- Yield: 3 loafs bread
- Prep Time: 15 + 2 - 20 minute rising of dough minutes
- Cook Time: bake 30-35 minutes
- Serving: Family
Homemade Whole Wheat Bread
Hi and welcome to our website!
If you are looking for a delicious homemade whole wheat bread that is so easy to make you will be delighted, plus the enjoyment of making your own bread is amazing. If you are a first time bread maker don't be afraid to start your first batch of bread from our site. I have a full step by step video that will help you get started, and a recipe you can print and have next to you while you are making it. Plus thats not all you can send me a message a day in advance to let me know you are going to make my recipe and I will be available to help you if you have a question during that time. NOW! have I convinced you to get started. 🙂
Look at this delicious texture of bread and I'm sure you will enjoy making it and having it after with a nice cup of tea.
I hope I've convinced you to start your homemade bread today, I will share with you a link to my cookbook for you to check out. https://www.bonitaskitchen.com/cookbook
Ingredients
- Warm Water - 3 cups, more if needed
- Yeast - 1 tbsp, fast rising or traditional
- Honey - 1/3 cup, or 2 tbsp sugar
- Butter or margarine - 2 tbsp
- Sea salt - 1 tsp or less
- Whole Wheat Flour - 7 1/2 cups
Instructions
Conversion Chart:
1 cup of flour is 125 grams or 4 1/4 oz per cup x 7 1/2 cups, 1 tbsp yeast is 8.50 grams or 0.30 oz, Honey 1/3 cup is 80 ml, Butter 1 tbsp is 14 grams, Warm water 1 cup is = 240 ml x 3 cups = 709.765 mls.
- Place warm water in glass bowl, add yeast and stir, then add honey or sugar let rise for 5 minutes
- In a large bowl add 7 cups of flour, and sea salt, leaving 1/2 cup of flour for working dough.
- Start to mix using a wooden spoon or kitchen aid, add yeast mixture and water, melted butter, continue mixing dough with hand and spoon. ( remember to wash your hands before and after working with dough )( Please note at this stage if you need to add more warm water to work the dough, only add at this mixing stage )
- Continue mixing the 1/2 cup of flour until dough pulls away from sides mixing bowl and the dough got a elastic texture when folding together, kneading for 10 minutes to activate the yeast and form the dough ball.
- After forming a ball of dough, mark the sign of a cross on the top of dough. ( Optional ) and cut a cross at the top of dough to see the texture of your dough when risen. Cover with lid and towel. Keep in a warm place in the kitchen this will make it rise faster. ( A viewer shared with us to place the bowl covered in the OVEN with the LIGHT on ONLY and set the timer, the heat from the light will keep your dough warm.)
- After 20 to 30 minute or so of rising, uncover dough and knead your dough again cover and wrap with a towel and place in that warm place again for another 20 minutes or so.
- After 20 minutes, put a little oil on hands and shape into small balls x 3 for one loaf bread or one long piece of dough. . Grease loaf pans adding dough to each one. Cover with parchment paper and towel the put pans in a warm place to let rise until double -- about 20 minutes.
- Once dough has raised, Pre-heat oven to 350º F then put dough in oven and set timer for 30 to 35 minutes or depending on your oven.
- Check bread to see if it is baked and a nice golden top, once bread is baked, remove from oven and removing from pans unto a cooling rack.
-
Spread butter all over warm loaves, cover with parchment paper and towel and let cold to room temperature before bagging.Serve with butter and jam or molasses on warm bread, only keep one loaf out at one time freeze the other two loaves in a freezer bag for another time, date and label bag. ENJOY
Allergens
I think I may have convinced you to make my delicious homemade whole wheat bread, I’ve been making bread for almost forty years and when I started making bread I worked in a small bakery in UpperIslandCove, NL and I worked with my sister in law Viola.
We would make every day maybe forty to fifty loafs of bread, cookies, rolls and other bake goods. I also make my homemade bread every week sense for my family and give lots of them away to friends and neighbours, when I make to much.
“My daughter in law told me once it was because of me she learned how to make bread and feels comfortable working with dough”, the enjoyment in making bread is by far amazing. There is other ways to make bread that will give you the same results but not the same enjoyment, making it with a kitchen aid or large beater with hook.
I will let you decide, then you will know what works for you. I have a full video tutorial for you to watch and a recipe to help you complete this amazing easy homemade whole wheat bread recipes.
