Sourdough Sandwich Bread Made with Fresh Milled Flour
Learn how to make soft, flavorful sourdough sandwich bread using fresh milled flour. This nutrient-rich, homemade bread is perfect for everyday baking!
By now, you’ve surely heard the benefits of sourdough. If not, I highly recommend you read about it here, and be sure to grab my free guide to making your own sourdough starter! One of the first recipes I tried after I had a thriving starter was sandwich bread, and let me tell you, my family loves it.
But recently I’ve been learning more about the health benefits of freshly milled flour so after getting the NutriMill Classic Grain Mill, I set to work to make a whole wheat sourdough sandwich bread my family would love!
In this post, you’ll learn why I use freshly milled flour, why you might consider switching as well, and how to make delicious homemade sourdough sandwich bread using flour you mill right in your own kitchen.
NOTE: I think it’s important to note that the term "freshly milled flour" is used interchangeably with the term “whole wheat.” You should also note that store-bought whole wheat flour is not the same as freshly milled flour. What’s the difference? Store-bought whole wheat flour is also made from the entire wheat kernel just like flour milled at home, BUT it goes through a commercial milling process. It does not have the same nutrition and flavor as freshly milled whole wheat flour.
Why Use Freshly Milled Flour
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Essential Ingredients & Tools
Ingredients:
- Freshly milled whole wheat flour (I like to use a 50/50 mixture of hard red and hard white and I purchase all of my whole grains from Azure.)
- Active sourdough starter
- Water
- Salt
- Honey- Honey is optional but I find it adds just the right amount of sweetness. You can also substitute maple syrup if you like.
- Olive oil- Organic extra virgin is the way to go but you can also sub butter, coconut oil, or avocado oil.
- Sunflower lecithin (optional for a softer texture)
Tools:
- Grain mill- My choice of grain mill is the NutriMill Classic but there are many more on the market to choose from.
- Stand Mixer with dough hook attachment
- Bench scraper
- Loaf pans– I find that the Pullman pans help to shape your loaves for a more conformed slice.
These tools and more can be found in my Amazon Storefront.
How to Make Freshly Milled Sourdough Sandwich Bread
Step 1: Mill Your Grains
For this recipe, you will need 5 1/2 cups of flour or 3 2/3 cups of wheat berries. I like to use a 50/50 mix of hard red and hard white wheat but you could also use another hard wheat berry like Kamut.
Step 2: Mix the Dough
Into the bowl of a stand mixer add 1 3/4 cups of water, 2 cups of sourdough starter, 3 tablespoons of honey, and 3 tablespoons of oil. Stir to disperse.
Add 5 1/2 cups of flour and 1 1/2 tablespoons of sunflower lecithin to the wet ingredients. Using a dough hook attachment, knead on low until all of the ingredients are well incorporated. Cover the bowl with a towel and let the dough rest for 20 minutes.
Step 3: Add Salt & Knead
Add 3 teaspoons of salt and knead the dough for 8-10 minutes. If you’re unsure if your dough is ready, give it the windowpane test by gently pulling the dough upwards. When it’s thin enough to almost see through, it’s ready. If it tears, knead it longer.
Step 4: Bulk Fermentation or First Rise
Remove the dough and place it in a large mixing bowl that has been oiled. Let the dough ferment at room temperature for 2-4 hours until it doubles in size. Timing will depend on the temperature of your home. If you place the dough in a warm place it will rise faster if you find yourself in a time crunch.
Step 5: Shape the Loaf
Once the dough has doubled, punch it down to release any trapped air. Then divide the dough in half to make 2 loaves.
Gently shape the dough into a sandwich loaf and place each loaf into a greased loaf pan.
Step 6: Final Rise
Cover and let the dough rise for 1-2 more hours until it’s just over the rim of the pan.
Step 7: Bake
Preheat oven to 350°F.
Bake for 35-40 minutes until golden brown and the internal temperature reaches 200°F.
Remove the loaves from the pan as soon as they come out of the oven and place them on a wire rack to cool. For best results, let your loaves cool completely before slicing for the best texture.
Baking Timeline
While it’s not necessary to follow the timeline below, I like to provide an idea for anyone wanting to fit breadmaking into their schedule.
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9:00 PM – Feed your Starter the night before you want to make bread
8:00 AM – Mill the Grains
- Mill 3 2/3 cups of wheat berries to yield 5 1/2 cups of fresh flour.
- Let the flour rest while preparing the wet ingredients.
8:15 AM – Mix the Dough
- In a stand mixer, combine 1 3/4 cups water, 2 cups sourdough starter, 3 tbsp honey, and 3 tbsp oil.
- Stir to disperse.
- Add 5 1/2 cups freshly milled flour and 1 1/2 tbsp sunflower lecithin.
