Since I have bought the Nutrimill Harvest mill, I have been using more and more of fresh milled flour. I have now started making bread with it and love how delicious it turns out.
I like to make this sandwich bread with freshly milled flour (or fmf for short) in my bread machine. It is perfect to make sandwiches and a great alternative to the white bread or any sandwich bread made with store bought flour.
The best thing I love about making it in the bread machine is it does all the mixing, kneading, rising, and baking on the press of a button!
Ingredients
I like to use hard white wheat berries and like the overall taste of the bread. Hard red wheat has a stronger flavor, if you prefer that you can mill that instead.
Other ingredients are lukewarm water, salt, agave nectar, oil, and instant yeast. It is best to use oil which does not have too much flavor or you will taste it in the bread. I use olive oil, avocado oil, or grapeseed oils in homemade bread recipe.
Instructions
Making fresh milled flour bread is very easy. Mill the flour in your mill on the finest setting. There is no need to sift the flour as we want to keep all the bran and germ in the flour while making bread.
Once you have milled the flour, put all the ingredients in the bread machine container, select 1.5 lb. loaf size, crust color, and start the 'whole wheat bread' cycle.
Depending on the bread machine, some machines require wet ingredients first and then dry ingredients. Some require dry first and wet ones later.
It is best to refer to the bread machine manual and place the ingredients in the order recommended by the bread machine manufacturer.
The bread machine will do all the work for you including mixing, kneading, resting, rising, and of course baking!
Optionally, you can also remove the paddle from the bread maker once the last kneading cycle is complete. This will prevent a hole in the bread once you remove it from the container.
Once the bread cycle is finished, remove the loaf from the container by turning it upside down and shaking it a little bit. Place the loaf on a rack to cool it down. Slice it with an electric knife or a serrated knife. It is best to use a bread slicer to cut even slices.
Equipment
To mill wheat berries, I have used my Nutrimill Harvest mill. You can use any other stone or impact mill.
This 1.5 lb fmf sandwich bread recipe is made in the 2 lb. Zojirushi bread maker using the 'whole wheat bread' setting. It can be made in any 2 lb. bread maker.
You will need a cooling rack to cool the bread once it is baked. For slicing bread, a bread knife, bread slicer, or an electric knife works best.
Storage
Fresh milled flour bread can be stored in an airtight bread storage container for 3-4 days. It can be sliced and frozen for a month. When you are ready to eat, take out as many slices as you want and toast them in a toaster.
Serving suggestions
You can enjoy freshly milled flour sandwich bread with some butter or fresh homemade jams.
Tips
- If possible weigh all the ingredients using a digital food scale for consistent results. Atleast the flour must be weighed as measuring flour with cups may add too much flour than needed.
- Water temperature should be around 105 - 110°F.
- Check the dough after about 10 minutes and see the dough is not dry and also the dough ball pulls from the sides of the pan and does not stick. If it looks too wet, add some flour (a teaspoon at a time), if it is too dry, add some water (a teaspoon at a time), and continue kneading.
- This recipe is made with fresh milled hard white wheat flour, if you use a different variety, you may have to adjust the amount of water or flour for a non sticky dough.
- If you prefer baking in the oven, use the dough cycle. Once the cycle is complete, remove the dough, shape it into a log and place it in a 9 inch by 5 inch size loaf pan. Cover it with a cling wrap and let it rise in a warm place for about 45 - 60 minutes. Bake in the oven (after removing the cling wrap) at 350°F for 20-22 minutes.
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📖 Recipe
Fresh Milled Flour Bread Machine Recipe
Ingredients
Wet ingredients
- 1 cup + 1 tbsp Water (microwave 30 seconds)
- 4 tablespoon Oil
Dry ingredients
- 3 ½ cups Hard white wheat flour (400 grams)
- 2 tablespoon Agave nectar (or maple syrup)
- 1 ½ teaspoon Salt
- 2 ¼ teaspoon Instant Yeast or Bread Machine yeast (7 gram)
Instructions
- Place the wet and dry ingredients (water, oil, agave nectar, salt, fresh milled flour, yeast) in the order as required by your bread machine.1 cup + 1 tbsp Water, 4 tbsp Oil, 2 tbsp Agave nectar, 1 ½ tsp Salt, 2 ¼ tsp Instant Yeast or Bread Machine yeast, 3 ½ cups Hard white wheat flour
- Close the lid and select the "Whole wheat" cycle, 1.5 lb size, and the crust setting, preferably to medium.
