09/09/2026
Okay, but if we’re going to “do too much,” we might as well make really good bread!
Here’s my everyday fresh-milled sandwich bread recipe:
INGREDIENTS
715 grams fresh milled flour
355 grams milk
15 grams lemon juice
76 grams unsalted butter
170 grams honey
9 grams instant yeast
1 egg
11 grams salt
In the bowl of a stand mixer, combine warm milk (about 100-110℉), lemon juice, and half of the fresh flour. Stir until combined and then cover and let soak for 15 minutes.
Add the remaining flour, butter, honey, egg and instant yeast. Knead for 5 minutes and then add the salt.
Knead together all of the dough ingredients. It will take about 15-20 minutes with a KitchenAid mixer, 8-10 minutes with an Ankarsrum mixer, 22 minutes with a bread machine, or 30+ minutes if kneading by hand.
Place the kneaded dough in a lightly greased bowl, cover the bowl, and let it rise for 50-75 minutes, until doubled in size.
Shape and preheat the oven to 375°F. Cover loosely with a tea towel and let the shaped loaf rise.
Bake the bread at 350℉ for 25-35 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Let it cool completely before slicing.
Fresh-milled flour behaves a little differently than store-bought flour, so I have the full recipe + all of my tips for getting a soft, fluffy loaf on Ninnescah Made. I’ve put the link in the comments.
And yes, you can absolutely make good bread without milling your own flour. But there is something wildly satisfying about pouring wheat berries into a mill and having a loaf of bread on your counter a few hours later.
Knowing how to do things is fun!
- Meg
