The Easiest Soft and Delicious Fresh Milled Sandwich Bread.
If you want an easy fresh milled sandwich bread recipe this is it! It is so easy to make and packed with flavor! You can also make in bulk then freeze after baking to store for later use. Perfect for french toast as well and a mid afternoon snack with honey or peanut butter!
Quick and Easy Sandwich Bread
For moms, it’s essential that some days we make it easy on ourselves to create nutritious food for our families.
This recipe makes it super easy to prep, let it rise, then bake!
The rise time will depend on the temperature in your home so make a note of that for the first time you bake it.
Once you mix everything together, the hard part is over thanks to the yeast in the dough that will have it ready to bake in under a few hours!
You can watch the video on how I make this recipe below!
Mixing your Dough.
The first steps, you will want to combine your warm water and yeast. Let that sit for 5 minutes.
While the yeast is sitting in the water getting a little bubbly (sometimes it’ll be a tad frothy) you can go ahead and grind your wheat!
Purchasing a wheat berry blend that is perfect for a great rise in bread makes the process super simple. Shout out to UNSIFTED for the best berry blend for yeasted bread recipes!
No worries if you have the hard white and hard red berries separate, you will just mix yourself.
After grinding, you will add in half your freshly milled flour to the water and yeast mixture, mix well. Next, add 2 tsp of sea salt to your remaining flour and combine, then dump on top of the wet dough mixture.
Adding in the Extras and Mixing
Now you will add your olive oil and honey on top of this layered flour mixture in your mixer bowl. Add an egg on top and let sit unstirred for 10 min to let the bottom layer do its thing!
Once the 10 minutes is up you can now turn your mixer on to incorporate everything. Start slow and increase speed slightly until it forms a ball.
You will want this to knead until the dough has a good window pane and is smooth not shaggy.
Tip: You may have to add more flour ( I use an organic all-purpose) if the dough will not form into a ball, like it stays stuck to the bottom because it’s too wet. Just add a little at a time.
Kneading in the mixer until smooth usually takes 8-15 minutes depending on the speed of your mixer.
Once smooth cover the bowl with a towel and let sit until it rises double! This is your first rise!
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Second Rise
After the first rise, 1-2 hours later, you can now form into loaves and place in your baking dishes. This recipe makes 2 – 1lb loaves!
You will want to punch the risen dough to allow the gluten to form better on the second rise. Then divide in half, make into a rectangle about 6×11 inches or so and roll into a log.
Pinch your seams and place seem side down in your loaf pan.
Do this step to the second dough and cover both with a towel and let rise about an inch past your baking dish high before baking at 350 for 35 min!
You will want to check the internal temp after baking for 190-195 to make sure it is done.
Bulk Prep
I love doing 4 loaves at a time and freezing 3! You can do this by simply doubling your recipe or just making right after you pull the first one to rise the second time. Your mixer may not be able to handle all 4 loaves.
Freezing the bread the same day it is baked seals in all the freshness! I don’t slice it, just freeze it whole but you definitely can slice before freezing!
As mamas, any steps to make things easier on ourselves is key, am I right!?
Related Post: 9 Responsibilities of Biblical Homemakers.
The Easiest Soft and Delicious Fresh Milled Sandwich Bread
Ingredients
- 1 2/3 cup hard red wheat berries
- 1 2/3 cup hard white wheat berries
- Can use all hard white or all hard red with a total of 3 1/3 cup berries*
- 1 1/2 cup warm water ( do not exceed temp over 100 degrees farenheit)
- 1 tablespoon Instant Yeast
- 2 tsp Sea Salt (finely ground)
- 1/3 cup Olive Oil
- 1/3 cup Honey
- 1 egg
Directions
- Mix your yeast and warm water together until combined.
- Grind your wheat berries into flour
- Stir in half of your freshly milled flour into your yeast and water mixture and stir together
- Add your salt to your remaining dry flour and mix well.
- Dump your dry flour salt mixture over the wet flour mixture. Do not stir.
- Now add your honey and olive oil mixture on top of the dry flour, do not stir.
- Crack an egg on top of the honey and olive oil. Do not stir.
- Let these layers sit for 10 minutes before turning on the mixer. This allows for a better crumb and rise.
- Now, with dough hook attached, turn your mixer on and knead until smooth and you have a good window pane. Can take from 8-15 minutes. Start slow and increase speed once a dough ball forms. Add an all purpose flour if the dough won’t come together after 5 minutes.
- Form into a ball and cover with towel until doubles in size. This is the first rise.
- Once dough has doubled, punch down, (punch your fist into dough to let the air escape. It helps with the rise later.)
- Next divide your dough.
- Roll each dough out into a rectangle using your hands and roll into a log.
- Pinch your seems and place seem side down in loaf pans.
- Cover with towel and allow to rise until about an inch of dough is sticking over your bread loaf pan. May take an hour, depending on the temperature of your home. Warmer is faster rise, colder is slower rise.
- Bake at 350′ for 35 minutes or until the internal temp reaches 195′.
- Let rest and cool before slicing and freezing. Enjoy! 🙂
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