Bread (Getting even better)

Tuesday, January 8th, 2008

After writing about the last batch, a reader named darci wrote to me:

I was reading the simple dollar post about homemade bread, read your comment, followed your link and read your post about your bread. Was wondering if you tried the 1/2 white, 1/2 wheat loaf? You should post if so :)

Sliced BreadUnfortunately, I don’t have the time to bake every day. But, we finished off the whole wheat loaves last week, so it was time to whip up some more. Per darci’s request, this batch contained both whole wheat and white flour.

Last time, I tried the recipe posted on the bag of King Arthur’s Brand flour (official flour of the crusades), but the results were iffy. So this time I went back to what was posted on the simple dollar, but mixed in some wheat flour. The result was amazing! Click the image to see for yourself.

Here are the basic steps:

Mix ingredients

In a pre-warmed mixing bowl, combine:

  • 1 package dry yeast + 1 cup warm water
  • 1 1/2 tablespoons melted butter
  • 1/4 cup milk
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • an optional handful of fresh rosemary (makes everything better)

Then slowly add flour while mixing. I prefer to do this in a mixer, but it can also be done by hand. This time, I ended up using about 2 cups whole-wheat flour and 3 cups white. But really, you just need to add flour until the dough starts to form a ball. It should still stick to your hands, but not too much.

Place the dough on a flat surface and kneed it for 5-10 minutes. You don’t need to go all psycho on it – just flatten it with your knuckles, roll it back up and repeat. Keep dusting the work surface with flour as it becomes sticky.

Wait, and wait

Clean your mixing bowl, spray some oil and place the dough inside. Cover it with a towel and throw it somewhere warm to rise. I find that the “warming zone” on my stove is perfect for this.

After an hour punch it down, roll it into a log and place it in the backing pan. Again, cover it with a towel and place it somewhere warm to rise.

Bake and eat

After another hour, the dough should have risen above the edges of the pan. Carefully, move the pan to your pre-heated 400 degree oven. Bake for 25-30 minutes.

Try not to burn your mouth with that first bite!

5 Responses to “Bread (Getting even better)”

  1. Darci Says:


    Ok, now I have my weekend project. If yours didn’t flop and came out so wonderful mine should at least be edible. :)

    I wonder – did you put 1 c wheat then 1 c white then 1 c wheat… in? or sift them together to add? or add all of one then the other?

    Thank you for your baking braveness.

  2. gabrielm Says:

    I simply started with 2 cups of wheat and then added white (1/4cup at a time) until it looked about right.

    No sifting was needed.


  3. Judymac Says:

    can you use honey in place of sugar, or spenda sugar blend. and olive oil in place of the butter??????

  4. gabrielm Says:


    honey/splenda and olive oil should work well. It might change the consistency of the ingredients a bit, but you could just add a little more flour.

  5. gabriel nagmay (dot com) | Archive » Simple Crusty Bread Says:

    […] used to bake a lot of bread, but eventually got out of the habit. Then the pandemic happened… and like everyone else, I […]

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