Prep
45m
Cook
52m
Total
1h 37m
Ingredients
Method
Turn cooking mode on
Step 1
Add all dough ingredients to the bowl of your mixer. Mix well. Once the dough begins to thicken and bulk up, transition to kneading. If you have a dough hook on your mixer, that will work perfectly. Knead the dough until stretchy and elastic. This will take anywhere from 8-15 minutes depending on your mixer.
You can use a metal or glass pan for this, recently I have been enjoying my glass pans. Grease the loaf pan with oil or butter. If you don't want your loaf to rise quickly, feel free to cover the loaf with a towel and allow it to rise at room temperature.
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Cathryn R
11 days ago
How long should the second rise take if it’s in the oven rising? I’ve had mine in there for like 3 hours and it’s still not risen over the edge of the bread pan.
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Kristin
11 days ago
It depends on the temperature of your dough and the surround air. It shouldn't take 3 hours though. Was your starter at it's peak and nice and thick?
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Cathryn R
11 days ago
Yes it was but I did use a starter that is made with fresh milled flour not store bought flour so maybe that made a difference? I took it straight out of the fridge, shaped it, preheated my oven for a minute then turned it off and let the dough rise in there. It ended up taking like 5 hours. The bread tastes good but it was pretty dense. I realized I didn’t mill my grain on the finest setting. Maybe that could be why it turned out dense
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Kristin
11 days ago
Oh yes, grain that is too coarse can cause all sorts of issues and dense breads that don't rise is a big one
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Haylee S
a month ago
First thing I have made with FMF. I used all hard red wheat berries. I did forget to put plastic wrap on the bowl before fermenting but corrected it about two hours after sitting on the counter. Rose after that and did overnight in the fridge. Next morning I let it sit on the counter for two hours and then baked. Turned out perfectly. Did rise more than expected.
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Kristin
a month ago
Love it!
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Heather F
a month ago
Do you have a bread machine freshly milled sourdough sandwich loaf? I have a zojirushi.
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Kristin
a month ago
I don't have a sourdough version, but I have a regular yeast sandwich bread for fresh milled flour.
Like
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Prep
45m
Cook
52m
Total
1h 37m
Ingredients
Method
Turn cooking mode on
Step 1
Add all dough ingredients to the bowl of your mixer. Mix well. Once the dough begins to thicken and bulk up, transition to kneading. If you have a dough hook on your mixer, that will work perfectly. Knead the dough until stretchy and elastic. This will take anywhere from 8-15 minutes depending on your mixer.
You can use a metal or glass pan for this, recently I have been enjoying my glass pans. Grease the loaf pan with oil or butter. If you don't want your loaf to rise quickly, feel free to cover the loaf with a towel and allow it to rise at room temperature.
Only visible to you
Made it?
Cancel
C
Cathryn R
11 days ago
How long should the second rise take if it’s in the oven rising? I’ve had mine in there for like 3 hours and it’s still not risen over the edge of the bread pan.
Like
Reply
Cancel
Kristin
11 days ago
It depends on the temperature of your dough and the surround air. It shouldn't take 3 hours though. Was your starter at it's peak and nice and thick?
Like
Reply
Cancel
C
Cathryn R
11 days ago
Yes it was but I did use a starter that is made with fresh milled flour not store bought flour so maybe that made a difference? I took it straight out of the fridge, shaped it, preheated my oven for a minute then turned it off and let the dough rise in there. It ended up taking like 5 hours. The bread tastes good but it was pretty dense. I realized I didn’t mill my grain on the finest setting. Maybe that could be why it turned out dense
Like
Reply
Cancel
Kristin
11 days ago
Oh yes, grain that is too coarse can cause all sorts of issues and dense breads that don't rise is a big one
Like
Reply
Cancel
Haylee S
a month ago
First thing I have made with FMF. I used all hard red wheat berries. I did forget to put plastic wrap on the bowl before fermenting but corrected it about two hours after sitting on the counter. Rose after that and did overnight in the fridge. Next morning I let it sit on the counter for two hours and then baked. Turned out perfectly. Did rise more than expected.
Like
Reply
Cancel
Kristin
a month ago
Love it!
Like
Reply
Cancel
H
Heather F
a month ago
Do you have a bread machine freshly milled sourdough sandwich loaf? I have a zojirushi.
Like
Reply
Cancel
Kristin
a month ago
I don't have a sourdough version, but I have a regular yeast sandwich bread for fresh milled flour.
Like
Reply
Cancel