To end thank you for stopping by and taking the time to read my blog and watch our video, I would like to ask you to leave us a message or suggestion, or request for a video recipe. Share any of our posts with your Facebook page so your friends and family will enjoy, I always love to hear from our viewers and to make our recipes better to work for you.
From our kitchen to yours, please have a wonderful day. 🙂
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Great job!
Hi Judy: Thank you, we are so glad you enjoyed our recipe and video. Thank you for stopping by. 🙂 Bonita
I will try this recipe.
What size bread pans should be used?
Hi Christine, you can use a regular sized bread pan, but the one i’m using is 9 x 5 inches. Enjoy our bread recipe and thank you for stopping by. 🙂 Bonita
Dear Bonita! Tqvm. I tried ur bread. My girls said it was good. Wondering how come your kneading looks simple. Gbless you for sharing. Happy baking my dear
Hi Catherine: Thank you for your message and for making and enjoying our bread recipe, I have been making bread for over forty years and I guess thats why it look like i make it look easier. But in time when you feel comfortable with making it you too will make it look easy. Please check out our other bread recipes and have a lovely day. 🙂 Bonita
I have tried out this recipe. It was GREAT and EASY! My homemade bread haven’t been so successful before! Thank you, Bonita!
Hi Lyana: That is wonderful and I’m so glad you enjoyed it, thank you so much for your message and for visiting our website. I try to make our recipes easy to follow so you will make it right the first time. After you made it once you can feel more comfortable when making any of my bread recipes. Have a lovely day. 🙂 Bonita
Hi, I am making your whole wheat bread for the first time ever. My first attempt at making bread.. It’s rising now for the second time. I hope it works out.
Hi Norma: Thank you for your message and for stopping by, I’m glad you are making one of my favourite breads,,,,Whole wheat this is a lovely recipe and easy steps. You are going to do amazing and let me know your outcome and enjoy. 🙂 Bonita
I will try this recipe.
Thank you I’m glad you are going to make our WWB recipe and enjoy to the fullest. 🙂 Bonita
Hi Bonita, could you convert this recipe in grams instead of cups
Hi Rosit: Thank you for your message and a recommendation I will try my best, 1 cup of flour is equal to 125 grams and 4 1/4 ounces. I will work on this recipe and convert. Enjoy and thank you 🙂 Bonita
Hi Bonita
Thanks for your great help and demonstrations
My mother often made bread and our family loved it
I never thought I would be able to make bread until I found you
I have baked 5 batches and the taste is amazing
I am having trouble getting the bread to rise up to a nice height like yours
Hi Jim: Thank you for your message and for making and enjoying our bread recipe, sometimes it takes time to know what works best went it comes to bread making. Try next time only letting the dough rise once in the bowl and then once in the pans, DON’T deflate the dough in the bowl just cut the small pieces of dough and form into a ball or one long piece. When the 30 minute rising time in the pans is up, try pre-heating the oven to 375º F and bake at that temperate for 15 mins then lower the oven to 350ºF and bake for the last 15 minutes, see if that will make a differance in the height of your bread. Please followup and thank you for sharing your lovely story about your mom making bread, its a wonderful feeling to come home to the smell of homemade bread baking for sure. Keep baking and thank you 🙂 Bonita
Thank you so much for this recipe. I can now bake lovely, tasty, whole wheat bread for a much lower cast than store bought. I have a college student living with me, and I love watching the loaves disappear!
You are very welcome Robin, I’m glad to help. My husband thats all he eats is homemade bread and when he got to eat store bought he is not happy. 🙂 Have a wonderful day and thank you for your lovely messages. Bonita
Hi Bonita,
Thanks a lot for your video my whole wheat bread turns out dry and crumbs what am I doing wrong.
Hi Bonita,
Thanks a lot for your video my whole wheat bread turns out dry and crumbs what am I doing wrong.
Hi Vasanti: Thank you for your message and for stopping by, I’m so sorry your whole wheat bread didn’t turn our light and fluffy. It’s important you work the dough well at first. When the dough is wet and all the ingredients are added you must work the dough and bring it all together with a spoon first then your hand or kitchen aid. Folding the dough inward and adding more flour to form a ball, let rise twice kneading it well between. I hope this helps and follow the video and practice makes prefect when it comes to bread making. 🙂 Enjoy Bonita
Hi Bonita,
I live in Northern Colorado, do I need to make any adjustments for high altitude?
