Basic Sandwich Bread Recipe with Freshly Milled Flour

There's something incredibly rewarding about making your own bread, especially when it's crafted from freshly milled flour. Ever since I began my journey into scratch cooking, I've learned that freshly milled flour elevates bread by significantly enhancing its taste and texture. It’s like the difference between a good and a great story—both can be enjoyable, but one pulls at your heartstrings in ways the other can’t.

Freshly milled flour not only amplifies flavor but also improves nutrition. Whole grains contain vital nutrients that fade over time, especially when flour sits on store shelves. Milling your own flour preserves these nutrients, resulting in a bread that's not only more delicious but also healthier for you and your family. Let’s dive into this simple and delightful basic sandwich bread recipe.

Benefits of Freshly Milled Flour

One of the most exciting benefits of freshly milled flour is its intense flavor. The oils and nutrients in whole grains start to oxidize right after milling. By milling your own flour, you're capturing all that nutty, rich flavor when it’s at its best. Studies show that freshly milled flour has a significantly higher antioxidant content—up to 50% more than store-bought flour.

Moreover, making bread at home becomes even more gratifying when you control what goes into it. There are no preservatives or additives to worry about. Just pure, wholesome ingredients that create a gorgeous aroma wafting through your home. Serving your family homemade bread is a way to share love and care for their well-being.

Additionally, milling flour allows for creativity. You can experiment with different grains like spelt, rye, or even ancient grains like einkorn. This flexibility lets you tailor recipes to suit your family’s tastes. For example, mixing 50% hard red wheat with 50% spelt can bring a delightful nutty taste and slightly different texture.

Freshly milled flour ready for breadmaking

Basic Sandwich Bread Recipe

Ingredients

• 3 cups freshly milled flour (hard red wheat is my favorite for sandwich bread)

  
  

• 1 ¼ cups warm water (ideal temperature is about 110°F or 43°C)

  
  

• 2 tablespoons honey or maple syrup (for a touch of natural sweetness)

  
  

• 2 ¼ teaspoons instant yeast (equivalent to one packet)

  
  

• 1 teaspoon salt

  
  

• 2 tablespoons olive oil (or melted butter, if you prefer)

  
  

Instructions

1. Prepare the Dough:

   In a large mixing bowl, combine the warm water, honey or maple syrup, and instant yeast. Give it a light stir and let it rest for about 5 minutes until it gets foamy. This brief wait is crucial for a fluffy loaf.

   
   

2. Add Flour and Seasonings:

   Slowly incorporate the freshly milled flour and salt into the yeast mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. This part is where the excitement begins!

   
   

3. Knead the Dough:

   Transfer the dough to a floured surface. Knead it for about 10 minutes until it’s smooth and elastic. If it sticks, sprinkle a bit more flour as you go.

   
   

4. First Rise:

   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1-2 hours, or until it doubles in size. This step fills your kitchen with an inviting, yeasty aroma!

   
   

Dough rising covered with a towel

1. Shape the Bread:

   Once risen, gently punch down the dough to remove excess air. Transfer it onto the floured surface and shape it into a loaf. Place the loaf into a greased 9x5-inch loaf pan.

   
   

2. Second Rise:

   Cover the shaped loaf again with a kitchen towel and let it rise for another hour, or until it's about an inch above the edge of the pan.

   
   

3. Preheat the Oven:

   As the second rise completes, preheat your oven to 375°F (190°C). A warm oven is essential for proper baking.

   
   

4. Bake the Bread:

   Bake the bread for 30-35 minutes. It’s done when it sounds hollow when tapped on the bottom. To avoid over-baking, check it around 28 minutes.

   
   

5. Cool Down:

   After baking, let your bread cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. This step may require patience, but the smell will make it worth the wait!

   
   

Freshly baked sandwich bread cooling

Helpful Tips

Freshly milled flour will yield the best taste and nutrition. If you're milling your own grain, do it shortly before use for maximum freshness. To store sliced bread, keep it in an airtight container to maintain its softness. You can freeze slices as well; simply toast them from the freezer when you’re ready to enjoy another piece.

You can also experiment with different grains and fun add-ins like seeds, nuts, or dried fruits to customize your bread. Pay attention to hydration; depending on the flour's freshness or humidity levels, you may need to adjust water content slightly. If the dough feels too dry or sticky, tweaking the proportions can make a big difference.

Final Thoughts

Making sandwich bread with freshly milled flour is a wonderful activity that the whole family can enjoy. Not only does it provide a nutritious option for meals, but it’s also a great way to bond and create something special for your loved ones. Baking bread fills your home with warmth and delightful fragrances, nourishing both the body and soul.

I hope this basic sandwich bread recipe inspires you to start your breadmaking journey at home. Embrace the process, savor the flavors, and happy baking!