This is a super easy fresh milled sandwich bread recipe that I came up with at my family’s demand. My family has loved fresh milled flour bread since I started making it, except for sandwiches, until now. The struggle has always been that the texture of store-bought bread is different than homemade. It is utterly annoying to make a sandwich and then have the jam leaking through the bread itself. Until I figured out this recipe, I was buying the least processed bread with the best ingredients I could find, but it still was hurting my heart to be buying store bought bread knowing how much nutrition it was missing.
Thanks to the frustration of my family, you get to benefit from this fresh milled sandwich bread recipe.
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Why use vital wheat gluten?
This is an optional ingredient, but keep in mind it does make a difference in the texture of the bread. Vital wheat gluten is added to recipes to improve the elasticity and rise of the raw dough. It also improves the chewiness of the final loaves.
Since vital wheat gluten is made from wheat this is a product that I make sure to buy organic. GMO wheat is not available for sale currently, but in the US the wheat crops are heavily sprayed with glyphosate, which I work hard to avoid. One way to avoid the glyphosate is to buy organic. I get my vital wheat gluten from Azure Standard (my organic wheat berries also come from there).
Why use sunflower lecithin?
The sunflower lecithin in this recipe is also optional. The reason it is included is because sunflower lecithin is very helpful for making a softer bread crumb. It also helps extend the shelf life of the bread. I get my sunflower lecithin also from Azure Standard.
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Fresh milled flour pizza dough recipe
Sandwich Bread from Fresh Milled Flour
Equipment
- 2 Bread Pans
- 1 scale
Ingredients
- 900 grams hard white wheat
- 633 grams warm water
- 113 grams coconut oil
- 104 grams maple syrup
- 16 grams yeast
- 1 tbsp salt
- 1 tsp gluten optional
- 1 tsp sunflower lecithin optional
Instructions
- Mill 900 grams of hard white wheat berries
- Mix together the flour, coconut oil, water, salt and maple syrup, until the flour is no longer dry
- Cover and let this sit for 30 minutes
- Add the rest of the ingredients and knead until windowpane is met. (Roughly 25 minutes with a kitchenaid.)
- Cover and let rise for 1 hour
- Divide dough into loaves, shape and place in greased pans.
- Cover and let rise for another hour
- Place in oven at 400 degrees for 10 minutes
- Lower the oven temperature to 350 for 18 minutes
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