Quick Sourdough Sandwich Loaf with Freshly Milled Grains
In this post, I’m sharing how to make a quick, easy, same-day sourdough sandwich loaf with freshly milled grains.
This quick sourdough sandwich loaf is a lifesaver when you find yourself in need of fresh loaf of homemade bread. I usually lean into this recipe when I want bread for dinner and haven’t planned ahead far enough to make authentic sourdough the day before. I also love to make this quick sourdough sandwich loaf when I need bread for school lunches the next morning. This is a ‘shortcut’ sourdough recipe, which means we are using yeast and a bread machine! Using a combination of sourdough starter and yeast gives us at least some of the benefits of sourdough fermentation and flavor while also getting that fast rise of a yeast bread.
Why Use Freshly Milled Whole Grains?
The freshly milled whole grains are packing a nutritional punch all on their own, making me feel really good about feeding this bread to my kids regularly. I have been replacing almost all of the white flour in our house with freshly milled grains. I purchase organic wheat berries in bulk and have a few varieties on-hand for different purposes. Bread gets a lot of flack for being unhealthy, but I think it’s because our modern bread has changed so much. When you’re eating as close to nature as possible, as God intended, that would mean using organic whole grains from the field, grinding them, and making bread yourself while the nutrients are still fresh, as people have been doing for centuries. I can’t imagine that Jesus would say, “I am the bread of life”, if bread wasn’t a life-sustaining food.
Simple Step By Step Process to Fresh Bread
To start this out, you’ll need a sourdough starter and you’ll need to feed it first thing in the morning. Around mid-day, you’ll be ready to mix your dough.
Next, measure out your grains. I buy organic grains locally from Bread Beckers. I use this mill. I also recommend the Wonder Mill.
Then add all your ingredients to the bread machine bowl and select menu 12 if you own the KBS Bread Machine. This is the levain cycle, which will mix and rise your dough but it will not bake it.
Over the next few hours, your dough will transform and rise above the bread machine bowl.
Next, plop your dough onto the counter, shape it into a loaf shape, and place it into a greased 9x4x4 pan. This is the pan I use. It helps to add a little bit of water to your hands and to the counter to prevent sticking. Allow your bread to proof another hour or so and you can use this time to preheat the oven to 375.
Bake for about 45 minutes or until the internal temp reaches 190-205. Remove it from the oven, set it on a cooling rack, and brush the top with butter for a glossier look. Let it cool completely before cutting if you can manage it! You now have a quick sourdough sandwich loaf ready to use in sandwiches the next day or to serve with dinner!
Quick Sourdough Sandwich Loaf with Whole Grains
Equipment
- A Bread Machine – This is optional but recommended for same-day bread recipes. You can also use a kitchen aid mixer, but you must keep the dough in a warm spot and cover it well.
Ingredients
- 285 grams filtered water
- 140 grams bubbly sourdough starter
- 50 grams slightly melted butter 1/4 cup. Let it cool some before adding
- 80 grams honey
- 9 grams salt
- 4 grams yeast 1 tsp
- 450 grams freshly milled flour I used 1 cup kamut, 1 cup hard red wheat, and the remainder hard white wheat. Use a scale here!
Instructions
Early Morning: Feed Your Starter
- Early in the morning feed your sourdough starter. I usually discard all but 1 tbsp and then feed it 1 cup flour and 1 cup filtered (warm or room temp) water. Set it in a warm spot and wait 4-6 hours for it to rise and become bubbly.I've also taken bubbly sourdough starter straight from the fridge (that was fed the day prior) and used it for this recipe. If you have a good starter, it's very dependable! If you use this method, skip straight to mixing the dough.
Mid Day: Mixing Your Dough
- Using a kitchen scale, place all the ingredients in the bread machine bowl with the flour going in last. Set to option 12 on the KBS Machine, which is the levain cycle. This will mix and rise your dough only, it will not bake it. If using a standard mixer, knead it with the dough hook for 5-10 minutes until it looks elastic and passes the 'windowpane test'. Cover it with plastic wrap or a towel and keep in a warm spot.
- Check on your dough 2-3 hours later and it should be risen above the bread machine bowl. Ambient room temperature and the temperature of the ingredients all has an effect on rise time here.
Shape and Bake
- Remove your dough from the bread machine bowl to the counter and stretch it out into a rectanglular shape. Fold in the bottom and sides and roll it tightly into a loaf shape. See youtube video for reference. Place dough into the greased loaf pan and cover with a towel.
- Preheat oven to 375. Bake for about 45 minutes or until the internal temp reaches 190-205. Then remove it from the pan onto a cooling rack and brush with butter for a glossier look. Wait for it to cool completely before cutting if you can manage it!
Video
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