Simple Fresh Milled Flour Sandwich Bread (2 Loaves)

This Honey Wheat whole wheat bread recipe is one we use weekly and has truly become our everyday sandwich bread. Growing up, our mom baked this bread in batches of six loaves every ten days. She used a Bosch Universal Mixer—often simply called a Bosch mixer—and she still uses that same mixer to this day. Baking bread wasn’t something reserved for special occasions; it was part of the rhythm of everyday life. There was always a loaf of bread on the counter or cooling on a rack, and the smell of fresh bread baking was just part of what “home” felt like.

Over the years, I adapted her recipe to fit a standard stand mixer, including a KitchenAid with a dough hook attachment, so more home bakers could make it without investing in commercial-style equipment right away. This version yields two soft, fluffy loaves of whole wheat bread made with fresh milled flour. It’s sturdy enough for sandwiches, tender enough for toast, and nourishing enough to feel good about serving every single day. Following are her original instructions, followed by my adjusted 2 loaf recipe. Enjoy!

If you’re looking for the original six-loaf sandwich bread recipe, you can find that here. Below, I’ll share how my mom discovered this recipe, why it became such a staple in our family, and why it continues to be our favorite homemade bread—even after all these years.

You can use the discount code “FLOURBARN” to get $20 off a NutriMill Grain Mill or Bosch Mixer! Check out NutriMill’s selection here!

Discovering the Best Whole Wheat Bread

About 20 years ago, I was searching for a more nourishing whole grain bread for my family of seven. Like many families, I started at the grocery store, scanning shelves labeled “whole wheat bread” and reading ingredient lists. While many loaves claimed to be whole wheat, most were made with commercial flour, added sugars, dough conditioners, and preservatives. Even when I found something that looked promising nutritionally, the taste rarely passed the kid test.

So it was back to the drawing board.

That’s when I began exploring making homemade bread using whole grains and eventually milling my own flour. At the time, there weren’t endless blogs, videos, or social media tutorials. I asked friends, neighbors, and anyone who baked regularly if they had suggestions. To my surprise, a local woman named Deloris offered to teach me how she made her bread.

Neighbors Helping Neighbors

Skeptical but hopeful, I spent a morning in her kitchen baking whole wheat bread from start to finish. She used hard white wheat berries, milled fresh in her grain mill, and baked bread that was truly 100% whole wheat. As the bread dough mixed and rose, the kitchen filled with the warm, comforting aroma of baking bread. My doubts started to fade even before the bread came out of the oven.

When I finally tasted it, I was completely sold.

Before I left, I asked if I could take a few slices home for my family to try. Deloris handed me an entire loaf of bread. That one generous loaf changed everything. When I brought it home, I waited nervously as my kids tried it. One by one, they approved. That was it — I never looked back.

To this day, guests ask where we get our bread. It makes the best sandwich bread, the most satisfying toast, and truly incredible French toast. Even now, my grown children still prefer it over white bread or anything from the store. That one loaf has turned into hundreds upon hundreds of loaves over the years.

The Investment

To consistently make six loaves of whole wheat bread at one time — which mattered to me because I wanted the best results for my time and effort — I had to make a few investments. The first was a grain mill (sometimes called a flour mill), so I could grind fresh flour right before mixing the dough. Freshly milled flour behaves differently than store-bought flour. It absorbs liquid differently, ferments differently, and produces bread with better flavor and texture.

The second investment was the Bosch Universal Kitchen Machine. The powerful motor and open bowl design make it especially well-suited for heavy bread dough, particularly dough made with freshly milled whole wheat. While there was some extra cost upfront, I haven’t bought store-bought bread in over 20 years. Over time, the investment more than paid for itself.

But the return wasn’t just financial. My children grew up watching — and participating in — the bread-making process. They learned where food comes from and how effort turns into nourishment. Before long, making bread led to making pizza crusts, dinner rolls, experimenting with sourdough bread, and trying other crusty bread recipes. Bread was the gateway.

Only Two Hours for Two Loaves of the Best Whole Wheat Bread

If this sounds overwhelming, especially the first time, I understand completely. There is a learning curve. Working with fresh milled flour feels different than using conventional flour, and it takes a bit of practice to learn what the dough should look and feel like.

That said, once you get comfortable, baking whole wheat bread becomes second nature — honestly, easier than running to the store. From start to finish, this recipe takes about two hours, including first rise, second rise, and baking. Most of that time is hands-off.

The dough rise happens at room temperature, loosely covered with plastic wrap or a tea towel. During that time, I’m often doing other things around the house. Freshly milled flour ferments beautifully, and the sponge stage in this recipe contributes to flavor, texture, and structure.

Because the bread is made with fresh milled flour, all parts of the wheat berry — the bran, germ, and endosperm — are present. That means better nutrition and noticeable health benefits compared to bread made with stripped-down, refined flours. And since you control every ingredient, you know exactly what’s in your bread — and what isn’t.

Slicing and Freezing

This bread contains no preservatives, which can feel intimidating if you’re used to bread that lasts for weeks on the counter. The good news is that this bread freezes exceptionally well.

Once the bread is fully cool, I slice it using an electric knife and store it in a plastic bag. Stored this way, it keeps beautifully in the freezer for up to three months without drying out.

When my children were younger and packing lunches daily, I baked the six-loaf batch every ten days. Now that it’s just the two of us at home, I bake every four to six weeks. Having good bread in the freezer means I can always put together a solid meal — whether it’s toast for breakfast or sandwiches for dinner — without scrambling.

