Recipe · Sandwich Loaves

Fresh Milled Sandwich Loaf

By: Eleen Beisner

This soft, tender sandwich loaf is made with 100% freshly milled hard white wheat flour. Orange juice helps mellow the whole wheat flavor and keeps the crumb tender, you won’t taste it in the finished bread.

Prep time: About 2½–4½ hours (including resting and rising) · Bake time: 35–45 minutes · Yields: 1 loaf (5 × 9-inch pan)

Ingredients

Instructions

1. Make the Butter Mixture

   Melt the butter in a small saucepan over low heat. Remove the pan from the heat. Add the water, orange juice, honey, potato flakes, dry milk, and salt. Stir until combined, then let the mixture cool until lukewarm.

2. Hydrate the Flour

   Place the freshly milled flour in a mixing bowl. Pour in the lukewarm butter mixture and stir until no dry flour remains. Cover and let rest for 20–30 minutes.

3. Add the Yeast and Knead

   Add the instant yeast to the bowl. Knead with a dough hook until the dough is soft and stretchy. It may feel tacky, but it should begin gathering around the hook.

4. Adjust the Dough if Needed

   If the dough continues to smear along the sides of the bowl and will not gather after several minutes of kneading, add extra flour 1 tablespoon (about 8–10 g) at a time. Knead briefly between additions, stopping when the dough holds together and can be shaped. It should remain soft and slightly tacky; the bowl does not need to be completely clean.

5. Let the Dough Rise

   Cover the bowl and let the dough rise until puffy and nearly doubled, about 1–2 hours. Watch the dough rather than the clock, since rising time varies with room temperature.

6. Shape the Loaf

   Lightly grease a 5 × 9-inch loaf pan. Gently deflate the dough, shape it into a loaf, and place it seam-side down in the pan.

7. Proof the Loaf

   Cover the pan and let the dough rise until it crowns about 1 inch above the rim, about 45 minutes to 1½ hours. Watch the dough rather than the clock, since rising time varies with room temperature.

8. Bake

   Preheat the oven to 350°F. Bake for 35–45 minutes, until the loaf is browned and baked through. If the top becomes dark before the center is done, tent it loosely with foil. Cool before slicing.

Baker's Notes

Start with 476 g flour and add more only if the dough remains too slack to gather and shape. Freshly milled flour can absorb liquid differently from batch to batch.

Storing & Freezing

Storing

Allow the loaf to cool completely before storing. Keep it in an airtight container or bread bag at room temperature for 2–3 days. For the softest texture, avoid refrigerating the bread, as refrigeration can cause it to dry out more quickly.

Freezing

Once completely cool, wrap the whole loaf tightly or slice it first for easier serving. Place in a freezer-safe bag or container and freeze for up to 3 months.

Thaw at room temperature while still wrapped to help keep the bread from drying out. To refresh the loaf, warm it in a 300°F oven for about 5–10 minutes. Individual slices can also be warmed briefly in the toaster or microwave.