If weeknights are hectic and store loaves taste flat, this Sue Becker bread recipe is a game changer. It bakes up soft, sliceable bread with a warm, nutty aroma that feels homemade without being complicated. Whether you’re a parent packing school lunches, a student on a budget, or a comfort food lover, this recipe adapts to bread machines, ovens, and even Dutch ovens. Along the way, I’ll share tips, tested weights, and favorite variations like honey-wheat and cinnamon-raisin so you can get consistent results every time.
Table of Contents
Table of Contents
Ingredient Breakdown for the Sue Becker Bread Recipe (Measurements, Purpose & Easy Swaps)
Making bread at home comes down to a few key ingredients working together. The Sue Becker bread recipe balances structure, flavor, and freshness, especially if you use fresh-milled flour.
- Fresh-milled hard wheat or bread flour – The backbone of the loaf. Fresh-milled wheat adds depth and nutrition, while bread flour produces a lighter crumb.
Variations: whole wheat sandwich bread, crusty French-style loaf, einkorn, or rye blends. - Water or milk – Hydration keeps the crumb tender. Expect 62–68% hydration for most sandwich loaves.
Dairy-free option: water works fine; buttermilk swap: adds tang and softness. - Honey or sugar – Adds sweetness, moisture, and helps browning. A touch of honey turns this into Sue Becker’s signature honey-wheat bread.
- Oil or butter – Olive oil keeps it heart-healthy; butter adds richness and flavor.
- Yeast – Active dry or instant both work. Instant is fuss-free; active gives a slower rise. Sourdough starter can replace part of the yeast for tangy notes.
- Salt – Balances sweetness and strengthens gluten development.
- Optional boosts – Vital wheat gluten (for lighter whole-wheat bread), molasses (deep color), seeds/nuts for protein, or flavor twists like cinnamon-raisin or jalapeño-cheddar.
- Gluten-free route – Requires a tested flour blend with xanthan gum or psyllium; almond flour alone won’t structure a loaf.
Core Formula by Weight (Grams) for the Sue Becker Bread Recipe
| Batch Size | Flour (g) | Water (g) | Yeast (tsp) | Salt (tsp) | Honey/Oil |
|---|---|---|---|---|---|
| One Loaf (900g) | 480–500 | 300–320 | 2 | 1.5 | 2 tbsp honey, 2 tbsp oil |
| Two Loaves | 960–1000 | 600–640 | 4 | 3 | 4 tbsp honey, 4 tbsp oil |
| Large Batch/Rolls | 1500 | 930–950 | 6 | 4.5 | 6 tbsp honey, 6 tbsp oil |
Adjust water slightly higher for whole wheat or einkorn, which absorb more.
Flavor & Nutrition Add-Ins (Honey Wheat, Ezekiel-Inspired Sprouted, Rye Touch, Cinnamon Raisin)
- Honey Wheat: swap part of sugar for 2–3 tbsp honey.
- Ezekiel-Inspired Sprouted Grain: add 1/3 cup sprouted wheat or lentils during mixing.
- Rye Touch: substitute 20% of flour with rye for earthy flavor.
- Cinnamon Raisin: roll dough with cinnamon sugar and ½ cup raisins before shaping.
Step-by-Step Preparation Instructions
Stand Mixer or Hand-Knead (Beginner Friendly Sandwich Loaf)
- Combine flour, water, yeast, honey, and oil. Mix until shaggy.
- Rest 20 minutes (autolyse) if using whole wheat.
- Knead 8–10 minutes until smooth and elastic. Window-pane test helps.
- Let rise in oiled bowl until doubled (about 60–90 minutes).
- Shape into a loaf, place in pan, and proof until 1 inch above rim.
- Bake at 350–375°F (177–190°C) for 28–35 minutes until golden, internal temp 200–205°F.
- Cool completely before slicing to avoid gummy crumbs.
Variations: Swap honey for molasses, roll into dinner rolls, or swirl with cinnamon-raisin.
Bread Machine Method (1.5–2 lb, Basic/White or Whole-Wheat Cycle)
- Add liquids first, then dry ingredients, yeast on top.
- Choose Basic/White or Whole-Wheat cycle.
- For better crust, use “Dough” cycle, then shape and bake in your oven.
No-Knead Dutch Oven Version (Crusty Loaf)
- Mix flour, water, salt, yeast in a bowl.
- Rest overnight (12–18 hours).
- Preheat Dutch oven at 450°F.
- Bake covered 30 minutes, uncovered 15–20 until deep golden.
Sourdough Adaptation (Using a Mature Starter)
- Replace 25–30% of flour with active starter.
- Reduce yeast by half or omit.
- Expect longer bulk rise (3–6 hours).
- Flavor is tangy, with chewy crust.
High-Altitude Adjustments
- Reduce yeast by ¼ tsp per loaf.
- Add 1–2 tsp extra water.
- Shorten proofing time slightly to prevent collapse.
Large-Batch & Freezer Strategy
- Double recipe for 2 loaves; slice and freeze one.
- Bake rolls, par-freeze, then finish baking when needed.
- Loaf slices toast beautifully straight from freezer.
When and How to Use the Sue Becker Bread Recipe (Occasions, Storage, Meal Prep)
The Sue Becker bread recipe shines in everyday life. Fresh slices are perfect for school sandwiches, Sunday soup suppers, or turning a weeknight dinner into something cozy.
- Occasions: Use it for weekday toast, grilled cheese, or hearty brunch French toast. A crusty Dutch oven version pairs beautifully with pasta or stew.
- Storage: Keep in a bread box or bag at room temperature for 3–4 days. For longer storage, slice and freeze in zip bags—pull out what you need and toast from frozen.
