The first time I attempted real homemade bread was with my 7-Ingredient Muesli Bread recipe. I was so thrilled with how it turned out I decided to try it again, only this time with whole grains. Mmmm, I love me some whole grains.
In my original recipe I let the dough rise TWO hours in the fridge. But for this loaf, I was impatient and only let it rise ONE hour in a warm spot. It still puffed up just fine. The only difference was it didn’t hold its “loaf” shape as much and kind of spread out, but I was totally OK with that. It still tasted great.
To add more whole grain goodness I kneaded in rolled oats and millet after the first proof. I LOVED the result – the little grains and oats made me feel extra good about all this extra bread I’ve been consuming (wink).
This bread requires just 7 ingredients.
Instant yeast
Water
Salt
Wheat flour
Unbleached all-purpose flour
Oats
Millet
That’s it. And it’s virtually foolproof. Just mix, let rise, knead in the grains, proof once more, and bake! The result is a beautiful, grainy loaf that’s tender on the inside and crusty on the outside – just how it should be.
I hope you enjoy this bread! We’ve been enjoying it toasted with butter and jam for breakfast. It would also make lovely sandwich bread.
NOTE: But be sure to check back Tuesday for a NEW french toast recipe featuring this bread! Trust me, it’s worth holding on to the majority of this loaf for. Stay tuned!
Easy Homemade Wheat Bread
Ingredients
- 2 cups whole wheat flour
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1 packet instant yeast (1 packet yields ~3/4 Tbsp)
- 1 1/2 cups warm water
- 1/4 cup millet
- 1/4 cup rolled oats
Instructions
- Combine warm water (like bath water, or about 110 degrees F / 43 C) with yeast in a large mixing bowl and let set for 5 minutes to get foamy. Then add salt and flours and stir with a wooden spoon. The result will be a sticky, rough dough.
- Lift the dough out of the bowl and lightly grease the bowl with nonstick spray or olive oil. Cover with plastic wrap and let rise in the refrigerator for two hours or in a warm place for 1 hour.
- Once doubled in size, lightly sprinkle the dough with flour and transfer to a generously floured work surface. Knead a few times adding flour as needed and then add oats and millet in batches. Knead until until grains are incorporated and the dough is no longer sticky.
- Place on a lightly greased baking sheet. Sift a light coating of flour over the top to help keep the dough moist. Let rest for 45-60 minutes.
- Preheat oven to 450 degrees F (232 C) and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready (amount as original recipe is written // adjust if altering batch size).
- When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
- Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Close oven door quickly.
- Bake the bread for 25 to 35 minutes or until golden brown and crusty.
- Remove the bread from the oven and cool on a rack. Once fully cooled, store leftovers in a plastic bag at room temp.
Laura says
Hi! Do you think this recipe would work if I subbed out the flours for gluten free options?
We haven’t experimented with a gluten-free version and aren’t sure. Let us know if you try it!
Quincy says
Would it be possible to work an egg into the dough before it rises? I’m hoping to play with the texture of the dough and cut down on the heartiness of the whole wheat flour. Thanks for your thoughts and the lovely recipe!
We haven’t tried that but I’m sure it would work! Let us know how it goes.
Nicole Blanchard says
Making this bread again today. Last time we had it with veggie stew and then made the most delicious french toast with it the next morning. I am going to attempt to jazz it up with some extra seeds today, hoping it goes over as well as the last time.
allison rice says
Hi!
I made this and the taste was awesome, but my texture was all wrong. It was extremely doughy. I covered it in foil because it was getting dark and baked it for longer but it just stayed doughy inside… is it possible my yeast was not activated? I stored it brand new frozen and that’s the only factor I can think of that was different than yours..
Maybe it wasn’t proved enough? I don’t know enough about bread to know what caused the texture (I followed the recipe exactly).
Would appreciate any help!!!!
Hi Allison! It is possible that your yeast didn’t proof enough. Did it rise properly (to about double in size)? Otherwise, ovens can have different hot spots / temperatures so that could have been it. Let us know. Would love to help troubleshoot!
Arcadia says
Hi – can u let the dough sit over night? in the fridge or on the counter? thanks
Hi Arcadia, you could let the bread rise overnight in the fridge once it is in the loaf pan or after mixing. Hope that helps!
