Fresh Milled Soft White Wheat Sandwich Bread Recipe (Soft, Fluffy & 100% Whole Wheat)
If you’ve ever wondered whether 100% freshly milled whole wheat bread can be soft enough for everyday sandwiches, the answer is absolutely yes! This fresh milled soft white wheat sandwich bread recipe creates two beautiful loaves that are light, fluffy, flavorful, and perfect for toast, sandwiches, French toast, or simply enjoying warm with butter.
One of my favorite things about baking with freshly milled flour is knowing exactly what’s going into my family’s bread. Fresh milling preserves the natural nutrients, flavor, and oils found in the wheat berry, creating a loaf that’s both wholesome and delicious.
Whether you’re just beginning your fresh milling journey or you’re looking for your new favorite soft whole wheat sandwich bread recipe, this one has become a staple in our home.
Why You’ll Love This Fresh Milled Sandwich Bread
- Made with 100% freshly milled soft white wheat
- Soft texture that’s perfect for sandwiches
- Naturally sweetened with raw honey
- No preservatives
- Makes two family-sized loaves
- Great for freezing
Fresh Milled Soft White Wheat Sandwich Bread
Ingredients
Method
- In a large bowl or stand mixer, add everything except for the yeast and salt. Mix until combined, cover and rest for 30 minutes.880 g. freshly milled soft white wheat (about 7 cups), 640 g. warm water (2¾ cups), 95 g. avocado oil (½ cup), 80 g. honey (¼ cup), 2 tsp. fresh squeezed lemon juice
- Add the salt and yeast. Knead by hand for 12 minutes or with the dough hook on the stand mixer for about 7 minutes. You want it to pass the window pane test.2 tbsp. active yeast, 1 tbsp. salt
- Cover the dough and let it rise for 45 minutes until doubled in size.
- Divide the dough into two equal halves and shape it into a log shape.
- Place the dough into buttered or oiled pans. I like to put butter on a paper towel and rub it on the sides and bottom of the pan.
- Cover the dough and let it rise for about 30 minutes or until the loaves have doubled in size.
- Preheat your oven to 350°.
- Bake the loaves (uncovered) for 35 minutes or until they reach an internal temperature of 200°.
- Remove the loaves from the pans and place them on a cooling rack. Let them cool completely if possible and then slice and enjoy!
Ingredients
Makes 2 loaves
- 880 grams freshly milled soft white wheat flour (about 7 cups)
- 640 grams warm water (2¾ cups)
- 95 grams avocado oil (½ cup)
- 80 grams raw honey (¼ cup)
- 8 grams lemon juice (2 teaspoons)
- 20 grams rapid-rise yeast (2 tablespoons)
- 18 grams salt (1 tablespoon)
How to Make Fresh Milled Soft White Wheat Sandwich Bread
Step 1: Mix the Dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine:
- Freshly milled flour
- Warm water
- Avocado oil
- Raw honey
- Lemon juice
Mix until everything is well combined.
Cover the bowl and allow the dough to rest for 30 minutes. This rest period gives the freshly milled flour time to fully absorb the moisture and helps create a softer loaf.
Step 2: Add the Yeast and Salt
After the dough has rested, add the yeast and salt.
Knead using your stand mixer with the dough hook, or knead by hand, until the dough reaches the windowpane test. This usually takes 6–12 minutes, depending on your mixer and the hydration of your dough.
If kneading by hand, lightly flour your work surface and the dough as needed. Keeping your hands slightly damp while kneading can also help prevent sticking without adding too much extra flour.
Step 3: First Rise
Cover the dough and allow it to rise until doubled in size.
This typically takes 30–45 minutes, depending on how warm your kitchen is.
Step 4: Shape the Loaves
Punch down the dough and divide it into two equal portions.
Shape each piece into a smooth log.
Lightly butter two loaf pans. (If preferred, you can lightly oil the pans instead.) An easy way to butter the pans is by rubbing softened butter onto a paper towel and coating the bottom and sides evenly.
Place each loaf into a prepared pan.
Cover with wax paper or a clean kitchen towel and allow the loaves to rise until doubled, about 30 minutes.
Step 5: Bake
Preheat your oven to 350°F (175°C).
Bake the loaves for approximately 35 minutes, or until the internal temperature reaches 200°F.
Remove the bread from the loaf pans immediately and transfer to a cooling rack.
Allow the bread to cool before slicing for the best texture.
Enjoy fresh with butter, use it for sandwiches throughout the week, or freeze an extra loaf for later.
Tips for Success
- Freshly milled flour absorbs moisture differently than store-bought flour. Resist adding too much additional flour while kneading.
- The windowpane test is one of the best indicators that your gluten has developed enough for a soft, fluffy loaf.
- Rise times may vary depending on the temperature and humidity in your home.
- Allowing the bread to cool completely before slicing helps prevent a gummy texture.
Frequently Asked Questions
Can I use store-bought whole wheat flour?
This recipe was developed specifically for freshly milled soft white wheat flour. Store-bought whole wheat flour behaves differently and may require adjustments to the liquid.
What is soft white wheat best used for?
Soft white wheat produces a tender crumb and mild flavor, making it an excellent choice for sandwich bread, dinner rolls, muffins, pancakes, cookies, and other everyday baked goods.
Can I freeze this bread?
Absolutely! Once completely cooled, wrap each loaf tightly and freeze for up to three months. Thaw at room temperature before serving.
More Fresh Milled Recipes You’ll Love
If you’re enjoying baking with freshly milled flour, be sure to check out more simple recipes here on Keep It Simple Anna Sue. My goal is to help you create wholesome, homemade food that’s practical enough for everyday life.
Happy baking!