- Meal Prep: The dough can be mixed, refrigerated overnight, and baked next day to fit busy schedules. Rolls can be par-baked, frozen, and finished in the oven for fresh bread anytime.
How the Sue Becker Bread Recipe Supports Family Dinners, Budget Meals & Make-Ahead Cooking
Homemade bread isn’t just about flavor—it’s about supporting everyday routines.
- Family Dinners: The soft crumb and balanced flavor make it kid-friendly. Honey-wheat or cinnamon-raisin versions are often requested at my table for breakfast and lunchbox snacks.
- Budget Meals: Flour, yeast, and pantry staples stretch into multiple loaves at a fraction of store-bought prices. Leftovers become croutons, breadcrumbs, or even pizza dough from the same base recipe.
- Make-Ahead Options: Mix a big batch, bake one loaf, and freeze another. This Sue Becker bread recipe adapts well to weekly meal prep, saving time and cutting down on store runs.
Tips, Adjustments, and Cautions for the Sue Becker Bread Recipe
- Technique: Always weigh flour in grams. Look for dough that feels tacky but not sticky. The poke test (dough springs back slowly) signals proper proof.
- Flour Choices: Fresh-milled flour absorbs more water. Einkorn requires gentler mixing due to its weaker gluten. Self-rising flour is not suitable here.
- Dietary Paths: For dairy-free or vegan loaves, use water and oil. For nut-free households, skip add-ins like walnuts. If cooking kosher, check yeast and flavorings for certification.
- Temperature & Time: Aim for an internal bread temperature of 200–205°F. Ovens vary—watch crust color and aroma too.
- Gluten-Free Note: Use a tested blend with xanthan or psyllium for structure; almond flour alone will not work.
- High Altitude: Reduce yeast slightly, increase hydration by a teaspoon or two, and shorten proof times.
- Cautions: Honey isn’t safe for babies under 1 year. If using raw milk, follow food safety guidelines. Always cool loaves fully before storing to avoid trapped moisture and mold.
FAQs
Can I make this Sue Becker bread recipe in a bread machine?
Yes, use the Basic or Whole-Wheat setting. For a better crust, run the Dough cycle, shape the loaf, and bake in your oven.
What if I only have all-purpose flour?
It works fine. Reduce water slightly and expect a softer crumb. Adding 1 tbsp vital wheat gluten can help structure.
How do I adapt the Sue Becker bread recipe for sourdough?
Replace about 25–30% of flour with active starter, reduce yeast, and extend rising times for a tangier loaf.
Dutch oven vs loaf pan—what changes?
Dutch oven baking yields a rustic, crusty round. Loaf pans give uniform slices. Slightly increase hydration for Dutch oven versions.
Is there a gluten-free Sue Becker bread recipe?
Yes, but it requires a specific flour blend with xanthan gum or psyllium. Do not swap almond flour one-for-one—it won’t hold shape.
What are the baking time and temperature?
Bake at 350–375°F (177–190°C) for 28–35 minutes. Internal temp should reach 200–205°F.
Can I make a honey-wheat or low-sugar version?
Yes—use 1–2 tbsp honey for natural sweetness or reduce sweetener to just 1 tsp for a lighter flavor and paler crust.
Can this dough be used for pizza or rolls?
Absolutely. Shape into rolls, knots, or a pizza base. Adjust bake times: rolls bake in 15–18 minutes, pizza at a higher heat (450°F).
Conclusion
The Sue Becker bread recipe is a reliable way to bring wholesome, fragrant bread into your kitchen without extra stress. It adapts to busy schedules, stretches the grocery budget, and satisfies the whole family. Whether you choose the classic honey-wheat loaf, a crusty Dutch oven version, or freezer-friendly rolls, this recipe gives you control over flavor and freshness. Save it, share it, and keep it in your weekly rotation—you’ll wonder why you ever bought bread at the store.
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Sue Becker Bread Recipe
- Total Time: 55 minutes
- Yield: 1 loaf (8–10 servings) 1x
- Diet: Vegetarian
Description
Soft, hearty Sue Becker bread recipe made with fresh-milled flour, honey, and yeast for wholesome homemade loaves.
Ingredients
- 480–500 g fresh-milled hard wheat or bread flour
- 300–320 g water or milk
- 2 tsp yeast
- 1.5 tsp salt
- 2 tbsp honey
- 2 tbsp oil or butter
- Optional: vital wheat gluten, molasses, seeds/nuts, cinnamon-raisin, jalapeño-cheddar
- For two loaves: 960–1000 g flour, 600–640 g water, 4 tsp yeast, 3 tsp salt, 4 tbsp honey, 4 tbsp oil
- For rolls/large batch: 1500 g flour, 930–950 g water, 6 tsp yeast, 4.5 tsp salt, 6 tbsp honey, 6 tbsp oil
Instructions
- Mix Ingredients: Combine flour, water, yeast, honey, and oil. Mix until shaggy.
- Rest Dough: Rest 20 minutes if using whole wheat.
- Knead: Knead 8–10 minutes until smooth and elastic. Use window-pane test.
- First Rise: Let rise in an oiled bowl until doubled, about 60–90 minutes.
- Shape: Shape into a loaf, place in pan, and proof until 1 inch above rim.
- Bake: Bake at 350–375°F (177–190°C) for 28–35 minutes until golden. Internal temp 200–205°F.
- Cool: Cool completely before slicing to avoid a gummy crumb.
Notes
Adjust water higher for whole wheat or einkorn. For honey-wheat, use 2–3 tbsp honey. For sprouted version, add 1/3 cup sprouted wheat or lentils. Freeze sliced loaf for up to 3 months. Nutritional data estimated.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 60 g)
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
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