Making Homemade Bread
My Bread Baking History
I have been baking for many years and I have definitely improved over time. I remember the first time I made rolls and felt very confused how people could possible do this more than once or twice a year. Who has time for that? I felt the whole process was long and difficult. But, I guess you could say I’m determined, and I had to believe that it could get easier.
Every now and then, I would make more attempts. The more you make a recipe the faster you are at making it. I know, your jaws just dropped to the floor out of sheer amazement. “Here, here. You are truly profound!”, my very intelligent readers declare. Seriously though, baking bread, rolls, cookies, or pie is not as daunting or intimidating anymore and its because I do it all the time.
Making Homemade Bread Tutorial
3 Reasons Why I make Bread
After Josh and I were first married we met a couple that ground their own wheat and baked their own bread, meaning, they never, ever purchased bread at the store. I thought they were crazy. (I mean, I still think they are a little crazy because they were a tad strange in other ways but that’s beside the point.) Now, I see the benefits that come from making your own bread. I make bread 2-3 times a week. What got me to jump on the crazy wagon of making bread? There are 3 main reasons why I make bread.
1. Making Bread Saves some Money
I haven’t exactly broken down the cost myself but I know I’m spending under $1.00 per loaf. A blogger on a similar journey, said the range of home made bread costs her $.73 to $1. 60 a loaf. (Thank you sixfiguresunder.com because I did not want to do more math than I have to already.) Just by knowing the individual cost of each ingredient, you know you’re spending less.
2. Making Bread is Healthier
The sandwich bread recipe I use has 8 ingredients flour, yeast, honey, gluten, salt, oil, lemon juice and water. I can pronounce all of these words with ease. Go me! I have a few kiddos that have a milk intolerance and so when I bake my own bread, my whole family can have it. There is no high-fructose corn syrup (something that sneaks it’s way into a lot of processed foods) and it’s always a plus to not ingest poison… ok that’s a little strong but you get the point.
3. Homemade Bread is so so Delicious
You can buy mediocre bread for very cheap and it lasts longer because no one wants to eat it. Just kidding! I have done that, and it’s good to be able to buy bread sometimes, especially during transition mode, like if you’re welcoming a new baby, you can’t add more to your plate. Or maybe life is just too busy to make bread all the time. The financial savings of making bread can seem pretty minimal compared to the time cost. So, the financial savings can’t be the only reason you decide to make bread. One of the biggest reasons I make bread is because it tastes amazing. When I make bread for my family it’s like a starch, yeasty (that sounds weird but I’m going with it), gluten-filled hug.
Here are some products that make bread making so much easier! I can’t say enough about these pans and they are made in America. So, go ‘Merica! I use canola or olive oil to grease the pans and the bread comes out so easily! Having a good bread knife “cuts” down a lot of frustration (you’re welcome for the pun). Hope this helps!
Bread Making Tips!
DO NOT ADD TOO MUCH FLOUR!
When I grind my own flour
- The type of flour you use can really change the results of your bread. When I grind my own flour I use 3/4 of the flour is red wheat and 1/4 is either ground white flour or all-purpose. The White flour adds fluffiness to the bread.
- It will need more time to rise.
- Let the ground flour, gluten, water, and yeast sit longer than the 15 minutes. The flour mixture seems really sticky but it just needs time to set.
Store bought Whole Grain Flour
- The Bread rises faster
- Make sure to not add too much flour, it requires a little less flour than when I grind my own wheat.
Yeast
Instant Yeast works faster but Active Dry yeast works well too! Instant yeast speeds up the process but not by much. So, it’s really just your personal preference.
Vital Gluten
The Vital Gluten has had a major impact on my bread. My previous recipe would last a day and then crumble and fall apart. The Gluten makes this bread perfect for sandwiches.
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Check out Fivehearthome.com for More Bread-Making Tips!
Products I love!
The Best Whole Wheat Bread
Equipment
- Kitchen Aid mixer or Bosch Mixer
- 2 Steel loaf pans
Ingredients
- 2 ⅔ Cup Whole Wheat Flour
- ¼ Cup Vital Wheat Gluten
- 1 Tbsp Yeast
- 2 Cup Warm water
After Rest Time
- 2 Tsp Salt
- ¼ Cup Oil
- ¼ Cup Honey
- 2 Tsp Lemon juice You can substitute white vinegar
- 2 Cup Flour Start with 1 cup and add flour until it pulls off the sides
Instructions
- If using active dry yeast, activate yeast in 1 Cup of water (sometimes I do the full 2 cups) with 1 tsp honey. Wait until foamy and bubbly before adding it to the other ingredients. If you use instant yeast you can skip this step and just mix the first 4 ingredients together.
- In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients. Add water (or yeast mixture) and mix for one minute, scraping down the bowl halfway through if necessary.
- Cover the Bowl and allow to rest for 10-15 minutes.
- Add Salt, lemon juice, oil and honey. Beat for 1 minute. Add remaining flour 1 cup at a time while the mixer is running until dough cleans the sides of the bowl.
- Knead Dough using the dough hook for 7 minutes on speed 2 or until dough is smooth and elastic. Dough should be tacky but not overly sticky.
- Preheat oven to 425°F. Grease bread pans (8 ½" x 4 ½"). Shape dough into loaves and place into prepared bread pans. Cover with plastic wrap or towel.
- Let rise until dough is 1 inch above the edge of the bread pan. Place in hot oven, and then turn down temperature to 350°F. Bake for 25 to 30 minutes. Remove from pan immediately after removing from oven and place on a cooling rack. Brush the tops of Bread with butter, canola oil or coconut oil. Let cool before slicing… if you have self control.
Notes
- The type of flour you use can really change the results of your bread. When I grind my own flour I use 3/4 of the flour is red wheat and 1/4 is either ground white flour or all-purpose. The White flour adds fluffiness to the bread.
- It will need more time to rise.
- The Bread rises faster
- Make sure to not add too much flour, it requires less flour than when I grind my own wheat.
If you like this Bread, Try these Mouth-watering One Hour Rolls!
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I’m so glad you added a link for your bread pans; I’ve been looking for new ones 🤗
I’m not sure they are in stock at the moment but look up the brand and see what you can find! I love these pans! It was a game changer for me because my other pans were not good at all!
Check with King Arthur for pans. Amazon is asking 90.00 for those pans, Ashley !
Thank you! I think I linked the wrong pans! I think they normally run $14.99!
This bread is so delicious! I baked the bread a little differently. After the bread was done rising I put the bread in a cold oven, set the oven for 350, then set the timer for 30 minutes. Starting from a cold oven allows your bread to rise a little more and keeps your bread soft and moist inside and out staying fresher longer.
Awesome Tip! It kept my bread softer! Thanks girl!
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