If you ever dine in a Ukrainian home you will probably see bread on the table. Almost any meal is incomplete without bread in a Ukrainian home. Not only is it good for you (and bread which strengtheneth man’s heart. Psalm 104:15) but it compliments great with almost anything like spreads to a hearty potato meal.
I have tried and made many different loaf recipes and they came out good but not great. Some of them were time-consuming and others were just off in taste and texture. I came across this recipe at a friend’s house. She made little appetizer sandwiches from this bread recipe and when I asked her if she made the bread she said “yes”. My other friend who was with me was like “what?” you made this?! “It tastes like the bread from the Russian Store!” So of course I asked her for the recipe and here it is. Thank you Marina K, God bless your good heart!
There are many reasons why this bread recipe has become an instant favorite. First, the texture and moisture level of this bread! It is very moist and chewy, not only when it is baked fresh, but it stays moist for days. Second, it freezes very well so when you take this out of the freezer and defrost it, it is as if it were fresh. And to top it all off it’s super easy to make! With only 5 ingredients and a stand mixer to do the mixing you can have fresh bread in no time. Don’t get me wrong I have many bread recipe favorites like Italian bread and no knead bread recipes that I like too, but as far as wheat bread loaves this is my go to recipe. Try it out and let me know how you liked it. Lets begin…
How to make Moist Bread:
- Combine the flours and salt in the bowl of a stand mixer. In a large measuring cup dissolve the yeast in warm water. Tip: When you stick you’re hand in the warm water it should feel luke warm, not by any means hot.
2. Using the hook attachment mix the flour over low speed; slowly add the yeast mixture and knead for 10 min. Dough will be tacky and slightly sticky.
3. Cover bowl tightly and poke the plastic wrap with a sharp knife to let air escape during rising time. Let rise for 1 hour in a warm area.
5. Allow dough to rise until it slightly comes above the rim of the loaf pan (about 1 hour or so.)
6. Preheat the oven to 375 degrees F and bake for 30 minutes. Remove from loaf pans immediately and place on a cooling rack. Cool completely before slicing.
- 4 cups of all purpose white flour
- 2 cups of whole wheat flour
- 1½ tbsp of salt
- 1½ tbsp of dry yeast
- 3 cups warm water
- Combine both flours and salt in the bowl of a stand up mixer.
- In a large measuring cup, mix the warm water and yeast. Set aside.
- Attach the hook attachment on you're mixer and turn mixer on low.
- While the mixer is running, slowly pour the yeast mixture in.
- Knead dough for 10 minutes on low until flour is fully incorporated and dough is slightly sticky.
- Cover bowl with plastic wrap and poke holes with a knife to let air escape during rising time. Let rise 1 hour in bowl.
- Wet you're hands and divide the dough in half and place each portion into 9" by 5" loaf pans. Let rise in loaf pans for 1 and 15 min. Preheat oven to 375 degrees F and let loafs rise an additional 15 minutes. Place in preheated ben and bake for 30 minutes.