Fresh-Milled Sandwich Bread In Zojirushi Bread Maker
Keeping up with the demand for homemade bread in a large family and busy household during the school year poses quite the challenge. However, after discovering the non-toxic Zojirushi bread maker, I found a fresh-milled bread recipe that works for all of my family’s sandwich needs. I don’t have to buy bread at the store and compromise my family’s health anymore!
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The Heart Behind The Switch
After Florida released its findings about glyphosate in store-bought breads, I knew I needed to make a change. Dave’s Killer Bread was included in the study, which especially frustrated me because it is certified organic, yet pesticide residue was still detected. We were relying on Dave’s Killer Bread because it was supposed to be the “best” on the market, not to mention convenient.
With four kids and lunches to make every day, however, I needed a shortcut. That is where the bread machine came in: it was exactly the help I needed! I can put the ingredients together in just a few minutes, and the machine does the rest of the work for me. I typically make two loaves each week, sometimes three, and we use them for both breakfasts and lunches.
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Benefits of Fresh-Milled, Homemade Bread
I have not abandoned my love for sourdough, and I still make sourdough breads and baked goods; however, I have been looking for the best bread recipe for a bread maker to help me keep up with the demand in our home.
I first learned about the incredible value of freshly milled grains from Sue Becker of The Bread Beckers. Freshly milled whole grains contain 40 of the 44 essential nutrients our bodies need to survive and thrive. Each slice of this bread also contains approximately five grams of protein and is rich in vitamin E, an antioxidant that helps protect our cells from damage.
Bread truly is life-giving, and when I think about Jesus calling Himself the Bread of Life, it reminds me that bread is worth taking seriously. I love knowing that I am serving my family bread made from fresh, whole grains with ingredients I chose myself.
What You’ll Need: My Recommendations
To create an easy and efficient loaf of bread, you need a decent bread maker. I put my money on the stainless steel Zojirushi Bread Maker. It’s not only non-toxic; it actually creates the very best loaf of bread!
We must view these investments as essential tools for the home. We purchase expensive tools to keep our yard looking nice, and it’s equally important to have quality tools in the kitchen to eat well and take proper care of our bodies. This bread maker does just that. It also makes a 2-pound loaf of bread, which means I can make larger loaves to accommodate my family’s size. The ratios I share below are for a 2-lb bread machine recipe.
HOME BAKERY VIRTUOSO BY Zojirushi
Making high-quality bread at home doesn’t have to be complicated. That’s why I stick with trusted brands when I use products frequently. Here are my top tried-and-true recommendations:
BEST GRAIN MILL: NutriMill Classic High Speed Grain Mill
FAVORITE WHEAT BERRIES: Azure Standard Organics Hard White Wheat
INSTANT YEAST: Anthony’s Instant Dry Yeast Packets
How To Make: Bread Machine Recipe
First, you will want to grind your own wheat berries if you are starting from scratch. Measure out the wheat berries and then follow the directions on your grain mill.
Once the wheat berries are milled into a fine flour, you can begin assembling your ingredients. Adding the ingredients to the Zojirushi bread maker in a specific order yields the best results.
Begin with salt, followed by warm water, an egg, avocado oil, honey or syrup, sunflower lecithin, fresh-milled flour, yeast, and salt again.
Tip: Keep the salt away from the yeast at first until the dough begins to knead.
Create a hole or well in the flour to keep the yeast separate. Now it’s time to set your bread machine according to the recipe instructions. For this recipe, we are using the HOMEMADE course. Set the machine.
Once the bread is completely baked, remove the bread machine insert with oven mitts carefully (it’s HOT!) and set it on the counter to cool. Ideally, wait at least two hours for the bread to cool before slicing.
Storing & Serving Suggestions
Once your loaf has cooled completely, you can wrap it for storage (I use a large plastic bag or bread bag). Alternatively, you could use a large dish with an airtight lid. The bread will stay fresh on the counter for 3-4 days (if it lasts that long!) or up to 2 months in the freezer. If you choose to store it in the refrigerator, it may last a little longer but dry out faster; it will still be great for toast.
We use this bread for all of our sandwich, toast, and breakfast bread needs. It’s especially delicious while still warm with a little KerryGold butter and homemade jam. The bread holds up well if you slice it ahead of time and make sandwiches that you freeze for later.
Check out some of my favorite bread & muffin recipes below. I’ve even included a recipe for homemade jam that would pair perfectly with my fresh-milled bread! Enjoy!
other recipes you might enjoy:
- Cinnabon Muffins with Oat Flour
- Sourdough Bread Recipe
- Oatmeal Zucchini Bread
- Quick & Easy Plain Oatmeal Bread
- Canned No Pectin Strawberry Jam
Fresh Milled Sandwich Bread In Zojirushi Bread Maker
Ingredients
- 1 1/3 cup warm water (95°-100°)
- 1 egg
- 1/3 cup avocado oil
- 1/4 cup honey or pure maple syrup
- 1 Tbsp sunflower lecithin (optional, but fewer crumbs)
- 4 1/2 cups + 2 Tbsp fresh-milled flour hard white wheat
- 2 tsp salt
- 1 3/4 tsp instant yeast
Instructions
- Let's make bread! In the order listed above, you'll add the ingredients to your Zojirushi bread maker.
- When it comes to adding the salt, I like to split the salt measurement into 1 tsp each, and add the salt on each end. You want to keep the salt away from the yeast at first, until it starts kneading the dough.
- When adding the yeast, create a hole in the center of the flour and add the yeast. This keeps the yeast separated, which is what you want.
- Once all the ingredients are added to the insert, it's time to set your machine.
- We'll be using the HOMEMADE course, which is number 15. Here's the breakdown:Rest: 20 minutesRead: 25 minutesShape: OFFRise 1: 35 minutesRise 2: 15 minutesRise 3: OFFBake: 45 minutesKeep Warm: OFF
- Once the bread is complete, immediately remove the insert from the bread maker, use oven mitts, it's HOT!
- Let it rest on the counter for 10 minutes, then invert the bread onto a drying rack to cool. Let it cool for at least 2 hours before slicing.
- Leave it out on the counter for 3-4 days, or store in the freezer for up to 2 months.
- If you choose to store it in the refrigerator, it will dry out faster, but it'll still be great for toast. We use this bread for all our sandwich bread needs.
Notes
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