Fresh Milled Rosemary Garlic Sandwich Bread fresh milled bread

Recipe · Sandwich Loaves

Fresh Milled Rosemary Garlic Sandwich Bread

Recipe by Eleen, Fresh Milled Breads Co.

Soft, savory, and full of flavor, this fresh milled rosemary garlic sandwich bread is made with hard white wheat and spelt for a tender crumb that still has enough structure for beautiful sandwich slices. Fresh rosemary and roasted garlic give the loaf plenty of flavor without overpowering the mild, slightly sweet fresh milled wheat.

Prep time: 3–4 hours · Bake time: 30–36 minutes · Yields: 1 loaf

Ingredients

Fresh Milled Flour

  • 400 g hard white wheat berries
  • 80 g spelt berries
  • 12 g vital wheat gluten (about 1½ tablespoons)

Dough

  • 160 g whole milk (about ⅔ cup)
  • 125 g water (about ½ cup + 1½ teaspoons)
  • 1 large egg (about 50 g)
  • 25 g olive oil (about 2 tablespoons)
  • 45 g sugar (about 3½ tablespoons)
  • 8 g instant yeast (about 2½ teaspoons)
  • 9 g fine salt (about 1½ teaspoons)
  • 2 tablespoons finely chopped fresh rosemary
  • 35 g roasted garlic from 1 whole head of garlic, mashed (about 2½ tablespoons)

For Finishing

  • Melted butter or olive oil, optional

Instructions

  1. Mill the hard white wheat and spelt berries on a fine setting.
  2. Add the freshly milled flour, vital wheat gluten, milk, water, egg, olive oil, and sugar to the bowl of a stand mixer.
  3. Mix until everything is combined and no dry flour remains. Cover and allow the mixture to rest for 20–25 minutes.
  4. Add the instant yeast, salt, rosemary, and roasted garlic.
  5. Knead until the dough is smooth, elastic, and has developed good gluten strength. Depending on your mixer, this could take anywhere between 8–25 minutes. The finished dough should be very soft and slightly tacky but should still hold its shape.
  6. Cover the dough and allow it to rise in a warm place until almost doubled, about 60–90 minutes. Watch the dough rather than the clock, as rising times will vary depending on the temperature of your kitchen.
  7. Grease a 5 × 9-inch loaf pan. Gently press the dough into a rectangle approximately the width of the loaf pan. Starting at one end, roll the dough snugly into a log, gently pressing out any large air pockets as you roll. Pinch the seam closed and tuck the ends underneath. Place the loaf seam-side down in the prepared pan.
  8. Cover and allow the loaf to rise until the center of the dough is approximately 1 inch above the rim of the pan.
  9. Preheat the oven to 350°F. Bake for 30–36 minutes, or until the loaf is golden brown and the internal temperature reaches 190–195°F. If the top begins browning too quickly, loosely cover it with foil after 15 minutes for the remainder of the baking time.
  10. Allow the bread to cool in the pan for 5–10 minutes, then transfer it to a wire cooling rack.
  11. For an extra-soft crust, lightly brush the warm loaf with melted butter or olive oil.
  12. Allow the bread to cool completely before slicing.

Baker's Notes

When shaping the loaf, lightly oil your work surface and hands to prevent the dough from sticking.

Avoid overproofing the final loaf. Bake when the center of the dough has risen about 1 inch above the rim of the pan.

Let the loaf cool completely before slicing with a serrated knife for the cleanest sandwich slices.