Early Mornings & Fresh Baked Heritage Bread


Who doesn’t love the smell of fresh baked bread in the morning? I have always wanted to bake bread and it is actual really simple to make fresh bread. With it is the summer and I have more time on my hand I thought that I give this recipe a try. The bread ended up being a little bit dense since the recipe calls for 3 cups of flour but it still tastes good.

I am currently experimenting with other bread recipes to find one that is bit lighter and spongier. I will update you guys with a new improved bread recipe. In the mean time enjoy this exceptional fool-proof recipe.

Soft and Crunchy Heritage Bread (courtesy of Micheal Smith)


  • 3 cups white flour
  • 1 cup heritage Red Fife flour or any whole wheat
  • 1/2 cup multigrain mix or any oatmeal
  • 2 teaspoons salt
  • 1/2 heaping teaspoon yeast
  • 2 1/4 cups warm water



1. Whisk together the flours, multigrain mix/oatmeal, salt, and yeast. Make sure the finer powders are mixed well with the coarse ones.


2. Add the warm water. Stir the dough vigorously with the handle end of a wooden spoon until the bottom flour is gathered up and a full dough forms.


3. Cover the dough with plastic wrap or a damp towel and let it rest in a warm place for 12 hours.

4. Knock down the dough, sprinkle it with light dusting of any flour and form it into a loose ball shape.

5. Transfer it into a lightly oiled loaf pan (I used a 9.25 x 5.25 x 2.75 inch bread pan) and let is rise again until it doubles in size, approximately 1 hour.

6. Preheat the oven to 400F. Bake the bread until it is golden brown and crusty (40-45 min). Cool, slice and share the crunchy and soft beauty!!



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