Easy Bag-Kneaded Yeast Bread

This fun, hands-on bread combines whole grains with healthy fats for a satisfying, fiber-rich homemade loaf.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 2 cups all-purpose flour (plus extra for kneading) · 934 kcal in the whole recipe
• 1 cup whole wheat flour · 420 kcal in the whole recipe
• 3 tablespoons nonfat powdered milk · 72 kcal in the whole recipe
• 3 tablespoons sugar · 132 kcal in the whole recipe
• 1 teaspoon salt
• 1 tablespoon rapid rise yeast · 24 kcal in the whole recipe
• 3 tablespoons vegetable oil · 351 kcal in the whole recipe
• 1 cup warm water (120 to 130 °F)

Method

1. Combine the all-purpose flour, whole wheat flour, yeast, sugar, salt, and powdered milk in a large, heavy-duty resealable freezer bag. Squeeze out the excess air, seal, and shake to blend the dry ingredients.

   

2. Open the bag, add the vegetable oil and warm water, then reseal. Work the bag with your fingers until the dough is fully mixed and pulls away from the sides of the bag.

   

3. Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic. Place the dough back in the bag and let it rest for 10 minutes.

   

4. Shape the dough and place it on a greased baking sheet or in a greased 4x8 inch loaf pan. Cover with a clean cloth and let it rise in a warm place until doubled in size (about 45 to 60 minutes).

   

5. Preheat your oven to 350°F (175°C). Bake the bread for 30 to 45 minutes until golden brown, then remove from the pan and cool on a wire rack.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.