Fresh Milled Everyday Sandwich Bread
A perfect everyday sandwich bread using fresh milled flour
Servings 8
Equipment
- grain mill I use a MockMill 200
- stand mixer optional, but recommended
Ingredients
- 3 cups hard white wheat berries unmilled
- 2 cups hard red wheat berries unmilled
- 2.25 cups warm water
- .5 cup olive oil, coconut oil, or butter
- .5 cup honey
- 2 eggs optional
- 1 tbsp salt
- 4 tsp instant or rapid rise yeast
Instructions
- Measure and mill your wheat berries. I have found that 5 cups total berries pre-milled is the perfect amount for my kitchen.3 cups hard white wheat berries, 2 cups hard red wheat berries
- While the grain is milling, add warm water, oil/melted butter, honey, salt, and eggs, if using, to the bowl of your stand mixer.2.25 cups warm water, .5 cup olive oil, coconut oil, or butter, .5 cup honey, 2 eggs, 1 tbsp salt
- Add 5-6 cups of flour to the mixing bowl fitted with the dough hook attachment and mix until a soft dough is formed
- optional rest period: if you have the time, allow the dough to rest at this stage for 30 min or as long as needed, up to 24 hours! This period allows the grain to absorb all the liquid
- Add yeast and knead for 5-15 min, until the dough passes the windowpane test. At this stage, if your dough is still very sticky, add more flour, .25 cups at a time and continue kneading.4 tsp instant or rapid rise yeast
- Once the dough is at the windowpane stage, allow the dough to bulk rise for 1 hour. It should double in size during this time. If your kitchen is on the cooler side, it may take longer. If it is warm, it might prove more quickly.
- After bulk rise, shape the dough as desired. This could be 2 1-lb loaves, a large 2-lb loaf, or even rolls! This recipe will make 18 rolls, avg 80g each.
- Preheat your oven to 350℉
- Allow the dough to have a second rise of 30-45 min, until it has roughly doubled in size.
- If desired, brush the top of your dough with an egg wash, or milk.
- Bake! Small loaves and rolls will bake for 35 min, a large loaf will take an average of 45 min. Bake until the dough registers at least 190℉
- Allow to cool completely, if you can wait that long!!
Notes
- I am using the MockMill 200 and I absolutely love it. You can use any good quality grain mill
- I have used many different types of oil in this and all have turned out beautifully
- If you would like to convert this recipe to sourdough, omit the yeast and add up to 1 cup of active starter.
- bulk rise will be anywhere from 8-24 hours, depending on the temperature of your kitchen
- 2nd rise will be 2-6 hours
- You can also do a cold ferment in the fridge after the bulk rise and before shaping.