Micky says
I love this recipe and I make it a lot, particularly because it comes together relatively quickly for bread and is basically foolproof. I omit the millet and do all oats. I also nearly triple the salt, because I find even a full teaspoon to be not quite enough. Be sure that when you do your slashes on the top of the bread you do it before it sits for the additional 45-60 min, otherwise it will have risen more and the slashes will deflate it.
We’re so glad you enjoy it, Micky! Thanks for the lovely review and for sharing your tips!
Abbey says
I omitted the oats and millet and added buckwheat flour. It turned out great!
1.5 cups of whole wheat flour
1.5 cups all-purpose flour
0.25 cups buckwheat flour
Cooked in 40 minutes.
Thanks so much for the lovely review, Abbey. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
ELYSE KENT says
Wow!!!! This is an awesome bread! The only things I changed were: I added the Oats while incorporating the flour and I added fresh herbs of Rosemary, Oregano, and Garlic Pwdr. I also brushed the top lightly with melted butter before baking and sprinkled with Herbs. I also increased the yeast to 1 rounded T and added just a tad more water before the first rise. I will be making this many times more! Thanks for the great recipe!
So glad you enjoyed it, Elyse! Thanks for sharing!
ELYSE KENT says
Can you incorporate the oats while adding the wheat flour?
We haven’t tried it, but that might work! If you give it a try, we would love to hear how it goes!
Meredith says
This looks like a wonderful recipe and I’m so excited to try it! Is there a natural place where the dough could rest overnight if I want to prep it the night before but bake it in the morning? Thank you!
Hi Meredith, you could let the bread rise overnight in the fridge once it is in the loaf pan or after mixing. Hope that helps!
Jacque says
Love this bread! I only do oats and while wheat flour (just for times sake), but I make it about once a week. Sometimes I add honey. Kids love it and love to help knead it. Thank you for an easy, unfussy recipe!
Sara says
When I cut the gashes into the bread it deflated. The gashed are supposed to be made after rising the second time just before making, right?
Marlo says
Any thoughts on what setting to use in a bread maker?
Liza says
Hi! Would subbing Bob’s GF 1-1 baking flour for the APF in the recipe be alright? And do you think it would be okay for me to sub buckwheat flour, millet flour, or GF oat flour in place of the whole wheat flour? My mom can’t eat anything with gluten and I really want to try this recipe for her. She misses bread so much!! Thank you for sharing this recipe :)
Amanda says
I made this today, followed the recipe however subbed 1c rye flour for the wholemeal and it is delicious. I will add more salt next time and perhaps play around with dried herbs/garlic etc but it’s a great starting base!
Thanks for sharing your subs, Amanda!
Mackenzie says
I found this recipe for my first attempt at baking bread! The simple ingredient list and easy to follow directions made my experience quite successful. Can’t wait to try it out again with some tweaks to proofing time on another rainy summer day. Overall my bread turned out with a crisp crust and a soft inside. Thanks for the lovely recipe!
Yay! We are glad you enjoyed it, Mackenzie!
AMS says
Hello! I made some changes to this – not bc I don’t trust your recipes but bc I can never leave well enough alone…
— replaced white flour with whole grain spelt flour
— deleted millet
— added 1 cup mixed wheat/rye berries, simmered with 4c water until tender
— baked in cast iron pot preheated for 30 min at 450 deg f
— still came out tender on inside, crusty on outside, great flavor…though perhaps a little denser than your original recipe? Might add some.vital.wheat gluten next time.
Thanks for being a great resource for folks like me – don’t bake all that much but when I do, I check your site first!
Annie
Thanks for sharing your recipe changes, Annie!
Luli says
I just made this today. It was my first time ever attempting to make bread from scratch, and it’s perfect. Thank you so much for sharing your recipe. It was easy to make and super delicious!
Stephanie, the windowpane test should work here, but we didn’t employ it. Again can you confirm that you used the flours we recommended? Otherwise, I’m not sure what else to suggest besides making sure your ingredients are as fresh as possible. And, add more water as needed so it’s sticky and not crumbly.
