I Never Buy Bread. This Whole Wheat/Brown Bread Recipe Is Ready In Minutes & Stays Soft For Days

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

Add yeast and sugar to a bowl.

Mix in a combination of evaporated milk and water at 110°F to activate the yeast, then cover and set aside.

In a separate bowl, combine whole wheat flour, sugar, nutmeg, and salt, stirring until well mixed.

Incorporate margarine into the dry ingredients.

Once the yeast has activated, add it to the dry mix along with vanilla extract and the wet ingredients (water and evaporated milk) gradually until the desired consistency is reached.

Knead the dough until it becomes tough and hard to knead, then allow it to rest for 10 to 15 minutes to develop gluten.

After resting, check the dough; it should bounce back when pressed, indicating readiness.

Butter and flour the baking pan.

Cut the dough into desired sizes, weighing them in your palm to ensure even pieces.

Mold each piece by tucking the dough into itself and place it seam side down in the baking pan.

Cover the shaped dough and let it rise in a warm place until doubled or tripled in size, about 45 minutes to 1 hour.

Preheat the oven to 350°F.

Bake the bread for 25 minutes, then remove it, brush with butter or margarine, and return to the oven for an additional 5 minutes to solidify the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens