Sandwich bread 100% fresh milled

I wanted to make a sandwich bread 100% fresh milled, but I haven't been successful.  After many trials, I found a recipe that delivers a soft, healthy bread with all the nutrients of a fresh milled flour.

600g fresh milled flour. I used a combination of 500g soft white wheat, 50 g Kamut, and 50 g Rye

300g filtered water 

100 g Sourdough Starter 

50 g butter melted

50 g honey

15 g salt

1 egg 

Mix the sourdough, water, honey, and butter. add the fresh milled flour. Kneed it for 5 minutes. let it rest for 30 minutes covered. Add the salt, and kneed it for 10 minutes. Let it rise at room temperature 4-5 hours, folding it every hour. Place it in the fridge, and let it rise overnight. The next morning, divide the dough in 2 pieces, and roll it to place it in a bread oven mold. Let it rise 3/4 of the mold. Preheat the oven at 400F, and bake it for 35 minutes. Test it with a bread thermometer until it reaches 205 F. ENJOY!!