Stephanie says
I made this last night and after adding the flour to the yeast/water mixture, my dough barely stayed together. It wasn’t very sticky at all, and I couldn’t incorporate all of the flour. Any suggestions? I’m not sure what I could be doing differently – it’s just combining water and flour!
Hi Stephanie! Too much flour and not enough water can cause crumbly bread, and this may be the cause. Do you recall if you added more flour than the recipe called for or used a different kind? Let us know and we’ll try our best to help!
Stephanie says
Thanks for getting back to me! I used the amount called for in the recipe. I tried to make it again last night and used almost 1.5 times the water, and the dough still ended up flaky and crumbly. Also I’ve never made a vegan loaf before – is the consistency going to be different enough that I can’t use the windowpane method to check the dough?
Rosie says
Both oats and millet are whole grains! But I don’t see why Red Mill 7-grain wouldn’t also work!
Shawna says
I am looking for a whole grain bread. I have a seven grain from Red Mill, do you think I can just add the same amount of this rather then the oats and millet?
Linds Sue says
I have been making this bread non-stop. It’s so delicious that it lasts about one day in my house! The recipe is clear and simple to follow with the result being out of this world. Sometimes I add any combination of raw sunflower seeds, raw pumpkin seeds and p/or sesame seeds. Thank you sooooooo much for sharing this fabulous recipe.
Javi says
It’s DELISH!!! I made this today and it tastes AMAZING! I used stoneground whole wheat flour (using 1 tbsp of yeast) and it left the bread tasting slightly nutty… YUM! The millet gives a crunch to the bread, especially when toasted, and with a bit of vegan butter or mashed avocado is a match made in heaven! THANK YOU!!! It was super easy!!!
Abby says
Love this recipe! I’ve made it twice and both times have struggled to knead in the millet and oats without feeling like i’m overworking the dough. By the end it feels like I’m tearing it and it becomes hard to shape. Any suggestions?
Cindy Saultz says
Hi Dana!! Any suggestions for a substitution for the millet? So pumped to make this, though! It looks amazing!
Thank you so much,
Cindy
Hi! You could replace it with uncooked quinoa, flaxseed meal, you could also double the oats, as others have had success with that!
Harvey Pincay says
I made this yesterday it was beautiful. I didn’t have any millet so just doubled the oats.
Will make this again and soon without a doubt.
Elizabeth says
Lovely recipe! This was my first bread baking attempt and I am very pleased. I followed the recipe lightly, as I ran out of whole wheat flour (which might have been pancake mix from the bulk bins at sprouts..who knows). I used a little less APF, added almond meal, and added a lot of millet, oats, barley, and quinoa. My dough was pretty goopy but a quick shaping before it went into the oven seemed to do the trick. Next time I will try adding more salt like others mentioned, and some honey. Otherwise, the texture is exactly what I wanted: tender, hearty but with a delicate crumb.
Kaitlin Biggar says
Since it doesn’t have preservatives, how long will this bread last for? a week?
Hi Kaitlin! Yes it will keep for a week or so!
Katie says
I just tried this recipe for the first time, and my dough failed to rise. I think it may be because the yeast never became foamy, although I don´t know why because it´s a fairly new pack of yeast. I used active dry instead of instant. I read that mixing the yeast with the flour before adding the water can help the yeast activate. Any thoughts on this?
Thanks!
Rosie says
Maybe your water was too hot and killed the yeast?
A.Hart says
Would this recipe change if I didn’t have oats or millet to put in it? How would I compensate for this lack?
Hi! Check the other comments as others had success with this! Good luck!
Avery says
I have made this loaf twice now and my husband and I absolutely love it. It’s delicious with a thin spread of vegan margarine or homemade strawberry chia jam! I followed some other commenters and added a bit more salt – I used about 1.5 tsp total. I also substituted 1/2 cup all-purpose flour for spelt flour. It turned out perfect! It was soft, dense, slightly chewy and comforting. :)
Angi says
I added more seeds (hemp, pumpkin, chia,and quinoa) and some agave to the yeast and water mixture. Best bread ever!
Kacie says
Hi! Can you use white whole wheat flour only in this recipe? Also, would active dry yeast work?
Thanks!
Kacie
I think so, to both! It will take longer to rise, but otherwise you should be fine.
