Homemade Bread...from Scratch

Normally baking bread is not something I do. That is until a few months ago when I came across this recipe from Paula who blogs at, Dishing the Divine. She convinced me that I would be able to make bread and I thought it would be fun to give it a try.

Over the past few months, I have made this recipe (following it exactly) a number of times. I have learned that if you use HOT water, the dough won't rise. Pretty much this is the only "imperative" step to follow.

Paula's directions say you should cover the bread with a damp towel. I hadn't noticed this until this last batch! The dough immediately rose faster when I did this simple step. 

Last week, I decided to modify it!

Ingredients (Modified from this recipe)

  • 1 1/4 cups warm water (105-115 degrees)
  • One packet Instant Yeast
  • 1 tbsp. Honey
  • 2 cups White Whole Wheat Flour
  • 1 cup Rolled Oats (old fashioned, not instant)
  • 1 1/2 tsp. Salt
  • 1 tbsp. Butter, melted for coating pan


In a mixing bowl, mix all ingredients together except butter. I like to add the yeast, water, and honey first and then mix all the other ingredients. I have heard that metal can effect your yeast, so I always use a wooden spoon and a glass bowl.

Brush a loaf pan (9 x 5) with the melted butter. Place the dough in the pan and cover with a clean, slightly damp cloth for at least 30 minutes. 

Before rising

I like to place mine on the back of the stove while it heats up. Or in the summer, I put in on the patio table in the shade.

After rising

Heat oven to 350 degrees and bake for 35-40 minutes. Bread is done when it pulls away from the pan. Remove from pan and place on a wire rack to cool. Serve with butter and honey for a delicious addition to any meal.

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