RegularBread.

Here’s that bread recipe, including how I made it into pizza. Enjoy!

RegularMom’s Versatile Whole Wheat Bread:

1 1/8 cups warm water (110 degrees F)
3 tablespoons honey (or 1 tblsp. of sugar, or to taste, but add at least 1 tblsp. of something to activate the yeast)
1 1/2 teaspoons active dry yeast
2 tablespoons olive oil
1 1/2 cups whole wheat flour*
1 1/2 cups bread flour*
1 teaspoon salt

 * I use King Arthur brand.

 In bread machine:

Add water and honey, stir to dissolve it a bit, then sprinkle the yeast in. mix gently and let stand for about 5 minutes to proof.

Add oil, whole wheat flour and bread flour. Add salt last and mix gently into just the flour on top so that it doesn’t mix in with the yeast. (Salt kills yeast and keeps dough from rising.)

Set your bread machine to “dough only” and start it up. Watch the mixture for the first few minutes. If it seems too dry (little piles of dry flour are forming at the corners of the pan) then add tiny amounts of water until the dough looks slightly sticky and no dry flour is piling up anywhere. If the mixture seems too watery, sprinkle tiny amounts of flour onto the mixture until it looks only slightly sticky.

Let the machine run through its dough cycle.

When it’s done, turn out the dough onto a lightly floured surface. Punch it down and knead it for a minute or two. Then form it into a loaf and set it into a greased loaf pan. Cover with a damp cloth and let rise for another half-hour or so until it’s looking like a nicely rounded loaf of bread.

Bake at 400 degrees F for about 20 minutes. When it’s done, the top of the loaf will have browned nicely, and the bread will sound hollow when you tap on it.

Remove from loaf pan and cool on a wire rack for at least a half hour before slicing it.

If you don’t have a bread machine:

Mix the honey and yeast with the warm water in a large bowl and let sit for about 5 minutes to proof. Then add the olive oil and the wheat flour and mix until you can’t quite get a spoon to move around in it anymore. Mix the salt into the bread flour and slowly add it to the dough mixture, using your hands to knead it. Once all the flour is in, knead the dough for about 10 minutes. Shape into a ball, and place in a large oiled bowl. Cover with a damp cloth and let rise for about an hour – until it’s doubled in size. Then turn out onto a floured surface, punch down the dough, shape into a loaf, place into greased loaf pan, cover with damp cloth and let rise again. Follow baking instructions above.

 If you want to turn this into pizza dough, split the dough into two pieces when it comes out of the machine. Use a rolling pin to flatten each piece into a somewhat round circle, or try spinning it with your hands. (I’m terrible at this, so far, but it’s fun to try.) You’ll end up with two pizza rounds. Brush each lightly with olive oil, then add cheese and toppings. RegularDad loaded his pieces with garlic and oregano when he got home the other day, and it tasted fabulous. (I didn’t do that for ours because some kids don’t like the spice.)

Bake your pizzas on a large flat cookie sheet at 400 degrees F for 15 to 20 minutes, or until the cheese is bubbly and browned.

If you want to turn your dough into rolls, separate the dough into 8 pieces and shape into rolls. Bake at 400 degrees F for about 10 to 15 minutes, or until each roll sounds hollow when you tap it. Awesome for healthy dinner rolls or sandwich rolls for park days.

If you want pita bread, separate the dough into 8 pieces and roll flat to about 1/8 inch thick. Bake on a baking stone in your oven at 400 degrees for about 3 to 5 minutes. Remove each pita and cool between two damp cloths to prevent them from getting dry and hard. When they’re cool, cut them down the middle, and use a butter knife to gently pry open the pocket.

For flat bread, do the same sort of thing, but poke a lot of holes in the flattened dough with a fork to keep the center from rising. (Any time I make a batch of dough that doesn’t rise properly, I turn it into flat bread.)

So, there you have it — my basic bread dough, and the things I’ve done with it.

Go for it.

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6 Responses to “RegularBread.”


  1. 1 Heather July 31, 2008 at 3:14 pm

    Always excited to try a new pizza recipe, especially the dough. My BIL owned a pizza restaurant when I started dating my husband, and I worked there off and on – for 9 mos exclusively, then whenever they were short an employee – for years. So I’m a pro at the tossing/spinning thing, but it does take practice. A tip- refrigerating the dough for 24 hours or so (until it starts to look a little.. spongy) helps the elasticity while you’re rolling and stretching, without as much tearing. I never had a whole wheat crust I liked, but I’ve never made my own with whole wheat flour. I will absolutely try this after my next grocery trip!

  2. 2 RegularMom July 31, 2008 at 7:12 pm

    Heather, thanks I will try refrigerating. I suspect, though, that the whole wheat will make it less elastic in general? Eh, who knows?

  3. 3 Mom #1 July 31, 2008 at 10:49 pm

    The ingredients sounds delicious, but this looks to hard for me. I’m definitely going to be copying and pasting it to Mom #2’s email. She’s the luxury chef in the family. I provide the kind of food you eat so you just don’t die, LOL.

  4. 4 RegularMom August 1, 2008 at 7:43 am

    Mom #1, just the basics, right? LOL!!! 🙂

  5. 5 robinellablog August 2, 2008 at 11:55 pm

    Oh Gawd I love bread in all its many forms. I have a bread machine and the recipe in the book that came with it calls for beer. I love the flavor it gives it.

    I will definitely give this recipe a go. Thanks.

  6. 6 SabrinaT August 6, 2008 at 2:16 am

    OH, I am printing this and making it tomorrow. I have been looking for a good wheat recipe! Thanks…


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