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Ingredients
for 12 servings
-
1 ¼ cups warm water (300 mL) -
1 ½ teaspoons honey, or sugar -
1 ½ teaspoons active dry yeast -
2 cups whole wheat flour (250 g) -
1 ⅓ cups all-purpose flour (165 g) -
2 tablespoons oil -
1 ½ teaspoons salt
Nutrition Info
Powered by- Calories 145
- Fat 2g
- Carbs 26g
- Fiber 2g
- Sugar 0g
- Protein 4g
Estimated values based on one serving size.
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2. Choose a Walmart
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*Delivery available at select Walmarts.3. Check out with Walmart
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Frequently Asked Questions
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You can shop ingredients for almost all recipes in the Tasty app! Unfortunately, recipes containing alcohol are not shoppable at this time.
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Pantry Ingredients are pantry staples like salt and pepper – items we think you might already have at home. These items will be listed in your Tasty Grocery Bag in the app if they’re needed for a recipe, but are automatically not added to your order. If you’d like to purchase them, simply tap the blue “+” button for that item, and that item will be added to your Tasty Grocery Bag.
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Tap the “Swap” button under any item in your Tasty Grocery Bag in the app. From there, you’ll be able to switch to a different brand of the same product. For example, if a recipe calls for rice, and you want a different brand of rice, you can make that substitution directly in the Tasty Grocery bag. However, if a recipe calls for rice, and you want to use potatoes instead, you won’t be able to make that substitution within the Tasty Grocery Bag. Once you tap the “Check out with Walmart” button, you’ll be taken to Walmart where you’ll be able to search for and add potatoes to your order.
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After tapping the “Check out with Walmart” button from your Tasty Grocery Bag in the app, you will be taken to Walmart, where you’ll be able to add more items to your order, choose pickup or delivery, select your time slot, and add your payment information.
I need more grocery items besides the ones I need for my Tasty recipes. How do I add those to my order?
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Where is this service available?
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Preparation
- In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
- NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
- Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
- NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
- On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
- Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
- Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you’ll be using it again.
- Transfer the proofed dough to a lightly floured surface and press the dough – don’t stretch – into a 7x7-inch (18x18 cm) square.
- Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
- Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
- Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
- Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
- Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
- Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
- Enjoy!
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Submit your recipeTips
-
Precy Larkins
I used all-purpose flour because I didn’t have any whole wheat flour, and it turned out great. I’m not a baker so I was proud of myself for getting this recipe right—which is so easy, by the way!
2018-10-08T22:59:11Z Helpful (217) -
Kaylee Southwind
You can use all-purpose flour instead of whole wheat flour for regular white bread
2018-06-19T17:55:49Z Helpful (153) -
Tristen Huang
I adapted this recipe to make a cinnamon-raisin bread (just replaced honey with brown sugar, added raisins, and rolled up with a mixture), but all other ratios were exactly as the recipe stated! I used bread flour instead of AP, and I’m quite satisfied with this recipe—the dough was very easy to handle, it’s simple, and it tastes good! Definitely recommend!
2018-10-03T10:28:04Z Helpful (131) -
Virginia Dalmulder
Very soft on the inside and crunchy on the outside. I did everything the same as the bread but rolled them out to baguette shape to rise. I sprayed them with water, put a oven safe cup with water in the oven and pour a glass of water on the oven floor to create a lot of steam and then quickly closed the door. Baked them at 220 degrees Celsius for 13 minutes.
2018-11-03T17:22:14Z Helpful (121) -
abyss_x
If you really want that BIIIIG RISE for that nice FLUUFFY bread THEN take a damp towel & microwave is and put it over the dough then put it in the microwave (while it’s off) & close it to trap the heat and moisture . Take the dough out & Reheat the towel every now and then and repeat the process . This speeds up the rise by like 1000 ! & you get that POOF!
2019-02-01T18:09:48Z Helpful (93) -
dorcas
I used 100% whole wheat flour + gluten. It raised well and is slightly more dense than regular bread.
2018-07-04T03:42:21Z Helpful (71) -
Tac Bitt
I made this with the sugar instead of honey and replaced the whole wheat flour with all purpose. Perfect!
2018-12-23T23:53:56Z Helpful (54) -
Elena Claudia
It takes a while to bake and everything but it is really good. Worth it if you appreciate and enjoy the distinctive taste and the process of baking homemade bread. (Take care with the quantity of oil as it can make your dough really sticky and you will have to add flour until it’s not sticky anymore.)
2018-09-18T13:31:46Z Helpful (47) -
Frances Othersen-Merritt
There is no bread in the store right now thanks to the pandemic, so I thought I would give this a try. Replaced the whole wheat flour with more all purpose to make white bread. I’m honestly surprised with how well this recipe worked! Very tasty!
2020-03-24T23:52:24Z Helpful (46) -
theonewholikesscottishfood
I used all purpose flour only and shaped the dough into oblong shapes instead of using bread pans. Otherwise I followed the recipe exactly. I made two batches cause with this covid-19 bread shortage, my neighbors are enjoying the bread too! Make a loaf, it’s good!
2020-03-20T12:27:51Z Helpful (43) -
castrosie
Made it in white flour, so fluffy and tasty!!!!
2019-03-22T14:02:24Z Helpful (32) -
jenni_inglis
My first time making bread and it worked great, my dad has always had trouble making bread like this and he has tried countless recipes over and over. It was amusing to see his face when the bread actually worked😆
2018-09-30T20:36:52Z Helpful (32)
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