Everyday Bread: So Easy and Delicious

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I believe that some of the best things in life are those small and special moments that we have in our every day. Things that make me smile, remind me of the good things that have graced my path, and the wonderful people I’ve met and shared with over the years. I cherish these things. And I must say, food and fellowship go hand in hand (not that I have to really say that, but it’s as true as it is obvious). Like sharing homemade baked goods or good recipes. I must say that I love being told about new recipes- I love finding them, trying them out, and sharing them with others. It makes me so happy.

Because a friend shared this recipe with me, and a cookbook shared it with her, I’ve decided to share it with you. This is the easiest, most delicious bread recipe you could ever imagine. It is so low-maintenance that you can’t even begin to list reasons why you shouldn’t make it. You put in a little work, it makes magic. And you eat it, day after day after day. What a nice relationship. Yes, relationship. One has been established between myself and this recipe- and the result. Maybe it’s the way my house smells while the bread is rising and then cooking? Or cutting a slice right when it comes out of the oven? Or spreading peanut butter and jam on top for breakfast or a small snack? I don’t know. It’s wonderful. I’m super fond of it and it’s worth sharing for so many reasons.

Super Easy Everyday Bread

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5 from 1 review

Author: Katherine Ingui, adapted from Jennifer Reese
Total Time: 3 hours 5 minutes
Yield: 2 loaves 1x

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Description

This everyday bread recipe is incredibly easy and yields delicious, hearty loaves perfect for any meal or snack.

Ingredients

Units Scale

Vegetable oil, for greasing
1 tsp instant yeast
3 1/2 cups (840 ml) whey from making yogurt (or water), at room temperature
5 1/2 cups (1.32 L) all-purpose flour
1 3/4 cups (420 ml) whole-wheat flour
1/3 cup (80 ml) flax seeds
1 tbsp (15 ml) salt

Instructions

Oil the inside of two 9 x 5 inch metal loaf pans with vegetable oil.
In a large bowl, combine 1 tsp of instant yeast, 3 1/2 cups of whey (or water), 5 1/2 cups of all-purpose flour, 1 3/4 cups of whole-wheat flour, 1/3 cup of flax seeds, and 1 tbsp of salt. Mix until a sticky dough forms.
Divide the dough evenly between the prepared loaf pans. Smooth the tops with a spatula.
Cover the pans with a clean, damp dish towel and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Bake the loaves in the preheated oven for 45 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before slicing.

Notes

You can store loaves in a paper bag for up to a week.
For longer storage, wrap tightly and freeze.
This bread is excellent with peanut butter and jam for breakfast or as a snack.

Prep Time: 2 hours 20 minutes
Cook Time: 45 minutes
Category: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 0
Sodium: 240
Fat: 2
Carbohydrates: 22
Fiber: 3
Protein: 4
Cholesterol: 0

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Frequently Asked Questions

Can I use water instead of whey?

Yes — the recipe lists 3½ cups of whey from making yogurt or plain water at room temperature. The whey adds a subtle tang and a small protein boost, but water produces a perfectly good loaf.

How long does this bread keep, and can I freeze it?

The notes say you can store the loaves in a paper bag for up to a week. For longer storage, wrap tightly and freeze.

Why does the dough need a 2-hour rise if it uses instant yeast?

The recipe uses only 1 teaspoon of instant yeast for two large loaves — a very small amount by design. That low-yeast ratio means the dough needs the full 2-hour rise (in a warm place, covered with a damp towel) to double in size and develop flavor.