Hi Dava: Thank you so much for your message and for visiting our website, that is a wonderful question. Sometimes high altitude can effect the out come of your bread, but just make sure when you are making your dough the texture is nice and It got good elastic texture. Cover your bowl with a warm towel so it will rise well and don’t over rise your dough only the times listed. I lived in the northwest territories of canada and it was a high altitude as well and I always had lovely bread when it was baked. Hope this helps and enjoy 🙂 BONITA
Hi Bonita…I was wondering if i could substitute table salt for sea salt
Hi Elaine: Thank you for your message and for stopping by, I use sea salt on all my recipes and for the table if anyone would like to use it. So yes you can substitute for sure table salt for sea salt. 🙂 Have a lovely day Bonita
What whole wheat flour do you use? I have both King Arthur Traditional whole wheat flour and white whole wheat flour. The recipe and video look easy to follow. I am anxious to try the bread.
Hi Susan: Thank you for your message and for stopping by, this is a easy recipe to follow you will do great. I always say whatever flour is on sale is the flour to use. But sometimes I buy Robin Hood, Golden Crust, NO Name flour in the yellow bag, I no thats not much help there, but all of them is equally good. Let me know how you do and enjoy to the fullest. 🙂 Bonita
Hi Bonita,
Thanks for sharing such a great recipe. I was looking for a good whole wheat flour bread without any amount of refined/unhealthy flour and I came across your recipe.
Now as I am a beginner, I don’t have the bread loaf tin. So can I make this recipe in rustic form by directly putting the dough after shaping on the baking sheet and bake this?
And if I want to half the recipe as follows:
Warm Water – 1 & 1/2 cups
Yeast – 1/2 tbsp
Honey – 8 tsp
Butter or margarine – 1 tbsp
Sea salt – 1/2 tsp
Whole Wheat Flour – 3 & 1/2 cups and 1/4 cups extra for working dough
Would that be fine?
Will look forward to your reply.
Thank you in advance.
Hi Shevya: Thank you for your message and for enjoying our recipe, you can bake the bread in whatever you have available for sure. This is just the traditional loaf pan we use not for any other reason, its ok to half the recipe and just keep in mine you may have to work more warm water or more flour through the dough if needed. Please follow up after you have made it and enjoy. 🙂 Bonita
It turned out perfect. Thanks for the recipe.
That is wonderful and I’m glad you do great, this is indeed and lovely recipe to make and follow. Thank you for letting me know and enjoy your bread to the fullest. Have a wonderful Easter Weekend, stay safe…:) Bonita
I’m so happy I saw your u tube video. With this corona virus and being housebound after having three heart attacks I figure your never to old to learn how to make bread. So at 64 this is my first attempt, Thankful I have the ingredients.
I’m just uncertain as to how long you knead. Your website says 10 minutes the first knead….how about the other times. Is it also 10 minutes?
Thanks so much! Looking forward to your recipes.
Sorry Aldene i’m just getting to your message, with this outbreak I’ve been trying to get to everyones messages in a timely matter. The first mixing stage is the MOST important stage to mix well and knead longer to make sure everything is worked in and the yeast is active. The other times its just to release the air form the dough my kneading down and folding in. Then form a ball, cover, keep warm and repeat after 20 to 30 minutes. You will do amazing and I’m so glad you found us. Welcome to our website and message any time, but if its something you needed answered quick I’m not sure if I will see it, so give me a few hours to get back to you. Stay safe and God Bless…Bonita
Hi Bonita,
Just wanted to make sure about placing the bread in the oven. I’m not sure with the instructions if I’m supposed to preheat the oven before placing the bread in? I’m pretty sure I’m supposed to but I wanted to make sure, thank you so much!
Hi and sorry I’m just getting to your message, always pre-heat your oven before you bake or cook anything. This give you the correct cooking time from start to finish. If something is messaging in our recipe you can watch the video and see every thing I do from start to finish. Enjoy and stay safe. 🙂 Bonita
I made the bread today using the recipe but substituted molasses for the honey. It is a soft delicious bread that rose up perfectly and made three nice sized loaves. It toasts a golden brown and isn’t too salty or sweet. Excellent recipe.
Hi Bess: Thank you so much for letting me know and for making our whole wheat bread recipe. I’m glad you enjoyed it, enjoy to the fullest and message any time. 🙂 Stay safe Bonita
Hello Bonita,
Thank you so much for your video and recipe, it is so very relaxing to watch you make the whole wheat bread. No stress and so straightforward, you have given me hope to bake one myself….as I am unable to just venture out to purchase some whole wheat flour due to our lockdown in Spain, may I replace with all purpose flour and add in sunflower seeds which I have in my pantry.
