Super Soft Fresh Milled Sandwich Bread
This recipe is wonderful as an everyday basic sandwich bread. I make this for my family every week and it never gets old. If you love soft bread that mimics store bought wheat bread, you'll love this recipe.
Equipment
- 1 Mixer
Ingredients
2 9inch Loaves
- 880 g Hard white or hard red wheat flour 7 cup
- 598 g Water (room temperature) 2&1/2 cup
- 62 g Oil (Olive oil, coconut oil, avocado oil etc) 4&1/2 Tablespoon
- 94 g Honey 4&1/2 Tablespoon
- 34 g Vital wheat gluten (optional) 4 Tablespoon
- 16 g Sunflower lecithin (can substitute for 2 eggs just remove 70g of the water) 2 Tablespoon
- 16 g Instant yeast 5 Teaspoon
- 19 g Salt 3&3/4 Teaspoon
1 13inch Loaf
- 650 g Hard white or hard red wheat flour 5&1/4 cup
- 442 g Water 1&3/4cup +2 Tablespoon
- 46 g Oil 3 Tablespoon + 1 Teaspoon
- 70 g Honey 3 Tablespoon + 1 Teaspoon
- 25 g Vital wheat gluten (optional) 2&1/2 Tablespoon
- 12 g Sunflower lecithin 1&1/2 Tablespoon
- 14 g Salt 2&3/4 Teaspoon
- 13 g Instant yeast 3&3/4 Teaspoon
2 9inch Loaves with Pullman Pan Lid on
- 656 g Fresh Milled Hard Wheat 5&1/4 cup
- 446 g Water 1&3/4 cup
- 14 g Salt 2&3/4 Teaspoon
- 13 g Instant Yeast 3&3/4 Teaspoon
- 47 g Oil 3 Tablespoon + 1 Teaspoon
- 70 g Honey 1/4 Cup
- 25 g Vital Wheat Gluten (Optional) 2&1/2 Tablespoon
- 12 g Sunflower Lecithin 1&1/2 Tablespoon
1 13inch Loaf with Pullman Pan Lid On
- 500 g Hard White Wheat Flour
- 340 g Water
- 10 g Instant yeast
- 10 g Salt
- 36 g Oil
- 40 g Honey
- 19 g Vital Wheat Gluten (optional)
- 9 g Sunflower Lecithin
1 8x4 Loaf
- 300 g Hard White Wheat Flour 2&1/2 Cup
- 204 g Water 3/4 cup + 2 Tablespoons
- 6 g Salt 1&3/4 Teaspoon
- 6 g Instant Yeast 1 & 1/2 Teaspoon
- 21 g Oil 2 Tablespoons
- 24 g Honey 1 Tablespoon
- 6 g Sunflower lecithin 1 Tablespoon
- 11 g Vital Wheat Gluten (Optional) 1 & 1/4 Tablespoon
Instructions
- Start by milling your flour. If using a scale, you can measure your wheat berries by weight. If using measuring cups, you’ll need 4&2/3c of wheat berries to get 7c of freshly milled flour.
- Starting with the water, put everything in the mixer bowl EXCEPT the salt and yeast. Knead on speed 2 (if using kitchenaid) until all ingredients are well incorporated and a ball of dough forms. Let rest for 15-20 min covered with a towel or plastic wrap. Add in the salt and yeast and continue to knead for about 8-10 minutes
- Put the dough into an oiled bowl. Cover. Let rise until doubled in size. About 45min-1.5 hours depending on the temperature in your home. If using warm water it may take less time.
- Once dough has doubled, punch down and divide dough in half to make 2 loaves. I like to weigh mine but you can also eyeball it. Shape dough into a log, making sure to build tension in the dough to increase gluten strength and oven spring. Place dough in oiled bread pans.
- Let the dough rise until it has not only doubled in size but also an inch over the rim of the pan. If you’ve built good tension in your dough, it shouldn’t spill over the pan.
- Bake at 350 for 35-40 min or until the breads internal temperature is 190-200F. Immediately remove the loaves from the pans and place on cooling rack. PLEASE SEE NOTES FOR PULLMAN PAN WITH LID ON INSTRUCTIONS. For best results, wait until bread is fully cooled to cut, about 2 hours. Enjoy!
Video
Notes
NOTE: If baking with the Pullman pan lid on, allow the dough to rise until it’s 1/2 inch from the top of the loaf pan. Then cover with the lid. Bake covered at 375 for 40 minutes or until internal temperature reads 200 degrees. Keep covered the entire bake time. Immediately remove from the pan to prevent the loaf from getting soggy.
Tried this recipe?Let us know how it was!