More bread recipes
Here are some favorite homemade bread recipes: try our classic homemade bread sandwich loaf (without whole wheat). Opt for artisan bread or no knead bread for a crispy crust, soft interior, and robust flavor. Or try our fan favorite sourdough bread. Alex and I are cookbook authors and recipe developers with a particular expertise in bread and pizza. This one is Alex and my go-to for weekly toast and sandwiches—and our kids love it. We hope it becomes a favorite in your house, too! What’s the ratio in this recipe? This bread recipe uses about 2/3 whole wheat flour. It’s got 2 cups whole wheat flour and 1 ¼ cups all purpose flour. It’s also got some oats and optional seeds on top for contrasting texture. Here are the ingredients you’ll need:
Whole wheat flour and all purpose flour Oats Butter Milk Maple syrup Yeast Poppy seeds and sunflower seeds, optional
*Weighing out ingredients is the most accurate way to measure flour. Its volume varies based on the environment! But for this homemade bread recipe, exact precision is not as important as something like sourdough. So you can get away with cup measures! **Reading the bread’s internal temperature is the best way to determine whether the bread is fully baked. But you can get away with baking without it! Just judge whether the top is nicely golden brown.
Proofing setting in oven or warm place: For best results, the proofing temperature should be between 80°F and 90°F. Many ovens have a proofing setting you can use for this step. Room temperature: You can also proof this bread at room temperature! The proofing temperature for sourdough bread is more important since it’s a little more touchy. Luckily, this whole wheat bread bread can be proofed at either temperature.
Room temperature: Store the bread at room temperature wrapped in plastic for 2 to 3 days. Refrigerator: Store refrigerated wrapped in plastic for up to 1 week (we don’t recommend this with artisan bread, but it works here!). Freeze: Slice the bread into pieces, wrap in plastic, and freeze for up to 3 months.
Make toast. Spread with almond butter or cashew butter and a drizzle of honey, or make avocado toast. Use it for sandwiches. Use it for PB&J, an egg salad sandwich, tuna salad sandwich or chickpea salad sandwich, and more. Make grilled cheese. Try it in gourmet grilled cheese or grilled cheese in the oven.
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