Do you think that might make it slightly wheatty?? Have never been a fan of white bread myself….but trying this will help me will definitely start my road to making bread…..look forward to your reply when convenient to you, stay safe, fit and healthy Bonita…simply look forward to browsing your website, so thankful I found you, Bonita.
Hi Annie: Thank you for your message and for stopping by and enjoying our recipes, you can top up any extra wheat, seeds or even grated oats to add more fibre to your bread recipe. I understand white bread is not so healthy for you but you can even use a couple of cup of that if you are short on flour. This is indeed a very stressful time for people not able to leave their homes to pick up supples. I hope this helps and thank you once again, enjoy our recipe and message anytime you need help finding something on our website. Keep safe and god bless. 🙂 Bonita
Hi Bonita,
I enjoyed your homemade wheat bread video. I will actually attempt to make the bread today. Can I replace the warm water with warm coconut milk?
Hi Pamela: Thank you for your message, if you wish you can replace the with coconut milk but maybe do half water and half coconut milk to be safe. I hope that helps, enjoy 🙂 Bonita
Hi Bonita, thank you for your bread recipe and YouTube video. I’m sure that using both will be very helpful to me. Could you please provide the amounts of ingredients that I need for one loaf of bread. I would like to try baking a single loaf prior to making three loaves. Moreover, it is just my wife and I and we don’t eat a lot of bread. Thank you.
Hi Miles, Thank you for your message and for stopping by, I’m glad you enjoyed our recipe. What you can do is half the recipe and it will make one and half loafs and the extra dough you can freeze or make some soup buns or toutons, and they can be bagged and frozen if you can’t eat them within a week. I hope this helps and have a lovely day. 🙂 Bonita
I’m going to be making this whole wheat bread with red fife flour. Would I make any adjustments using this type if whole wheat flour?
Hi Gloria, Thank you for your message and for stopping by, I’m glad you are going to make our recipe and I’m questioning the flour for what I’m reading about it, its got a low count of gluten flour in it and it will be more towards gluten free flour. But if you use half of the red fife and half white or regular wheat it should be ok. But most gluten free flours have no xantan in it and you need that for the elastic texture of the flour. So I hope you can understand that and if you have anymore question just message me back. Bonita
My dough doesn’t become elastic. HELP PLEASE!
Hi Binod, Have you done all the steps or are you still mixing the dough. Bonita
Hi Binod, I haven’t heard back from you yet to see what happened to your dough and if you wish to reply and we can go over the steps that you did and I will try to help you for the next batch of bread. 🙂 Bonita
Sorry for the late reply, I did all as instructed but my dough didn’t get elastic. It broke without stretching when I pulled it. The final bread though soft, didn’t rise so much and the bread felt heavy and dense. Much heavier and denser than what I get in the market.
Homemade bread is a little more heavier then the grocery stores or market bread, they have big mixer and a different recipe to help keep the bread longer from going stale or mildew. But I’m sure the next time you make it you will feel more comfortable and even relaxed, after that understanding the texture of the dough and if you need to add more warm water or flour. I hope this helps keep in touch and hope you make our recipe again soon. 🙂 Bonita
Hi Bonita
Thank you for your recipe I shall enjoy baking it.
How long can the bread be kept in the freezer?
Regards
Eve
Hi Eve: Thank you for your message and for stopping by, you can freeze the bread for a long time. Making sure you put the bread in a freezer bag and its good until they are eaten. Enjoy Bonita
Hi! Bonita
Excellent fool proof recipe. I tried out your recipe with half the amount 31/2 cups of flour and in the first try itself the bread was soft in texture and delicious. Thank you so much God bless
That is wonderful and thank you for letting us know and enjoy to the fullest. I’m glad you made our recipe and half the batch. 🙂 Bonita
What size bread pans do you use? I made the recipe this morning and it just didn’t rise above my pan however they are a larger pan.
I love your utube tutorial. You are an amazing teacher.
I love baking and cooking. Made over 3700 cookies and 120 mini loaves of fruit breads for Christmas gifts and delivered over 120 trays! Lovely seeing the smiles on people faces when delivered. Now I can add your WW bread to my list of goodies.
Hi Colleen: You are amazing and what a lovely kind thing to do for people. Baking is so relaxing and a lovely way to keep positive in these trying times. So sorry again about your bread, I look forward to hearing from you and seeing what you could have done different.
