This will not be long enough, so ensure you’re using a mixer that can handle the kneading time.