- The bread will be ready once the cycle completes.
- Remove the loaf by inverting the pan and shaking it.
- Place the bread on a cooling rack and allow it to cool down.
- Once the bread is cooled down completely, slice it with a serrated bread knife or an electric knife.
Notes
- For consistent results, weigh the flour using a digital food scale.
- Watch the dough after about 10 minutes, if it seems wet, add some flour (a teaspoon at a time), if it feels dry, add some water (a teaspoon at a time). The dough should leave the sides of the pan while kneading.
- Once the bread is baked, remove it from the container and place it on a rack to cool down. Leaving the bread in the container to cool down can make it moist.
- Recipe makes 1.5 lb. bread. To make 1 lb. bread change servings to 8 and for 2 lb. bread, change servings to 16.
Nancy says
Would this work without oil?
Alpa Jain says
Hi Nancy,
If you do not add oil, the texture will be chewy like French bread. I have not tried it, but it should work, however you will have to add more water (start with 2 tablespoon more) and then add more while mixing and kneading if the dough looks dry.
Also, the crust will be hard and will require more effort while removing the bread from the pan.
Let me know how it turns out.
Cheers,
Alpa
Sarah says
I tried this recipe twice in one day and the both fell flat. I don't have a microwave so I don't know what temperature 30 seconds in the microwave makes water. I used my tea kettle to warm some water. When that loaf overproofed, I googled what the water temp should be. It says between 80-90 degrees. So I used 90 degree water and tried again. Flat again. I will say, the bread is delicious even when flat and dense. But I wish this recipe had troubleshooting tips. I'm reading from other searches that I should use the Dough cycle on my bread machine, but I'm new to this and don't know how that translates to the other settings in this recipe. If there is a troubleshooting section, I'm missing it.
Alpa Jain says
Hi Sarah,
Water should be lukewarm, around 110°F. Did you weigh the ingredients, especially the flour? If the bread fell flat, I would reduce the yeast by about 1/2 teaspoon and try again. If that does not help, try reducing the water by 1-2 teaspoons and yeast by 1/2 teaspoon.
For consistent results, it is best to weigh all the ingredients.
If you want to bake it in the oven then you can use the dough cycle on the bread machine. Once it is done, shape the bread into a log and place it in a bread pan (9 inch by 5 inch size), cover it with a cling wrap let it rise for about 45 minutes in warm place and then bake it in the oven (remove cling wrap) at 350°F for about 20-22 minutes.
Let me know how it turns out and please don't hesitate to ask any more questions.
Cheers,
Alpa
Bonny says
Had to add another half cup water.
Alpa Jain says
Hi Bonny,
If you had to add another half cup water, I would assume you did not weigh the flour. Measuring flour by cups can add more flour than needed and would end up requiring more water.
Hope this helps.
Cheers,
Alpa
Summer H says
This recipe turned out great! I used hard white with ~70g kamut and used light agave nectar. The rise and size of the loaf was perfect. It is the first freshly milled recipe that has been successful in my Zojirushi Virtuoso Plus bread machine. I sliced extra thin to reduce calories per a serving and mimic the thinly sliced breads that you can buy in the grocery story. Thank you!
Shera Estes says
Not quite as pretty as yours, but I loved the flavor (honey wheat) looks like best for toast. I made with 2/3rds Hard White and 1/3 Soft White.
Alpa Jain says
Hi Shera,
Glad to know you enjoyed the recipe.
Cheers,
Alpa
Monique says
I have tried so many recipes since starting my milling flour life. This is so so good. Can’t wait to make it again.
Alpa Jain says
Hi Monique,
I am glad to hear that you enjoyed the recipe 🙂
Thankyou for sharing your feedback.
Cheers,
Alpa