I don't buy bread anymore! The new perfect recipe for quick bread

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is often easier to digest while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor while sugar is a budget-friendly option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water keeps costs down.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil is a healthier fat option, while canola oil is typically less expensive.

Mix 1 cup of water with ¾ tsp. of fresh yeast or ½ tsp. of dry yeast.

Add 1 ½ cups of bread flour and ¾ cup of whole wheat flour to the mixture.

Add 1¼ tsp. of salt and mix until there's no more dry flour, just mix, no need to knead.

Cover the bowl and let the dough rest for 30 minutes.

With a wet hand, stretch the 4 sides of the dough and fold them to the center.

Lift the dough and slap it back down, a technique called 'lift and slap'.

Cover and let the dough rest for another 30 minutes.

Repeat the stretching and folding of the 4 sides and perform the 'lift and slap' again.

Let the dough rise until it doubles in size, which usually takes about 2 hours.

Sprinkle flour on the work surface and fold the dough to make it easier to cut.

Divide the dough into 6 equal parts.

For the first method, flatten gently, roll tightly, fold into a ball, and pinch the edge to seal it.

Rub the ball against the work surface to seal it and set aside.

For the second method, flatten gently, fold into a ball, pinch to seal, and add an extra seal.

Let the shaped dough rest for 10 minutes uncovered.

Sprinkle a little flour to prevent sticking, then flatten gently and press the dough with the heel of your hand.

Roll the dough, applying more pressure on the ends as you roll to create a nice shape.

Place the shaped dough on the baking pan, flatten gently, and create an indentation while keeping the seam up.

Cover with a towel and let rise for 30 minutes.

Sprinkle a little water around the bread and cover with another tray of the same size.

Bake at 430°F (220°C) for 20 minutes.

Remove the top tray and bake for an additional 10 minutes.

Check for hollow taps on the crust to ensure it's perfectly baked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens