Brown Bread Recipe With Dry Yeast

You won’t believe how easy it is to make homemade whole-wheat bread! This recipe bakes up soft and is perfect for sandwiches.

I have to say I find it one of the most rewarding things to do. It can be a labor of love, but it is so satisfying. It’s guaranteed to make you feel super proud of yourself!

I have a handful of great bread recipes on this site, like these homemade crescent rolls, this cinnamon bread, and these soft overnight brioche buns.

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But the most versatile, everyday recipe of all would have to be this soft whole wheat bread. In my family, it’s our go-to!

We love it because it’s so soft, pillow-y, and moist, with just a bit of nuttiness from the whole grains. It’s a perfect everyday loaf!

A much healthier alternative because whole wheat flour has a lot more fiber and nutrition than the more processed white flour bread.

Brown Loaf Recipe

Yeast: I prefer active dry yeast for bread baking. It allows a slow enough rise for the flavor to really develop, and it’s easy and convenient to buy and store.

Instant yeast is another option. If you go this route, you’ll only need 0.75x the amount, and you can cut the rise times down by 15 to 20 minutes.

Either way, be sure to check the expiration date on the packet and make sure it hasn’t past. If it has, the yeast could be dead and your bread won’t rise properly.

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Honey: Honey is used to feed the yeast as well as to flavor the bread. You can use any type of honey that has a flavor you enjoy.

I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter contain different amounts of salt, so this way you get a more consistent result.

If you’d like, you can play around with other types of flour. You may be able to find some good tips on that in the comments below.

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Salt: Salt carries all the flavors and intensifies them. It adds a slightly savory taste as well as making everything so much more flavorful!

I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine and that can leave a bitter taste) so the flavor is pure, and it’s very inexpensive and easy to find.

Making homemade bread can often seem intimidating, but I promise you, this recipe is easy. It’ll have you making homemade bread every week!

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I kind of like kneading by hand. But sometimes I’m too busy, and I leave it in the mixer so I can do other things. Either way will work!

Perform the windowpane test: Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see light passing through it, just like a windowpane.

Mist your mixing bowl with non-stick spray, pop in the dough, mist the top of that too, cover with plastic wrap, and allow it to proof (aka: rise).

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You’ll probably need anywhere from 3 3/4 cups of flour to 4 1/2 cups flour to make this bread. Start with 3 3/4 cups of flour, and add more, if needed up to 4 1/2 cups.

You’ll know you’re done adding flour when the dough starts to pull away from the bowl. It should feel slightly sticky. If it’s too sticky, keep adding more flour.

If you are using your hands to knead the dough, you will need to knead the dough for about 10 minutes or until the dough has an elastic feel. However, if you prefer a stand mixer, you can use the dough hook and knead for about 8 minutes.

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Once the dough is smooth and elastic, and it passes the windowpane test, you have kneaded your dough enough. If it doesn’t pass the windowpane test, keep kneading until it does.

The amount of time needed can vary based on the temperature in your kitchen. You’ll want to look for the dough to double in bulk. It should get all puffed up with air.

If it doesn’t get enough time to rise, it will have a tight, gummy texture. If it rises for too long, the gluten structure will weaken and the bread won’t puff up as it bakes.

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Either way, the bread will bake up smaller than it should, so just keep your eye on it and when it’s twice its original size, it’s time to move on to the next step.

This bread is ready when it looks golden brown and puffy. It should sound hollow when you give it a light tap.

The bake usually takes around 40-45 minutes in an oven preheated to 350 F, but keep in mind that this can vary and you should really look out for those sensory signs and not rely solely on the times given.

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However, this recipe is for whole wheat bread. So the best flour to use for an authentic whole wheat bread recipe is (naturally!) whole wheat flour.

A 9×5 inch metal or silicone non-stick loaf panwill also work, but that could affect the baking time. You may want to increase the temperature by 25 degrees F and decrease the bake time by about 10 minutes if you use metal instead of glass.

And it toasts beautifully! I love to slather it with butter and give it a sprinkling of cinnamon sugar or a swipe of jam or marmalade. That plus a cup of hot, milky tea, I’m in heaven.

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If you have leftovers and they’re starting to get a bit dry, use them for French toast or bread pudding, or whiz them up in the food processor to make bread crumbs.

To make a vegan version of this soft wheat bread, substitute the butter for a vegan butter substitute. Look for one that swaps 1:1 for dairy butter.

Homemade bread doesn’t last quite as long as store-bought, and that’s because it doesn’t have all those artificial preservatives to keep it shelf-stable.

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Once this bread is completely cool, slip it into a plastic bag or airtight container to keep it from drying out. Then keep it in the fridge. It should last for at least a week.

You can also freeze it! I’d recommend slicing it first, so you can grab a slice or two from the freezer whenever you need it.

It thaws very quickly. Probably just a few minutes or so at room temperature. Or pop it into the microwave for around 10 or 15 seconds.

Dry Yeast Recipes

You won't believe how easy it is to make homemade whole wheat bread! This recipe bakes up soft and is perfect for sandwiches.

Serving: 1 slice , Calories: 176 kcal , Carbohydrates: 33 g , Protein: 5 g , Fat: 4 g , Saturated Fat: 2 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Trans Fat: 0.1 g , Cholesterol: 8 mg , Sodium: 100 mg , Potassium: 146 mg , Fiber: 4 g , Sugar: 6 g , Vitamin A: 91 IU , Vitamin C: 0.04 mg , Calcium: 15 mg , Iron: 1 mgYou'll love this hearty, wheaty Irish brown bread! Leavened with yeast, it's made with 100% whole-wheat flour and flecked with wheat bran. Toast a slice and spread it thickly with good Irish butter.

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

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My grandfather was born and raised in Ireland. Although he died before I was born, his Irish roots run deep in our family. My father and uncles made regular trips to the old country to visit relatives and returned with plenty of amusing stories to tell.

In time, I made several journeys back to Ireland myself and developed a decided kinship to the land of my forefathers. Like every traveler, I was introduced to the full Irish breakfast accompanied by slices of brown bread slathered in thick slabs of butter.

I aspired to master the art of the Irish loaf, and this year for St. Patrick's day, I'd like to share the results with you!

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Flour are mixed and worked together, strands of gluten develop, which give bread the muscle to rise. However, whole-grain flour contains bran, which cuts into these strands.

This translates into a rather flat, slightly crumbly loaf. In fact, this bread will hardly rise at all in the oven, so what you see before you bake it is what you get.

Note that Irish flour is more coarsely ground than most American brands. To more closely approximate a true Irish loaf, I use stone-ground flour and add extra wheat bran, both of which are available through Bob's Red Mill or Arrowhead Mills. You could also order King Arthur's Irish-style flour from their catalog.

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The traditional method of making this bread—brief kneading and a single rising—makes sense in this context. It also simplifies the job of the baker.

Don't skip the final step of turning the loaf out of the pan and setting it directly on the oven rack to bake for a few minutes longer. This