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Wheat bread with dry yeast

Author
Cookinero 6 May 2025
2870
Wheat bread with dry yeast

There is nothing better than making bread at home. The process is absorbing, and the result never ceases to amaze. Fragrant wheat bread with a crispy crust will be a great addition to any meal, and sometimes even replace it completely. Fresh bread made from wheat flour is rightfully considered one of the most satisfying products. It is rich in carbohydrates, which provide a huge supply of energy for the body. This versatile homemade pastry can be not only satisfying, but also delicious.

How to cook Wheat bread with dry yeast

Step 1

Wheat bread with dry yeast

Take a deep bowl, add flour, salt and sugar to it.

Step 2

Wheat bread with dry yeast

Add yeast to the bowl.

Step 3

Wheat bread with dry yeast

Add the required amount of boiled water to the ingredients.

Step 4

Wheat bread with dry yeast

Add milk and vegetable oil.

Step 5

Wheat bread with dry yeast

Knead the dough until smooth.

Step 6

Wheat bread with dry yeast

Take a baking sheet, place parchment paper on top and place the dough on it.

Step 7

Wheat bread with dry yeast

Make several notches in the middle of the workpiece.

Step 8

Wheat bread with dry yeast

Sprinkle flour on top.

Step 9

Wheat bread with dry yeast

Place the bread in the oven preheated to 250 °C for 40-45 minutes until golden brown. Then take it out and let it cool down a little.

Wheat bread with dry yeast - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute whole wheat flour for all-purpose flour, but note that it may result in a denser texture. For a lighter loaf, try using half whole wheat and half all-purpose flour.
Store your bread in an airtight container or a bread bag at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Absolutely! Replace the milk with a plant-based alternative like almond or oat milk, and ensure your sugar is vegan (some sugars are processed with bone char). The recipe is already egg-free.
You can use fresh yeast instead—swap 1 tsp of dry yeast with about 20g fresh yeast. Alternatively, a sourdough starter can be used, though fermentation time will increase.
Under-proofing or expired yeast may be the issue. Ensure your yeast is active by proofing it in warm water with sugar before use, and let the dough rise in a warm, draft-free place.
Definitely! Add 1/4 to 1/2 cup of seeds (sunflower, flax) or nuts (walnuts, almonds) during kneading for extra texture and flavor.
Tap the bottom—if it sounds hollow, it's done. Alternatively, check with a thermometer; the internal temperature should be around 190–200°C (88–93°C).
Yes, you can reduce or omit the sugar, but it helps activate the yeast and adds flavor. For a sugar-free version, yeast may need longer to proof.
Thaw at room temperature, then warm in a 180°C (350°F) oven for 5–10 minutes. Avoid microwaving as it can make the bread tough.

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