Katie Bread

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 2 loaves 1x
  • Category: bread


  • 1 1/2 tablespoons active dry yeast (2 packages) (14 grams)
  • 3 1/2 tablespoons white granulated sugar (43 grams)
  • 2 1/4 cups warm water (500 grams)
  • 3 tablespoons softened unsalted butter (42 grams)
  • 1 rounded tablespoon table salt (20 grams)
  • 3 1/2 cups bread flour, with extra for kneading (420 grams)
  • 3 cups white whole wheat flour (339 grams)


  1. In a large bowl, stir yeast and sugar into warm water until dissolved. Allow to sit for 10 minutes.
  2. Mix in 2 cups of flour, butter, and salt. Stir the remaining flour in 1/2 cup at a time, mixing well after each time. Add a little extra flour or water if the dough looks too wet or dry.
  3. When the dough comes together, turn out onto a lightly floured surface. Knead until dough is smooth and elastic, about 5 minutes.
  4. Lightly oil the bowl and place dough inside, turning to coat. Cover loosely and place somewhere warm to rise until doubled, about 1 hour.
  5. Lightly grease two bread pans. Turn dough back onto lightly floured surface and knead a couple of times to deflate. Divide in half, gently shaping into rough loaves, and place in the pans. Return pans to a warm place and let rise again, about 40 minutes.
  6. Preheat oven to 425 degrees. Put the loaves in and immediately turn the heat down to 375. Bake for about 30 minutes, or until top is golden brown and the inside measures 190 degrees.
  7. Turn loaves onto a wire rack. Allow to cool completely before cutting (if you can stand it). Store any leftovers in a bread box or wrap loosely with plastic.