Awesome Homemade Bread


  1. 1 Stage
  2. 14 g active dry yeast
  3. 1/4 cup Sweetener (honey molasses brown sugar etc )
  4. 4 cup Whole wheat flour
  5. Stage 2
  6. 4 tsp Salt
  7. 1/3 cup Oil or butter
  8. 4 cup Whole wheat flour
  9. Egg Wash
  10. 1 medium egg
  11. 1 tbsp water


  1. Change Cast 2 packets of yeast into 3 cups of lukewarm water Water should be between 85°F and 105°F in temperature No need for a thermometer here though I usually just run the water over my wrist until it feels just slightly warmer than body temp
  2. Stir in your sweetener
  3. Change Stir in flour 1 cup at a time
  4. Change When all of the flour has been added the mixture should be a thick muddy paste Now using a spatula or wooden spoon scoop to the bottom of the bowl and back over the top folding the paste back into itself Repeat this motion 100 times
  5. Cover with a moist towel and set aside in a warm location for 45 minutes
  6. Change On to Stage 2 Your bread paste should have gained quite a bit of volume Now stir in your salt and oil
  7. One cup at a time fold in about 3 of the remaining 4 cups of flour It may take a little less or more than the 3 cups of flour but once the dough starts to form together and pull away from the sides of the bowl dump the remaining flour on a clean surface turn out the dough on top of it and start kneading
  8. Knead for 8-10 minutes Kneading Dough
  9. Change When the dough is smooth clean out the bowl it was in and slide your dough ball back in there As before cover the bowl with a towel and tuck it away in a nice warm spot Come back in about 45 minutes
  10. Again it should have risen quite a bit Now punch it down Just pound it until it deflates Scrape that sticky stuff from the side of the bowl and get your dough rolled back into a tight ball Once more back in the bowl cover it with a moist towel and set a timer for 45 minutes
  11. Alright time to shape your loaves Knead the dough briefly and think about what type of shape youre looking for This is our first loaf so Ive included a very basic shaping technique but there are countless variations you can find and dont be scared to invent your own technique once youve got a few loaves under your belt
  12. Grease up a standard loaf pan
  13. Divide your dough roughly in thirds Take 1/3 of the dough and spread it out in a rectangle about the same length as the pan Roll it tightly and pinch the seem neatly closed
  14. Square off the sides a bit with your hands and plop the loaf into the pan with the seam facing up Press it gently into the pan then flip it over so the seam is facing down and the top is lightly greased Again press the loaf gently into the pan to seal
  15. Cover loaves with a moist towel and set aside for 25 minutes Meanwhile preheat the oven to 350°F
  16. Change Score the top of the loaf with 1/2 deep slits This allows steam to escape a little easier without deforming the surface of your loaf
  17. If you like adding a little egg wash at this stage will give the top of your bread a nice sheen Just beat together the egg and water and brush it over the exposed surface of the dough with a pastry brush
  18. Bake for about 45 minutes and check It will probably take closer to an hour to bake but you dont want to overdo it When your bread is cooked through it will have a distinct hollow sound when tapped with a knuckle or fingertip It might take a couple batches to get confident in your bread checking skills but the sound of a properly cooked loaf of bread is really quite distinct
  19. Change Take a moment to reflect Then enjoy a warm slice of freshly baked bread

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