There’s something special about the smell of freshly baked bread filling the house. It’s warm, comforting, and nostalgic- like a hug from the past. This recipe has been passed down through generations in my family. My grandma made it by hand, kneading the dough with care, and then my mom learned from her. Growing up, I remember my mom making this bread in our kitchen, the aroma filling the house and making everything feel warm and homey. Now, I carry on the tradition, with a few modern tweaks of my own.

I’ve taken this classic recipe and given it a modern twist, making small changes while keeping the heart of it the same. Instead of sugar, I use honey for a more natural sweetness. While my grandma and mom kneaded the dough by hand, I rely on my trusty KitchenAid with a dough hook to do the heavy lifting. And the biggest difference? I mill my own flour.

If you’ve never worked with freshly milled flour before, let me tell you- it’s a game changer. It’s fresher, richer in nutrients, and gives the bread an incredible texture. For this recipe, I use soft white wheat berries, which I grind using my NutriMill Classic Grain Mill. The result? A wholesome, hearty bread that still has the same warmth and comfort as Grandma’s but with a boost of nutrition.

Whether you’re a seasoned bread maker or just getting started, this recipe is simple, forgiving, and perfect for everyday sandwiches, toast, or just slathering with butter and honey.

Why Freshly Milled Flour?

Before we dive into the recipe, let’s talk about why milling your own flour is worth it.

• Maximum Nutrition – Store-bought flour is often stripped of vital nutrients during processing. Freshly milled flour retains all of its natural vitamins, minerals, and fiber.
• Better Flavor – Fresh flour has a rich, nutty flavor that makes homemade bread taste even better.
• No Preservatives – Commercial flour contains additives and preservatives to extend shelf life. Milling at home ensures your flour is as pure as possible.
• Customizable – You can choose different types of wheat berries to create unique flour blends for various recipes.

For this recipe, I prefer to use soft white wheat berries, which produce a slightly lighter texture perfect for sandwich bread. However, I have made this recipe with hard white wheat berries and it give is more depth and nuttiness.

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Grandma’s Classic Sandwich Bread (With a Modern Twist)

Ingredients

• 2 ½ cups warm water (about 100-105°F)
• ¼ cup honey (Grandma used sugar, but I love the mild sweetness of honey)
• 1 teaspoon salt
• 1 tablespoon dry active yeast
• 5 cups freshly milled flour (I mill soft white wheat berries using the NutriMill Classic Grain Mill, however you can use all purpose or bread flour for this recipe)
• 1-2 teaspoons oil (for coating the bowl; my preference is avocado oil or olive oil)

Instructions

1. Activate the Yeast

• In a large mixing bowl, combine warm water, honey, and salt
• Stir gently until all combined
• Sprinkle the yeast into the bowl and let sit for 5 minutes, until the yeast becomes foamy and bubbly.

(This step is crucial! If your yeast doesn’t bubble, your water might be too hot or too cold, or the yeast might be expired.)

2. Add the Flour

• Add flour one cup at a time, mixing well after each addition.
• If using a KitchenAid with a dough hook, mix on low until the dough forms a ball and pulls away from the sides.
• If kneading by hand, mix with a wooden spoon until the dough is shaggy, then knead for about 8-10 minutes until smooth and elastic.

(Grandma kneaded hers by hand, but I love the convenience of the dough hook—it saves time and effort!)

3. First Rise

• Lightly coat a large bowl with oil and place the dough inside.
• Cover with a clean kitchen towel and let rise for 1 to 1.5 hours, or until doubled in size.

4. Shape the Loaves

• Once doubled, punch down the dough to release air.
• Transfer it to a floured surface and divide it into two equal portions.
• Shape each portion into a loaf and place in greased bread pans.

5. Second Rise

• Cover loaves with a towel and let rise again for about 1 hour, or until doubled.

6. Bake

• Preheat oven to 350°F.
• Bake loaves for 30 minutes, or until golden brown.
• Remove from pans and let cool on a wire rack before slicing.

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Tips for the Perfect Loaf

• Use a thermometer – Check the temperature of your water before adding in the yeast. to ensure the temperature is around 100-105°F. Too hot or too cold and the yeast could not activate.
• Let it cool completely – Cutting warm bread releases steam, making it gummy. Patience pays off!
• Store properly – Keep in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

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Bringing Tradition into the Modern Kitchen

There’s something special about carrying on family traditions while making them your own. My grandma’s recipe was simple, made with love, and meant to nourish her family. My mom continued that tradition, making this bread regularly when I was growing up. Now, I make it for my own family, with a few modern adjustments- swapping sugar for honey, using freshly milled flour, and letting my stand mixer do the kneading. The heart of the recipe, though, remains the same.

Every time I make this bread, I think of my mom kneading the dough in our kitchen, just as her mom did before her. The smell of it baking still brings me right back to childhood. Now, I get to share those moments with my own family, passing down not just a recipe, but a love for homemade food and the comfort it brings.

If you’re looking for a wholesome, homemade bread recipe that’s easy, delicious, and full of nostalgia, give this one a try. You might just start a new tradition of your own.

Have you ever tried milling your own flour? I’d love to hear about your experience! Drop a comment below and let’s talk all things homemade bread.