Learn how to make YOUR OWN delicious home made whole wheat bread that your family won’t be able to resist! Trust me, this has worked for A LOT of readers who now NEVER buy bread. C’mon…give it a try!
How to make Bread-Part One:
How to make Bread-Part Two:
EZ Wheat Bread recipe (I doubled this recipe in the video you watched)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)
EZ White Bread
1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)
Click HERE to download my BREAD HANDOUT with my commonly asked questions, recipes, and more!
Learn how to make your own Hot Pockets! Perfect for freezing and using later…if you have any left!
I love your website and the different techniques you teach for using food storage. I made this bread, though, and did not like it. Like you said, it tastes just like store-bought bread. To me, the whole point of homemade bread is that it should taste a lot better than store-bought bread, so I didn't like this recipe.
THANK YOU! I am so excited to try this! I have been looking for a whole wheat recipe that is light and airy like store bought bread but tastes BETTER because it is homemade and healthy. Looking forward to more posts.
I noticed that the recipes call for non instant dry milk. What would happen if I used nonfat instant dry milk? That's all I have on hand because that's all I can find in my part of the country.
Just double the amount called for the dry powder (not the water) for using
instant.
I love what you are doing to help other with food storage. I too use a Blend-Tec grinder and love it. I love being able to grind my own wheat and know what I am getting.
My teenage son throws a fit if my bread is too much wheat. I would like to add oats so can I substitute fresh ground old-fashioned oats for some of the whole wheat flour?
I don't know if that would work. If you try it, let us know. Otherwise, I
can assure you that this bread doesn't taste too wheaty. It has a great
flavor.
I use old fashioned oats that I run through my blender for up to 1/4 of my flour when I make bread. It is a really nice addition that the kids / hubs can’t see ! If you have to be sneaky about healthy 😉
I would love your hand out, but there are script errors on the page and it won't load. Help?!
We LOVED this bread. I made a batch this morning, then another batch. The first two loaves are almost gone. Between Peanut Butter and Jelly sandwiches for lunch and warm from the oven slices those loaves had no chance against the seven of us. I love that it tastes soft and chewy (some would say like store-bought) but I would say it tastes much better than store bought. I am planning on cutting and then freezing the loaves for the rest of the week (or at least the next two days). I also made Bread Mix in bags and I am excited to give that a try. Honestly, this recipe was so easy I wouldn't need a mix. Also, it was a fun way for two of my daughters (8 and 6) to help me in the kitchen because it is SO SIMPLE, and wonderful, and just awesome! THANKS SO MUCH!!!!!
Actually, no, you don't have to add double the powdered milk. You can use the same amount. It won't make a difference. My recipe differs a little bit from this one, but the powdered milk is optional. Sometimes I throw some in, & sometimes I leave it out. Turns out the same either way. You can also toss in some oats &/or other cracked grains / flours in place of up to 1/3 of the wheat flour. It's fun! Try it! And unless your bread is literally sticking all over your hands, it's fine. If it's too dry, & too floury, the dryer & heavier your loaf will be. I coat my hands & the counter with a tiny bit of oil & that works PERFECTLY for making it not sticky. Also… (almost done!)… Instead of having to let it rise, punch it down, & let it rise again, here's a simple, fast, & fool proof trick I learned:
Heat your oven to 140 degrees. Shape your dough into loaves & put into lightly greased bread pans. Put your bread pans in the oven, THEN TURN OFF THE OVEN! The warm oven acts like a little bread incubator! 🙂 After 30-60 minutes, (depending on your humidity / weather) your bread will have risen & be ready to bake. Don't take it out. LEAVE IT IN THE OVEN, & turn the oven back on to 375. Set the timer for 35 minutes, & you're done! (Yes, the 35 mins includes the time it takes the oven to heat back up). Saves TONS of time! If you've kneaded your dough in the mixer for at least 12 minutes, you do NOT need to let it rise twice. It's great!
Oh my, this bread is good! I make mine in a Bosch mixer and had been using their recipe. Yours is my new favorite! So much better texture and flavor, thank you!
yaih! i was just about to break out my bread maker, but now i think i'll try this way and do a comparison. 😉 thank you for taking the time to make a video tutorial, i learned a lot. i like hearing the little person chatter in the background too… sounds like my house. 😉
I use your “dough enhancer” with all of my bread recipes. The dough is incredible. It fixes every loaf. I even use it on my mom’s Tortilla recipe. It is so incredible. I have been making bread for 20 years now. I never had these experiences. Thank you for the recipe.
Thanks for sharing! That is AWESOME!
I have been making this WW recipe for 3 years now, still love it! Thanks, Crystal!
I LOVE THIS RECIPE!!!!!! FINALLY THERE IS A BREAD RECIPE THAT I LOVE! MY FAMILY SAYS THIS IS THE BEST BREAD THEY HAVE EVER TASTED. WOW THANKS SO MUCH