Fresh Milled Flour Sandwich Bread - Soft Honey Whole Wheat Bread Recipe - Autolyze Method

Freshly Milled Flour Bread Recipe
This fresh milled flour honey whole wheat sandwich bread is so soft and fluffy! In this baking tutorial, I will show you exactly how to make this bread using the autolyse method for the softest whole grain bread possible! This bread uses basic kitchen ingredients to create 2 wholesome and homemade loaves of sandwich bread.
Used in this recipe:
Cast Iron Bread Loaf Pan: https://amzn.to/3SVFClv
Wheat Grinder: https://amzn.to/47kCaGI
Bosch Mixer: https://amzn.to/4hVTZjX
Dough Cutter/Scraper: https://amzn.to/3zV0li7
Flour Storage Container: https://amzn.to/4aEYeN4
My favorite Bread Knife: https://amzn.to/4c2UUw7
Bread Bags: https://amzn.to/3HyicMg
The Ove Glove: https://amzn.to/3STIqiP
Ceramic Measuring Cups: https://amzn.to/4a0DNsG
Ceramic Measuring Spoons: https://amzn.to/4dlPywE
Liquid Measuring Cup: https://amzn.to/3RHMLET
Tea towels for cooling: https://amzn.to/4b0WD4E
Yeast: https://amzn.to/49j7N46
5 Gallon Buckets for Wheat Berry Storage: https://amzn.to/4gKAVo6
Gamma Lids for Buckets: https://amzn.to/3W8ttKZ
Hard White Wheat: https://www.azurestandard.com/shop/pr...
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*Where I get my Wheat, Kamut, Einkhorn, Spelt, Rye, Oats, Barley, Millet, etc! https://www.azurestandard.com/?a_aid=...

Recipe to PRINT & SHARE!
https://drive.google.com/file/d/1k4Gd...

Robyn on the Farm's Fresh Milled Flour Sandwich Bread - Soft Honey Wheat Bread Recipe:
This makes 2 loaves of bread:
1 c hot water (110 degrees) (240g)
1 c warm milk (240g)
1/3 c melted butter (75g)
1/3 c honey (113g)
2 eggs
2 tsp salt (12 g)
5.5 c freshed milled flour (660g) + 1-1.5 c (120g-180g) after autolyse (and variety/combination you'd like--I used hard white winter wheat)
1 Tbsp instant yeast (AFTER AUTOLYSE!) (9g)
To autolyze: Mix all ingredients except yeast for 2-3 minutes to combine. Let sit for 15 minutes to 3 hours (mine autolyzed for 45 minutes). Add 1 Tbsp Instant yeast and begin kneading on speed 2. Add another 1-1.5 c fresh milled flour until it isn't sticky and looks like mine (for a total of 6.5-7 c) for 10-25 minutes (depends on your mixer! It took mine 15 minutes but kitchenaides take longer). Knead until your dough reaches "windowpane" (see video to know what it should look like). Put into oiled bowl and let rise until doubled, about 1-2 hours. Punch down and divide into 2 loaves. Shape and put into loaf pans. Let rise about 45 minutes-1 hour or until the dough rises just above the rim of the bread pans. Bake in preheated 350 degree oven for 35-40 minutes, until golden brown. Remove from pans immediately, rub with butter, and cover with tea towels to cool for softest crust. Wait until totally cooled to cut for best crumb and texture...if you can stand it!

Ingredients to make 1 loaf of bread:
½ cup hot water (about 110°F)
½ cup warm milk
2 ½ Tbsp melted butter
2 ½ Tbsp honey
1 egg
1 tsp salt
2 ¾ cups freshly milled flour + 1/2-3/4 c after autolyse (and variety/combination you'd like--I used hard white winter wheat)
1 ½ tsp instant yeast (add this after the autolyse)

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Robyn on the Farm
[email protected]
1881 W Traverse Pkwy E620
Lehi, Utah 84043