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2 loaves of fresh milled bread on yellow and white towel. one loaf is sliced

Soft 100% Fresh Milled Wheat Bread

This Soft Whole Wheat Bread with 100% fresh milled flour makes the perfect sandwich bread! It has the perfect texture with amazing flavor and simple to make!
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Prep Time 15 minutes
Total Time 3 hours
Course Bread
Servings 2 loaves

Ingredients
  

Add to mixing bowl

  • 2 3/4 cups lukewarm water
  • 1 3/4 tbsp yeast
  • 1 tbsp honey

Dry Ingredients

  • 500 grams Hard White Wheat freshly milled
  • 450 grams Hard Red Wheat freshly milled
  • 1/4 tsp Vitamin C powder
  • 2 tbsp Vital Wheat Gluten
  • 1 tbsp Salt

Wet Ingredients

  • 1/2 cup honey
  • 2 egg yolks
  • 1 tbsp vinigar
  • 1/2 cup oil chicken fat/lard/butter/avacado oil

Instructions
 

Preheat the oven to 350 F

  • Take out your stand mixer and the dough hook attachment.

Start by proofing the yeast.

  • Add water, yeast and 1 tbsp of honey to mixing bowl and stir. (there is half a cup of honey in the recipe, just take a spoonful of honey from the 1/2 cup)
  • Let it sit until it starts to foam or form bubbles.
  • Mill the flour.
    Use a scale to measure 450 grams of red and 500 grams of white wheat berries and mill to get fresh flour.
  • Add Vitamin C, vital wheat gluten, and salt to the fresly milled flour.
  • Add honey, egg yolks and vinegar to the mixing bowl.
  • Add the dry ingredients.
    On low speed slowly add the dry ingredients to the mixing bowl. Let the dough knead until combined to get the gluten developed.
  • Add the oil slowly to the bowl. Now give it some time to mix until all the oil is incorporated into the dough. It will take a minute. The purpose of adding the oil last is because fat inhibits the development of gluten. By adding it last you are giving the dough a chance to develop gluten before adding fat.
  • Knead for 8-10 minutes. Do a window pane test to make sure you have good gluten development. To do this, take a small piece of dough and gently stretch and pull it. If you can stretch the dough enough to form a thin translucent 'windowpane' then the dough has enough gluten developed. If it rips right away, you need to continue kneading and then test again.

First Rise

  • Let the dough proof for 30 minutes or until it has doubled.
  • Form loaves and place them into bread pans. Make sure to grease the bread pan or add parchment paper.

Second Rise

  • Cover with plastic wrap or a cloth and let them rise for another 30 minutes to 1 hour in a warm place. The rising time will depend on the warmth of your kitchen.
  • Once the bread has risen for 30 minutes or more, do the poke test. Poke the bread with your finger and if the dough springs back quickly, it hasn't proofed long enough. If it springs back very slowly, it's ready to bake. If the indent remains and it doesn't spring back, it could be overproofed and you need to bake immediately.
  • Bake at 350 for 35 to 40 minutes or until the internal temperature of the bread is 195 degrees ℉.