Do you enjoy bread? Are you like me and absolutely LOVE bread coated with butter and dripping with honey? You could call me a bread enthusiast. If you watch my stream, you know I bake bread from scratch and occasionally I enjoy sharing slices with Chat.
I will now teach you how to make easy homemade wheat bread! I promise you, this task is incredibly simple and the outcome is entirely delicious. You won’t purchase bread from a store again! This is a family recipe, passed down for generations, so I know it’s good! It may seem daunting to bake your own bread—kneading the dough, letting it rise, helping the yeast bloom. But the beauty is that these traditional tasks are made straightforward and less tedious, even by a first-time baker!
Go to your kitchen right now and read the ingredients on your store bread. You’ll be horrified! Most likely the list is riddled with chemicals and other preservatives, and once they invade your body, they lurk around wreaking havoc. No thanks! Compare these to the ingredients in my bread: Yeast, water, honey, vegetable oil, salt, and flour. Much healthier, right? I love knowing exactly what I’m eating. Who wants to worry about the deleterious effects of toxic chemicals running rampant through your body!
The most demanding step in this recipe is kneading the dough. If you have an electronic mixer with a dough hook, then don’t bother with this—the machine does the kneading! In the instructions, I mention the word “bloom” in regards to yeast, but don’t panic. I will show you what this means!
This measuring cup featured above on the left is right after I added yeast to warm honey water and mixed it around. See the floating yeast granules? We allow them to do their blooming work for about 10 minutes and we come back to the image featured above on the right.
No yeast granules remain. The mixture is frothy and foamy above the water line—so the yeast bloomed! If it doesn’t look like this after 10-15 minutes, either your water was too cold, not activating the yeast, or the water was too warm and it killed the yeast entirely! Don’t worry, after years of baking and using yeast, I’ve never had this happen!
Another wonderful feature of this recipe is you can use a variety of baking flours. In this recipe I use whole wheat flour. Wheat is generally denser so it produces heavier bread. Bread flour produces a fluffier, lighter consistency. You can also use all-purpose flour.
Let’s get baking!