Uromas Weißbrot – Wheat Bread

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This is the bread our Great Grandmother (Uroma) used to bake, the only change is the use of dry yeast instead of regular yeast.



  •   375 ml    warm Water
  •       10 g    Active Dry Yeast
  •   1½ tsp    Salt
  •      2 tbs    Vegetable Oil
  •     ½ tsp    Sugar
  •      500 g   Wheat Flour


Combine the flour, yeast, salt, oil, sugar and the warm water in a large bowl and knead thoroughly (using the dough hook in a stand mixer makes it easier).

Prepare a large loaf pan (12″) with butter and breadcrumbs and transfer the dough into it.
Cover with a cloth and let it rise, in the oven, at 100ºF until it doubles in size (about 30 – 45 minutes).

Heat the oven to 350ºF, be sure to remove the cloth, and bake the bread for about 40 minutes.
Brush the bread with oil and water 10 minutes before the bread is done, so that it gets a nice crust.
Cover with aluminum foil to prevent the bread from getting too dark.

 Can be sliced and frozen.

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