Virginia says
Hi Dana!!
Made your Müesli Bread last week and we absolutely loved it!!! It was a little bit too sweet for my taste but my husband said it was the best bread he had ever tried. I’ll be trying this one this weekend but I wanted to add Rye Flour to it, how much of the whole whet flour would you replace with the rye? I want to have the 3 types of flours since I’m trying to “copy” the one I buy at Harris Teeter and is EXTREMELY expensive. Thanks you so much for being such an inspiration!
Hi Virginia! We haven’t tried this recipe with rye flour and can’t guarantee the results, but I would start out substituting between 1/2 cup to 1 cup with rye, feel free to play around with that though and let us know how it goes!
Beth Wilson says
Just tried this recipe and it turned out great! It was my first time baking bread so this was a great first attempt!! I will definitely try this again and with new add ins. Thanks!
Tara says
Hi Dana,
Have used this recipe in countless different ways now and have committed it to memory. I do open this page though to look at the lovely photographs while a cook as they add a little inspiration to the process! Also wanted to say that on Saturday, one of those perfectly sunny, relaxing, slow paced days which beckon us out to stroll through street markets and bookshops–anyway, I was wandering through one of our bigger book/box stores and came across a beautiful display of your cookbook-right at the front door where they could greet shoppers as they stepped in the door. It made me smile and start thinking of what I wanted to make for dinner el fresco! Anyway, the display was so pretty and your books were right beside Oh She Glows and Food 52 Genius etc, so you couldn’t be in better company or more ideally marketed for those of us taking a leisurely walk through the shop before frozen latte and the farmers market to shop for dinner. Congratulations on your success girl!
Best regards,
Tara
So kind! Thanks for the sweet words, Tara!
Amanda says
This recipe is perfect! I like to add 1 tbsp of honey the dough before the first rise (if you don’t care whether it’s vegan or not) for a little sweetness. So good!
Nikki Lou says
I baked this and it turned out pretty good! Except, it was pretty gummy and underdone in the middle, even though I kept it in the oven as long as the crust could stand it. I’m new to bread making- what do you think could be going on here?
Everlyn Kee says
Hi,
Can I switch unbleached all purpose flour with regular all purpose flour?
Also, what’s the difference between active yeast, instant yeast, and fast raising yeast?
Thanks!
Beth says
Just made this bread – really great! I might add more salt next time but that’s just my preference. Thanks for posting!
Sofia says
Can i make the same recipe in the bread machine?
Thanks in advance,
Sofia
Kitty says
Would you have any tips about how to give the bread a softer texture? I was thinking about adding some vegan butter I have but I wasn’t sure in what quantity to add it or if it would ruin the recipe if I did put the butter in! Thanks :)
Joseph says
How would you adjust for rolls instead of one loaf if possible. And please dont shoot me but wat about frezzing or refrigerate a batch to bake later say Turkey day with lots of baking going on.
Dawn says
Made this bread today. It turned out beautifully and exactly like the photo! I don’t like cooking, but I love your site and recipes. I have never had a fail using one of yours! I refer people here often. Thanks!
Tara says
This recipe is so easy! I’ve made it a number of times now, experimenting with different seeds, nuts, seasonings and shapes, and have found it to have a lovely chewy texture on the outside and soft, almost farmer’s bread texture inside. One of my favourite new variations is to add a bit of crumbled feta, roasted garlic, and herbs de provence. It’s certainly a handy “go to” recipe when an impressive loaf is required in a limited time. Thanks again Dana:)
Emma {Emma's Little Kitchen} says
Made this today- oh so fabulous! Threw some poppy seeds in too because, why not?! Nothing beats homemade bread :)
Tami says
I am not sure if this has been addressed yet but normally one packet of yeast =2 1/4 teaspoon
Deb says
Can I use spelt flour instead? Or should I use half spelt and half wheat? I don’t want the loaves to crumble.
Angie N. says
Can I use Panasonic breadmaker to make this bread? Using breadmaker, normally yeast should be added after the dough is mixed and smooth. Please advise.
I don’t have any experience with bread makers – sorry!
Julie says
I make this bread all the time. So yummy! I add in 1/4 cup molasses or honey and it’s incredible.
