Wheat Bread

Wheat Bread


  • 2 cups  whole wheat flour (Aerate Flour Before Measuring)

  • 1/2 cup bread flour or all-purpose flour

  • 2 teaspoons instant yeast (or active dry yeast)

  • 2 Tablespoons sugar (or honey but add honey after the milk)

  • 1 teaspoon salt


  • 1 cup milk (reduced fat or whole milk), heated 

  • 2 Tablespoons any vegetable oil

  • 1 egg

  • about 1/4 cup additional bread flour


  1. Place flours, yeast, sugar & salt in a large mixing bowl.

  2. Stir in milk, followed by oil and egg.

  3. Beat on high for 2 minutes.

  4. On low speed add about 1/4 cup bread flour until dough forms a mass.

  5. Place dough on a floured surface and knead 50 turns.

  6. Cover and let rest for 10 minutes.

  7. Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.

  8. Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.

  9. Meantime, preheat the oven to 375° F.

  10. Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

  11. Remove immediately from the pan onto a cooling rack. Let it cool at least 10 minutes before slicing.


Happy Cooking. By the Petite Cook. Zvikomborero Claire Duri.

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