About this Recipe

By: Rachel

There is nothing quite like the aroma of homemade bread wafting through the house….and nothing like a fresh slice, warm from the oven. Soft, hearty, and slathered with creamy butter, I can’t think of anything more comforting.

While it may seem daunting if you have never made bread before, there is nothing to fear. A few weekends ago, I had just started the sponge when I got called into work. My husband followed this recipe and made a perfect loaf on his first try.

Bread is at once simple and complex. It has few ingredients; the most rudimentary breads are made with just flour and water. Many people are afraid to try baking bread—but really, it just requires patience, precision, and a little practice. If you follow these instructions you will find that you, too, can bake a delicious, perfect loaf of bread—filling your home with the delightful scent of homemade bread and impressing family and friends to no end.

I recommend weighing in grams for the most accurate results—however, you must be prepared to make small adjustments to create the ideal texture for your dough. Factors like humidity can change the amount of flour required by a few tablespoons either way.

Through practice, you will learn to identify the perfect texture of bread dough. Well-balanced and properly kneaded dough should be smooth, elastic, and slightly tacky; when you press your finger into it, the dough should spring back slowly, leaving a small indentation.

Finally, you cannot hurry bread along. I like to make bread on a fairly busy day, when I am focused on other tasks and not tempted to take shortcuts. It is important to allow for adequate time at each stage, allowing the dough to ferment and rise fully, developing the proper flavor and texture.

You Can Bake Bread!

Nothing is more comforting than warm, fresh, homemade bread—especially with a generous serving of creamy butter.

Print Recipe

Meal Type Bread

Good For All

Servings 1 loaf

Ingredients

¾ cup (200ml) hot water
½ cup (120ml) whole milk
2 ¼ teaspoons (7g) instant yeast
2 cups (240g) whole wheat flour, divided
2 cups (240g) bread flour, divided
2 tablespoons (40g) honey
3 tablespoons (43g) unsalted butter, softened to room temperature
½ teaspoon apple cider vinegar
1 ¼ teaspoons salt

Step by Step Instructions

Step 1

First, make the sponge. If you have a stand mixer, make the sponge directly in your mixer bowl. Combine the hot water with the cold milk. (You can also combine tap water and cold milk and heat it to about 120°F or 50°C).
Add the yeast to the water and milk mixture along with 1 cup (120g) whole wheat flour and 1 cup (120g) bread flour. Mix well, using a rubber spatula, ensuring that the flour is fully hydrated. Cover, and set in a warm place to double in bulk—about one hour.

Step 2

Next, add the remaining flour (1 cup or 120g each whole wheat flour and bread flour), plus the honey, butter, vinegar, and salt.

Step 3

Using the dough hook, mix on medium-low speed for 10 minutes. You should have a soft, workable dough that forms a mass and does not stick to the sides of the bowl (it may stick somewhat to the bottom of the bowl, however). If needed, you can add flour, a tablespoon at a time, to achieve the correct consistency.

Step 4

Transfer the dough to a large, oiled bowl, then flip it over so that both the top and bottom of the dough are oiled. Cover, and allow to rise in a warm place until doubled (1-2 hours).

Step 5

Punch down, roll into a rectangle, and roll up, jelly-roll style. Place in a greased or parchment-lined loaf pan, and allow to rise for 90 minutes to 2 hours, or until it has risen about 1” above the pan’s rim.

Step 6

Preheat oven to 350°F (175°C). Bake for 35-40 minutes, or until lightly browned. If you tap the top of the loaf, it will sound hollow. The interior temperature will reach 190°F (88°C).

Step 7

Allow the bread to cool on a rack for 5 minutes, then tip the loaf out of the pan and onto the rack and allow it to cool fully. Serve warm with copious amounts of butter.