24
Jan

How To Make Homemade Wheat Bread The Easy Way

whole wheat bread

To me, there is nothing better than homemade wheat bread. Warm from the oven, it feels like pure love when you take that first bite. I’m not much of an accomplished bread maker, but this recipe is good enough to fool people into thinking I am. Every time I serve it there are plenty of ooohs and aaahs over this bread.

I make at least a loaf a week, sometimes two. Not just because it tastes amazing and is way better than buying processed bread from the store, but because it is so incredibly easy. Not to mention, it takes a regular sandwich from good to great. It makes the best toast. And eating a piece while it’s still warm with a bit of butter on it – there’s just nothing better.

Easy Wheat Bread

adapted from Alexandra Cooks

makes one 9×5” loaf

Ingredients:

  • 2 cups all-purpose flour or bread flour

  • 1 cup whole wheat flour

  • 1 ½  teaspoons kosher salt

  • 1 ½  cups lukewarm water

  • 2 ¼ teaspoons sugar

  • 1 ½ teaspoons active-dry yeast

Directions:

  1. In a large mixing bowl, whisk the flours and the salt. Set aside.

  2. In a small mixing bowl (or your glass measuring cup), dissolve the sugar into the water. Gently stir in the yeast. Cover with plastic wrap and let sit for 10 minutes, mixture will be very foamy. Add yeast mixture to the flour bowl. Stir until a sticky dough ball forms. The dough will be very wet.

  3. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1 ½ hours. (When I’m making bread in the winter, I like to preheat the oven at 350° for 60 seconds then shut it off. With the door closed it retains a nice warm [not hot] temperature for the dough to rise.)

  4. Grease a 9×5” loaf pan with nonstick cooking spray or butter (I always use my 1.5qt Pyrex loaf pan. I like to be able to keep an eye on that golden crust through the glass.) Preheat oven to 425°.

  5. Using a dinner fork, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve released the excess air in the dough. Using the fork, scoop the dough into your prepared baking pan. It’s best to scoop it up fast and plop it in the bowl in one fell swoop. Cover loosely with lightly oiled plastic wrap, and let the dough rise for about 30 minutes or until it has risen to just above the top of the loaf pan.

  6. Bake for 10 minutes at 425°. Reduce the heat to 375º and bake for 22 to 25 minutes longer, until crust is a nice golden brown. Remove from the oven and turn the loaves onto cooling racks. Cool in the loaf pans for 10-15 minutes before turning out onto wire racks to cool completely.

Gemma Hartley

Gemma Hartley is a freelance writer and founder of Journey of Love, a personal blog where she shares her journey as a mother, wife, writer, young woman and more. She is also a regular contributor to Reno Moms Blog and Early Mama. She lives in Reno, NV with her husband, two kids, an awesome dog and a terrible cat.

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