Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

The original recipe used all white flour but we have found we prefer the half and half. It is a good bread to serve with soups and spaghetti. Preparation includes rise time.


  1. Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
  2. Stir in salt, oil and half of flour.
  3. Gradually add remaining flour, mixing well.
  4. Knead 8-10 minutes or until smooth and elastic.
  5. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
  6. Punch down and divide into 1-4 pieces, depending on the size loaves desired.
  7. Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
  8. Place on greased cookie sheet.
  9. Slash top of dough with knife 3-5 times diagonally down each loaf.
  10. Brush with water and let raise till double again (about 1 hour).
  11. Bake at 375°F for 30 minutes.
  12. Use within one day or double wrap and freeze.
Most Helpful

Great! I am also going to try it with 3 cups WW to 1 cup Bread flour and see how that goes. Try it!

Make sure to not cook it for the full 30 minutes. Even when I made the whole amount of dough the first time, it was done in 25 minutes. I just did half the dough and it was done in 20.

Oh, and my kids LOVE it. They are 3 and 2.

djpete February 03, 2011

Made this yesterday and it was delicious! The only thing is that I used all whole wheat flour. Best eaten fresh out of the oven. I'm making it again today. This time I will substitute the oil with butter to help cut on the calories.

coljam21 January 06, 2012

Loved this recipe--I'd been looking for a whole wheat bread recipe to go along with spaghetti night, and now have found it!The kids love it! Used the leftovers for french toast the next day--yum!

kellib626 September 26, 2011