Easy Wheat Bread Recipe

I always find myself making this bread when I want something impressive but effortless for a family dinner. This isn’t just an easy wheat bread recipe; it’s a centerpiece, with a vibrant sun-dried tomato and basil pesto swirl that transforms a basic loaf into something truly special. The vibrant pesto swirl infuses every slice with a fragrant, savory flavor that makes it perfect for dinner parties or a special weekend breakfast. We’ll walk through exactly how to get that beautiful, high-rising loaf with a perfectly distributed filling, ensuring it stays soft and tender. The method for this easy wheat bread recipe is designed for home bakers, offering simple steps and a truly impressive outcome that looks difficult but is surprisingly easy. This easy wheat bread recipe is perfect for healthy eating.

Ingredients

• Flours: 300g (2.5 cups) strong white bread flour. Use high-protein bread flour for optimal gluten development, which provides the necessary structure and chewiness for the finished loaf.
  200g (1.5 cups) whole wheat flour. This adds a hearty, nutty flavor and essential fiber; this blend prevents the bread from becoming overly dense and creates a great texture in this easy wheat bread recipe.
• Yeast and Activators: 7g (2.25 tsp) active dry yeast. Ensure your yeast is fresh; a standard packet size guarantees a good rise.
  15g (1 tbsp) granulated sugar. The sugar feeds the yeast, encouraging strong fermentation.
  350ml (1.5 cups) warm water (105-115°F / 40-45°C) activates the yeast.
• Fats and Seasonings (Dough): 30ml (2 tbsp) extra virgin olive oil. Adds flavor and tenderness to the dough, preventing it from drying out during baking.
  10g (1.5 tsp) fine sea salt. Provides necessary seasoning and controls the rate of yeast activity for a balanced rise.
• Pesto Filling Ingredients: 80g (approx. 1/2 cup) sun-dried tomatoes in oil, drained. Draining the tomatoes prevents excess oil from making the dough soggy.
  30g (1 packed cup) fresh basil leaves, 2 medium garlic cloves, 20g (2 tbsp) pine nuts (or substitute walnuts for a cost-effective alternative), and 30g (1/4 cup) grated Parmesan-style cheese (use microbial rennet parmesan-style cheese for a vegetarian option).
  60ml (4 tbsp) extra virgin olive oil for processing and seasoning (2g salt, pinch of pepper) to create the vibrant pesto that swirls through the loaf.

Instructions

1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and yeast. Gently stir to dissolve the sugar, then let the mixture sit for 5-10 minutes. The appearance of foam on the surface indicates that the yeast is active and ready to use; if no foam forms, discard and start with fresh yeast.
2. Prepare and Knead the Dough: Add the strong white bread flour, whole wheat flour, 10g salt, and 30ml olive oil to the yeast mixture. Use a wooden spoon or stand mixer (with dough hook) to combine until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand (or 6-8 minutes in a mixer on medium-low speed) until smooth and elastic. If I’m making this for a weeknight shortcut, I sometimes use my stand mixer for the kneading to save time, but a good hand-knead works just as well.
3. First Rise (Bulk Fermentation): Lightly grease a clean bowl with olive oil; place the dough inside and turn once to coat completely. Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm location. Let rise for 1 to 1.5 hours, or until the dough has doubled in size.
4. Make the Pesto Filling: While the dough rises, prepare the pesto by combining the drained sun-dried tomatoes, fresh basil, garlic cloves, pine nuts, grated Parmesan-style cheese, 60ml olive oil, 2g salt, and pepper in a food processor. Process until a coarse, spreadable paste forms; scrape down the sides as necessary to ensure even processing. The texture should be thick enough to easily spread on the dough without being runny.
5. Shape the Loaf and Swirl: Once the dough has doubled, gently punch it down to release the air and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a uniform rectangle (approx. 12 x 16 inches / 30 x 40 cm). Evenly spread the pesto filling over the entire surface, leaving a small, clean border along one of the long edges (about 0.5 inches).
6. Roll and Seal: Starting from the long edge opposite the clean border, tightly roll the dough into a log shape. Pinch the seam firmly along the entire length to seal the log securely; tuck the ends underneath slightly to neaten the shape. Place the rolled log seam-side down into a lightly greased 9×5 inch (23×13 cm) loaf pan.
7. Second Rise and Preheat: Cover the loaf pan with a clean kitchen towel or plastic wrap and let it rise in a warm spot for another 30-45 minutes. The loaf should increase visibly in size and look puffy, nearly filling the pan. While the loaf completes its second rise, preheat your oven to 190°C (375°F).
8. Bake and Cool: Bake the bread for 35-40 minutes; the crust should be deeply golden brown and sound hollow when tapped on the bottom. For precision, use an instant-read thermometer to check the internal temperature, which should register between 93-96°C (200-205°F). Immediately turn the bread out onto a wire rack to cool completely before slicing to prevent the bottom from becoming soggy.

Tips for Achieving a Perfect Pesto Swirl

• Tuck the Ends: Tucking the ends of the rolled log underneath creates a smoother, more attractive finished shape in the loaf pan. This technique keeps the swirl contained and prevents it from unraveling during baking.
• Don’t Rush the Rise: Both rises are essential for developing flavor and texture. The first rise develops flavor, while the second ensures a light and fluffy crumb, preventing a dense loaf.
• Sealing is Key: Make sure to pinch the seam of the rolled log firmly. If the seam isn’t sealed properly, the filling may leak out during baking, making a mess and affecting the bread’s texture.
• Spread Evenly: When spreading the pesto, try to make sure it’s consistent across the surface. This ensures every slice has an equal amount of flavor and a beautiful visual swirl for this particular easy wheat bread recipe.

