Use warm water (around 110°F/43°C) to activate the yeast effectively. Ensure the resealable bag is sturdy to prevent leaks during mixing. If the dough is too sticky, add flour 1 tablespoon at a time until it reaches the desired consistency. For a richer flavor, substitute honey or maple syrup for white sugar. The rising time may vary depending on the ambient temperature. A warm environment will speed up the process.
Wheat Bread in Resealable Bag
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 50 mins
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SERVING10 People
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VIEWS12
Embark on a delightful baking adventure with this mess-free, kid-friendly recipe! Create a wholesome homemade wheat bread entirely within a resealable bag – a fun and engaging activity for bakers of all ages.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol0 mg
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Fiber2 g
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Protein5 g
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Saturated Fat1 g
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Sodium246 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Pan: Lightly grease a standard bread loaf pan. (5 minutes)
02
Step
2 mins
Combine Dry Ingredients: In a large resealable plastic bag (gallon-sized recommended), combine 1 cup all-purpose flour, active dry yeast, dry milk powder, white sugar, and salt. (2 minutes)
03
Step
3 mins
Incorporate Wet Ingredients: Add hot water and vegetable oil to the bag. Seal the bag tightly, ensuring most of the air is removed. Squeeze and massage the bag to thoroughly mix the wet and dry ingredients. (3 minutes)
04
Step
2 mins
Add Whole Wheat Flour: Open the bag and add the whole-wheat flour. Reseal the bag and mix again until mostly combined. (3 minutes)
05
Step
10 mins
Adjust Consistency: Gradually add more all-purpose flour, a little at a time, resealing and mixing after each addition, until the dough begins to pull away from the sides of the bag and forms a cohesive mass. (5-10 minutes)
06
Step
14 mins
Knead and Rest: Transfer the dough to a lightly floured work surface. Knead the dough for about 4 minutes, until it becomes soft and smooth. Allow the dough to rest, covered, for 10 minutes. (15 minutes)
07
Step
5 mins
Shape and Proof: Roll the dough into a large rectangle. Then, roll the rectangle tightly into a log shape. Place the log into the prepared loaf pan, seam-side down. Cover the pan with a clean cloth and let the dough rise in a warm place until it has doubled in size, about 1 hour. (60-75 minutes)
08
Step
1 hrs
Bake: Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20 to 25 minutes, or until the bread is lightly browned and sounds hollow when tapped on the bottom. (25 minutes)
09
Step
25 mins
Cool: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. (15 minutes)
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Greyson Bernhard
Jun 28, 2025My kids loved helping and the bread was delicious! Will definitely make again.
Tyreek Koelpinpouros
Jun 3, 2025I was skeptical at first, but the bread turned out surprisingly well. It's a great recipe for beginner bakers.
Arlie Armstrong
May 28, 2025This recipe was so much fun to make with my kids! The bag method really minimizes the mess.
Sam Lindgren
May 25, 2025The texture was a little dense for my liking. Next time, I'll try using bread flour instead of all-purpose flour.