Hard White Wheat Sandwhich Bread

Home-milled hard white wheat flour offers an extraordinary taste and many health benefits that elevate home baking to a new level. The fresh milling process preserves the natural oils and nutrients of the wheat kernel, resulting in flour that boasts a rich, nutty flavor and a delightfully wholesome texture. Unlike store-bought flour, home-milled hard white wheat retains all its bran and germ, providing a robust source of dietary fiber, essential vitamins, and minerals. This unadulterated flour not only enhances the taste and aroma of baked goods but also contributes to better digestion and overall health, making it a superior choice for health-conscious bakers and culinary enthusiasts.

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Hard White Wheat Sandwhich Bread

Leisa Sutton


  • 420 grams fresh milled hard white wheat flour
  • 1 1/3 cup milk
  • 1 tbsp yeast
  • 1/4 cup honey or molasses or maple syrup
  • 1 3/4 tsp salt
  • 1tbsp +1tsp olive oil


  • Warm milk to 100 degrees and add yeast to milk. Allow to sit for 5 minutes.
  • Add milk / yeast mixture to flour, then add remaining ingredients.
  • Mix on low until everything mixes together, then increase speed to high for 5 minutes.
  • Move the dough to a well greased bowl and cover to let rise. It should double in size.
  • Once doubled, pull dough out and flatten, working into a rectangle, roll dough tightly so you don't develop air pockets in the bread.
  • Place dough in bread pan and let rise to 1 inch over the top of the pan.
  • Preheat oven to 350 degrees F
  • Once the dough has risen, add an egg wash (1 egg and 1 tsp water beaten and painted onto the top of the loaf) then place in a preheated oven and bake for 50 minutes.
  • Let cool before cutting to prevent sagging.
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