Soft Wheat Bread

Ingredients

• 200 ml Warm water (for yeast activation) (Should be about 40‑45°C, not boiling)
• 1 tablespoon Granulated sugar
• 7 g Dry active yeast (One standard packet)
• 150 g All‑purpose wheat flour (Sifted)
• 650 g All‑purpose wheat flour (Sifted; can use 600‑650 g depending on dough consistency)
• 1 teaspoon Salt
• 200 ml Warm water (for dough) (Same temperature as first water)
• 2 tablespoons Olive oil (For greasing dough between rises)
• 2 tablespoons Milk (For brushing before baking)

Instructions

1. Activate yeast

   In the mixing bowl combine 200 ml warm water, 1 Tbsp sugar and 7 g dry yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Add initial flour and rest

   Add the sifted 150 g flour to the yeast mixture, stir until just combined, cover the bowl with a clean kitchen towel and let rest in a warm place for 20 minutes.

   Time: PT20M

3. Incorporate remaining flour, salt and water

   Sift 650 g flour together with 1 tsp salt into the bowl, make a well in the centre, pour in the remaining 200 ml warm water and knead until a smooth, elastic dough forms (about 10 minutes).

   Time: PT10M

4. First rise

   Lightly drizzle 1 Tbsp olive oil over the dough, turn to coat, cover again and let rise in a warm spot for 30 minutes.

   Time: PT30M

5. Shape and second rise

   Flour a clean work surface, gently stretch the dough, fold the edges toward the centre and roll it into a tight ball. Drizzle the remaining 1 Tbsp olive oil, coat the ball, cover and let rise for 40 minutes.

   Time: PT10M

6. Form loaf and final proof

   Stretch the dough again, shape it into a loaf, place it on a baking sheet lined with parchment paper, cover loosely and let proof for 15 minutes.

   Time: PT5M

7. Prepare for baking

   Brush the top of the loaf with milk, make a shallow slash across the centre with a sharp knife, then bake in a pre‑heated oven at 190°C (370°F) for 32 minutes.

   Time: PT5M

   Temperature: 190°C

8. Cool

   Remove the bread from the oven, transfer to a wire rack and let cool for at least 10 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: Honey, Maple syrup
• Instead of Dry active yeast: Fresh yeast (15 g)
• Instead of All‑purpose wheat flour: Bread flour
• Instead of All‑purpose wheat flour: Bread flour
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Milk: Plant‑based milk

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Sieve (fine mesh)
• Dough scraper / spatula
• Baking sheet
• Parchment paper
• Pastry brush (optional)
• Oven

Critical Steps — Do Not Skip

• Activating the yeast with correctly warm water
• First rise after kneading
• Shaping the dough without deflating air pockets
• Scoring before baking

Chef Tips from the Video

• Use bread flour for a chewier texture and higher rise.
• Add a tablespoon of honey to the dough for a subtle sweetness and better browning.
• For extra flavor, mix a teaspoon of dried herbs (rosemary or thyme) into the flour.

Troubleshooting

Storage

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

Freezer: Slice the loaf, wrap each slice in foil and freeze for up to 2 months.

Room temperature: Keep in a bread box or paper bag for 1‑2 days; avoid plastic to prevent sogginess.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for an overnight slow fermentation; bring to room temperature before the final proof.
• Fully baked loaves freeze well; reheat in a 180°C oven for 10 minutes.