The HEALTHIEST change you can make this year | Soft sandwich bread recipe from freshly milled wheat

Thank you for stopping by! Please check out my other videos and subscribe to my channel!    / motherrabbitskitchen   *Recipe yields 2 loaves of bread in 1.5 pound pans or 3 loaves in 1 pound pans Ingredients: 200g sourdough discard (or sub an extra 100g flour and 100g water) 580g warm water 60g honey 14g active dry yeast 8-9 tbsp softened butter 1000g freshly milled hard red wheat 20g salt olive oil avocado oil spray Directions: (Oven times are for the larger loaves. Reduce times if making smaller loaves.) 1. Mix all ingredients in a stand mixer with a dough hook at level 2 for 12 minutes. 2. Remove dough ball from bowl and drizzle a little olive oil in the bowl. Return the dough ball to the bowl and flip a few times to coat with the olive oil. Cover the bowl with plastic wrap and let it sit for about an hour or doubled in size. 3. Remove plastic wrap and set aside to be used again. Punch down the dough to deflate and remove from the bowl. Spray the bread pans liberally with avocado oil spray. 4. Divide the dough in half and roll each piece into a loaf shape, tucking the seam underneath. 5. Place into the bread pans and cover with plastic wrap. Let the dough rest and rise again until the dough domes over the top of the pans, about 45 minutes. 6. Preheat oven to 375 degrees. Place bread pans uncovered in the oven for 15 minutes. Gently cover the tops of the loaves with tin foil and then continue baking for another 20 minutes. 7. Remove pan from oven and let them rest for 10 minutes to soften. 8. Remove loaves from pan and allow to cool on a wire rack at least 30 minutes before slicing. Bread will stay soft and fresh for 3-5 days. Loaves can be frozen (sliced or unsliced). Take the bread out of the freezer the night before you'd like to eat it.