Simple Soft Wheat Bread

Ingredients

• 550 ml warm water (should be about 43°C (110°F))
• 1 tablespoon granulated sugar
• 8 grams active dry yeast (or instant yeast (same amount))
• 2 tablespoons olive oil
• 825 grams wheat flour (all-purpose or bread flour)
• 1.5 teaspoons salt
• 1 tablespoon vegetable oil (for greasing) (to grease bowls and hands)

Instructions

1. Activate yeast

   In the large mixing bowl combine 550 ml warm water, 1 Tbsp sugar, and 8 g yeast. Stir gently until dissolved.

   Time: PT5M

2. Add oil

   Add 2 Tbsp olive oil to the yeast mixture and whisk until fully incorporated.

   Time: PT2M

3. Incorporate flour (first portion)

   Gradually add about half of the flour (≈400 g) while mixing with the whisk. Continue until the mixture is thick and no dry spots remain.

   Time: PT5M

4. Add remaining flour and salt

   Add the remaining flour (≈425 g) and 1.5 tsp salt. Mix until a smooth, slightly sticky dough forms.

   Time: PT3M

5. First rise

   Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 15–20 minutes.

   Time: PT20M

6. Grease second bowl

   Lightly coat a clean bowl with vegetable oil.

   Time: PT2M

7. Transfer dough

   Turn the risen dough over into the greased bowl, gently smoothing the surface.

   Time: PT5M

8. Second rise

   Cover the bowl with plastic wrap again and let the dough rise for 40–50 minutes until doubled in size.

   Time: PT45M

9. Divide and rest

   Punch down the dough to release excess air, turn it onto a lightly floured surface, shape into a large ball, then divide into two equal pieces. Shape each piece into a smooth ball and let rest, covered with a kitchen towel, for 10 minutes.

   Time: PT10M

10. Shape loaves

    Lightly dust the work surface with flour. Fold each dough ball as shown in the video (fold the top down, then the sides toward the center) and place them on a baking sheet lined with parchment paper.

    Time: PT10M

11. Final proof

    Cover the loaves with a kitchen towel and let them rest for 40 minutes until slightly puffy.

    Time: PT40M

12. Preheat oven

    Preheat the oven to 200°C (392°F).

    Time: PT10M

    Temperature: 200°C

13. First bake

    Place the baking sheet in the oven and bake for 20 minutes at 200°C.

    Time: PT20M

    Temperature: 200°C

14. Second bake

    Reduce the oven temperature to 180°C (356°F) and continue baking for another 20 minutes.

    Time: PT20M

    Temperature: 180°C

15. Cool

    Remove the loaves from the oven and let them cool completely on a rack before slicing.

    Time: PT30M

Nutrition Facts

Calories

415

Protein

10 g

Carbohydrates

75 g

Fat

4 g

Fiber

4 g

Ingredient Substitutions

• Instead of warm water: milk, plant-based milk
• Instead of granulated sugar: honey, maple syrup
• Instead of active dry yeast: instant yeast
• Instead of olive oil: vegetable oil, canola oil
• Instead of wheat flour: all-purpose flour, bread flour
• Instead of salt: sea salt
• Instead of vegetable oil (for greasing): olive oil, cooking spray

Equipment Needed

• large mixing bowl
• whisk
• measuring cups and spoons
• plastic wrap
• second bowl for second rise
• kitchen towel
• parchment paper
• baking sheet
• oven
• pastry brush (optional) (optional)
• cooling rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast with properly warm water
• First rise (15‑20 min)
• Second rise (40‑50 min)
• Shaping the dough without deflating too much
• Baking at two temperatures (200°C then 180°C)

Chef Tips from the Video

• Create steam in the oven by placing a pan of hot water on the lower rack during the first 10 minutes of baking for a shinier crust.
• For extra flavor, add a tablespoon of honey to the dough or sprinkle sesame seeds on top before baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 3 days.

Freezer: Freeze wrapped loaves for up to 2 months; thaw at room temperature before reheating.

Room temperature: Best eaten the same day; can keep in a bread box for 1‑2 days.

Make-Ahead Tips

• The dough can be refrigerated after the second rise for up to 12 hours for a slower, more flavorful fermentation.
• Shape the loaves, freeze them raw, and bake directly from frozen (add 5‑10 minutes to baking time).