Who doesn't like fresh-baked bread? Here's an easy, wholesome, tried-and-true machine-friendly recipe that's sure to delight.

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  • Preparation Time

    5-50 minutes

  • Oven Baking Time

    30 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    24

Total Shares 0

Ingredients

  1. 1¼ cups / 300 ml warm water
  2. 2 Tbsp. / 40 g sugar
  3. 2 tsp. / 8 g active dry yeast
  4. 3 cups / 360 g whole grain flour*
  5. 1½ tsp / 9 g salt
  6. ¼ cup / 60 ml olive oil

    7. *Whole wheat, spelt, rye, Kamut® (khorasan wheat), emmer, einkorn, farro, and/or a whole grain gluten-free blend, preferably sprouted

To make this recipe in a bread machine:

    Put all ingredients into bread machine in the above order and according to machine instructions. Best baked on the full cycle rather than the quick, but the quick still works if you are in a hurry.

To make this recipe by hand:

  1. Warm oven to 115°F/50°C.
  2. Combine the water and sugar in a small bowl, and sprinkle on the yeast. Stir very gentle until just mixed. Allow to sit undisturbed for 15 minutes.
  3. While waiting, mist two nonstick bread pans with olive oil.
  4. Combine the yeast mixture with half the flour in an electric mixer, and mix until achieving a uniform and slightly rubbery texture (approximately 1 minute)
  5. Cover mixing bowl with cloth, and allow to rest for 15 minutes.
  6. Add salt and oil, and continue mixing for an additional 1 minute. Gradually add the remaining flour, mixing well.
  7. Knead the dough until smooth and not crumbly or sticky (approximately 10-15 minutes), by hand or by mixer with the dough hook attachment.
  8. Preheat oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.
  9. Place pans in warmed oven for 20-40 minutes to until dough has risen above the top edges of each pan and is fluffy to the touch.
  10. Increase oven temperature to 350°F/180°C, and bake for 30 minutes.
  11. Remove hot bread from pans as quickly as possible; cool on rack.

Serving size:1½ oz / 45 g slice

Exchanges per Serving: 1 Carb, 0 Protein, 0 Fat

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Comments 49

  3. houseoftanimura

    So I’m confused about flours and grains. I apologize if this was explained elsewhere and I haven’t seen it yet. I understand that we want to look for whole grain options, preferably sprouted, but am not clear on the details of all that. If I buy a flour that is labeled whole grain whole wheat flour or whole grain white flour, is that different from plain whole wheat flour or all purpose flour respectively? And if I take rolled oats and blend them to a powder to use as a flour replacement, is that considered a whole grain option? Or did I ruin the “whole grain” thing by breaking it down?

  13. JudenBruce

    I’m a bit unsure about SWG rolls, muffins & flour (ie what it looks like & what it would be called in the UK) and am not sure I can get sprouted flour easily. Would granary flour or 100% wholemeal flour be the right sort?

  28. Ossie-Sharon

    Hi, MGDavis. Adding seeds is a great idea – though it may be best to sprout or grind them before making the addition. Using sprouted whole grain/seed flour will give the best nutritional benefits, and mixing gluten-containing flour with a seed flour (such as lupin, if you’re not allergic) will give you the most protein.

  29. MGDavis

    I am looking forward to making this bread, however, I am wondering if you have tried adding oatmeal or chia seeds or sunflower seeds to add more crunch to it. Which flour will give me the best nutritional benefits, like higher protein?

  30. Ossie-Sharon

    Hi, lacecymay. Don’t worry about using ingredients you can’t find or that you don’t like. We just encourage you to try to use healthier versions of your staples, which can be as simple as using whole grain instead of refined white products and favoring healthier oils and better sources and cuts of meat, etc. There are good sources of quality meats within 10-20 minutes from you in Hammondsville (http://www.chronisterfarmsllc.com/) and Lisbon (http://www.organicgrassfedbeef.com/). As for the recipes, try doing a search for those with “Homemade” (or even just “Home”), “Classic,” “Simple,” or “Basic” in the title – you may like these better. If you are interested in using some of the newer ingredients that are hard to find, you can order them through Amazon.com, or try WalMart.

  31. lacecymay

    THESE RECEIPTS ARE NOT FOR MY FAMILY WE ARE COUNTRY FOLK WE WERE BROUGHT ON BEANS AND POTATOES .. YES HOME MADE BREAD , BISCUITS AND SAUSAGE GRAVY AND HOME FRIES.. A LOT OF THE RECEIPTS DONT REALLY LOT THAT GOOD AND TO FIND THE INGREDIENTS ARE REALLY HARD TO FIND IN OUR AREA . SEE WE LIVE IN SMALL TOWN AREAS.

  36. Ossie-Sharon

    Hi, Gregory880 and Healthy9. The recipe has been updated to include instructions without a machine.
    (Healthy9, the 1-5 hours refers to the setting on the bread machine – if it is on “quick,” it will take one hour or so, but if is on the “full” setting, then 5).

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