Ingredients
Dry Ingredients
- 300g (2⅓ cups) all-purpose white flour or bread flour
- 200g (1½ cups) wholewheat flour
- 10g (1 tablespoon) instant yeast or quick rise yeast
- 2 teaspoons fine sea salt
Wet Ingredients
- 3 tablespoons olive oil (or any other neutral oil)
- About 310ml (1⅓ cups) warm water (or cold water for slower rise)
Instructions
- Combine Dry Ingredients: In a large bowl or stand mixer, add both the all-purpose and whole wheat flours, instant yeast, and sea salt. Mix them to evenly distribute the ingredients before adding liquids.
- Add Wet Ingredients and Knead: Pour in the olive oil and warm water. Using the stand mixer fitted with a dough hook, knead on speed 2 for about 7 minutes, stopping occasionally to scrape the bowl. If kneading by hand, mix with a spatula until a rough dough forms, then knead on a lightly oiled surface for 10-15 minutes until smooth and elastic. The dough should feel slightly tacky but not wet.
- First Rise: Lightly grease a large bowl with oil. Place the kneaded dough into the bowl, turning to coat it lightly with oil to prevent sticking. Cover with a damp, clean dish towel and let it rise in a warm spot until doubled in size, about 60-90 minutes depending on kitchen temperature.
- Shape the Dough: After the dough has doubled, gently turn it out onto a lightly oiled surface without tearing it. Flatten it into a rough rectangle the width of your bread pan. Fold the bottom third up, seal gently, then fold the top third down and seal again. Fold the dough in half and pinch closed. Tuck under ends if needed for a neat shape.
- Second Rise: Place the shaped dough into a lightly oiled 8.5 x 4.5 inch or 9 x 5 inch bread pan. Lightly oil the surface of the dough, cover with the damp towel, and allow it to rise again until puffed and domed, about 30 minutes.
- Preheat Oven: Preheat your oven to 400°F (200°C) while the dough undergoes the second rise.
- Score the Loaf: Once risen, score the top of the bread with a lame, sharp knife, serrated knife, or kitchen scissors. This helps control how the bread expands during baking and results in a more attractive loaf.
- Bake the Bread: Place the bread pan in the preheated oven and bake for 40 minutes until the crust is golden and firm. Remove from the pan and cool completely on a wire rack.
- Cooling and Serving: Allow the bread to cool fully before slicing to ensure the crumb sets and to prevent rapid staling. This results in better texture and flavor retention.
Notes
- Use a lightly oiled surface instead of flour for kneading by hand to prevent adding excess flour, which can make bread dry and heavy.
- Warm water speeds up the rise; if you use cold water, expect a longer rising time but more flavor development.
- Don’t rush the rising process as longer rises improve flavor and texture.
- Scoring the bread before baking controls where the loaf expands, improving appearance and preventing random splitting.
- Resist cutting the bread immediately after baking; wait until it cools for optimal crumb structure.
- For best results, use high-quality bread or strong flour when available for better gluten development.
- Double the recipe if you want to enjoy fresh bread immediately and still have some for later.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
