Easy Homemade Wheat Bread + Peach Jam
An easy homemade wheat bread with little kneading and no machine required that’s warm out the oven in no time! An extra recipe for freezer peach jam; the perfect complement.
A good friend of mine dropped off a loaf of this bread and a jar of peach jam, and I was immediately in love with both of them. The bread was soft on the inside, slightly sweet, and the most melt-in-your-mouth consistency. We immediately slathered the bread with butter and peach jam, and it was pretty much what I think heaven is like! I had to ask her for the recipe so I could make more of both of them, and she kindly shared both the recipe and her tips.
Easy Homemade Bread Recipe
I don’t think anything beats homemade bread! Fresh out of the oven, it’s a favorite of just about everyone around. There are some recipes that are more time intensive and complicated, but this isn’t one of them. It really is an easy recipe with little kneading, and straightforward steps. I like bread with a bit of sweetness, but not overwhelmingly so, and the brown sugar in this recipe is just right.
Best of all, there is no machine required! If you don’t have a mixer, or just would rather do it by hand, then this is the recipe for you. Plus, there isn’t much kneading necessary, which makes it even easier.
With the holidays coming up, homemade bread also makes the perfect gift. I know our family excited I was to receive it! Wrap it up and give to neighbors, colleagues, and more.
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Ingredients you’ll need to make homemade bread:
- wheat flour
- white flour
- yeast (active dry yeast or instant)
- salt
- applesauce
- vegetable oil
- brown sugar
How to make homemade wheat bread:
In a large bowl mix the two flours and salt together. In a separate bowl, mix together the applesauce, oil, and brown sugar. Stir slightly, and add two cups of the dry flour mix. Sprinkle the yeast over the liquid/two cups of flour, and stir slightly to wet all the yeast. Let sit for about 10 minutes until it’s looking bubbly. Stir in the rest of the flours and mix. You only need to knead just a little–a few minutes–and then let rise! (More info on how to switch out active dry yeast for instant yeast)
Let the dough rise for 35 minutes, then punch down and rise another 20 minutes. Divide the dough into four sections, smooth it out, and place into four loaf pans that have been sprayed with cooking spray. Let rise 30-40 minutes. Bake at 350 degrees for 35 minutes, or until done.
Ingredients you’ll need for freezer peach jam:
- 2 1/4 pound fresh peaches (7 medium)
- lemon juice
- apple juice
- pectin
- white granulated sugar
- freezer-safe jars or containers
This recipe is actually from Ball Mason Jars, and I’ve always loved their jam.
How to make Freezer Peach Jam:
Chop the peaches into fine pieces. Dissolve the pectin in the apple juice and lemon juice. Bring this mixture to a full rolling boil over medium high heat, until you can’t stir it down. Stirring constantly, boil for one minute, then take it off the heat.
As soon as you take it off the heat, add the fruit, and stir briskly for one minute. Stir in the sugar and mix well.
Leaving 1/2 inch space at the top of your jars or containers, spoon in the jam. Refrigerate for 24 hours before serving. Store in the refrigerator for 3 weeks, or freezer up to 1 year.
Easy Homemade Wheat Bread and Freezer Peach Jam
Ingredients
Homemade Wheat Bread
- 5 cups wheat flour
- 5 cups white flour
- 2 Tbsp yeast, (active dry or instant)
- 1 Tbsp salt
- 4 cups warm water
- 1/4 cup applesauce
- 1/2 cup vegetable oil
- 1 cup brown sugar
Freezer Peach Jam
- 3 cups finely chopped peaches
- 1 Tbsp lemon juice
- 1 3/4 cups apple juice
- 3 Tbsp pectin
- 3 cups sugar
Instructions
Homemade Wheat Bread
- In a large bowl mix the two flours and salt together. In a separate bowl, mix together the applesauce, oil, and brown sugar. Stir slightly, and add two cups of the dry flour mix. Sprinkle the yeast over the liquid/two cups of flour, and stir slightly to wet all the yeast. Let sit for about 10 minutes until it's looking bubbly. Stir in the rest of the flours and mix. You only need to knead just a little, and then let rise! Let the dough rise for 35 minutes, then punch down and rise another 20 minutes. Divide the dough into four sections, smooth it out, and place into four loaf pans that have been sprayed with cooking spray. Let rise 30-40 minutes. Bake at 350 degrees for 35 minutes, or until done. Makes 4 loaves.
Freezer Peach Jam
- Chop the peaches into fine pieces. Dissolve the pectin in the apple juice and lemon juice. Bring this mixture to a full rolling boil over medium high heat, until you can't stir it down. Stirring constantly, boil for one minute, then take it off the heat. As soon as you take it off the heat, add the fruit, and stir briskly for one minute. Stir in the sugar and mix well. Leaving 1/2 inch space at the top of your jars or containers, spoon in jam to each one. Refrigerate for 24 hours before serving. Store in the refrigerator for 3 weeks, or freezer up to 1 year.Makes 4-5 half-pint jars.
Recipe Equipment
