Sunset Milled

Category: Breads

  • Fresh-Milled Multigrain Sandwich Loaf (using Breadmaker)

    Fresh-Milled Multigrain Sandwich Loaf (using Breadmaker)

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    DETAILED RECIPE

    Soft & Fluffy Fresh-Milled Sandwich Bread (2 lb – Bread Machine)

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    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Course: Side Dish
    Cuisine: American
    Calories: 200
    Ingredients Equipment Method Notes

    Ingredients
      

    Grains to Mill — 560g TOTAL
    • 347 g hard white wheat berries
    • 147 g soft white wheat berries
    • 66 g spelt berries
    Wet Ingredients
    • 415 g warm water 95–105°F
    • 53 g honey
    • 40 g melted butter or olive oil
    • 2 large eggs
    • 13 g apple cider vinegar optional
    Dry Ingredients
    • 32 g vital wheat gluten optional, but will help a lot
    • 12 g fine salt about 2 tsp
    Yeast
    • 9 g instant yeast about 3 tsp

    Equipment

    • Bread Machine I have the Hamilton Beach, Model 29882

    Method
     

    Prepare Flour
    1. Mill wheat berries — 347 g hard white, 147 g soft white, 66 g spelt
    Load Bread Machine
    1. Add wet ingredients to the bread machine pan (water, oil/butter, honey, eggs, ACV)
    2. Add freshly milled flour, vital wheat gluten, and salt.
    3. Make a small well in the flour and add yeast.
    Set Machine
    1. Select BASIC (White) cycle.
    2. Set loaf size to 2 lb.
    3. Set crust color to Light or Medium.
    Check Dough
    1. During the first knead (8–10 minutes in), check dough consistency.
    2. If dough is dry or stiff, add water 1 tsp at a time.
    3. If dough is wet or pasty, add flour 1 Tbsp at a time.
    Bake & Cool
    1. Allow the cycle to complete.
    2. Remove loaf promptly and cool fully before slicing (~90 min)

    Notes

    Tips
    • When kneading ends (or anytime after it forms a ball), dip fingers in water and smooth the top so it rises evenly and slices prettier.
    • Dough should form a soft, smooth, slightly tacky ball.
    • For extra-even rise, briefly smooth the dough top with wet fingers before final rise.

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  • Fresh-Milled Sourdough Loaf (using Dutch Oven)

    Fresh-Milled Sourdough Loaf (using Dutch Oven)

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    DETAILED RECIPE

    Fresh-Milled Sourdough Loaf (using Dutch Oven)

    Tall, flavorful 100% fresh-milled sourdough loaf (AP starter) baked in a cast-iron Dutch oven with an anti-burn setup (sheet pan heat shield + lower finish temp).
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    Prep Time 45 minutes
    Cook Time 45 minutes
    Fermentation + Cold Proof 16 hours
    Total Time 17 hours 30 minutes
    Servings: 8
    Course: Side Dish
    Cuisine: American
    Calories: 212
    Ingredients Equipment Method Notes

    Ingredients
      

    • 435 grams Fresh-milled flour Hard white: 260g, Hard red: 110g, Spelt: 40g, Rye: 25g (If your family hates strong wheat flavor, swap hard red → hard white and keep rye at 15–20g)
    • 325 grams Water Hold back 25g initially
    • 90 grams Active starter (I used AP, 100% hydration) 100% hydration means you feed it equal weights of flour and water
    • 9 grams Salt
    • 10 grams Vital wheat gluten (optional, ~2% of flour) enhances rise, structure, and texture for FMF

    Equipment

    • 1 Cast iron Dutch oven with lid (5–6 qt)
    • 1 Parchment Paper
    • Sheet pan (heat shield) optional
    • 1 Banneton or bowl + towel