Ways to Use Homemade Whole Wheat Bread

This whole wheat bread is dependable and versatile. It’s sturdy enough for grilled cheese, tender enough for peanut butter and jelly, and hearty enough for open-faced sandwiches. It truly shines as toast, topped with butter and preserves, and it makes exceptional French toast that feels nourishing instead of indulgent.

This is not fancy bread. It’s not meant to impress — it’s meant to be eaten, daily, with joy.

Ingredients

Wheat berries: I use hard white wheat berries for this recipe, though hard red wheat also works. Grinding your own wheat gives you the freshest possible flour and the best flavor.

Unbleached bread flour: I add a small amount of white flour or purpose flour to help with structure. Fresh milled flour contains less readily available gluten than store-bought flour, so this small addition helps the bread rise properly. Some bakers prefer adding vital wheat gluten instead — both approaches give good results.

Avocado oil: My preferred oil because of its neutral flavor, though olive oil or coconut oil can be substituted.

Honey: Adds sweetness, depth of flavor, and natural preservation, along with added health benefits.

Instant yeast: I use SAF instant yeast for consistency and reliability. Active dry yeast can also be used with slight adjustments.

Salt: Fine, non-iodized salt works best.

Equipment

The Bosch mixer excels at handling large batches of bread dough, especially dough made with fresh milled flour. You’ll know the dough is ready when it cleans the sides of the bowl and forms a smooth, elastic mass.

Quality bread pans matter. I use 8×4 pans, though cast iron loaf pans or slightly larger pans can be used with adjusted baking times.

A thermometer removes the guesswork. The bread is done when the internal temperature reaches 190°F. I link my preferred thermometer using affiliate links as an Amazon Associate, which means I earn a small commission at no extra cost to you.

Bread bags are just perfect for freezing these loaves, and they really keep them fresh!

Making the Bread

I like to begin by assembling all my ingredients so I can add them when I’m ready. Next, grind the wheat berries. I grind my wheat with the NutriMill on the medium grind setting (both dials straight up). To the Bosch mixer bowl, add the water, oil, and honey and mix just to combine. To that, add the initial freshly ground whole wheat flour and the yeast. Mix for about 30 seconds on low speed just to combine. Place the cover on the Bosch mixer bowl and allow to sit at least 20 minutes until the mixture is good and bubbly. Keep an eye on it from time to time as it can grow pretty quickly!

This stage is called the “sponge” stage. Could you skip it if you’re in a pinch for time? Yes, but you don’t want to because a lot of good things happen during this time. First, you get some flavor development as with all pre-ferments (bigas, poolishes, sourdough, levains). In addition, you get a softer, fluffier bread which is particularly desirable when making whole wheat bread! I’ll do another post on preferments, but for now, just know that if you do a sponge, you are already an advanced baker!

Mix the Dough

Next, with mixer on speed 2, begin adding remaining ingredients, starting with the unbleached bread flour and salt. We aren’t going to add an exact amount of whole wheat flour. Instead, we’re going to add flour until it cleans the sides of the bowl. So, we want to add the unbleached flour, salt, and dough enhancer first because they are fixed amounts. After that, we’ll just add whole wheat flour until the dough cleans the sides of the bowl. In the end, I generally use between 18 to 20 cups of total flour (that includes the white).

Begin adding whole wheat flour, a cup at a time, fairly quickly, until the dough begins to clean the sides of the bowl. When you think you’re getting close, add flour 1/2 cup at a time. I’ve included a video of what it should look like when it’s ready.

Now we simply set the timer for 10 minutes with the mixer on speed 3 and let the Bosch mixer do the work of kneading. During this time, I usually get my six Norpro bread pans ready by spraying them with a nonstick cooking spray. You can also butter them, but I find the bakery spray works better for a clean release of the baked loaves.

Shaping the Dough

When the dough is done kneading, you can begin shaping the dough and putting it into the bread pans. Begin by preparing the counter/bread board with a small amount of oil. A little goes a long way and just keeps the bread dough from sticking as we shape it. My method is the one I learned from Deloris many years ago and I have tried different ones, but I just keep returning to my original.

Divide the dough into six equal pieces. You can eye-ball it or use a handy kitchen scale. If you’re using a kitchen scale, start by measuring the entire piece of dough, divide it by six and you have the weight of each piece of dough. You’ll only have to do that the first time. After that, you’ll know the weight you’re shooting for.

Place the individual dough on your work surface and with a rolling pin, roll it out to approximately an 8in x 12-inch rectangle. Next, with the 8-inch side in front of you, begin rolling up the dough into a log. Seal the long edge, as well as the ends and place it in the bread pan. Repeat for each loaf. Allow the loaves to rise until the dough has risen above the top of the pans. Preheat oven to 325 degrees.

Baking the Whole Wheat Bread

We’re in the homestretch! Once your bread has risen and your oven is preheated, place all six loaves in your oven. In my standard oven, I can fit all six loaves on one shelf with four in the back and then two running perpendicular to them in the front. Bake at 325 degrees for approximately 30 minutes, or until internal temperature reaches 190 degrees.

As you gain experience with your bread, you’ll learn what the best temperature/time recipe is for your oven.) Remove the bread from the oven and allow to sit for five minutes, then remove bread loaves from pans and place on cooling rack until fully cooled. I used to time this, so the bread was still warm around the time the kids got home from school. The smell and taste of the warm bread was such a welcome feeling.

Once the bread is completely cooled, you can slice and bag it for the freezer. You can use a bread knife–I generally get 12 to 14 slices from each loaf depending on how thick I slice it. I try to have a variety of sizes–thicker for toast and thinner for sandwiches. I use an electric knife because it’s so much quicker, but if you don’t have one, a regular bread knife works just fine. Now, your freezer is full of yummy bread, and you’re prepared for anything!