A simple, elegant, and incredibly tasty recipe
This is a simple, elegant, and incredibly tasty bread recipe! It's soft and tender, with almost no crust. Perfect for sandwiches and toasts.

  • All-Purpose Wheat Flour 350g (12.3 oz)
  • Oat or Wheat Bran 40g (1.4 oz)
  • Odorless Vegetable Oil 60g (2.1 oz)
  • Dry Yeast 4g (0.14 oz)
  • Sugar, white or cane 17g (0.6 oz)
  • Salt 7g (0.25 oz)
  • Water 250g (8.8 oz)

I prefer this bread with bran as it turns out beautifully creamy in color, contains more nutrients, and is better absorbed. However, you can make it without. To do so, replace the bran with additional flour and add 20g more flour on top.

Regarding the ingredients:
  • Use yeast with a good shelf life, preferably an unopened package from a trusted brand. I use Dr. Oetker.
  • The oil should be odorless and refined. However, unrefined olive oil also works well! Just avoid strongly scented oils like flaxseed or unrefined sunflower oil.
  • I prefer oat bran, but wheat bran will also work.
  • Use room temperature or slightly warm water.

Let's get started!
Prepare the dough.
I simply combine all the ingredients in a bread maker and set it to the Pizza Dough setting for 40 minutes.
The first rise happens in the bread maker.
Overall, the process goes like this:

Mix the dough - First rise - Shaping - Second rise - Baking

In the bread maker, the dough is kneaded and undergoes its first rise. Then I place the dough in a bread pan, cover it with a towel, and let it undergo its second rise in a warm place for 45 minutes. That's it! Ready to bake!

I bake it in a preheated oven at 180 degrees Celsius (355 in Farenheit) for 35 minutes.
The pan I use is quite heavy, high-quality, albeit not the cheapest. I love it tenderly. It's just right for the volume of this bread!

For those without a bread maker:
Remember, a bread maker not only kneads but also heats. Therefore, the rise is faster in it than just at room temperature.

If making the dough with a mixer and by hand, after kneading, there will still be a first rise for 40-60 minutes. To speed it up, you can place it in an oven at a temperature of 40-50 degrees Celsius (105-120 in Fahrenheit). It's warmer and more pleasant for the dough there.

Only cut the bread after it has completely cooled! It's very delicate and will squish when warm. It's better to cut it with a bread knife, or you can simply freeze it before slicing to prevent it from crumbling.

I slice the bread as soon as it cools down, pack it into a container, and freeze it. This way, I can enjoy it at leisure, and there's always a supply. To defrost, simply leave it at room temperature or use a toaster. If using a toaster, use the lowest setting because it's delicate and can burn easily.

Wishing everyone delicious bread!