Making your own wheat bread from scratch can be so much healthier than processed bread. You will control and know every ingredient that goes into making a loaf, without any of those unpronounceable ingredients listed on store-bought loaves…
Here is one basic wheat bread recipe that we used for awhile – I found it from an old post back in 2011.
Wheat Bread Recipe Ingredients
3 cups milled whole wheat flour
1/2 cup warm water
1/3 cup milk
2 Tbsp. butter
3 Tbsp. sugar
1 Tbsp. vital wheat gluten
1 tsp. salt
1 Tbsp. yeast
Bread Machine Tip:
As a general rule, add the liquids first, then the dry ingredients, adding the yeast last. Before adding the yeast, make a shallow indentation in the dry ingredients and pour the yeast into the hole to keep it from coming into contact with the liquid ingredients. This will prevent the yeast from being activated too early in the bread machine cycle. Use 80°F liquids for bread machine baking.
Since yeast is a living organism, accurate liquid temperature is important. It directly influences the yeast activity as it dissolves the yeast granules.
Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.
Dissolve dry yeast in a water temperatures between 110°F – 115°F.
If yeast is added directly to the dry ingredients,
– liquid temperatures should be 120°F – 130°F.
If mixing by hand, knead until soft and elastic (approx. 15 mins.).
Cover and let rise until doubled (about an hour).
After the first rise, punch dough down slowly, releasing the gases.
Place in a greased loaf pan, cover and let rise again.
Bake in a 350 degree oven until done (apprx. 30 to 40 minutes depending…).
A bread machine can do all of the work for you including the actual baking.
Read more: The Best Bread Machine for Bread Lover’s
When using a bread machine, I sometimes take it out after the first rise (there’s a setting for that). Then I let it rise a second time in my own loaf pan (and then bake it in my oven instead). One reason for this is simply the bread’s ‘shape’ of my own loaf pan versus the ‘shape’ of the bread made in the bread machine. Plus I can control the bake better than a preset in the bread machine.
Here’s a challenge, instead of listing your own recipes (we’ve done that before), lets share a bread making tip! List your tips below: