Freshly Milled Rye Sandwich Bread
There’s something special about baking with freshly milled grains. It elevates the flavors and feel good vibes of the bread in a way that can’t quite be explained until you’ve tried it for yourself! This week, I baked up a Rye Sandwich Bread using rye berries from Grand Teton Ancient Grains and my Komo Mill to freshly mill the flour. The result? A beautifully flavorful loaf that’s hearty, slightly earthy, and perfect for sandwiches.
I followed my Go-To Sourdough Recipe, but made a few adjustments to highlight the rye flour and baked it in a sandwich loaf pan for that classic square shape. The recipe and details are all included below for you!
Why Rye?
Rye has a distinct flavor profile that makes it stand out from other grains. It’s:
- Earthy and hearty – adding depth and richness to bread.
- Slightly tangy – rye pairs beautifully with sourdough fermentation.
- Nutrient-dense – full of fiber, vitamins, and minerals that make it a nourishing choice.
Rye flour also holds moisture exceptionally well, which helps keep sandwich loaves soft and tender for days. I used to not be a fan of rye until I began incorporating FRESH rye flour into my loaves. The flavor is milder and delicious.
Note: This post contains affiliate links. If you purchase through one of these links, I may earn a small commission at no extra cost to you. Thank you for supporting my work and helping me keep sharing sourdough tutorials!
Freshly Milled Flour & Fermentation
One of the joys of milling your own flour is experiencing how alive it feels. Freshly milled rye is rich in enzymes, which means fermentation often happens more quickly compared to using aged flour. This enzymatic activity boosts flavor complexity and contributes to a light, open texture.
For this loaf, I bulk fermented for 7.5 hours at 74°F, and it rose beautifully without becoming overproofed.
If you’ve been curious about trying rye in your sourdough, I highly recommend giving this one a go. Freshly milled flour truly transforms the flavor, and the sandwich loaf pan makes it extra practical for daily use. Give this recipe a try and please let me know what you think!
Freshly Milled Rye Sandwich Bread
Equipment
- 2 Loaf pans
- 1 Grain Mill or you can purchase flour that is already milled
Ingredients
- 100 g active sourdough starter
- 380 g water
- 100 g freshly milled rye flour (from Grand Teton Ancient Grains)
- 400 g bread flour
- 10 g salt
Instructions
- Add active starter and water to a large mixing bowl. Mix until milky.
- Add both flours and mix for 2-3 minutes with your hand.
- Cover the bowl with a towel or bowl cover and let it sit for 30 minutes.
- Add the salt and a splash of water (1 TBS). Mix the dough for about another 2 minutes with your hand, until water and salt are fully incorporated. Cover again and let rest for 30 minutes.
- Over the next 1.5-2 hours, perform 3-4 sets of “stretch and folds”, 30 minutes apart each, covering and letting the dough rest after each set.
- After the final stretch and fold, cover the dough and let it rest at room temperature. The resting time will vary depending on your starter, climate, and dough temperature—the best way to learn is through practice! In my San Diego kitchen, with this recipe, the bulk fermentation took 7.5 hours at 74 degrees. The bulk fermentation begins when you first mix your ingredients and ends when you shape the dough. Timing can differ based on your environment, so it's important to watch your dough rather than the clock.You'll know it's ready with experience, but some good signs include:Growth—the dough has visibly expandedAir bubbles—large bubbles can be seen on the surfaceWobbliness—a slight jiggle when you move the bowl
- Once your dough is ready, coat a loaf pan with avocado oil and set aside. Turn the dough out onto a lightly floured, clean counter (you can use a flour duster to make this easy). Gently spread it into a square shape. Fold the top down to the center, then fold the right side over to the center, then the left over and on top of the right fold you just made. Next, roll it up from the bottom, just like a burrito. (The dough may be a bit sticky—feel free to add a little flour if needed! A bench scraper is also a great tool for shaping.) Once rolled, push the dough away from you, then pull it back towards you to build a bit of tension. Feel free to refer to my shaping guide HERE for a visual walkthrough of the shaping process. Use a bench scraper to carefully pick up the dough and place it seam side down into the loaf pan. Cover with your second loaf pan, cloth cover, or plastic wrap.
- Place the dough into the fridge anywhere between 12-24 hours-you can go up to 72 but your loaf might be a little deflated and tangy!
- When you're ready to bake, preheat your oven to 500℉ for 30 minutes.
- Lower the temperature to 450℉ and bake:35 minutes with the second loaf pan on top-acting as a lid/cover.20 minutes uncovered- with the loaf pan off (Baking times may vary depending on your oven, so keep an eye on your bread and adjust as needed.)
- Remove from the loaf pan immediately and transfer to a wire rack to cool. Allow to cool for at least 30 minutes before cutting and serving.
Notes
- If you’re eating the bread that day, store it cut side down on the counter.
- Leftovers can go in a paper bag or under a glass dome.
- I sometimes freeze slices—you can pop them straight into the toaster oven from the freezer, and they’ll taste just as fresh!