Thanks for sharing!
Victor says
Perhaps not as appealing as that whole wheat bread recipe I just checked out (and bookmarked) on your site, but still, this looks not only easy, it looks GOOD. Yums. Thanks.
Keri says
This bread just came out of the oven and it’s as good as it smells. I used all whole wheat flour, except for 1/4 cup white flour. I also mixed in only oats and topped the bread with oat bran instead of flour. The loaf definitely didn’t rise to be tall enough for sandwich bread but it’s perfect for the smoky cauliflower, corn, and potato chowder I made for dinner. Thumbs up from me!
Shannon says
This sounds great and so easy! My first time making bread, so we’ll see.
Question: I need to run out of the house today and wondering if my dough will be impacted negatively if I leave it in the fridge for more that an hour AFTER I’d left it on my kitchen counter top for 30 minutes. So 30 min. at room temp and 2 hours in the fridge. What will the affect be…?
Thank you!
Shannon
That should be fine, Shannon!
John Kane says
New to your excellent site, yesterday I made the Homemade Wheat Bread. By mistake, I used buckwheat groats instead of millet! Oh my, will this be a disaster? However, the bread was wonderful! Perfect with my hearty curried cauliflower vegan soup, and for dessert, the celebrated chocolate pud made with avocado and carob. Today, with tea, we enjoyed the bread again – thinly sliced, toasted and with a schmeer of vegan butter and organic blackberry jam. Thank you for a great bread recipe and an interesting website to explore.
Sarah says
Great bread recipe! I live in Italy where whole wheat bread is limited to processed breads or highly expensive fresh wheat breads! I’ve been trying to make my own wheat bread at home but I have had so many problems with making it rise (partly due to the fact that the yeast you find in Italy is different from that in the U.S. – here you have to add the yeast directly to the flour and then add water). Still, even after adjusting for this factor, my bread always turned out too doughy or didn’t rise enough. This recipe was like magic! In less than an hour it more than doubled in size. I let it rise twice and it rose perfectly the second time. Thank you for solving my bread rising dilemma! I can now make my own delicious wheat bread at home in just one morning!
Elise says
Hello,
The bread looks delicious. I’m wondering, how long does it stay fresh? Would it still be good the next day?
Also, I don’t want to use millet, I saw flax was suggested as a substitution. Are there any other suggestions or is flax good?
Thank you!
Ashley says
Just pulled this out of the oven and had some for dinner and WHOA mama! Thank you so much for such a lovely recipe! I especially like the addition of the oats and millet (or amaranth in my case) for some added nutrition. Despite these add-ins and the whole wheat, the crumb was surprisingly light on the tongue and dense in the tummy (perfect!). The water trick gave my loaf the most incredible soft, flaky crust — lovely!
I made a few substitutions based on what I had and other comments I’d read: used whole wheat bread flour in place of standard whole wheat; added more salt (1 tsp, but I still couldn’t taste it); used 1 tsp active dry yeast, so I added 1 tsp of sugar to help it proof; and as mentioned before, I used amaranth in place of millet because that’s what I had. A second rise even came into the mix, as I was in-and-out of the house (I let it rise on the countertop for an hour) and it still turned out great! Next time I make this, I’d play with 1.5 tsp salt and adding rosemary. Yum!
Christine markel says
I made this bread, followed the recipe and my bread was not fully cooked. Any idea why?
Tammy says
Great basic recipe, which I definitely will use again. Tried it this morning using all whole wheat, and adding tricolor quinoa and oats. Also 2 tsp. himalaya salt. The dough was a little thick, maybe too much flour. My loaf came out of the oven with a smooth looking crust, rather than rustic, rough look as in the photo. But I cut a slice of the end and tasted it! Slathered with butter (I’m not totally vegan) Yummy! Plan to serve it tonight to friends with creamy broccoli and potato soup….Found I needed more than 5 min. to start the yeast mixture at the beginning, maybe because of starting in a cold kitchen. Also, 2 tsp salt might be too much for some tastes. May try 1.5 tsp. next time.
Danny says
Hi,
Can you please confirm how many grams or ounces there are in one ‘cup’?
