Bread baking can seem like a daunting task. Sure, on paper, it appears to be relatively simple: 4 ingredients, a mixing bowl, an oven, and time. How hard could it be?

In reality, bread baking is one of the most complex and varied things you can try to do in your kitchen. However! This post will show you how you can bake a simple loaf of bread using equipment you probably already have and ingredients most likely already in your cupboard.

The great thing about baking your own bread instead of buying it at the store is that not only can you make it how you like it, but it is also healthier for you. Have you ever noticed that a loaf of bread from the store can sit in your pantry for weeks without growing mold or going bad? Seems a little unnatural to me…

There is something about making your own bread, working it with your hands, smelling it bake in oven, and eating it fresh that evokes something very human. After all, bread is pretty much the O.G. food that helped cultivate civilizations. For thousands of years, across countless cultures, people have been taking flour, something that has little nutritional value to humans on its own, and mixing it with water and heat to create something that one can survive on for…ever.

In this way, I encourage everyone to get back to their roots and start baking their own bread at home. And, my hope is that this recipe will help you get started without too many troubles.

The recipe I am about to show you is part white and whole wheat flour, and will be baked in a loaf pan (to resemble a loaf of bread you’d buy at the store…minus the whole “sliced bread” thing).

Here’s what you’ll need:

Equipment–

• Kitchen Aid Mixer w/ dough hook (if you don’t have this, you can use a mixing bowl, wire whisk, and mixing spoon).
• Whisk
• Measuring cup
• Containers to hold ingredients
• Kitchen Scale
• Plastic wrap or clean dish towel
• Loaf pan
• Non-stick spray

Ingredients–

• 268g. Unbleached white flour
• 132g. Whole wheat flour
• 272g. Water
• 8g. Salt (do not use iodized)
• 8g. Baker’s Yeast
• Honey

You might be wondering why I am using uneven measures of ingredients. The reason is “baker’s percentages.” I will go into more detail about baker’s percentages in another post since I want to keep things simple here.

The Steps:

1. Pour 272g. of warm water in the kitchen aid bowl or mixing bowl. Stir in a little honey using the whisk. Add the yeast to the water, trying to evenly coat the surface. Let the yeast activate in the water for about 10 minutes. After 10 minutes, the yeast should have created a foam on the surface of the water.
2. Little by little, start whisking in the flour. Once you have whisked in about half of the flour, add the salt. Begin mixing the dough with the dough hook or use a mixing spoon if you don’t have a stand mixer. Continue to slowly incorporate all of the flour into the dough.
3. Once all of the flour is incorporated, let the dough hook continue to work the dough for a few minutes. If you are not using a stand mixer, simply remove the dough from the mixing bowl and knead the dough by hand on the counter. Make sure the surface you are using is clean and has a little flour spread on it to prevent sticking.
4. After the dough has been kneaded for a few minutes, place it back in the mixing bowl to rise for 45 minutes or until it has doubled in size. I usually cover the bowl with plastic wrap to retain moisture.
5. After 45 minutes, check the dough. If it has doubled in size, lightly punch it down, and let it rise for another 45 minutes. Do this 2 or 3 times.
6. Pre-heat the oven to 350 degrees.
7. On a clean, floured surface, begin working the dough into a loaf. Begin by laying the dough out and bringing the corners into the middle. Then, fold the dough over onto itself to form a “hotdog bun” shape. Pinch to seal any creases.
8. Spray the loaf pan with non-stick spray and put the formed loaf into the pan. Let the dough rise in the loaf pan for 30-45 min.
9. Before you put the loaf in the oven, cut a few lines in the top of dough. This will give your bread some breathing room as it expands in the oven.
10. Bake in the oven for 50-60 min. **Note: to help retain moisture in the oven, place a cake pan with a bit of water in the bottom on the lower rack while the bread bakes**
11. Remove the bread from the oven and let cool.

There you go! You’ve made a loaf of bread!