Softest Potato Sourdough Sandwich Bread with Fresh Milled Flour
My favorite fresh milled flour bread--potato sourdough sandwich bread! It is very soft and fluffy like the white yeast breads you'd buy at the Amish market, only way healthier! It's my universal bread dough that makes the softest hamburger buns, sandwich bread, dinner rolls or cinnamon rolls!
Equipment
- 1 extra-large pastry silicone mat, (for shaping dough)
Ingredients
- 3 cups cool water, (not too cold)
- 1 Tbsp dry active yeast , **See notes
- 1 Tbsp salt
- 1/2 cup honey
- 3/4 cup avocado oil
- 1 Tbsp white distilled vinegar, (for softness)
- 1 cup active sourdough starter , (see notes for using discard)
- 1 cup instant potato flakes , (the dry flakes)
- 1,040 grams hard white wheat berries , (freshly milled)
Instructions
- Weigh the wheat berries on a scale to get 1,040 grams. Run them through a grain mill to make fresh milled flour (it should make 7-8 cups of freshly milled flour and all of it will get used).
- To the bowl of a stand mixer: add 3 cups cool water, 1 Tbsp yeast, 1 Tbsp salt, 1 Tbsp vinegar, 1/2 cup honey, 3/4 cup oil, 1 cup starter, and 1 cup instant potato flakes. Mix over low speed adding 1 cup of flour at a time until all the flour is incorporated. After the last cup is added, knead the dough for 8 minutes.
- Cover the bowl and let the dough rise for 1-2 hours.
- After the dough has doubled in size transfer it to a work surface (I like to use a large pastry mat so I don't use additional flour). Divide dough into three equal pieces. Pat each piece into a rectangle and roll-up, jelly roll-style.
- Place dough into greased 9x5 pans. Let them rise up to 1 hour.
- Bake at 350°F for 35-40 minutes or until the internal temperature of the bread reaches 190°F.
- Immediately, butter the tops by smearing a stick of butter, just enough to coat the tops. This will make for a softer loaf/crust.
- Cool bread in the pans for 10 minutes. Then run a knife around the bread pan and remove the bread. Place loaves on a cooling rack and allow them to cool. Enjoy!
Notes
- If using discard sourdough or if you're sourdough doesn't look that active use 2 Tbsp of dry active yeast.
- For softer loaves as soon as the loaves cool off a little on the cooling rack (but are slightly warm), place them into bread bags to create a little steam. This softens the bread!
- This dough and bread freezes well. I often make cinnamon rolls and freeze them unbaked. Thaw for at least 3 hours before baking. To freeze already baked bread, store in bread bags or freezer bags for up to 3 months. Try not to freeze for too long, to avoid freezer burns.
- I learned that when cooling bread in glass or stoneware, for at least 10 minutes before removing them, keeps them from tearing. It works every time!
- Feel free to mix and match whole grains like using hard red wheat, etc...I recommend any hard wheat variety for yeasted breads.
- Not necessary, but I like to use food-grade gloves when shaping the dough. This dough is slightly tacky to work so, using gloves makes the process much easier.
Nutrition Facts
Softest Potato Sourdough Sandwich Bread with Fresh Milled Flour
Serving Size
1 loaf
Amount per Serving
Calories
1984
% Daily Value*
Fat
64
g
98
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
11
g
Monounsaturated Fat
39
g
Sodium
2369
mg
103
%
Potassium
1521
mg
43
%
Carbohydrates
329
g
110
%
Fiber
39
g
163
%
Sugar
48
g
53
%
Protein
50
g
100
%
Vitamin A
33
IU
1
%
Vitamin C
16
mg
19
%
Calcium
136
mg
14
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