Storage and Serving Suggestions

• Pairings for Meals: This savory bread is wonderful served warm with a simple green salad, alongside a bowl of tomato soup, or paired with grilled chicken or fish for a quick meal.
• Sandwich Ideas: Use slices of this loaf to make elevated sandwiches. Try a grilled cheese with fresh mozzarella, a panini with goat cheese and arugula, or a simple deli-meat sandwich for a healthy lunch idea.
• Storage: Store leftover bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. Reheat gently in the oven for best results.
• Make-Ahead Freezing: You can freeze the fully cooled loaf whole or pre-sliced. Wrap tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely before serving. This easy wheat bread recipe is great for meal prep.

FAQs

Q: Can I substitute store-bought pesto for the homemade version?

A: Yes, you absolutely can for a faster shortcut. Use about 1/2 cup (120ml) of good quality, store-bought sun-dried tomato or basil pesto. This easy wheat bread recipe works well with either option.

Q: My dough didn’t double in size during the first rise. What happened?

A: This usually means your yeast wasn’t active. Ensure your water temperature is correct (too hot or too cold kills the yeast) and check the expiration date on the yeast package. If you use fresh yeast, this easy wheat bread recipe guarantees a fluffy result.

Q: Is this recipe suitable for 100% whole wheat flour?

A: While possible, a 100% whole wheat loaf will be much denser. We recommend sticking to this specific blend of white and whole wheat flour for a softer, more family-friendly easy wheat bread texture.

Q: How can I ensure the pesto swirl is visible and stays in place?

A: Make sure your pesto is thick (not runny) and roll the dough tightly when shaping the log. I find that chilling the pesto slightly before spreading makes it easier to manage and helps get a cleaner swirl in this easy wheat bread recipe.

Q: Can I bake this bread without a loaf pan?

A: Yes, you can shape it into a free-form boule on a baking sheet, but the swirl may be less contained and spread out more. The loaf pan helps maintain the high, tight structure for this particular easy wheat bread recipe.

Q: What are some good substitutions for pine nuts in the pesto?

A: Walnuts, almonds, or even pumpkin seeds can be used as a cost-effective alternative to pine nuts while still adding structure and flavor to the pesto.

Conclusion

This easy wheat bread recipe proves that hearty, homemade bread doesn’t have to be boring or overly complicated, making it perfect for family dinners or healthy eating. Save this recipe now for later reference, and share this family-friendly, high-protein loaf with friends.

easy wheat bread recipe

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• Author: Sarah Mali
• Total Time: 150 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

This recipe creates an impressive yet effortless wheat bread loaf, featuring a vibrant sun-dried tomato and basil pesto swirl. It blends white and whole wheat flour for a soft texture and savory flavor, perfect for a centerpiece at dinner parties or healthy meals.

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Ingredients

Scale 1x2x3x

• 2.5 cups strong white bread flour
• 1.5 cups whole wheat flour
• 2.25 tsp active dry yeast
• 1 tbsp granulated sugar
• 1.5 cups warm water (105-115°F / 40-45°C)
• 2 tbsp extra virgin olive oil
• 1.5 tsp fine sea salt
• 1/2 cup sun-dried tomatoes in oil, drained
• 1 cup fresh basil leaves, packed
• 2 medium garlic cloves
• 2 tbsp pine nuts (or substitute walnuts)
• 1/4 cup grated Parmesan-style cheese
• 4 tbsp extra virgin olive oil for pesto
• 1/4 tsp salt and pepper for pesto seasoning

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Instructions

1. Activate Yeast: In a large mixing bowl, combine warm water, granulated sugar, and yeast. Gently stir to dissolve the sugar, then let the mixture sit for 5-10 minutes until foamy.
2. Knead Dough: Add the strong white bread flour, whole wheat flour, 1.5 tsp salt, and 2 tbsp olive oil to the yeast mixture. Knead for 8-10 minutes by hand (or 6-8 minutes in a mixer) until smooth and elastic.
3. First Rise: Lightly oil a bowl, place the dough inside, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
4. Prepare Pesto Filling: While the dough rises, combine the drained sun-dried tomatoes, fresh basil, garlic, pine nuts, Parmesan-style cheese, 4 tbsp olive oil, 1/4 tsp salt, and pepper in a food processor. Process until a coarse, spreadable paste forms.
5. Shape and Swirl: Punch down the risen dough and roll it into a 12×16 inch rectangle. Spread the pesto filling evenly over the surface, leaving a small border (about 0.5 inches) along one long edge.
6. Roll and Seal: Starting from the long edge opposite the clean border, tightly roll the dough into a log shape. Pinch the seam firmly along the entire length to seal securely and tuck the ends underneath.
7. Second Rise and Preheat: Place the rolled log seam-side down into a lightly greased 9×5 inch loaf pan. Cover and let rise for another 30-45 minutes until visibly puffy. While rising, preheat the oven to 375°F (190°C).
8. Bake and Cool: Bake the bread for 35-40 minutes; the crust should be deeply golden brown and the internal temperature should register 200-205°F (93-96°C). Immediately turn the loaf out onto a wire rack to cool completely before slicing.

Notes

Tightly sealing the rolled dough log prevents the pesto from leaking during baking. Ensure both rises are completed to develop flavor and achieve a light, fluffy crumb. For best results, allow the bread to cool completely before slicing.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (1/10 loaf)
• Calories: 220 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 10 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 5 mg