Prep 45 mins
Cook 40 mins
I tried about eight different bread recipes before finding the one that I now make weekly for my sandwiches. This is it. It's a modification of a recipe from a Bob's Red Mill Flour bag. It was written for bread machines, but I bake it in the oven instead because I don't like the shape of the loaves in my bread maker. You could also mix it by hand, but using the bread machine or stand mixer is much easier.
- Add the ingredients to the bread machine in the order listed (or according to manufacturer's instructions).
- Select the dough cycle on the machine. Be sure that a 1.5-lb loaf is selected.
- Start the machine. When it begins the fast mix (after about 5 minutes), lift the lid and use a rubber scraper to push down any dough or flour that is not being mixed into the dough ball.
- Once the first mix is done (about 15 minutes on my machine), turn off the machine. Allow the bread to rise in the machine for about 20 minutes, or until it is roughly doubled in size.
- Turn out the bread onto a well-oiled surface. Flatten the dough somewhat, then fold it. Begin by bringing the edge closest to you into the center, then fold down the top. Repeat with the left and right sides. If needed, stretch the loaf to make it more oblong.
- Place the loaf into a greased 9 x 5 loaf pan.
- Preheat the oven to 375.
- While the oven is heating, allow the loaf to rise until it has just crested the top of the pan.
- Bake at 375 for 20 minutes. Tent the bread with foil, and bake for an additional 20 minutes.
- Cool on a wire rack before slicing.
- Note: The gluten is a very important ingredient. It helps give the bread its light, fluffy texture. You can find it at Whole Foods or in the bulk bins at WinCo.
I make this every weekend and it's usually eaten up by Thursday. Turns out perfect every time. I add 2 T of flax meal for the nutritinal & cholesterol-lowering benefits. Thanks so much for sharing!
This was great bread and the directions were spot on, and so helpful. Thanks for a great recipe. I will be making this again.
Made some adjustments for high altitude (2 cups water, 2 1/2 tsp salt, 1 1/2 tsp yeast). I also used agave nectar instead of honey and soy powder rather than milk to veganize. Looks like I'll need to adjust further because it over-rose and sank a bit (I'll try reducing the sugar next), but that's not the recipe's fault, it's the mountains! The flavor and texture were both very nice, and I will certainly be making this again. I'd also like to try the 2T flax another reviewer posted.