How to Make Homemade Honey Wheat Sandwich Bread with Freshly Milled Flour

This homemade sandwich bread uses freshly milled flour for optimal nutrition.

Originally I was just making a white sandwich bread, but then I listened to Lisa Bass’s podcast with Sue of Bread Beckers and (of course) I had to change it up.

Scroll below the recipe box for pictures of the process.

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Yield: 4 loaves

Homemade Honey Wheat Sandwich Bread Using Freshly Milled Flour

Four loaves of homemade honey wheat sandwich bread using freshly milled flour

Homemade sandwich bread made with freshly milled flour, honey, and eggs.

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours

Ingredients

  • 3 Cups Warm Water
  • 1 Cup Honey
  • 2 TBSP Yeast
  • 1 TBSP Salt
  • 1 TBSP Olive Oil
  • 4 Eggs
  • 8 - 9 Cups Freshly Milled Flour

Instructions

  1. Combine the warm water and honey in a large mixing bowl.
  2. Sprinkle the yeast on top of the water and let it sit for 5 minutes.
  3. If you haven't milled your flour yet, you can do that while you're waiting.
  4. Add in the salt, olive oil, and eggs and mix slowly until combined.
  5. Slowly add in the flour until your dough is pulling away from the bowl. You'll notice that it goes from having a shaggy look to just a sticky look.
  6. Knead for about 10 minutes. You can do this by hand or in the mixer. You can do the windowpane test to determine if the dough has been kneaded enough.
  7. Windowpane test: Pull off a small amount of dough and roll it into a ball. Gently stretch the dough. If you can get it thin without it breaking, then it's ready.
  8. Turn your dough into a greased bowl, shape into a ball, and turn it over. Then cover with a towel and allow to rise for 30 minutes or until double in size.
  9. Once risen, punch your dough down and turn it out onto a floured surface.
  10. Cut your dough into four equal(ish) pieces.
  11. Gently flatten each piece until it resembles an 8 in x 12 in rectangle.
  12. Starting at the short end of the rectangle, roll up each piece (it will resemble cinnamon rolls or a pumpkin roll), and gently tuck in the ends underneath.
  13. Prepare 4 bread pans by spraying with a non-stick spray, or coating it with olive oil.
  14. Place each rolled up loaf into a pan.
  15. Cover the loaves with a towel and allow to rise for 30 minutes or until about double.
  16. After the first 15 minutes of rising, pre-heat your oven to 375*F.
  17. Once the loaves have risen, place the pans side by side into the oven and bake for 30 minutes.
  18. You can check to see if the bread is done by tapping on it. It's done if it sounds hollow.
  19. Turn out onto a cooling rack and allow to cool before storing.
  20. Or just dig into right away and eat hot with butter!

Homemade Honey Wheat Sandwich Bread Using Freshly Milled Flour

Ingredients

3 Cups Warm Water
1 Cup Honey
2 TBSP Yeast
1 TBSP Salt
1 TBSP Olive Oil
4 Eggs
8 – 9 Cups Freshly Milled Flour

Instructions

Combine the warm water and honey in a large mixing bowl.

honey

Sprinkle the yeast on top of the water and let it sit for 5 minutes.

water, honey, and yeast in a bowl

If you haven’t milled your flour yet, you can do that while you’re waiting.

freshly milled flour

Add in the salt, olive oil, and eggs and mix slowly until combined.

Slowly add in the flour until your dough is pulling away from the bowl. You’ll notice that it goes from having a shaggy look to just a sticky look.

slowly adding flour

Knead for about 10 minutes. You can do this by hand or in the mixer. You can do the windowpane test to determine if the dough has been kneaded enough.

windowpane test

Windowpane test: Pull off a small amount of dough and roll it into a ball. Gently stretch the dough. If you can get it thin without it breaking, then it’s ready.

Turn your dough into a greased bowl, shape into a ball, and turn it over. Then cover with a towel and allow to rise for 30 minutes or until double in size.

rolled out dough

Once risen, punch your dough down and turn it out onto a floured surface.

proofed dough

Cut your dough into four equal(ish) pieces.

cut dough into four pieces

Gently flatten each piece until it resembles an 8 in x 12 in rectangle.

shape dough into rectangle

Starting at the short end of the rectangle, roll up each piece (it will resemble cinnamon rolls or a pumpkin roll), and gently tuck in the ends underneath.

Prepare 4 bread pans by spraying with a non-stick spray, or coating it with olive oil.

prepared bread pans

Place each rolled up loaf into a pan.

place each loaf in a bread pan

Cover the loaves with a towel and allow to rise for 30 minutes or until about double.

loaves in bread pans

After the first 15 minutes of rising, pre-heat your oven to 375*F.

Once the loaves have risen, place the pans side by side into the oven and bake for 30 minutes. You can check to see if the bread is done by tapping on it. It’s done if it sounds hollow.

Turn out onto a cooling rack and allow to cool before storing. Or just dig into right away and eat hot with butter!

Tips

  • You can revert this recipe back to a white sandwich bread using all-purpose flour. Replace 1 cup of honey with 2 TBSP honey or pure cane sugar. Use 2 eggs instead of 4. Proceed as written.
  • How to tell if your bread is done or not: Knock on the top or bottom of your loaf. If it sounds hollow, it’s done.
  • Store in gallon twist tie bags or reusable bread bags.
  • Bread should last for 5-7 days.
  • You can make ahead and freeze, then pull the loaves out as you need them. Allow to thaw overnight before slicing.

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