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).

Sue Becker Bread Recipe — Fresh-Milled, Failproof Loaf

Name: Sue Becker Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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

Description

Soft, hearty Sue Becker bread recipe made with fresh-milled flour, honey, and yeast for wholesome homemade loaves.

Ingredients

Scale

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

Keywords: sue becker bread recipe