    Method
     

    STEP 1 — MILL + AUTOLYSE (30–60 MIN)
    1. Mill the grains to make 435g fresh-milled flour. Hard white: 260g, Hard red: 110g, Spelt: 40g, Rye: 25g
    2. In a large bowl, mix 435g flour with 300g water (reserve 25g water).
    3. Stir until no dry flour remains. Cover and rest 30–60 minutes.
    STEP 2 — ADD STARTER + SALT + VITAL WHEAT GLUTEN
    1. Add 90g active starter, 9g salt, and 10g vital wheat gluten (optional).
    2. Mix until fully incorporated and dough becomes cohesive.
    3. If dough feels stiff, add reserved water a little at a time (up to 25g) until tacky and elastic (not soupy).
    STEP 3 — STRENGTH BUILDS (3–4 FOLD SETS)
    1. Cover and keep dough at a warm room temp if possible (73–78°F is great).
    2. Do 3–4 sets of coil folds or stretch-and-folds:
    3. Fold set #1 at 30 minutes.
    4. Fold set #2 at 60 minutes.
    5. Fold set #3 at 90 minutes.
    6. Optional fold set #4 at 120 minutes if dough still feels weak.
    7. After folds, leave dough undisturbed to finish bulk.
    STEP 4 — BULK FERMENTATION (STOP EARLY FOR 100% FRESH MILLED)
    1. Continue bulk until dough rises about 40–60% (about 1.4–1.6x), not doubled.
    2. Look for: slightly puffy dough, some jiggle, bubbles along sides, and a poke that springs back slowly leaving a slight dent.
    STEP 5 — PRESHAPE + REST
    1. Turn dough out gently onto a lightly damp counter.
    2. Preshape into a loose round (don’t degas aggressively).
    3. Rest 15–20 minutes uncovered or lightly covered.
    STEP 6 — FINAL SHAPE (TIGHT FOR HEIGHT)
    1. Final shape into a tight boule (build surface tension for best oven spring).
    2. Place seam-side up into a well-floured banneton (or towel-lined bowl).
    3. Cover and refrigerate 10–18 hours.
    STEP 7 — PREHEAT (ANTI-BURN SETUP)
    1. Place cast-iron Dutch oven (with lid) on the middle rack.
    2. Place an empty sheet pan on the rack below (heat shield to prevent burnt bottoms).
    3. Preheat oven to 475°F and preheat Dutch oven for 45 minutes.
    STEP 8 — BAKE (NO BURNT BOTTOM)
    1. Remove loaf from fridge (bake cold).
    2. Flip onto 2 layers of parchment (double parchment helps prevent burning).
    3. Score one confident slash 1/2–3/4 inch deep at a slight angle.
    4. Carefully lower into hot Dutch oven and cover with lid.
    5. Bake covered 25 minutes at 450°F.
    6. Remove lid, reduce to 425°F, and bake uncovered 15–20 minutes until deep golden brown.
    7. If top is browning too fast, tent loosely with foil for the last 5–10 minutes.
    STEP 9 — COOL (IMPORTANT FOR FRESH MILLED)
    1. Cool on a rack at least 2 hours before slicing for best crumb and moisture set.

    Notes

    • If bottoms still brown too much: keep the sheet pan below AND add a third layer of parchment or a silicone sling.
    • If loaf is pale: add 3–5 minutes uncovered.
    • If loaf spreads/low rise: stop bulk earlier (closer to 40–50% rise) and shape tighter.

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  • Fresh-Milled Sourdough, Oven-Baked English Muffins

    Fresh-Milled Sourdough, Oven-Baked English Muffins

    Oven-baked only English muffins to save time!

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    DETAILED RECIPE

    Fresh-Milled Sourdough, Oven-Baked English Muffins

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    Prep Time 30 minutes
    Cook Time 20 minutes
    2 hours 15 minutes
    Total Time 3 hours 5 minutes
    Servings: 12
    Course: Breakfast
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 450 grams Fresh-milled flour 315g hard white + 135g soft white
    • 15 grams Vital wheat gluten
    • 300 grams Milk, warm (90–100°F)
    • 60 grams Honey or sugar
    • 45 grams Butter (melted) or neutral oil
    • 50 grams Egg (1 Large) 1 large
    • 150 grams Sourdough discard (fresh or thawed)
    • 9 grams Fine salt
    • 5 grams Instant yeast
    • 5 grams Baking powder Optional but recommended for oven-only puff
    • 10 grams Cornmeal/semolina as needed (for dusting)

    Method
     

    1. Mix wet: Whisk warm milk, honey (or sugar), melted butter (or oil), egg, and sourdough discard until smooth.
    2. Add flour: Add fresh-milled flour and vital wheat gluten. Mix until no dry bits remain.
    3. Rest: Cover and rest 15 minutes to hydrate the flour.
    4. Add leavening + salt: Add salt, instant yeast, and baking powder (if using). Mix until evenly incorporated.
    5. Knead: Knead 5–8 minutes until smoother and stretchy; dough will be tacky but should hold shape.
    6. Bulk rise: Cover and let rise 60–90 minutes, until puffy and about 60–80% larger.
    7. Divide + shape: Divide dough into 12 equal pieces (about 78g each). Shape into balls, then flatten to about 3 inches wide and 1/2 inch thick.
    8. Proof: Cover and proof 30–60 minutes until pillow-y and the dough springs back slowly when pressed.
    9. Bake: Preheat oven to 400°F. Place muffins on a parchment-lined baking sheet dusted with cornmeal or semolina.
    10. Bake 10 minutes, rotate pan, then bake 6–10 minutes more until lightly golden and 200–205°F internal. For extra “over-baked” sturdiness, bake 2–4 minutes longer.
    11. Cool + split: Cool on a rack at least 30 minutes, then fork-split for the best nooks and crannies.