Thanks
Danny
Sheila says
Tried this recipe today and it was delish! Nice and hearty. Great crust. Used all whole wheat flour and added just oats. I agree that it needed more salt even though I used one full teaspoon. So good and so easy. I will be making this again! Thanks for sharing.
Thanks Sheila!
MT says
I love this bread. I made it yesterday and ate a quarter while it was hot! There’s not much left over for today, so i will have to make some more
miranda baird says
How much is 1/5 water?
Denise says
Hi there. I only have a large toaster/convection oven in my apartment. Do you have any tips for adjusting the baking temperature or time? My first attempt at this recipe resulted in a super hard crust and raw centre. The loaf also felt heavy like a brick. Thanks!!
Linda P. says
I have made this bread many times now. I make it with a packet of active dry yeast, and I use ground flax seed and oats instead of the millet and oats because that’s what I tend to have on hand. While I agree with one comment that the bread tends to be a bit bland, it’s awesome as toast and croutons! I imagine that it would be great with some sort of vegan spread. Since I’m staying away from fats, I haven’t tried that. It’s my go-to bread recipe, baked at least once a week and replacing the expensive brand I was using. Thanks so much for the recipe. I work from home, so it’s easy to go in and mix, then let rise, run back on another break and knead in the flax and oats, etc.
Thanks for sharing, Linda!
jaribo2 says
Is there a way to make this in a bread pan? I’ve been looking for an easy loaf recipe (not have to wait hours and knead multiple times). This looks great but I don’t know how putting it in a pan would change it.
Karen says
Thanks! I am a newbie but am going to give this a go. One question — why “Cover with plastic wrap and let rise in the refrigerator for two hours or in a warm place for 1 hour.” Frig OR warm? How does that work?
Wendy Beaumont says
Hi!
I am looking to make a bread with honey instead of sugar &that is high in fiber.
Do u have a recipe?
Amy says
Does the temp or baking time change if I make it in a loaf pan?
nico says
wonderful–this is the first loaf of bread I’ve made and it came out perfectly. delicious and satisfying. thanks for the recipe!
Great, thanks Nico!!
Jess K says
Awesome recipe, thanks so much! Just made this without oats and it’s so wicked. Hot out of the oven with a bit of butter ughhhh I love bread. Cheers x
Chelsey says
I’m planning on making this, but I’m very new to making bread..do you put the bread back in the fridge/warm spot when you have it rest the second time? Or do you just leave it wherever? My apartment is very cold is why I ask…
Keep it in the warmest spot you can at all times. Hope that helps!
Margaret says
Needs way more salt, but good otherwise. I added a full teaspoon and it was still really bland. Next time I’ll add at least two teaspoons for that amount of flour. Thanks for the recipe!
Lisa says
Hi,
I think the total time should include the time for it rising. 50 minutes total time is misleading.
Thank you.
I’ll add that to the notes, thanks Lisa.
Miriam says
Yum Thanks! Just baked it.
Eunice says
Just baked my first loaf! So easy and delish. :) And I don’t have to worry about reading all the ingredients.
Bill says
Just made it and letting it cool down as I type so i can have a slice before I head over to bed :)
made with chia, oats and millet
Lovely! Have a great evening. Thanks for sharing, Bill!
Kenda says
Just made this with quinoa and pumpkin seeds added and put it in a loaf tin. Turned out AMAZING! Best toast I’ve ever had!
lucy says
Thanks for the recipe it was delicious we ate it with some soup and I used 1/3 c. Of flax meal instead of millet. I didnt knownwhat that was lol it came out great!
jabari says
this isnt vegan it contains yeast
I believe you’re mistaken. Yeast is vegan.
Betty says
Yeast is vegan. It *is* a live active culture, but it is not killed or harmed or destroyed when baked and eaten…actually you are just giving it a new habitat to live in (your body).
Jeff says
You definitely do kill the yeast when you bake it. Any temperature above 220F would boil the water and kill the organism.
Derek says
It’s not a living creature it’s a fungus. Like a mushroom. Like moss.
Chip says
I threw some bacon in my batch to keep the yeast company.
Lauren says
Ever tried with all whole wheat flour?! Would it work just as well?
