Wheat Bread Recipe
Homemade Wheat Bread recipe that is soft and fluffy for the best sandwiches, toast or to enjoy with a spread of butter. A terrific soft wheat bread recipe that is simple to make.
Amish White Bread is our go-to recipe for a simple homemade bread and this soft wheat bread is a variation of that recipe. It’s so good that we have stopped by sandwich bread at the store.
I find whole wheat sandwich bread to sometimes be a little heavy. I lighten up these loaves of wheat bread by using half white flour and half wheat flour. You still get that hearty wheat flavor but with a lighter crumb.
We also love this Beer Cheese Bread for sandwiches and toast and it is so easy with no rising time.
Ingredients Needed
- Warm Water (96 – 100°)
- Dry Active Yeast – Red Star Yeast is preferred
- Granulated Sugar
- Vegetable Oil
- Whole Wheat Flour – King Arthur Baking is preferred
- Bread Flour or All Purpose Flour – King Arthur Baking is preferred
- Kosher Salt
Step By Step Directions
- Add warm water to a large bowl with yeast and sugar.
- Mix until combined, stir in vegetable oil and set aside 5 minutes. Yeast will start to bubble.
- Next, add 2 cups whole wheat flour and 2 cups of all purpose flour along with the salt.
- Stir together using a dough whisk or wooden spoon.
5. Add another cup of whole wheat flour, mixing together until dough forms a ball and pulls away from the bowl.
6. Using all purpose flour or bread flour, flour a clean surface. Pour dough onto the floured surface and knead the dough by folding it over itself, adding a bit of flour as needed. This is a great video tutorial on how to knead bread by hand.
7.Knead for 3- 5 minutes or until dough is no longer sticky. Form dough into a smooth ball.
8. Grease a large bowl with vegetable or olive oil.
9. Place dough into the bowl and turn it over so both sides are oiled.
10. Cover with a bowl cover or plastic wrap and set in a warm, draft-free place until doubled, about 1 hour.
11. Punch down the dough, removing the air. Place on a floured surface.
12. Using a bench knife or sharp knife, cut the dough in half.
13. Line or grease 2 9 x 5 -inch loaf pans using parchment paper or vegetable oil. Metal pans will create a crisper crust than glass or ceramic pans.
14. Form each piece of dough into a loaf shape and place into the prepared loaf pans. Cover and set aside to rise, 1 – 1/2 hours. The bread should rise about 1/2″- 1″ above the pan.
15. Remove the covers and bake for 35- 40 minutes. Test bread with a digital thermometer, cooking to 190°- 200°.
16. Remove from oven. Carefully remove from the bread pans, cooling on a wire rack.
17. When bread is completely cooled, slice with a serrated knife.
Recipe Notes
- Storage: Wrap in a couple of layers of plastic wrap and store at room temperature for 3- 5 days.
- Freeze: Wrap bread in 2 layers of plastic wrap and a layer of aluminum foil or place in a plastic freezer bag. Freeze up to 3 months. Thaw at room temperature.
- How to Keep Bread Fresh: Slice bread as needed for bread to stay the freshest. Store in a cool, dry place, away from heat and moisture.
This is a great recipe for beginner bread makers and can be made without a stand mixer. I prefer to make it without the mixer because kneading bread by hand give me a better feel for the bread. Plus it is really relaxing.
Fresh bread is a great addition to any meal and this wheat bread has a soft texture and wonderful nutty wheat flavor.
If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.
Wheat Bread Recipe
Homemade Wheat Bread recipe that is soft and fluffy for the best sandwiches, toast or to enjoy with a spread of butter. A terrific soft wheat bread recipe that is simple to make.
Ingredients
- 2 cups warm water (98- 100°)
- 3 packages Red Star Yeast Platinum (1 ½ tablespoons active dry yeast)
- ⅔ cup sugar
- ¼ cup vegetable oil
- 3 cups King Arthur Baking Wheat Flour
- 3 cups King Arthur Baking Bread Flour or All Purpose Flour
- 1 1/2 teaspoons kosher salt
Instructions
- Add warm water to a large bowl with yeast and sugar.
- Mix until combined, stir in vegetable oil and set aside 5 minutes.
- Next, add 2 cups whole wheat flour and 2 cups of all purpose flour along with the salt.
- Stir together using a dough whisk or wooden spoon.
- Add another cup of whole wheat flour, mixing together until dough forms a ball and pulls away from the bowl.
- Using bread or all purpose flour, flour a clean surface. Pour dough onto the floured surface and knead the dough by folding it over itself, and then pushing it back to the center of the work space with the palms of your hands. Add a bit of flour as needed.
- Knead for 3- 5 minutes or until dough is no longer sticky. Form dough into a smooth ball.
- Grease a large bowl with vegetable or olive oil.
- Place dough into the bowl and turn it over so both sides are oiled. Cover with a bowl cover or plastic wrap and set in a warm, draft-free place until doubled, about 1 hour.
- Punch down the dough, removing the air. Place on a floured surface. Using a bench knife or sharp knife, cut the dough in half.
- Line or grease 2 9 x 5 -inch loaf pans using parchment paper or vegetable oil.
- Form each piece of dough into a loaf shape and place into the prepared loaf pans. Cover and set aside to rise, 1 - 1/2 hours. The bread should rise about 1/2"- 1" above the pan.
- Preheat oven to 350°.
- Remove the covers and bake for 35- 40 minutes. Test bread with a digital thermometer, cooking to 190°- 200°.
- Remove from oven. Carefully remove from the bread pans, cooling on a wire rack.
- When bread is completely cooled, slice with a serrated knife.
Notes
Storage: Wrap in a couple of layers of plastic wrap and store at room temperature for 3- 5 days.
Freeze: Wrap bread in 2 layers of plastic wrap and a layer of aluminum foil or place in a plastic freezer bag. Freeze up to 3 months. Thaw at room temperature.
How to Keep Bread Fresh: Slice bread as needed for bread to stay the freshest. Store in a cool, dry place, away from heat and moisture.
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