Sourdough Wheat Bread

This is about the lowest-effort homemade bread there is. Everything goes into the bread machine, you press start, and a few hours later you’ve got a warm, golden loaf with zero kneading and no flour dusted across the counter.

The flour blend is what gives it backbone. A cup of nutty whole wheat flour brings flavor and fiber, while bread flour, higher in gluten, supplies the structure that keeps a whole-grain loaf from baking dense and crumbly.

A little butter and sugar soften the crumb and feed the yeast, so the bread stays tender and slices clean for sandwiches or toast.

Layer the wet ingredients in first, then the flours, and keep the yeast away from the salt and liquid until the machine starts mixing, so it activates properly.

Kitchen Tips

• Add ingredients in the order your machine recommends, usually liquids first and yeast last, so the yeast doesn’t meet the salt or liquid too soon.
• Peek a few minutes into kneading; the dough should form a smooth ball, so add a spoonful of flour or water if it looks too wet or dry.
• Use the whole wheat cycle if your machine has one, since whole-grain dough wants a longer rise.
• Cool the loaf completely on a rack before slicing, or the crumb gums up under the knife.

Variations

• For a genuine sourdough tang, replace some of the milk with active sourdough starter and cut back the yeast.
• Add a few tablespoons of seeds, oats, or cracked wheat for more texture.
• Swap honey for the sugar for a touch of floral sweetness.