Comments on: Fresh milled honey oat sandwich bread (soft & fluffy!)

By: Michelle

Michelle — Mon, 26 Oct 2026 13:23:36 +0000

In reply to Shireen Kennedy. I use active dry yeast, but no--it doesn't need to activated beforehand. It goes into the cooled but still warm water that soaks the oats.

By: Shireen Kennedy

Shireen Kennedy — Mon, 26 Oct 2026 01:20:35 +0000

What kind of yeast do you use? Does it need to be activated before it goes into the mix?

By: Michelle

Michelle — Thu, 08 Oct 2026 11:57:00 +0000

In reply to Susan Hekstra. Most likely around 600-700g of wheat berries.

By: Susan Hekstra

Susan Hekstra — Wed, 07 Oct 2026 19:32:18 +0000

I would love to try this recipe. How many grams of wheat berries do you suggest to make 5-6 cups of flour

By: Michelle

Michelle — Wed, 07 Oct 2026 12:13:48 +0000

In reply to S jozwiak. Yay! I usually have a random bottle of sorghum syrup in my pantry, too, and don't usually grab it to use very often...

By: S jozwiak

S jozwiak — Wed, 07 Oct 2026 02:46:47 +0000

Well Michelle now that you mention a substitute for honey I now have use for Sorghum syrup. Could never get it when I lived up north but now able to get it regionally. Looking forward to this bread recipe.

By: Michelle

Michelle — Mon, 05 Oct 2026 16:48:54 +0000

In reply to Geri. Yes, just a "regular" 9x5 loaf pan!

By: Geri

Geri — Sun, 04 Oct 2026 18:51:05 +0000

Did you use a 9 x 5 pan?

By: Michelle

Michelle — Sat, 03 Oct 2026 12:56:25 +0000

In reply to Crystal. Some people just see it as an unneeded "processed" ingredient. I'm not a purest, though, and if it helps me make bread my family loves, I'm all for it. It's such a small amount that I personally don't think it changes too much nutrition-wise, but it makes a BIG difference in the outcome of your bread. It's especially helpful for new millers as they get their bearings making bread with fresh milled flour!

By: Crystal

Crystal — Sat, 03 Oct 2026 06:31:24 +0000

Yum, I can’t wait to try this!! Your recipes are amazing! Question about the vital wheat gluten — any idea why someone would consider it bad to add to bread? Something about it affecting nutrient quality?? Curious your take on that, thanks!