Real Recipes From Real Home Cooks ®

soft wheat bread

(1 rating)
Recipe by
Gail Herbest
Bangor, ME

A really nice light wheat bread, great flavor. If you prefer to make only one loaf just cut the ingredients in half. YUM!

(1 rating)
yield 2 large loaves
prep time 1 Hr 40 Min
cook time 35 Min

Ingredients For soft wheat bread

  • 2 c
    warm water (110-115 degrees)
  • 2 Tbsp
    whole milk
  • 4 Tbsp
    oil, ( i use canola)
  • 4 Tbsp
  • 4 Tbsp
    brown sugar
  • 2 tsp
  • 3 c
    whole wheat flour ( i use white whole wheat)
  • 3 c
    all purpose flour
  • 5 tsp
    instant active dry yeast (see note below)
  • 8 tsp
    vital wheat gluten (optional)

How To Make soft wheat bread

  • 1
    combine the first 6 ingredients in a large bowl; stir and set aside
  • 2
    in another large bowl, add the flours and mix until will combined
  • 3
    Add the flour mixture to the yeast mixture stir and turn out onto a lightly floured bread, dough is slightly sticky so you may have to dust occasionally with extra flour ( I use about 1/2 cup)
  • 4
    Knead until dough is smooth and elastic, about 10 minutes. Place dough into a well greased bowl turn once to grease the top. Cover and let rise in a warm place for 40-60 minutes or until doubled.
  • 5
    Punch dough down, turn onto lightly floured board and knead lightly for about two minutes until smooth, then form into loaves. place into greased loaf pans cover , let rise until almost doubled in size about 40 minutes.
  • 6
    Bake in a preheated 350 degree oven. I place a piece of aluminum foil over the top the after 20 minutes to prevent over browning, don't cover tightly just lay it on top Bake 30-35 minutes.
  • 7
    **** You can use regular yeast, I have not use it for this recipe but if I did I would proof the yeast in the warm water for 5-10 minutes then add the rest of the wet ingredients. You do not proof the instant yeast. also the vital wheat gluten is just something I use on occasion and it is totally optional, I think it makes a lighter loaf. You can also use regular wheat flour but I think the white wheat makes a lighter loaf. I have found that most wheat breads I make with regular wheat flour are somewhat tough in texture.