Homemade Wheat Bread Recipe: Easy Loaf Pan Method

Homemade yeast bread can be made with just a few basic ingredients. This wheat loaf is baked in a rectangular loaf pan that supports the soft dough as it rises. It has a straightforward ingredient list and is well suited for daily sandwiches. The key steps are thorough kneading, sufficient rising time, and letting the loaf cool completely before slicing.

Ingredients

500 g bread flour, such as type 750
350 ml lukewarm water
7 g instant yeast or 20 g fresh yeast
10 g salt
1 teaspoon sugar
1 tablespoon vegetable oil, plus a little extra to grease the pan
1 tablespoon rolled oats for topping, optional

You will need a rectangular loaf pan about 25 cm long, along with baking parchment or a little oil to prepare it.

Step-by-Step Instructions

If using fresh yeast, prepare a starter: mix the yeast with sugar, a few tablespoons of lukewarm water, and one tablespoon of flour taken from the measured ingredients. Let it sit for about 10 minutes until frothy. If using instant yeast, add it directly to the flour.
Place the flour and salt into a large bowl. Add the instant yeast or yeast starter, remaining water, and oil. Mix until combined, then let the mixture rest for 10 minutes so the flour can hydrate.
Knead the dough by hand for 10-12 minutes, or with a stand mixer fitted with a dough hook for about 8 minutes. The dough will remain soft and slightly tacky. Try not to add excessive flour: continued kneading develops elasticity naturally.
Cover the bowl and let the dough rise for 60-90 minutes in a moderately warm spot. It should roughly double in volume. In a cooler room, it may need more time.
Line the loaf pan with parchment paper or coat it lightly with oil. Turn the risen dough onto a lightly floured work surface, gently flatten it, and fold the edges inward. Shape it into an oblong loaf and place it seam side down in the pan.
Cover the pan and let it rise for 30-45 minutes. The dough should rise noticeably and approach the top rim of the pan. Near the end of the rise, preheat the oven to 220°C using standard top-and-bottom heat.
Brush the top with water and sprinkle with rolled oats if desired. Place the pan on the middle rack. Bake for 10 minutes at 220°C, then lower the temperature to 200°C and bake for another 25-30 minutes.
Remove the bread from the pan. Tapping the bottom with your knuckles should produce a hollow sound, and the crust should be golden brown. If the bottom is pale, return the loaf to the oven without the pan for a few minutes. Cool completely on a wire rack before slicing.

Timing and Yield

Preparing the ingredients and shaping takes about 25 minutes. Factoring in rising, baking, and cooling, plan for roughly 3-4 hours. This recipe yields 1 loaf, providing about 12 slices depending on how thickly you cut it.

Practical Tips and Variations

Adjust the water carefully, as different flours absorb liquid differently. If the dough feels overly stiff, add a tablespoon of water. It should stay soft while holding together.
Judge rising by how the dough looks and feels. A gentle finger press should spring back slowly. If it rebounds instantly, give it a few more minutes under the cover.
Always cool the loaf on a rack outside the pan to prevent condensation from softening the bottom crust. Cutting hot bread crushes the crumb and gives an impression of underbaking, so patience pays off.
You can add 2-3 tablespoons of sunflower seeds into the dough. Work them in near the end of mixing so they distribute evenly, keeping the base flour quantity unchanged.

FAQ

Can I make this bread without a stand mixer?

Yes, the dough can be kneaded entirely by hand. Stretch and fold it on your work surface until it turns smoother and more elastic. A brief rest during kneading makes sticky dough easier to handle.

Why did my bread collapse?

The dough may have over-proofed or been handled too roughly right before baking. Transfer it to the preheated oven once it has risen well but still maintains good surface tension. Also check the yeast amount and ensure the pan is the right size.

How should homemade bread be stored?

Once completely cool, keep the loaf in a bread box or a tightly closed bag. You can also slice the entire loaf and freeze individual portions, which makes it easy to thaw only what you need.

Can I use a different baking pan?

You can choose a pan of similar volume. A wider pan produces a flatter loaf, while a narrower pan creates a taller one, so monitor the second rise closely and check doneness before turning it out. Avoid filling the pan to the brim before rising, as the dough needs space to expand.