Light Wheat Bread

I love making bread so much, I don’t think I’ll ever tire of trying new bread recipes.  Of course I have several old standbys that I make over and over again, like my regular wheat bread or white sandwich bread.  But I love trying new recipes because, after all, that is how I found my standbys in the first place.  Now don’t get me wrong, I LOVE my normal wheat bread, but this bread is great because it’s sort of like a hybrid between wheat and white.  It is wheat, but it doesn’t really taste quite so – well, healthy.  This is great as toast, for a sandwich with deli meat or my personal favorite, a grilled cheese.  Give it a try!  I bet you’ll love it too.


Light Wheat Bread
2 1/2 cups (11.25 oz.) unbleached bread flour
1 1/2 cups (6.75 oz.) whole wheat flour
1 1/2 tbsp. (0.75 oz.) granulated sugar or honey
1 1/2 tsp. (0.38 oz.) salt
3 tbsp. (1 oz.) nonfat dry milk
1 1/2 tsp. (0.17 oz.) instant yeast
2 tbsp. (1 oz.) unsalted butter, at room temperature
1 1/4 cups (10 oz.) water, at room temperature 

In the bowl of an electric mixer fitted with the paddle attachment, combine the bread flour, whole wheat flour, sugar, salt, nonfat dry milk, and yeast.  Add the butter, honey (if using), and water.  Mix on low speed just until a dough forms.  If there is still flour in the bottom of the bowl dribble in additional water.  The dough should feel soft and supple.

Switch to the dough hook and knead on low speed.  Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky.  Knead for about 7-8 minutes (10 minutes by hand).  Lightly oil a large bowl and transfer the dough ball to the bowl, turning once to coat.  Cover with plastic wrap.  Allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

Remove the dough from the bowl and transfer it to a lightly floured surface.  Press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8-10 inches long.  Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension.  It will spread wider as you roll it.  Pinch the final seam closed.  Place the loaf in a lightly oiled loaf pan and press down so that the dough touches the pan on all sides.  Mist the top with spray oil and cover loosely with plastic wrap.

Proof at room temperature for 60 to 90 minutes or until the dough crests above the lip of the pan.

Preheat the oven to 350 degrees F and place a rack in the middle position.  Bake the loaf for 30 minutes.  Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven.  The finished loaf should register 190 degrees F in the center, be golden brown on the top and sides, and sound hollow when tapped on the bottom.  

When the bread is finished baking, remove it immediately from the loaf pan and transfer to a wire rack to cool for at least 1 hour, preferably 2, before slicing and serving. 

Source: adapted from Smitten Kitchen, originally from The Bread Baker’s Apprentice by Peter Reinhart

19 Responses

  1. Great pictures!!

  2. I may try this one and the wheat one this weekend. I have always wanted to make a good bread – thanks!

  3. How do you get your slices soooo pretty?

    • Hi Emily!
      I have been asked this before but unfortunately I have no good answer. I just use a good bread knife and slice away!
      🙂 Annie

  4. Oh, I love this bread – it makes THE BEST toast ever, doesn’t it? I’ve been making a ton of other breads lately, but this is my go-to recipe 🙂

  5. Very nice. When you say that in the center the temp should register 190 does that mean that you poke it with an instant read thermometer?

  6. I love wheat bread. I hear it is better for you also.

  7. Definitely going to bookmark this one to try, I’d love to be able to make a healthy sandwich bread that my boys would love.

  8. Mmm this is a good bread. I also really like the King Arthur wheat bread recipe made with white whole wheat flour for the same reason…it doesn’t taste so overwhelmingly wheat-y.

  9. This looks so good! My brother in law said that me and my sis-in-law couldn’t make a homemade bread that wasn’t crumbly. This looks like a great way to prove him wrong! Thanks for all the great recipes!

  10. Question: I have a kitchen aid hand mixer with dough hooks–would this work in place of a stand mixer with paddle? Thanks!

    • Hi Ann!
      I think that would probably work okay, I just think it would be difficult to hold the bowl and the mixer steady for long enough. If it were me, I would mix the ingredients together just long enough to form the dough and then do the actual kneading by hand. It would probably easier, and kneading dough is fun!
      🙂 Annie

  11. Hi! I cannot find nonfat dry milk where I live. Do you think it would be OK to use full fat? Also, have you tried making this into a cinnamon raisin bread? Your insight would be much appreciated. Thanks!

    • Hi Tanya!
      I think using full-fat dry milk should be fine – I think the key is just that it is dry milk. I haven’t tried making this particular bread into a cinnamon raisin bread, but I don’t see why you couldn’t. I have a different recipe that I use for that already on my blog here. (The picture is AWFUL, this was obviously before I learned about food photography, but I promise it is REALLY GOOD!) I hope that helps!
      🙂 Annie

  12. Just wanted to give feedback in case anybody else was curious. I made a loaf today using the full fat powdered milk, and also made it into a cinnamon raisin bread. Had no problems whatsoever using the full fat! Loaf turned out beautiful and light. The only thing I would do next time would be to increase the amount of honey, cinnamon and raisins used. I used the amount of honey indicated in the recipe. Next time I may try 2 or 2 and 1/2 tablespoons instead. I only used 1 teaspoon of cinnamon and 1/3 cup raisins. Will probably increase to 2 teaspoons and 1/2 cup raisins next time. I opted to make this recipe into a raisin bread rather then doing the other raisin bread recipe on this site because I wanted to make a vegetarian version without the egg.

  13. I made this today with white whole-wheat flour instead of regular whole wheat and it was just amazing! This was my first attempt at homemade bread and I was thrilled at how simple it was! Thank you for posting this wonderful recipe! I will be making it again and again.
    P.S. How do you like to store your breads?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: