Andre’s Light Wheat Bread

Our House Smells So Good…


  • 2 package fast rising yeast
  • 1/2c very warm water, blend and dilute yeast with fingers, let bubble
  • 3 c all purpose flour
  • 1 c whole wheat flour
  • ½ c flour, set aside, to work the dough as needed
  • 2 c warm water
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp sugar
  • 1-2 tsp flax seeds
  • 2 tbsp butter to grease pans.  It will give your bread crust a nutty, butter taste
  • 2 small metal bread pans or one large pan

Have all ingredients at a nice warm temperature. You will need a warm place without a draft for rising times.

Mix all dry ingredients in a stainless steel bowl, use a whip and gently blend for a minute.  Here it is a little different from the American way.  Form a well in the center, pour in the diluted yeast.  Push flour to cover yeast.  Cover with a towel, rest in a warm place until flour starts cracking before the volcanic eruption – 30-45 minutes.

Now pour in half the warm water and start kneading with your fingers.  Add the rest of the water, keep kneading.  Use a lot of strength, slap it and beat it, use the counter, and add flour as needed to keep your fingers clean.  Keep folding like playdough for at least five minutes. As you knead, it should become an independent mass.  Flatten it down and fold into itself a few times.  When smooth and tight put the dough back in the bowl, cover with a towel and let double in size – about 45 minutes.  Do this twice. Fold and let the dough rise again.  Divide the dough in half, fold and roll tightly, put the side with the seam at bottom of pan, sprinkle with leftover flour, cover pans with a towel, keep warm, until the dough doubles in size.  Put in hot 400º for 45-50 minutes.  You’ll smell it when ready. How you eat it is your doing.  I like butter and jam.

Enjoy.  Chef Andre