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easy wheat bread recipe
- Total Time: 150 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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