- Knead with the dough hook on low speed until combined.
- Cover and let the dough rest for 20 minutes.
8:40 AM – Add Salt & Knead
- Add 3 tsp salt and knead for 8-10 minutes.
- Perform the windowpane test to check gluten development.
- If needed, knead a bit longer.
8:50 AM – Bulk Fermentation (First Rise)
- Transfer the dough to an oiled mixing bowl.
- Let it ferment at room temperature for 2-4 hours, until doubled in size. (Timing depends on home temperature. If your house is cooler, expect closer to 4 hours; if warmer, closer to 2 hours.)
12:00 PM – Shape the Loaves
- Once doubled, punch down the dough to release air.
- Divide into two equal portions and shape into loaves.
- Place each loaf into a greased loaf pan.
2:00 PM – Final Rise
- Cover and let the loaves rise for 1-2 hours until they are just above the rim of the pan.
2:30 PM – Preheat Oven
- Preheat to 350°F in preparation for baking.
3:00 PM – Bake
- Bake the loaves for 35-40 minutes, until golden brown and the internal temperature reaches 200°F.
3:40 PM – Cool & Enjoy!
- Remove loaves from the pans immediately and place them on a wire rack to cool.
- For best results, let the bread cool completely before slicing for an even texture.
Tips for the Best Sourdough Sandwich Bread with Fresh Milled Flour
- Adjust hydration if needed. Fresh flour absorbs more water so you may need to add more water or flour to your dough. You’re looking for a nice dough that pulls away from the sides of your bowl when mixed well.
- Use a well-fed, active sourdough starter for the best rise.
Frequently Asked Questions
Can I use different grains in this recipe? Yes, but it’s recommended to use hard wheat for bread and soft wheat for quickbreads or desserts.
How do I make the loaf softer for sandwiches? Adding sunflower lecithin will give you a softer loaf. Another suggestion would be to add vital wheat gluten that will improve structure and give a chewier texture.
How do I store fresh milled sourdough bread? Whole wheat sourdough bread is stored the same as any other homemade sandwich bread. Simply place it in an airtight container or ziplock plastic bag to keep it fresh. This post has everything you need to know about storing and freezing homemade bread.
I was so nervous to give fresh milled flour a try but my family loves it and I feel great about the added nutrition we’re getting on a daily basis. If you’re looking for a great bread recipe with simple ingredients, this is it! I’d love to hear your thoughts and answer your questions in the comments.
Fresh Milled Sourdough Sandwich Bread
Ingredients
- 5 1/2 cups of freshly milled flour (3 2/3 cups of wheat berries)
- 1 3/4 cups of water
- 2 cups of sourdough starter
- 3 tablespoons of honey
- 3 tablespoons of olive oil
- 1 1/2 tablespoons of sunflower lecithin
- 3 teaspoons of salt
Instructions
Step 1: Mill Your Grains
- For 5 1/2 cups of flour you will need to mill 3 2/3 cups of wheat berries (50/50 mix of hard red and hard white)
Step 2: Mix the Dough
- Into the bowl of a stand mixer add 1 3/4 cups of water, 2 cups of sourdough starter, 3 tablespoons of honey, and 3 tablespoons of oil. Stir to disperse.
- Then add 5 1/2 cups of flour and 1 1/2 tablespoons of sunflower lecithin to the wet ingredients.
- Using a dough hook attachment, knead on low until all of the ingredients are well incorporated. Cover the bowl with a towel and let the dough rest for 20 minutes.
Step 3: Add Salt & Knead
- Add 3 teaspoons of salt and knead the dough for 8-10 minutes. If you’re unsure if your dough is ready, give it the windowpane test by gently pulling the dough upwards. If it becomes thin enough to almost see through, it’s ready. If it tears, knead it longer.
Step 4: Bulk Fermentation or First Rise
- Remove the dough and place it in a large mixing bowl that has been oiled. Let the dough ferment at room temperature for 2-4 hours until it doubles in size. Timing will depend on the temperature of your home. If you place the dough in a warm place it will rise faster if you find yourself in a time crunch.
Step 5: Shape the Loaf
- Once the dough has doubled, punch it down to release any trapped air. Then divide the dough in half to make 2 loaves.
- Gently shape the dough into a sandwich loaf and place each loaf into a greased loaf pan.
Step 6: Final Rise
- Cover and let the dough rise for 1-2 more hours until it’s just over the rim of the pan.
Step 7: Bake
- Preheat oven to 350°F.
- Bake for 35-40 minutes until golden brown and the internal temperature reaches 200°F.
- Remove the loaves from the pan as soon as they come out of the oven and place them on a wire rack to cool. For best results, let your loaves cool completely before slicing for the best texture.
