I spent a few weeks figuring out what blend of fresh milled flour to use for my basic weekly sandwich bread recipe. I needed it to be not too wheat-y tasting but also have a nice texture. I wanted to include einkorn which can be quite tricky and it gets STICKY! Ha!
Well yesterday’s test produced the most amazing result. So amazing that when my husband grabbed a slice right before bed he texted me and said “whoa” and a “get the f*** outta here”…so that means it was a winner! So I decided it was ready to share with you! All of the ingredients are important and as I said einkorn flour can be tricky in yeasted bread recipes as it is stickier than you might be used to – this is ok. Just know it can’t be shaped the way you might be used to.
You can make this in 2 different ways using your bread maker. I will share all both methods below. You could also do this a third way without a bread machine using a mixer and doing the kneading yourself. I have not *tested* it that way myself so if you do it this way please comment below with how it goes!
- 1 1/2 cups water
- 1/3 cup olive oil
- 1/3 cup raw honey
- 2 tsp salt
- 2 eggs
- 2 Tbsp sunflower lecithin
- 1 tsp vital wheat gluten
- 4-4.5 cups of the below fresh milled flour blend*
- 1 Tbsp instant yeast (not active yeast which is something different)
1 cup hard red wheat berries
1 1/2 cups hard white wheat berries
1/2 cup einkorn berries
Mill the berries together using your grain mill and use immediately in the recipe per either of the methods below.
Method 1 – Using your Zojirushi to make the bread for you.
Put all ingredients in the bread machine in the order listed. Use the homemade setting I explain in my Fresh Milled Flour 101 post here. Press start. In about 2 hours and 30 minutes you will have a finished fresh loaf of bread. This is magical. I use this method when I am short on time and need to make a loaf last minute and want it to be ready in the morning without much effort. This literally takes like 10 minutes your time. So easy!
Method 2 – Using your Zojirushi bread maker to make the dough for you and then bake it yourself.
I now prefer this method because I get a loaf that is easier to make sandwiches with. The bread machine while magical…does not make a pretty sandwich sized loaf.
Put all the ingredients in the bread machine in the order listed. Use the dough cycle (on mine this is cycle 11). Press start. In about 2 hours you will have your dough.
Dump the dough into a large greased Pullman pan. You need not use the cover to the Pullman pan. Allow to rise in a warm spot until doubled in size – about 30-45 minutes. I actually *proofed* mine using the Proof setting on my steam convection oven and it took less time – about 20 minutes – so if you have a Proof setting you can totally use it! If your oven does not have a proof setting you need not do this. Just cover with a towel and set it in a warm-ish spot in your kitchen. I often just put it into the oven with the door closed and the oven off.
Preheat your oven to 350 degrees F. Bake with no lid on the Pullman pan for 30-35 minutes and the loaf is browned on top. Allow to cool in the pan for about 15 minutes and then remove from the pan and allow to cool on a wire rack for a few hours before slicing. I know it is hard not to slice off a piece and eat it right away but the wait is worth it especially if you want to slice easily to use for sandwiches for the week for your kid’s lunches!
A special note for those who also have a steam convection oven…I used the AutoSteam Bake setting for Bread and placed the loaf into a cold oven and ran it for 25 minutes and it came out perfectly. You could also use the Steam Convection setting and cook for about 20-25 minutes or so depending on if you put it in a cold oven or a preheated on.