Laurels Kitchen Basic Whole Wheat Bread

Laurel’s Kitchen Basic Whole Wheat Bread

There wasn’t enough milk in the refrigerator to make my favorite sandwich loaf, so this time I went back to the reliable Laurel’s Kitchen Bread Book for their basic wheat loaf.

Laurels Kitchen Basic Whole Wheat Bread


Basic Whole Wheat Bread from the Laurel’s Kitchen Bread Book


  • 1 tsp instant yeast
  • 1 3/8 c warm water
  • 450 gm freshly-milled hard white wheat flour
  • 1 1/4 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1 tbsp canola oil

Process notes

  • didn’t dissolve the yeast in water, just mixed in with dry ingredients
  • did the recommended 20 minutes of kneading
  • baked for 10 min at 425°, then reduced heat to 325° for another 20 min
Bread dough for Laurel's Kitchen Basic Whole Wheat Bread

The dough comes together so nicely after 20 minutes of kneading


Once again, beautiful results. Very even crumb and light as a feather. It holds together well as sandwich bread and doesn’t crumble. The extra kneading must have really paid off.