My pans are 9 x 5 so not much difference from yours, thank you once again.
Bonita
Hi again, just took my first batch out of the oven – My pans are 5 1/2″ x 9 1/2″ x 2″. The loaves did not rise above the pan before baking. Up to that point the dough was rising perfectly. I was so excited only to be disappointed when they come out of the oven at not even 2 inches high.
What could I have done wrong? Your expertise will be much appreciated.
Hi Colleen: Thank you for your message and for making our whole wheat bread recipe, I’m very surprised it didn’t rise for you. But I will ask you a couple of questions to see what you could have done different.
1. What was the mixing stage like, dry or wet.
2. Did the dough rise in the bowl good.
3. Are you living in high elevation or low.
4. Did you deflate the dough before cutting out the buns.
Let me know and I will get back with your answers.
Chat soon Bonita
HI Bonita. Yes, the first two risings were absolutely perfect. No high elevation. Mixing stage was perfect. I don’t remember deflating the dough when making the loaves. I just pulled it up like you did and cut with a knife. I made 3 loaves instead of the rolls in the pans. My pans are 9″ x 5″ x 2″ but the dough just did not rise good the third time in the pans. I did put the parchament paper over it and covered with the towel although I was concerned the towel might weight the bread down as it rose so I didn’t wrap it snug like I did the first two times. I was so excited because the first two risings were absolutely perfect and beautiful. I am not going to give up. Your kindness and expertise is so appreciated. I have no issues with rye or white bread so now want to perfect the WW.
This recipe was so nice to make loved the instructions and video. Waiting for the bread to bake as we speak and cannot wait to taste. Our daughter in law os from Stevensville NL…
Have never had brown bread turn out until your recipe dont know why but glad yours did.
Will try the oatmeal honey bread next.
Hi Janice: Thank you so much for stopping by and enjoying our white bread recipe, I’m so glad its working out for you. We have a few people that got trouble making brown bread and we are so glad to be able to help make it easier. The oatmeal honey bead is amazing and taste very nice. Enjoy to the fullest and message anytime. 🙂 Bonita
Do you make gluten free bread?
Hi Roma: Thank you for your message and recipe request, this is our youtube link for gluten free bread. https://youtu.be/8qZ3iGZJPiQ you can also find in here on our website in the search bar ask for the name of the recipe you are looking for and they will pop up. Enjoy and stop back anytime to look for tasty recipes. 🙂 Bonita
Wow! Thank you for this recipe and tutorial. I cut the recipe in half and made 1 loaf and six buns, very light and tasty. It was fun to make it with you on your video, you’re very easy to follow and encouraging. Hope you are staying well. I’m off to eat more bread!?
Hi Sue: Thank you for your lovely message and for letting me know you made our whole wheat bread recipe. It’s nice to know you are enjoying our channel and stay safe and enjoy your bread and buns. 🙂 Bonita
Hello Bonita ! Thank you for the wonderful video. We learn different tricks from everyone. I was wondering why the 3 separate balls for one of the loaves….is that just a visual effect or to be able to cut it into 3 mini loaves ?
Hi Sue: Thank you for your message and for stopping by, I’m glad you enjoyed our bread recipe and the reasons behind our three separate loafs in one pan is that is a cultural thing past down from generation to generation and the elders would say its called father, son and holy ghost. Plus our elders would put the sign of a cross on the dough to help it rise, I hope this clears up the reasonings. Plus they look nice and the middle bun between is called the kissing slice. Enjoy and thank you 🙂 Bonita
HELLO MADAM I MADE THE WHOLEWHEAT BREAD AND HATS OFF TO YOU! BEAUTIFULL BREAD YUMMY! I MADE HALF AMOUNT AS IT’S JUST ME & MY HUBBY TO EAT NOW I HAVE FOUND YOUR WEBSITE NEVER GOING TO LET YOU GO TILL DEATH DO US APART HA! HA! HA! NEXT I AM GOING TO MAKE THE SWEET CINNAMON RAISIN BREAD
THANK YOU GOD BLESS YOU AND YOUR FAMILY KEEP SAFE
Aww! You are very welcome and thank you for your lovely message and for enjoying our website and channel. The WWB and CRB is both great choices for making bread. Thank you for stopping by 🙂 Bonita
Hi Bonita, I’m a Newfoundlander living in Alberta . I have been making bread for years but not really happy with it then I found your website. I decided to try your bread recipe and I am so glad I did! It can out so nice and fluffy and soft, we just love it. However , I noticed that some people were having trouble getting it to brown on top. I would suggest that they use the convection setting on the oven, that’s what I did and it worked out perfectly. Thank you very much. Rowena
Hi Rowena, Thank you for stopping by and for making and enjoying our whole wheat bread recipe. I agree if you have the option to use convection it will help brown of the top. But some still got a regular range and the elements sometimes don’t work well. You can also butter the top or oil the top and it will brown some as well, I’m so thankful for your message and your tips to our viewers. We post a NEW recipe every week on Sunday if you wish to stop back again, you can also join our email news letter here or subscribe to our youtube channel. Thank you and enjoy 🙂 Bonita
Hi Bonita ,
Thank you for the recipe! I am just wondering how the bread came so well even when the rising and proofing time is very less. And of course, you have great experience. So, I want to know whether the proofing and raising time should be the same for room temperature less than 10 degree celsius as well? Or Should I wait for more time in winter?
