Description
A soft, spoon-mixed wheat loaf baked in a standard sandwich pan. Suggested starting formula; not kitchen-tested here.
Prep: 15 minutes | Rises: 1½–2½ hours | Bake: 35–40 minutes | Cool: About 1½ hours
Yield: One 9 × 5-inch loaf, about 12 slices
Ingredients
Scale
- 3½ cups all-purpose flour or bread flour, spooned and leveled
- 1½ cups lukewarm water, plus 1–2 tablespoons only if needed
- 2¼ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1½ teaspoons fine table salt
- 2 tablespoons neutral oil, plus a little for greasing
- Optional: 1 tablespoon melted butter for the baked top
Instructions
- Stir flour, yeast, sugar, and salt together in a large bowl.
- Add water and oil. Mix until no dry flour remains, then beat with a sturdy spoon for about 2 minutes. Add extra water only if dry and crumbly.
- Cover and let rise until approximately doubled, about 60–90 minutes or as needed.
- Grease a 9 × 5-inch loaf pan. Gently gather the dough with a few spatula folds, scrape into the pan, and smooth with lightly oiled fingers.
- Cover and let rise until puffy, about 30–60 minutes. Preheat the oven to 375°F near the end of this rise.
- Uncover and bake for about 35–40 minutes, until golden and set. A center temperature around 195–205°F is a useful guide. Tent with foil if browning too quickly.
- Rest in the pan for 5–10 minutes, then remove to a rack. Brush with optional butter.
- Cool through before slicing, allowing approximately 1½ hours total cooling time.
Storage: Keep cooled bread covered for 2–3 days in a cool kitchen, or freeze slices for up to 3 months for best quality.
Estimated calories: Approximately 160–180 per slice, based on 12 slices and excluding optional butter.