    Notes

    I love the oven-baked version of English Muffins because it helps save a ton of time without sacrificing much texture and/or flavor.

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  • Fresh-Milled Mixed-Grain Sandwich Bread Loaf

    Fresh-Milled Mixed-Grain Sandwich Bread Loaf

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    DETAILED RECIPE

    Fresh-Milled Mixed-Grain Sandwich Bread Loaf

    Oven-bake recipe for loaf using a 9 x 5 inch loaf pan
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    Prep Time 45 minutes
    Cook Time 45 minutes
    3 hours
    Total Time 4 hours 30 minutes
    Servings: 8
    Course: Side Dish
    Cuisine: American
    Calories: 130
    Ingredients Equipment Method Notes

    Ingredients
      

    • 450 g Fresh-milled flour blend Hard white: 225g, Soft white: 90g, Spelt: 45g, Kamut: 45g, Rye: 45g
    • 13.5 g Vital wheat gluten
    • 332 g Whole milk (warm – 95–105°F) start with 315g, then add ~17g as needed (you can flex this by ±10g depending on feel)
    • 27 g Honey
    • 27 g Butter or neutral oil
    • 9 g Salt
    • 5 g Instant yeast

    Equipment

    • 1 9 x 5 inch loaf pan

    Method
     

    Mill + Measure
    1. Mill grains to make 450g fresh-milled flour. Hard white: 225g, Soft white: 90g, Spelt: 45g, Kamut: 45g, Rye: 45g. Measure all ingredients.
    Autolyse (30 min total)
    1. Mix flour + VWG + 315g milk until no dry flour. Cover 15 min.
    2. Add the remaining ~17g milk, fold in. Cover 15 min.
    Mix + Knead
    1. Add instant yeast + honey, then add salt, then add softened butter (or oil).
    2. KitchenAid: Speed 1 for 30–60 sec → Speed 2 for ~6–8 min, stopping when dough is cohesive/elastic and looks “fibrous” (don’t chase full windowpane).
    Bulk Rise (target 78–82°F)
    1. Lightly oil bowl, cover, and bulk ~45–75 min. Same cues: puffy, ~75–100% bigger, poke slowly fills halfway.
    2. At 30 min into bulk, do 1 set of 4 gentle folds (don’t degas).
    Divide + Shape
    1. Pre-shape, rest 10–15 min, then shape a tight sandwich log and place seam-side down in a greased 9×5 pan.
    Final Proof (target ~79°F / 78–82°F)
    1. Cover pan (oiled plastic wrap works) and proof ~35–60 min until center is about 1" above rim and poke slowly springs back halfway.
    Bake
    1. Preheat oven to 375°F.
    2. Bake 375°F for ~30–38 min (tent with foil after 20 min if browning fast), to 195–205°F internal.
    Cool
    1. De-pan after 5–10 min. Cool 90+ min before slicing (slicing early can gum the crumb).
    2. Optional: brush tops with melted butter after baking for a softer crust.

    Notes

    Why I use Vital Wheat Gluten (VWG) in fresh-milled loaves

    Fresh-milled flour includes the whole grain (bran + germ), which is amazing nutritionally but it can weaken gluten structure and make sandwich loaves bake up a little shorter, denser, or more crumbly—especially with multigrain blends. Adding a small amount of vital wheat gluten boosts the dough’s protein and strengthens the gluten network so the loaf can trap more gas during fermentation and rise higher.

    Benefits you’ll notice

    • Taller rise + better oven spring (less “heavy” loaf)
    • Softer, fluffier crumb that still slices cleanly
    • Better structure for add-ins and multigrain blends (less tearing)
    • Improved sliceability (great for sandwiches + toast)
    • More consistent results when your grains vary batch to batch

    How much I use

    I typically use 2–3% of total flour weight.
    Example: for 450g flour, that’s 9–14g VWG (this loaf uses 13.5g, right in the sweet spot).

    Quick note

    VWG isn’t “required”—it’s just a tool. If you skip it, expect a slightly more rustic, tighter crumb (still delicious).

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