If you search for a bread recipe online you will have a million results. So many variations, instructions, ingredients and opinions can be overwhelming for a first time bread baker. So I am trying to simplify it in my own way. I am sharing ‘My Brown Bread Recipe’ and trust me when I say that it’s VERY EASY!
It has basic simple ingredients and it requires NO kneading. It’s fuss and mess free and I have always had success with this. My brown bread has 2:1 whole wheat flour and all purpose flour ratio as that’s what works best for me. It also has a little bit of organic unbleached cane sugar which gives the perfect amount of sweetness so feel free to skip it if you are not a fan of sweet bread.
With this recipe Bread turns out incredibly soft, moist and sweet. They taste perfect just by themselves. My daughter can snack on plan slices of this bread throughout the day. With some jam/jelly/butter this is a great treat. They also make great sandwiches with a hint of sweetness. Try this simple bread recipe and you will never buy a loaf outside. 
My brown bread recipe
- Total Time: 80 minutes
- Yield: 1 loaf 1x
Description
This fuss-free brown bread is incredibly soft, moist, and slightly sweet, making it perfect for sandwiches or as a snack on its own.
Ingredients
- 1 tsp active dry yeast
- 1 tbsp organic unbleached cane sugar
- 1 cup (240 ml) warm water
- 2 cups (480 ml) whole wheat flour
- 1 cup (240 ml) all purpose flour
- 1 tsp salt
- 1/4 cup (60 ml) organic unbleached cane sugar
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) warm water
Instructions
- Place warm water in a bowl. Add 1 tsp cane sugar and stir well. Now add the yeast to the sugar water and let it rest. Don’t touch or stir. Just let it sit!
- Place wheat flour, all purpose flour, cane sugar and salt in a plastic container and combine well.
- Now check on your yeast and it should be frothy on top. If it’s still not frothy let it rest for some more time. do not underestimate the importance of this step! Good active yeast is VERY important for good bread. If your yeast does not froth up even after waiting for 15 minutes then start all over again! Either your yeast is too old or bad, or your water was too hot/cold.
- When your yeast is nice and frothy stir it well and pour it into the plastic container with the flour mixture. Add another 1/2 cup of warm water and 1/4 cup of olive oil to it and mix well with a spoon. Make sure it’s all combined well. Close the lid and let it sit in a warm place for a couple of hours till it doubles. The waiting period depends fully on the weather. It might take more/less time so be patient!
- When it has doubled in size mix it once again with a spoon. Dough will be soft and sticky. I didn’t really knead it at all. Just mixing with a spoon was sufficient. Scoop the dough into a loaf pan brushed with olive oil. Cover it with a wet cloth and let it rise once again. This will take another couple of hours.
- Preheat the oven and bake the loaf for 45-60 minutes at 160 degree C. Bread is ready when it’s golden on top and sounds hollow when tapped.
Notes
- This bread is perfect for sandwiches or simply with butter and jam.
- It can be stored in an airtight container for up to 3 days.
- If you prefer less sweetness, you can reduce the amount of sugar.
- The bread’s texture is soft and moist, making it a favorite for kids’ snacks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4
- Sodium: 200
- Fat: 4
- Carbohydrates: 26
- Fiber: 3
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
Why doesn’t this bread require kneading?
The article specifically highlights this as a key feature: the 2:1 whole wheat to all-purpose flour ratio creates a dough that develops enough structure with just mixing by spoon. The recipe confirms the dough will be soft and sticky — simply mix once more after the first rise, then scoop into the loaf pan.
How do I know if my yeast is still active?
The recipe gives a clear test: mix the yeast with warm water and 1 teaspoon of cane sugar and leave it untouched. After up to 15 minutes it should be frothy on top. If it doesn’t froth, the yeast is too old or the water temperature was off, and you should start again.
How long should each rise take?
The recipe says rising time depends fully on the weather and to be patient. The first rise (covered in a container) takes a couple of hours until the dough doubles. The second rise in the loaf pan takes another couple of hours. Warmer rooms will be faster; cooler rooms slower.
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