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Fresh Milled Sourdough Sandwich Bread

A soft, nourishing 100% whole wheat sourdough sandwich bread made with freshly milled flour. Perfect for daily sandwiches, toast, and wholesome homestead baking.
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Course: bread
Cuisine: Traditional/Homestead
Keyword: 100% whole wheat sourdough sandwich bread, fresh milled sourdough bread, soft fresh milled bread recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Fermentation Time: 7 hours
Total Time: 8 hours 15 minutes
Servings: 1 loaf
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

  • 500 g fresh milled hard white wheat flour
  • 100 g active sourdough starter
  • 350 g warm water
  • 30 g honey
  • 40 g melted butter or olive oil
  • 10 g salt

Instructions

  • In a large bowl, mix flour and water until no dry spots remain. Cover and rest for 30 minutes.
  • Add starter, honey, butter, and salt. Mix until fully incorporated.
  • Perform 3–4 sets of stretch and folds every 20 minutes over the next hour.
  • Cover and bulk ferment at room temperature for 4–6 hours, until doubled and airy.
  • Gently shape the dough and place into a greased 9x5-inch loaf pan.
  • Allow to rise 2–4 hours, until the dough crowns about 1 inch above the pan.
  • Bake at 375°F (190°C) for 40–45 minutes, tenting with foil after 25 minutes if browning too quickly.
  • Remove from pan and cool completely before slicing.

Notes

Hard white wheat gives the softest crumb for sandwich bread. Fresh milled flour absorbs more water than store-bought flour, so increase hydration slightly if the dough feels stiff.
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