I have made this three times and it is now our go to sandwich bread recipe. Soooo delicious.

Just wondering where everyone is getting their wheat berries from? I’m new to milling and the ones I got from Palouse are very hearty in flavor. Looking for something to resemble white that my kids would eat. Thanks!

The first time I made this I only made one loaf and halved the recipe and it turned out great. The second time I made two loaves and for some reason it’s gummy in the middle. The outside is brown and looks just fine but when you cut into it, the middle of the slice seems doughy. What could possibly cause this?

I’ve attempted 2 times now, and my loaves are coming out slightly doughy after 30 min. Should I try using a thermometer to check the internal temp next time? If so, would you insert it from the start of baking ?

I have tried this recipe several times and for the life of me I cannot figure out why it fails every time. I am using grains from azure, I’m using the Wondermill, I’m using good yeast. I just cannot figure it out. Today, I thought it looked great after kneading, then it didn’t rise very much. Any suggestions??

This is my new favorite bread! It’s so soft and fluffy! My kids are loving it too!

Definitely gotta try my hands at it again, but first time wasn’t bad!! Super easy! I just have to read the dough a bit better next time! ❤️

When you list how many cups of flour, that's milled cups, correct?

Wondering if I can double this recipe and hold it in Tub in refrigerator and pull out what is needed for buns, loaves, rolls for the week to 10 days? If not is there a recipe for yeast dough I can use this for this purpose?

Soo good! New fav.

Am I able to make this in 2 9” Pullman pans with the lids on??

You said finely milled, my mill has pastry, bread and coarse. Do you recommend pastry setting instead of bread?

My dough is not rising much and my bread seems heavy. I tried a second batch with different yeast and still having trouble with the rise. I did make sure I have instant yeast. What else can I try? Should I add the yeast sooner?

I made a single loaf yesterday and even though the pan was very well greased with avocado oil the bread stuck badly. Do you have tips on what could possibly be wrong? I have been making bread for years with ap flour and am struggling with the difference of that and fresh milled. Thank you in advance

Suggestions on how to prevent the bread from becoming crumbly? Also, when it comes to storage, is it better to slice the bread only when you’re ready to use it, or can it be sliced ahead of time without becoming too hard?

Can I do the first bulk ferment of sandwich bread dough in the fridge like your pizza dough recipe suggests? If so, how long?

What’s the flour substitute if we’re not milling our own flour? Something I can get at Sprouts or regular grocery store?

Is this an updated version of the basic bread recipe from your recipe book?

What can I substitute for lemon?

Can this be made into one loaf in the 13 inch Pullman pan?