Everyday Fresh-Milled Wheat Bread Recipe for Sandwiches & Toast

Adapted from the grand dame of FMF baking, this whole wheat bread made from your own fresh milled flour will produce the sandwich loaf you can count on. This is our family's everyday bread recipe.

Makes 2 one-pound loaves

Ingredients

• 1 and 1/2 cups water, heated to 130 degrees
• 1/3 cup olive oil
  
• 1/3 cup unfiltered, raw honey
• 2 teaspoons Himalayan salt (table salt is fine, too)
• 1 egg
• 1 tablespoon lecithin
• 3 cups Stegman Family Farms Hard Red Wheat Berries (We use half hard red winter wheat berries and half hard white wheat berries.)
• 1 tablespoon active dry yeast
• 1 teaspoon vital wheat gluten

Instructions

1. Make the dough & autolyze: Mix 2 1/2 cups of finely milled flour, yeast and water until combined. Cover and let rest for at least 15 minutes but 1 hour will give the best texture!
2. Using the dough hook on your mixer, add/mix in olive oil, honey, salt, egg, lecithin and vital wheat gluten to dough. When all ingredients have just combined, add remaining flour 1/2 cup at a time (whatever you have left).
3. Knead. Continue using the dough hook for 5-6 minutes to knead dough into a smooth, elastic ball.
   
4. Cover and let rise in a warm spot until the dough ball has doubled in size. (about an hour)
   
5. Remove from mixer bowl, divide, shape and let rise again for 30 minutes in two  greased loaf pans for 30 minutes or until doubled in size. (We used glass loaf pans.)
6. Bake at 350F degrees for 25-30 minutes. 

Notes

1. Milling: We mill our wheat berries on the finest setting for softer flour.
2. If you can resist, let your bread cool before slicing. This will keep the loaf softer longer.

Is fresh-milled bread really healthier than store-bought whole wheat?

Yes, significantly. Most store-bought “whole wheat” is reconstituted, meaning the bran and germ are removed and then added back in later. Our hard red winter wheat is milled whole, keeping the living oils and nutrients intact. Because the flour hasn't oxidized on a shelf for months, you’re getting the max benefits in every slice.

Why does my fresh-milled bread crumble when I slice it?

Crumbling is usually a sign of under-hydration. Freshly milled flour needs more hydration than industrial flour. If your loaf is crumbly, try adding 5-10% more water to your next batch. This allows the bran to fully soften, creating a more cohesive, flexible crumb that holds up to sandwich fillings.

Do I need a special bread machine for fresh-milled flour?

Not necessarily, but you do need a mill, and we recommend a heavy duty mixer. Freshly milled dough is dense and heavy because it contains 100% of the grain's fiber. While many machines work fine, a heavy-duty mixer or a dedicated bread machine with a "whole grain" setting will ensure the motor doesn't strain during the long knead required for a good rise.

How long does a fresh-milled loaf stay fresh?

Without industrial preservatives, real bread has a shorter counter life. To keep it fresh, store your loaf in a linen or paper bag to maintain the crust. If you won't finish it in two days, we recommend slicing the loaf and freezing it immediately. It will toast up beautifully and taste just as fresh as the day it was baked.