Baking Sandwich Bread and Focaccia from Scratch
Store-bought bread started tasting like sweet air after I realized how much sugar and preservatives were packed into those soft loaves. The ingredient list read like a chemistry experiment, and the texture felt more like cake than actual bread. That's when I discovered that baking real bread at home isn't just about avoiding additives, it's about creating something substantial that actually nourishes you.
There's something deeply grounding about the rhythm of bread making, especially when you can produce two completely different loaves in one day. This week I made sandwich bread for weekday lunches and a soft, chewy focaccia for dinner using fresh-milled flour and basic pantry ingredients. The process is straightforward and meditative, proving that good food doesn't require complicated techniques or exotic ingredients.
Is This Project For Me?
If you're trying to reduce processed foods in your diet and want practical alternatives to store-bought bread, this approach is perfect for you. You want to know exactly what goes into your family's food while developing skills that save money and improve nutrition. This works whether you're completely new to bread making or looking to streamline your baking routine. You'll need basic ingredients like flour, yeast, salt, and oil, plus time for rising and baking. If you love the idea of filling your kitchen with the smell of fresh bread while creating staples your family will actually eat, this belongs in your cooking repertoire. Make sure to check out our free printable Grain and Four Quick Guide below.
Get The Guide
Ready to stop wondering what grain to buy or how to use it once you mill it? This guide covers heritage grain selection, storage basics, and beginner-friendly techniques for milling and baking with fresh flour. No more staring at wheat berries wondering what comes next, just clear steps and practical tips so you can actually taste the difference fresh-milled flour makes in your kitchen.
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Troubleshooting and Safety
Bread not rising properly: Your yeast may be expired, the water temperature was wrong, or the environment is too cold. Test yeast freshness by proofing in warm water with sugar before mixing dough. Find a warm spot for rising, like near a heating vent or on top of the refrigerator.
Dense, heavy loaves: Over-kneading, too much flour, or insufficient rising time can create dense bread. Add flour gradually until dough is just manageable, and allow adequate time for both rises. Fresh-milled flour may need different hydration than store-bought.
Crust too hard or too soft: Oven temperature and steam affect crust texture. For softer crusts, brush with butter after baking and cover with a towel while cooling. For crispier crusts, place a pan of water in the oven during the first part of baking.
Uneven baking or raw centers: Oven hot spots or insufficient baking time cause uneven results. Rotate pans halfway through baking, and use a thermometer to check internal temperature - bread is done at 190-200°F internal temperature.
Dough too sticky or too dry: Humidity, flour type, and measuring methods affect dough consistency. Add flour or water gradually while kneading until dough feels smooth and elastic. Different flours absorb moisture differently, especially fresh-milled varieties.
Timing issues with multiple loaves: Plan your schedule so one dough can rise while you're shaping the other. Refrigerate shaped loaves to slow rising if needed, then bring to room temperature before baking.
Frequently Asked Questions
Grain & Flour Quick Guide
Simple chart and tips for choosing grains, flour types, and blends for fresh milled and store flour.
Best for bread: Hard red or hard white
Best for tender bakes: Soft white
Mild flavor: Hard white • Robust flavor: Hard red
Flatbreads and tortillas: Hard white or a red and white blend
Grain comparison
| Grain | Typical protein | Best for | Flavor notes | Notes |
|---|---|---|---|---|
| Hard Red Wheat | ~12–15% | Yeasted bread, sourdough, pizza, bagels | Nutty, fuller flavor, tan crumb | Strong gluten for rise. Great for 100% whole grain loaves. |
| Hard White Wheat | ~11–14% | Sandwich bread, rolls, tortillas | Mild, slightly sweet, lighter color | Kid friendly flavor with good rise and soft crumb. |
| Soft White Wheat | ~8–10% | Cookies, cakes, muffins, crackers | Delicate, pale crumb | Low gluten. Blend with hard wheat for tall loaves. |
| Einkorn | ~9–12% | Pastry, cookies, quick breads, flatbreads | Buttery, sweet, golden | Weaker gluten. Mix gently. Often lower hydration than modern wheat. |
| Spelt | ~11–15% | Bread blends, pancakes, muffins | Sweet, slightly nutty | Extensible gluten. Handle gently to avoid spread in loaves. |
| Rye | ~7–10% | Rye breads, crackers, blends | Earthy, tangy | Little gluten. Great at 10–40% in blends for flavor and keeping. |
Fresh milled flour tips
- Hydration: plan a bit more water than store flour. Add gradually.
- Autolyse: rest flour and water 20–30 minutes before kneading to soften bran.
- Mixing: shorter knead, more folds. Whole grain tightens if overworked.
- Proofing: whole grain ferments faster. Watch the dough, not the clock.
- Sifting option: sift coarse bran, soak it in a little water, then fold in.
Simple substitutions
- Red and white (hard): swap 1:1. Flavor and color shift slightly.
- Soft white in bread: blend 25–40% soft with hard wheat. Reduce water slightly.
- No bread flour on hand: use hard white or hard red and add a touch more water.
- Einkorn swap: use by itself for cookies and quick bakes or blend 25–50% in bread.
Quick reference
| Use | Best choice | Backup blend |
|---|---|---|
| Everyday sandwich bread | Hard white | 50 50 hard red and hard white |
| Rustic sourdough or pizza | Hard red | 70% hard red + 30% hard white |
| Tender cookies and cakes | Soft white | Soft white + 10–20% hard white |
| Tortillas and flatbreads | Hard white | 60% hard white + 40% soft white |
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