1 Pound Sandwich Bread with home milled flour

I have been seeing a lot of information recently regarding the benefits of "home milling" wheat for breads and pastries. I thought I would give it a try. It can be time-intensive, but I consider it a labor of love, and I am truly enjoying the process and the results.

I would really encourage you to do some research and see if home milling is something that interests you and something that you would want to try. There are numerous excellent resources available on the internet, and YouTube is a great platform for finding tutorials.

Ingredients:

2 cups (about 300g) hard white wheat berries (to yield ~2.5–3 cups freshly milled flour)

1 cup (240ml) lukewarm water (80–90°F / 27–32°C)

2 tablespoons (25g) granulated sugar or honey

1 ½ teaspoons (4.5g) instant yeast

2 tablespoons (28g) unsalted butter, melted (or vegetable oil)

1 teaspoon (6g) salt

2 tablespoons (12g) nonfat dry milk powder (optional, for softer texture)

1 tablespoon (9g) vital wheat gluten (optional, to improve rise and structure)

Equipment:

Grain mill (manual or electric)

Stand mixer with dough hook (optional, can knead by hand)

8.5 x 4.5-inch (1-pound) loaf pan

Kitchen scale (recommended for accuracy)

Thermometer (for water temperature)

Plastic wrap or clean kitchen towel

Cooling rack

Instructions:

Mill the Wheat Berries:

Set your grain mill to a fine setting for bread flour consistency.

Grind 2 cups (300g) hard white wheat berries to yield approximately 2.5–3 cups of freshly milled flour.

Sift the flour to remove larger bran particles for a lighter texture, if desired. Reserve bran for other uses (e.g., muffins).

Autolyse:

In a large mixing bowl, combine 2 ½ cups (about 325g) freshly milled flour with 1 cup lukewarm water. Stir until no dry flour remains and a shaggy dough forms.

Cover with plastic wrap or a damp towel and let rest for 20–30 minutes. This autolyse step hydrates the flour, enhances gluten development, and reduces kneading time.

Mix the Dough:

After the autolyse, add 1 ½ teaspoons instant yeast, 1 teaspoon salt, 2 tablespoons sugar or honey, 2 tablespoons melted butter, and 2 tablespoons nonfat dry milk powder (if using). If using vital wheat gluten, add 1 tablespoon now.

Mix until the ingredients are fully incorporated. If the dough is too sticky, add more flour, 1 tablespoon at a time, up to an additional ½ cup, but keep it soft and slightly tacky. If too dry, add water, 1 teaspoon at a time.

Knead the Dough:

Stand Mixer: Knead with the dough hook on medium-low speed for 6–8 minutes until smooth, elastic, and slightly tacky. The autolyse reduces kneading time slightly.

By Hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, folding and pressing until smooth.

Perform the windowpane test: stretch a small piece of dough thin enough to see light through without tearing. If it tears, knead for another 1–2 minutes.

First Rise:

Form the dough into a ball and place in a lightly greased bowl, turning to coat.

Cover with plastic wrap or a damp towel and let rise in a warm place (75–85°F / 24–29°C) for 45–60 minutes, or until doubled in size. Instant yeast speeds up fermentation slightly.

Shape the Loaf:

Punch down the dough to release air. Turn onto a lightly floured surface.

Flatten into a rectangle, fold the sides inward, and roll tightly into a log the length of your loaf pan.

Pinch seams to seal and place seam-side down in a greased 8.5 x 4.5-inch loaf pan.

Second Rise:

Cover loosely with plastic wrap or a towel and let rise for 30–45 minutes, until the dough crests about 1 inch above the pan’s rim.

Preheat and Bake:

Preheat your oven to 350°F (175°C) during the last 20–30 minutes of the second rise.

Bake for 30–35 minutes, until golden brown and the internal temperature reaches 190–200°F (88–93°C).

If the top browns too quickly, tent with foil after 20 minutes.

Cool and Slice:

Remove the bread from the pan immediately and transfer to a cooling rack.

Cool completely (1–2 hours) before slicing for a clean cut and proper texture.

Yield One 1-pound loaf (approximately 12–14 slices)

Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Slice before freezing.

Flour Adjustments: Freshly milled flour varies in hydration. The autolyze helps gauge water absorption, but adjust flour or water slightly if needed.

Autolyse Benefits: The autolyze improves dough extensibility, making it easier to knead and shape, and enhances the bread’s flavor and crumb structure.

No Grain Mill?: Substitute with 2 ½–3 cups store-bought whole wheat bread flour (preferably hard white wheat).

Optional Add-Ins: Mix in 1–2 tablespoons of seeds (e.g., sesame, flax) or ¼ cup rolled oats after the autolyze for texture.