It will taste different, but it should still work :D
Kenda says
I did it with all whole wheat except for 1/4cup. Turned out awesome!
Caroll713 says
Just made it. It’s awesome!
sarah says
so good and oh so easy! eating a slice as i type. thanks for sharing!
Glad you liked this, Sarah!
Beth says
If I have active dry yeast vs. the instant you suggest, how would I adjust the recipe? Thanks!
It should be used the same, but it will just take a bit longer to rise :D
Betty says
If you want to use regular live active yeast, you will need a little bit of sugar, maybe a tablespoon, (or something with glucose, like agave or honey) to proof the yeast, and probably more of it. I think this recipe needs more yeast in general; the bread did not rise enough for my taste and came out like something in between a nice yeast bread and a flatbread, although that does match what you see in the photos so it was my fault for expecting something different. You can actually skip the proofing process altogether with instant yeast and just mix it in with the other ingredients, so I’m not sure why this recipe calls for those five minutes of leaving it in water?
As a sidenote, I also found that it needed more salt, although I was able to salvage the loaf by making a salty hummus to eat with it. I also used flaxmeal and pumpkin seeds instead of the millet and oats, which complemented the hummus well.
Jenny says
Hi there! I’m about to attempt this recipe using my KitchenAid mixer with the bread hook. Is there any rule of thumb on mixing the bread dough before it becomes too much? How long did you have to mix with a wooden spoon? Not sure if the time is important, I just didn’t want to “overmix” this dough! Thanks for the recipe!
Don’t overmix! That’s the one tip I have. It’s a rustic loaf and as soon as everything is well combined, stop! Hope that helps.
Daniela says
This looks absolutely amazing! I’ve been wanting to try a bread recipe for ages. Is there anything I can substitute for the millet?
Just leave it out or add more oats, or even flaxseeds!
Cheryl says
Delicious. I also substituted millet with flaxseed meal and 3/4 cup of the white flour with spelt flour. Will definitely make again!! Thank you
Ana Howard says
Have you ever tried making it with all whole wheat?
Sheila says
I used all whole wheat flour. It was fabulous! I think I will try to add a little honey next time, too.
Gwen says
I added a tsp of honey, and I’m hoping it just adds a tiny bit of added sugar for my yeasties. I’ll try all whole wheat flour next time!
Laura @ The Green Forks! says
Nothing better than homemade bread! Will definitely be making this : ) Thanks!
Ash-foodfashionparty says
I love love baking bread, it’s one of those very therapeutic things, the only downside to it is we almost finish the whole thing when it’s warm.:). Loving your tip of the hot water.
Abbe says
So hearty and beautiful for fall. I’m thrilled to try this soon! Thanks for the recipe :)
Christine Somers says
This bread looks and sounds wonderful! I love to make bread and only stopped after I found myself eating half a loaf while it was hot.
Sarah | The Sugar Hit says
Looks awesome. That no-knead technique is such a winner.
Jacqueline says
looks soo simple and easy! is there a way you would suggest to make this gluten free?
Eileen says
Oh yes. It’s definitely baking season, and this loaf sounds perfect! I can just imagine dipping pieces in a big bowl of pumpkin soup. Yay!
Trang says
Looks amazing!!! Could I use a stainless steel bowl instead of a cast iron pan?
dixya| food, pleasure, and health says
this looks so good and so easy thanks. One quick question – what is the purpose of pouring hot water into the shallow pan?
I think it just helps keep the bread more tender. The hot water creates steam beneath the bread which rises and encapsulates it as it bakes. This just helps create a softer crust. Hope that helps!
Cheryl says
Can I bake this in a bread pan?
Yes!
Katie @ 24 Carrot Life says
I just bought some yeast the other day for making pizza dough so I think I’m going to have to add this bread to my list too. I am thinking I could replace the millet for uncooked quinoa. What do you think?
Sounds like a brilliant idea to me :)
Tieghan says
Amazing! So easy and every last crumbs looks perfect! I want it!
Tammela says
You continue to inspire me. This looks so straightforward and delicious — definitely making it soon. Thanks!
Thanks Tammela!
Katrina @ Warm Vanilla Sugar says
Holy cow, this IS easy! And looks totally fabulous. Yum!