This is an easy, hearty white wheat bread recipe, made with yeast, that requires very little kneading, fussing or attention.
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Easy, Hearty White Wheat Bread
This is not a fluffy, Wonder bread recipe. This bread has density and a heartiness that makes for a great breakfast toast or soup companion. Slice thin for best results. The wheat flour adds a heftiness that makes it extra filling and flavorful compared to a fluffy white bread.
No sourdough needed
In March 2020, in lieu of my newfound work from home position amidst COVID lockdown, I fulfilled my dream of having my very own sourdough starter. Months later, after a tumultuous string of events that ultimately led to the decision to move, I decided it was time to let my starter go. After all, it hadn’t been bubbling for weeks and was producing a strange grey liquid on top that smelled a bit like toe jam.
And so there I was, having passed into and out of the sourdough starter phase of quarantine 2020. Thankfully, I am persistent upon purchasing yeast packets whenever I see them, particularly when grocery store stocks began dwindling and the shelves looked more and more bare with each visit.
Cooler months are coming, and while grocery shelves may be stocked, it’s still nice to enjoy a loaf of homemade bread on the weekend. Bonus: your house will smell like fresh baked bread for days!
Homemade bread for the rest of us
I love freshly baked, homemade bread. What I don’t love is spending countless hours preparing it only to have it come out subpar. That’s why this is my go-to homemade bread recipe. It’s simple, straightforward and comes out great every time.
If you are new to making bread, here’s a video of me kneading the dough by hand. You can watch it before you begin the recipe, or while you are kneading the dough. Let’s make bread together!
White Wheat Bread Serving Ideas
This easy White Wheat bread makes a good sandwich loaf. Slice and serve with a good portion of Chickpea Salad, some butter lettuce and roasted red peppers for an easy lunch.
For something sweeter, try toasting a slice and serving with a smear of butter and a drizzle of homemade Chocolate Syrup.
Equipment
- Glass bowl
- Wooden cutting board
- Loaf pan
- Parchment paper
- Whisk
- Bench knife, lame or razor blade for scoring the loaf
Ingredients
- 1 ½ cup warm water
- 1 tbsp honey
- 1 ½ tsp salt
- 1 tbsp Active Dry Yeast or Instant Yeast
- 3 cups all-purpose flour
- 1 cup whole wheat flour or additional 1 cup of all-purpose flour
Instructions
- Add water, honey, salt, and yeast to a glass bowl. Whisk gently to combine. Let sit 3-5 minutes until bubbles appear on the top of the liquid.
- Add the all-purpose and wheat flours to the bowl with the yeast. Incorporate using a spatula until dough becomes shaggy, then you can use your hands. Remember to scrape the bottom of the bowl to fully incorporate flour. Once all flour is incorporated and the dough has come together in a bowl, turn out onto a lightly floured wooden board or clean, flat surface. Knead using the heel of your hand until dough is smooth and not sticky.
- Heat the oven to 400°F. Turning the oven on now allows plenty of time for it to come fully up to temperature before baking the bread.Place the round dough on the wooden board. Cover gently with a clean flour sack towel or dish towel and allow it to rise for 30-45 minutes.
- Using a paper towel, lightly rub the inside of the pan with olive oil.This step is to ensure that nothing will stick. I do it even with nonstick pans. Better safe than stuck!Cut a strip of parchment to fit long-ways in the loaf pan with some excess over the sides. This will make it easy to lift the loaf out of the pan once its done baking.
- Gently roll the dough back and forth to make a log shape approximately the same size as your loaf pan. It shouldn't take much to get it into shape.Place dough into loaf pan and, using a bench knife, lame or razor blade, score lightly down the middle.
- Bake for 30-40 minutes.You are looking for a nice golden outside and a hollow sound when you knock on the bread.Leave on a cooling rack for an hour or so before slicing for a clean cut and to ensure its finished the cooking process.
Notes
- Kalamata Olives, patted dry
- Parmesan, with pesto brushed on top just before baking and a sprinkle of flaky salt.
- Sunflower seeds, soaked in water for 30 min and drained dry before baking.
- Caramelized onions and blue cheese.
- Sun-dried tomatoes.
Have you made bread at home? How did you like it? Rate this recipe and leave me a comment below!
