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A freshly baked loaf of sourdough sandwich bread, partially sliced, on a wooden cutting board with a starter in the background.

Easy Fresh Milled Flour Sandwich Bread

Bake a remarkably tender and flavorful sandwich bread using freshly milled whole wheat flour. This recipe is designed for ease, delivering a hearty loaf with a soft crumb perfect for everyday sandwiches or toast.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 1 loaf (approx. 12 slices)
Course: Bread
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups freshly milled whole wheat flour approx. 360-380g, hard white wheat or red wheat recommended
  • 1.5 tsp fine sea salt
Wet Ingredients
  • 1 cup warm water 105-115°F (40-46°C)
  • 2 tsp active dry yeast
  • 2 tbsp honey or granulated sugar
  • 2 tbsp olive oil or melted unsalted butter plus extra for greasing

Equipment

  • Grain mill (optional, if milling at home)
  • Large Mixing Bowl
  • Stand mixer with dough hook (optional, or mix by hand)
  • Measuring cups and spoons
  • Rubber spatula or Danish dough whisk
  • 9x5 inch (23x13 cm) loaf pan
  • Kitchen scale (recommended for accuracy)
  • Instant-read thermometer (for water and bread)
  • Wire cooling rack

Method
 

Prepare the Flour and Yeast
  1. If milling your own flour, mill approximately 1.75 cups (about 250g) of hard white or red wheat berries to yield 3 cups of fresh whole wheat flour. Set aside.
  2. In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, yeast, and honey/sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
Mix and Knead the Dough
  1. Add the freshly milled flour and salt to the yeast mixture. Pour in the olive oil or melted butter. Mix with a rubber spatula, Danish dough whisk, or on low speed with a stand mixer until a shaggy dough forms and all ingredients are just combined. Scrape down the sides of the bowl.
  2. If using a stand mixer, attach the dough hook and knead on medium-low speed for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be soft and slightly sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it reaches the same smooth and elastic consistency.
First Rise (Bulk Fermentation)
  1. Lightly grease a clean large bowl with olive oil or butter. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot. Let rise for 1 to 1.5 hours, or until doubled in size.
Shape and Second Rise (Proofing)
  1. Grease a 9x5 inch (23x13 cm) loaf pan. Gently punch down the risen dough to release air. Turn the dough out onto a lightly floured surface. Gently shape it into a tight log, ensuring any seams are pinched together at the bottom.
  2. Place the shaped dough seam-side down into the prepared loaf pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot for another 30-60 minutes, or until the dough has nearly doubled in size and crests about 1 inch above the rim of the pan.
Bake the Bread
  1. About 15 minutes before the second rise is complete, preheat your oven to 375°F (190°C).
  2. Once the dough has risen adequately, carefully place the loaf pan into the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and an internal thermometer inserted into the center of the loaf registers 200-210°F (93-99°C).
  3. Remove the loaf from the oven and immediately turn it out onto a wire cooling rack. Let cool completely for at least 1.5-2 hours before slicing. Slicing warm bread can lead to a gummy texture.

Notes

Freshly milled flour absorbs liquid differently than store-bought flour. This recipe uses a higher hydration typical for whole wheat bread. The dough will be soft and a bit sticky – resist the urge to add too much extra flour during kneading, as this can result in a dense loaf. Humidity and flour type can affect water absorption, so be prepared to add a tiny bit more water or flour if needed to achieve a workable, soft dough. For best results, use a kitchen scale for precise ingredient measurements. Store leftover bread in an airtight container at room temperature for up to 3-4 days, or freeze sliced bread for longer storage.