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Sunday, February 6, 2011

Light wheat bread recipe


Like many recipes this one was completely created by accident.  I was making my typical sweet white bread recipe but unfortunately halfway through I realized we were short a cup of white flour.  Thinking fast, I replaced it with a cup of whole wheat.  Not only did it make the bread for nutritious and was much more flavorful at the same time so this has now become my staple recipe for bread.

Simple Light Wheat Bread Dough Recipe

  • 1 cups warm water
  • 1/3 cup white sugar
  • 3/4 teaspoon salt
  • 3/4 tablespoon of active yeast
  • 1/8 cup vegetable oil
  • 1 cup whole wheat flour
  • 2 cups of while flour


  • Dissolve sugar in warm water, followed by yeast in power mixer.  Allow to proof until contents looks like some light brown cream foam. 
  • Add salt and oil and mix to combine.
  • Switch to hook attachment and add flour until dough does not stick to your finger when you touch it. 
  • Let the hook do some of the kneading work for you by letting it run for 4-5 minutes on a medium/low setting.
  • Knead by hand for 3 minutes or until smooth (adding flour if it still sticks to your hands)
  • Cover with damp cloth and allow to rise until it doubles in size. (about an hour depending on temperature of your kitchen)
  • Punch down bread dough and place into well oiled 9X5 inch loaf pans allowing to rise for 30 minutes.
  • Bake at 350 degrees for 30 minutes
  • While still hot baste the top of bread with butter.
  • Once cool, if there is any left by then, slice up and place into a gallon Ziploc bag.

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