Whole Wheat Sourdough Sandwich Bread with Fresh Milled Flour

Layered slices of whole wheat sourdough sandwich bread on wooden cutting board.

5 from 1 vote

Whole Wheat Sourdough Sandwich Bread with Fresh Milled Flour

This fresh milled whole wheat sourdough sandwich bread is soft, fluffy, and delicious! Made from fresh ground hard white wheat berries, your whole family will love the flavor and texture of this easy-to-make sourdough.

Prep Time45

Bulk Ferment & Proofing Time10

Total Time10 45

Course: Snack

Cuisine: American

Servings:

Calories: 212kcal

Author: Holly Lee

Cost: $3

Equipment

Kitchenaid Mixer recommended for kneading
Bread Pan 9"x5" or similar
Grain Mill or other method for milling grain

Ingredients

500 grams whole wheat flour 3 3/4 cup flour--if using fresh milled flour, mill hard red wheat berries
300 grams liquid whey from yogurt (or water) 1 1/4 cup
100 grams sourdough starter about 1/2 cup
1 egg + 1 egg yolk
3 tablespoon maple syrup
3 tablespoon olive oil
10 grams sea salt 2 tsp

Instructions

If using fresh milled flour, mill your hard red wheat berries into a fine flour. Pour into a mixing bowl. Alternately, measure out 500 grams of bagged whole wheat flour (about 3 3/4 cup flour, give or take a tablespoon).
500 grams whole wheat flour
Into the mixing bowl, add the whey, sourdough starter, egg and egg yolk, maple syrup, and olive oil. Mix until everything is combined. Cover and let this sit (fermentalyze) for 30 minutes. Measure out the salt and keep it near the mixing bowl so you do not forget to add it!
300 grams liquid whey from yogurt (or water)
After the fermentalyze, sprinkle the salt on top of the dough and mix it in using the dough hook on your mixer (or work it in with your hands).
1 egg + 1 egg yolk, 3 tablespoon maple syrup, 3 tablespoon olive oil, 10 grams sea salt
Knead until the dough is smooth, supple, and reaches "window pane", about 8-10 minutes. You may also choose to hand knead-- the dough is a bit sticky, but it should not be goopy.
Let the dough bulk ferment in a warm place until it rises about 50% in volume.
Pour the dough out of the bowl onto a clean work surface. Flatten the dough into a rectangle about the length of your bread pan. Tri-fold the edges of the dough rectangle, then roll the dough up to shape into a loaf (see video if needed). Pinch the ends of the dough.
Place it in the 9"x5" bread pan seal-side down. Cover and do a second rise (proof) until puffy. I like to let it proof until the dough domes to the rim of the pan.
Toward the end of the proofing time, preheat the oven to 375 degrees F.
Bake for 40 minutes or until the bread reaches an internal temperature of at least 190 degrees F. Cool completely before slicing.

Video

Notes

Store bread in an airtight container. For best results, eat within 3-4 days, but it should last up to 5-7 days if stored properly.

1) Be patient. The fermentation process takes time. For best results, the loaf needs to proof fully.

2) Push the proof. While it is possible to over-ferment your dough, don't be overly concerned about it for a sandwich loaf baked in a loaf pan--the pan will support the bread as it bakes. Push the proofing time to make sure your loaf is nice and puffy before it goes into the oven.

3) Use a kitchen scale to weigh ingredients. While not 100% necessary, it is so nice not to dirty up a lot of measuring cups and it will help yield consistent results.

Nutrition information is calculated with a calculator and may contain errors. If precise nutrition facts are required, please do your own calculations to verify.

Nutrition