Super Soft Freshly Milled 100% Whole Grain Wheat Bread

Super soft freshly milled sandwich loaf recipe:

(2) 9in loaves
880g (7c) fresh milled hard white wheat
(I used 800g hard white & 80g rye)
598g (2&1/2c) water (I used room temp)
62g (4&1/2TBSP) oil (I used olive oil)
94g (4&1/2TBSP) honey
34g (4TBSP) vital wheat gluten (optional)
16g (2TBSP)sunflower lecithin
13g (3&3/4tsp) instant yeast
19g (3&3/4tsp) salt

(1)13in loaf
650g (5&1/4c)fresh milled hard red or white wheat flour
442g (1&3/4c) water
46g (3&1/3TBSP) oil
70g (3&1/3TBSP) honey
25g (2&1/2TBSP) vital wheat gluten (optional)
12g (1&1/2TBSP) sunflower lecithin
14g (2&3/4tsp) salt
10g (2&3/4tsp) yeast

Start by milling your flour. If using a scale, you can measure your wheat berries by weight. If using measuring cups, you’ll need 4&2/3c of wheat berries to get 7c of freshly milled flour. You’ll need 3&1/2c of wheat berries for 5&1/4c of flour.

Starting with the water, put everything in the mixer bowl EXCEPT the salt and yeast. Knead on speed 2 (if using kitchenaid) until all ingredients are well incorporated and a ball of dough forms. Let rest for 15-20 min covered with a towel or plastic wrap.
Add in the salt and yeast and continue to knead for about 8-10 minutes.
Put dough into an oiled bowl. Cover. Let rise until doubled in size. About 45min-1.5 hours depending on the temperature in your home. If using warm water it may take less time.
Once dough has doubled, punch down and divide dough in half to make 2 loaves. I like to weigh mine but you can also eyeball it.
Shape dough into a log, making sure to build tension in the dough to increase gluten strength and oven spring. Place dough in oiled bread pans.
I am using 2 9x4x4 USA Pullman pans which really helps to produce a nice tall loaf. A 9×5 pan would work as well. 8×4 would be too small. I e included measurements for 13x4x4 pan as well.
Let the dough rise until it has not only doubled in size but also an inch over the rim of the pan. If you’ve built good tension in your dough, it shouldn’t spill over the pan.
Bake at 350 for 35 min or until breads internal temp is 190-200F.
Immediately remove from pan and place on cooling rack. For best results, wait until bread is fully cooled to cut, about 2 hours. Enjoy!

This recipe is for my super soft freshly milled 100% whole grain wheat bread you can find the full recipe in the description here I’m weighing out my wheat berries I’m using 90% hard white and 10% rye wheat berries and I’m Milling in my neutr mil classic while

That is Milling I’m going to move that to the side and weigh out my ingredients directly into my mixer Bowl I’m using room temperature water and I’m adding in all of the ingredients except for the salt and the yeast this is going to help give more time for the gluten to

Develop in the dough now I’m mixing everything so the goal is for everything to be well Incorporated we’re going to let this mix until it forms a nice dough Ball but we’re not going to mix for very long at this stage one once we get a nice dough

Ball we’re going to go ahead and cover it with a towel that’s going to sit for 15 to 20 minutes and while that’s sitting I like to measure out my yeast and my salt here I’m adding in my yeast and my salt and I’m going to let that knead for

About 8 to 10 minutes and I immediately remove it from the bowl once it’s done and I like to take my dough out and form it into a nice neat ball and spray the Bowl before I put the dough back in and I’m also going to spray the top

Of my dough and cover it I am covering my dough with a shower cap but you could cover it with a towel or a plastic wrap now I’m punching it down I like to weigh my dough so that I have two exact loaves but feel free to eyeball it it will

Still come out lovely when I weighed my loaves they each came out to 847 G before being baked now that I’ve measured up my dough I’m going to go ahead and shape my dough into a nice tight log and I’m shaping it like this to build a good amount of

Tension in the dough we want good tension in the dough so that when it rises it doesn’t spill over the pan and also so that it has good oven spring in the oven meaning that it rises well inside of the oven and I just pinched the seams of my dough I’m using USA

Pullman pans these are 9x 4X 4 in and I’m pushing my dough down into the pan that way I have a nice flat level top to my loaves once they’re finished and again I am shaping this into a nice tight log and when you’re shaping it you

Can feel the dough getting Tighter and Tighter the more you manipulate it these are going to rise it takes about depending on the temperature of your home anywhere from 45 minutes to an hour and a half for them to rise and I like for mine to rise about an inch above the

Pan here is a before just after shaping and here is an after of it fully risen and another picture without the shower caps these went into the oven at 350 for 35 minutes you can also take the internal temperature and it should be between 190 and

200 these loaves came out so so soft I’m going to go ahead and show you guys just how soft these loaves are I’m going to go ahead and slice and show you guys a slice just to see how soft these are and they are absolutely delicious very very

Soft the full recipe will be in the description if you guys have any questions feel free to message or leave a comment thank you