1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
2 tablespoons oil
6-1/4 to 6-3/4 cups flour
(NOTE: I use spelt flour, but you can replace with any flour compliant with your diet.)
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
I’ve been using this recipe for years after discovering that most of the bread in the grocery store isn’t whole grain and has added sugar. 🙁
I started with the original recipe from Taste of Home. One of my favorite things about this recipe is its simplicity, which made it easy to alter as my health journey progressed. It also makes it easy to adapt for other dietary restrictions.