Try This Simple Bread Recipe. You’ll Never Buy Store-Bought Again

By Higher Perspectives

[Editor’s note: Although this recipe is not gluten, wheat or flour free, this is a wonderful resource to make your homemade, fresh bread without chemicals, preservatives and bromides which block iodine uptake in the thyroid. And no, it’s not sprouted like Ezekiel breads, but if you’re still buying commercial breads, please consider this simple yum recipe!]

If you’ve never baked your own loaf of bread before, then you’ve probably never smelled the wonderful odor of fresh baked bread. It fills the house and, as the days get colder and shorter, it’s simply splendid. Let’s get right to it.

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You will need:

  • 1 packet of active dry yeast. We recommend Rapid Rise
  • 1 1/4 cup of lukewarm water. Heat over stove, don’t use lukewarm tap
  • 2 cups of bread flour.
  • 1 cup of whole wheat flour
  • 1/4 cup of mashed potato flakes
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 3 tablespoons of olive oil


First, dissolve yeast in the lukewarm water in a small bowl. Allow to stand for five minutes. Stir the bread and whole wheat flower, potato flakes, salt, and sugar in another large bowl.

Next, place your dissolved yeast mix and the olive oil in the bowl of your electric mixer. Attach the paddle to the mixer, stir in a cup of the flour mix and beat until smooth. Switch your mixer to the dough hook and stir in the remaining flower until a soft dough forms. Knead with the mixer for 10 minutes, then knead by hand on a floured surface for a few minutes before putting it into a large oiled bowl. Cover and let rise in a warm place until it’s about double its original size. This usually takes an hour to hour and a half.

Punch the dough down onto a lightly floured board. Press down on the dough, creating an eight by ten inch rectangle. Roll up the dough like a jelly roll, pinching the edges together. Fold in the ends, and pull the dough from top to bottom, creating a long rectangle. Place on a parchment baking sheet. Flour generously, cover with a tea towel and let rise for 30 minutes.

Next, preheat the oven to 375 degrees Fahrenheit. Slash your loaf down the middle and bake until the crust is golden brown. This will take around 45 minutes. The loaf should sound hollow when tapped from the bottom. Let it cool before slicing.


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