Everyday bread with dry yeast: a two-loaf recipe

Dry yeast in the cupboard makes home baking easier to plan: unopened packs often keep for around a year, depending on their date and storage. Here is an everyday wholegrain loaf, the practical differences from fresh yeast and how to store the finished bread.

Ingredients for two loaves

• 12 g dry yeast suitable for direct mixing with flour, or the brand's equivalent
• 7 dl water, around 40 °C if the yeast instructions specify
• 2 tsp salt
• 1 tbsp honey or syrup
• 2 dl rolled oats
• 5 dl coarse rye flour
• 8 dl plain wheat flour

Method

1. 1
   Mix the dry ingredients

   For direct-mix dry yeast, stir it into the flour and oats. Some active dry yeasts need dissolving or activating first, so the packet's method takes priority over this step.

2. 2
   Add the liquid

   Add the water at the yeast maker's recommended temperature, with honey and salt. Knead for about 10 minutes until the dough is smooth and slightly sticky.

3. 3
   Allow enough rising time

   Plan roughly 60 minutes for the first rise, then shape two loaves and allow about 40 minutes on the tray or in tins. Watch the dough's increase in volume rather than using time alone.

4. 4
   Bake

   Bake at 200 °C for about 35 to 40 minutes, until baked through. A hollow sound when the base is tapped is one useful clue. Cool on a rack without a cloth if you prefer a crisper crust.

Dry or fresh yeast: does it matter?

Both can make good everyday bread. Dry yeast is convenient to keep on hand for longer than a fresh packet in the fridge. Rich, very sweet doughs may benefit from a yeast designed for those recipes. The original Norwegian conversion of one 12 g packet to 50 g fresh yeast is not a universal rule for every brand or yeast type. Follow the packet for quantity and liquid temperature. For checking fresh yeast, see fresh yeast storage and freezing.

Make the most of two loaves

Two loaves from one batch make planning easy: eat one and freeze the other. Store the cooled loaf in a bag that balances breathability and moisture retention. A wax-lined bag is designed for 7 to 10 days of freshness under suitable conditions, though every loaf needs checking. Slice the freezer loaf first: see freezing bread properly and bake once, eat all week.

Frequently asked questions