You Will Never Buy Bread Again! Blender bread without kneading! Incredibly good! # 142
YOU WILL NEVER BUY BREAD AGAIN! Blender bread without kneading! Incredibly good! # 142 is a easy Italian recipe that serves 6. 273 calories per serving. Recipe by Ricette dolci on YouTube.
Prep: 1 hr 30 min | Cook: 35 min | Total: 2 hrs 20 min
Cost: $14.81 total, $2.47 per serving
Ingredients
- 400 g Whole Wheat Flour (high‑protein whole wheat flour)
- 10 g Fresh Brewer's Yeast (active fresh yeast, kept refrigerated)
- 1 tsp Salt (fine sea salt)
- 300 ml Warm Water (about 38 °C, warm to the touch)
- 2 tbsp Extra Virgin Olive Oil (adds softness and flavor)
- 2 tbsp Semolina (for dusting the baking sheet)
Instructions
Mix Dry Ingredients
In a large mixing bowl combine the whole wheat flour, salt, and crumbled fresh brewer's yeast.
Time: PT5M
Add Water and Blend
Pour the warm water over the dry mixture and blend with a hand mixer or wooden spoon for about 1 minute until a shaggy dough forms.
Time: PT2M
Incorporate Olive Oil and Knead
Add the olive oil and knead the dough in the bowl (or on a lightly floured surface) for 8‑10 minutes until smooth and elastic.
Time: PT10M
First Proof
Cover the bowl with a kitchen towel and place it in a warm spot (around 30 °C) for 1 hour, or until the dough has doubled in size.
Time: PT1H
Shape the Loaf
Punch down the risen dough, shape it into a loaf or a round boule, and place it on a baking sheet lightly dusted with semolina.
Time: PT10M
Second Proof
Cover the shaped dough again and let it rest for 15‑20 minutes until slightly puffed.
Time: PT20M
Preheat Oven
While the dough is on its second rise, preheat the oven to 180 °C (350 °F).
Time: PT10M
Temperature: 180°C
Bake
Bake the bread for 30‑35 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom.
Time: PT35M
Temperature: 180°C
Cool
Remove the bread from the oven, transfer to a cooling rack and let it cool for at least 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 273
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 5 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑purpose flour
- Instead of Fresh Brewer's Yeast: Instant dry yeast (3 g)
- Instead of Salt: Kosher salt (use 1¼ tsp)
- Instead of Warm Water: Lukewarm milk
- Instead of Extra Virgin Olive Oil: Vegetable oil
- Instead of Semolina: Cornmeal
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer (optional)
- Kitchen Towel
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Cooling Rack (optional)
- Measuring Cups and Spoons
- Dough Scraper (optional)
Critical Steps — Do Not Skip
- Mixing dry ingredients and activating fresh yeast
- Kneading to develop gluten
- First proof (doubling in size)
- Second proof before baking
- Baking at the correct temperature
Chef Tips from the Video
- Brush the loaf with a little extra olive oil just before baking for a glossy finish.
- Add a tablespoon of honey to the dough for a subtle sweetness and a softer crust.
- For extra flavor, mix in 1‑2 tbsp of toasted seeds (e.g., sunflower or pumpkin) into the dough before the first proof.
Troubleshooting
Dough does not rise.
Check that the water was warm, not hot, and that the yeast is fresh. If in doubt, dissolve a pinch of sugar in the water to give the yeast a quick food source.
Bread is dense and heavy.
Knead longer to develop gluten and ensure the dough has fully doubled during the first proof. Under‑kneading or a short rise leads to a tight crumb.
Crust is too hard or burnt.
Lower the oven temperature by 10 °C or tent the loaf with foil halfway through baking.
Storage
Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 5 days.
Freezer: Slice, wrap each piece in foil and place in a freezer bag; keep for up to 3 months.
Room temperature: Store in a bread box or paper bag for up to 2 days.
Make-Ahead Tips
- After the first proof, you can freeze the dough in a sealed bag; thaw overnight and give a short second rise before baking.
- Bread can be baked a day ahead and reheated in a 150 °C oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of soft whole wheat bread in Italian cuisine?
Whole wheat breads have been a staple in rural Italy for centuries, providing nourishment for farm workers. The soft version, enriched with olive oil, reflects the Mediterranean emphasis on heart‑healthy fats and is often served at family meals and festive gatherings.
What are the traditional regional variations of whole wheat bread in Italy?
In Tuscany, whole wheat loaves are often flavored with rosemary and olive oil; in the south, they may include semolina or cornmeal for a coarser texture. Some northern regions add milk or butter for extra softness.
How is soft whole wheat bread traditionally served in Italian households?
It is commonly sliced and served alongside soups, stews, or used for bruschetta topped with tomatoes, garlic, and olive oil. It also appears at breakfast with jam or honey.
What occasions or celebrations is soft whole wheat bread traditionally associated with in Italian culture?
While not a holiday‑specific bread, it appears at everyday family meals, Sunday lunches, and is often baked for religious festivals such as Easter when a simple, wholesome loaf is preferred.
What authentic traditional ingredients are essential for soft whole wheat bread versus acceptable substitutes?
Authentic ingredients include whole wheat flour, fresh brewer's yeast, extra‑virgin olive oil, and a pinch of sea salt. Substitutes can be all‑purpose flour (lighter texture) or instant dry yeast (use less), but they slightly change flavor and texture.
What other Italian dishes pair well with soft whole wheat bread?
It pairs beautifully with minestrone soup, ribollita, grilled vegetables, and classic antipasti like marinated olives and cured meats. It also makes an excellent base for panini with mozzarella and prosciutto.
How does soft whole wheat bread fit into the broader Italian cuisine tradition?
Bread is a cornerstone of Italian meals, used to mop up sauces and as a vehicle for toppings. The soft whole wheat version reflects Italy’s focus on simple, high‑quality ingredients while offering a healthier alternative to white bread.
What are the most common mistakes to avoid when making soft whole wheat bread at home?
Common errors include using water that is too hot (which kills the yeast), under‑kneading the dough, and not allowing enough time for the first rise. Each of these can lead to a dense, flat loaf.
Why does this soft whole wheat bread recipe use fresh brewer's yeast instead of instant dry yeast?
Fresh brewer's yeast provides a milder flavor and a quicker rise in warm doughs, which helps keep the crumb soft. Instant dry yeast can be used, but the timing and quantity need adjustment.
Can I make soft whole wheat bread ahead of time and how should I store it?
Yes, you can bake the loaf a day ahead and store it in an airtight container at room temperature. For longer storage, slice and freeze the bread; reheat slices in a toaster or oven before serving.
What does the YouTube channel Ricette dolci specialize in?
The YouTube channel Ricette dolci specializes in sweet and simple Italian home‑cooking tutorials, ranging from classic desserts to everyday breads and pastries, presented in clear, step‑by‑step videos.
Last updated: September 6, 2026
