EASY WHEAT BREAD MACHINE DOUGH RECIPE
Ingredients
- 1 1/2 cups warm water
- 2 Tbsp milk or milk substitute
- 2 Tbsp oil I use avocado or olive oil, but you could use vegetable or canola
- 2 Tbsp honey
- 1 Tbsp molasses
- 1 tsp sea salt or Himalayan pink salt
- 2 1/2 cups sprouted wheat flour I use Lindley Mills, Inc Super Sprouted Wheat Flour
- 1/2 cup all-purpose flour
- 2 tsp active dry yeast
Instructions
- INSTRUCTIONS
- Heat 1 1/2 cups of water (Don’t overthink this, I just use slightly hot tap water and it’s fine. Never had a problem with my dough rising)
- Put all the ingredients in the order above into the bread machine (DON’T STIR, just dump it in) Milk, oil, honey, molasses, salt, wheat flour, all-purpose flour. Before adding the yeast, make a little well in the flour, then pour the yeast into it. (You don’t want the yeast to touch any of the other ingredients below the flour yet.)
- Set your bread machine on dough setting, and let it make the dough for you. Now you can relax or get other housework or cooking done while you wait.
- Once the dough is done (my machine takes 1 1/2 hours), use a spatula to scoop the dough into a loaf pan. (I use this one to make a nice long loaf more sandwich size)
- Let the dough rise in the pan for about 30 minutes, until it’s nearly doubled in size. Near the end of the time be sure to preheat your oven to 350F.
- Bake your loaf in the oven for 30 minutes.
- After you take the loaf out of the oven, set the pan on a hot pad on the counter to cool a little. Before too long, go ahead and take the loaf out to finish cooling on a plate or cutting board, this keeps the bread from continuing to cook while in the hot pan.
Notes
TIPS
If you don’t have time to let it rise, just go ahead and bake it earlier, it won’t hurt it. Again this is a forgiving recipe.
Store in an airtight container or bag for up to a week for best results. You can also freeze the loaves for 3-5 months. Tip: When you take them out of the freezer, place a dry paper towel inside the bag to absorb the excess moisture to keep your bread from getting soggy on the bottom and hard on top.
You do NOT want to double the dough recipe in the machine, it will overflow and make a mess.
If you don’t have time to let it rise, just go ahead and bake it earlier, it won’t hurt it. Again this is a forgiving recipe.
Store in an airtight container or bag for up to a week for best results. You can also freeze the loaves for 3-5 months. Tip: When you take them out of the freezer, place a dry paper towel inside the bag to absorb the excess moisture to keep your bread from getting soggy on the bottom and hard on top.
You do NOT want to double the dough recipe in the machine, it will overflow and make a mess.