Thanks in advance! I appreciate your great work. Keep going and best wishes
Stay safe out there too
Hi Jeen: Thank you for your message and for stopping by, I’m so glad you enjoyed our WWB recipe and video. This is a lovely bread and so easy to make. I always say it’s a good work out that’s for sure.
I’m not sure what you mean about rising and proofing time’s…Usually 5 minutes or so for proofing your yeast if ok. The rising time for the dough is different, after making the dough the first step cover the dough in the bowl well to keep it warm, do this on the second kneading and for the rising in the pans.
I always say practice will make your bread prefect…..that takes time. But if you dough is different sizes in the pans, no worries it will still taste amazing.
I hope this helps and watch our video as often as you need to, to feel more comfortable with making your bread. Message any time and I hope I answered your question.
🙂 Bonita
Hi Bonita,
Thanks much for your reply. You’re kind and it’s my pleasure to receive a reply from you. I’m a beginner and so, I’m in the stage of learning now. I thought the dough at least need 1 hour to rise double and more in cold weather. Thanks a lot for your reply.
Keep inspiring us! Thanks for the recipe as well
Stay safe
I made this recipe as my daily bread.
I’ts so good
Thank you
Bonds
Hi Bonny, Thank you for letting us know and we are so glad you enjoyed our bread recipe. It is indeed a lovely and affordable bread, we have a lot of bread recipes if you wish to check out more. 🙂 Bonita
Hi Bonita! I tried this recipe twice, and both times it did not rise. I wonder if the water was too hot (125degree) . Can you tell me at what temperature the water should be. First time, I thought maybe I did not let it knead long enough (I use a stand mixer), so the second time I let it knesd longer, it still did not rise. Even thought it did not rise, it was delicious, that’s why I want to get it right as I really like that recipe. Can you give me any advice. Thanks and have a wonderful day.
Hi Raymone, Thank you for your message and for making our bread recipe and following up. Sorry it didn’t go well for you and thank you for sharing your steps. First I would like to check with you and ask did the yeast rise in the warm water before you added it to the flour.
I always like to proof my yeast first in luke warm water a little more then room temp. Then add sugar to the water and then the yeast. Let rise for 5 minutes or so just to know the yeast is ok.
After just follow the recipe for the rest, I’m sure we can fine out way its not working for you.
I look forward to your reply.
Bonita
Hi Bonita! I did the bread again today and it came out really good. I believe in the past, the water was too hot and probably killed the yeast. Thanks so much for your help. I really like this recipe and look forward to trying other recipes.
Hi Raymonde, You are very welcome and I’m so glad to help. It’s always nice to find the problem and not give up. Making bread is so relaxing and well worth the time. Have a lovely day and message anytime.
Bonita
Hi Bonita,
I just found you through this YouTube video. I only have two bread pans. Can I freeze the dough to make the third loaf later? Thank you!
Hi April, Thank you for making our bread recipe, yes you can free the dough. Shape it into one log and put in a freezer bag. When you like to bake it remove from the freezer about 6 hours before or overnight. Put in your bread pan and let thaw and rise, in the fridge overnight and remove the next day and let rise on the counter to in the pan. When it gets just a little above the pan preheat your oven and bake it. The dough needs to come to the room temp before baking.
I’m posting another bread recipe today for one loaf of bread if you wish to stop back and check it out.https://www.bonitaskitchen.com/recipe/one-loaf-white-bread/
Bonita