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Sourdough sandwich bread with fresh milled wheat sliced up on a countertop.
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Fresh Milled Sourdough Sandwich Bread

Packed with the flavor and nutrition of whole grain flour and sourdough, this freshly milled bread is long-fermented and easy to prepare. Enjoy its deliciously tender crumb toasted and spread with butter or as your everyday sandwich bread.
Prep Time30 minutes
Cook Time30 minutes
Fermenting time14 hours
Course: Breads
Cuisine: American
Keyword: fresh milled grains, sourdough bread
Servings: 2 loaves
Author: Lisa Bass

Equipment

Ingredients

  • 2 1/4 cups water 531g
  • 1/2 cup oil 112g
  • 1/2 cup honey 168g
  • 1 tablespoon salt 17g
  • 2 eggs
  • 1/2 cup active starter 113g
  • 7 cups fresh milled flour 1,050g I use hard white wheat

Instructions

  • Begin when you have a fed, active starter. Add water, oil, honey, salt, eggs, starter, and flour to a large mixing bowl or to the bowl of a stand mixer with a dough hook attachment.
  • Mix by hand or on medium speed until the dough is fully incorporated. Cover and let the dough rest for 30 minutes to fully hydrate the flour.
  • If using the mixer, continue on medium-low for 15 - 20 minutes until the dough is smooth and does not stick to the sides of the bowl. It should pass the windowpane test. If the dough is wet, add a some flour a little bit at a time.
  • Alternatively, you can begin a series of stretch and folds where you take the dough on one side and pull it up about 6 inches, then fold it over the rest of the dough and press. Turn the bowl a quarter turn and repeat the process 3 - 4 times. This is considered one round. Cover the bowl between rounds, following the schedule below.
  • First 3 stretch and folds, every 15 minutes. Last 3 stretch and folds, every 30 minutes.
  • For all kneading methods, when kneading is complete, cover the bowl with a damp tea towel and set it in a warm place for 10 - 12 hours for the bulk fermentation.
  • After this first rise, divide the bread dough in half. Shape each half for loaf pans by rolling it out into a loose rectangle, then rolling it back up to fit.
  • Add the dough to loaf pans that are greased or lined with parchment paper. Let the dough rise in a warm place a second time, for 2 - 4 hours, or until doubled in size.
  • Preheat the oven to 350 degrees Fahrenheit. If you want to add an optional egg wash, do so now. Bake for 30 - 40 minutes or until golden on top. Allow to cool completely before slicing.

Notes

  • The ingredients for two loaves may be too much for a standard mixer to handle. You can make half of the recipe for one loaf if you are worried about overheating your mixer or just mix by hand and use the stretch and fold method.
  • Please double-check amounts when using the multiplying feature in the recipe card.  
  • If you are looking for gram measurements, toggle to the “metric” version in the recipe card.
  • The windowpane test is when you stretch a small amount of dough between four fingers. If you can stretch it apart thin enough to see through, the dough is ready. if it breaks apart, not enough gluten formation has happened.
  • Don’t over ferment the dough. It will turn into a sloppy mess that won’t rise well.

Nutrition

Serving: 1slice | Calories: 227kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 357mg | Potassium: 57mg | Fiber: 4g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg