The mesmerizing aroma of freshly baked bread is something you cannot forget and want to fill your home with again and again. Once you taste this homemade wheat bread that you can easily make at home will little effort, you will never want to buy bread at the store again. Let us show you how easy and tasty it is.
Making homemade wheat bread is a fun and rewarding experience that can offer numerous benefits. It is a healthier alternative to store-bought bread and allows you to customize the ingredients to your liking. You can adjust the sugar and salt in the recipe or replace some flour with whole-grain flour. You're free to experiment since you are the chef!
We use this dough for our homemade XL and mini burgers. These buns are so yummy!
With this amount of dough, you can make various combinations of large (XL) and mini burgers. We usually make 2 XL buns and 6 mini buns. But you can also make 3 XL burgers, or a large pile of mini burgers (around 18 in total).
Homemade wheat bread has several benefits - it's high in fiber, vitamins, and minerals and contains no artificial preservatives or additives. It remains fresh for several days, and you can also store additional loaves in the freezer. When defrosted, they'll taste just like freshly baked. I must warn you, though - the smell of this bread is so inviting, and it's so delicious that you'll hardly ever have anything left to freeze, especially if you have kids at home.
To make it even harder to resist, serve the bread with some salty garlic butter (mixing soft butter, a pinch of salt, cloves of minced garlic, and chopped fresh dills). This is a terrific combo that can switch your breaks off, be warned!
Now, enough talking; let's get right into it so that you can taste it for yourself!
Homemade Wheat Bread
- 15 g salt (we use fine kosher salt)
- 30 g sugar (we've experimented with lowering the amount of sugar in this recipe from 40g to 30g and concluded that it doesn't affect the quality of the bread, hence we stick to 30g and will try to reduce it even further :))
- 10 g dry active yeast
- 1 tablespoon olive oil
- 840 g wheat flour
- 1 tablespoon butter for greasing the bread molds
- Add salt, sugar, and olive oil to a large mixing bowl.
- Combine warm water with yeast in a separate bowl. Leave it for 5-10 minutes while you're preparing the flour. If the yeast is of high quality, it will "inflate" slightly during this time.
- Sieve the flour.
- Add the sieved flour and the water-yeast mixture to the mixing bowl.
- Start by mixing at speed 1 for 5 mins, then increase the speed by 1 step and mix for another 5 minutes. After the first 5 minutes, the dough should already be mixed well enough to jump off the bowl's walls. If it sticks to the walls, add slightly more flour.
- Transfer the dough to a large greased bowl, cover it with a lid or a towel, and transfer to a slightly pre-heated oven or another warm place to rise. I usually pre-heat the oven to about 30°C. At this temperature, the dough takes about an hour to rise.
- When the dough has risen, take it out of the bowl, onto a greased countertop, and divide it into 3 equal pieces. Round each piece into a ball, cover it with a towel or plastic wrap, and leave for another 10 minutes to rise slightly.
- Now, take the first ball of dough and roll it into a flat, rather long rectangular. Turn it upside down and repeat the rolling process.
- Start shaping the bread. Start by rolling it from the bottom up. After rolling about 2-3 inches up, stop and press with your fingertips along the edge of the roll so that the roll sticks to the layer of dough underneath it. It will prevent air gaps from appearing during the baking process. Continue rolling up and repeating the pressing procedure once in a couple of inches. Once you reach the top edge of the dough sheet, close the edge and the sides of the roll by pinching with your fingertips.Repeat the process with the remaining 2 balls of dough.
- Transfer the bread rolls to the greased molds, cover them with a towel, and let them rise again in a warm place. It should take an hour or so.
- Bake the bread in the oven at 200°C (392°F) for about half an hour or until it's golden brown and sounds hollow when tapped.
- Cover the bread with a clean towel and let it cool down.(Meanwhile, you can prepare bread spread with smoked salmon that will work perfectly with this bread.)Congratulations! You have just made your very own wheat bread.Enjoy the fabulous aroma and try hard not to eat it all before it's even cooled down 🙂
- When making burgers with this dough, aim at around 70-80g of dough per mini bun and 400-450g per XL bun. While you can bake the buns on a sheet pan with no molds, we prefer using molds to give the buns a similar shape and size. It also gives more control over the rising of the dough.
- Adjust the amount of salt and sugar to your liking. You cannot cut too much sugar because the bread needs to rise. However, we have found that it is OK to reduce (or increase) it slightly. We started with 40g of sugar and 20g of salt. When we started moving away from sugar in our diet, we started experimenting and found that the taste of the bread isn't compromised in any way if sugar and salt are reduced slightly. So, feel free to experiment!
- You can partially replace regular wheat flour with whole-grain wheat flour or add a bit of another type of flour, like oat flour. Let your taste buds guide you!
- Pressing the dough with your fingertips when rolling bread is very important. If you skip this step, air bubbles can form inside the bread, and you will have gaps in the slices of bread.
- EACH step in the recipe is there for a reason. We've made it as short as possible, leaving only the essential steps leading you to that crunchy and soft bread that leaves you wanting more. Don't skip the 10-min additional rising on the countertop either. It will help the wheat bread rise properly and maintain its shape.
You definitely can. In that case, you will need ~3x more yeast than the instant active yeast or ~1.5x more than the regular active dry yeast. If the yeast is fresh, the bread rises well with any of these types of yeast. You can use an online calculator for accurate measurements.
Usually, we run out of bread in a day or two 🙂 It's that irresistible! But it definitely tastes good the next day and can be consumed over the following few days. What we would suggest, though, is to leave one (or two) loaves of bread for consumption and freeze the remaining one or two. That way, you'll always have fresh bread when you need it!
It will help the yeast activate and help you ascertain that it is fresh enough. If the yeast increases in size and lifts onto the water's surface, the yeast is fresh enough and can be used. If the yeast doesn't lift and remains on the bottom, you might need to replace it with a fresh one.