Easy Bread Recipe

This easy bread recipe is life changing.  Life. Changing.
I had tried for quite some time to become a bread baker, with frustrating results.  Whether you’re an expert at baking bread, or a total novice like I am, this recipe is going to impress you.
It rocks our world, and you won’t believe how easy it is!
  • No more mixing up bread dough just because you want fresh baked bread.
  • No digging around to find your pizza or breadstick recipe…this dough is ultra versatile, and ready to go when you are!
  • No special ingredients or complicated processes
  • Practically no dishes to wash…
  • and best of all…no kneading!

Really and truly!  The trick is a cold, long fermenting time for the dough, which develops the flavors and gluten, breaks down the carbs…

Wait.  You just want to know the really important stuff, right?  OK…Easy, delicious and versatile.

AND, for all of you Trim & Healthy folks out there, this is a REAL and true fermented, E recipe…Pearl approved and everything.  Really!

And it’s delicious.  It’s the perfect texture for french toast and bruschetta, with a thin crisp/chewy crust; the inside is soft with just a bit of chew.   Cold fermentation prevents it from souring, so you’re not going to get a true sourdough flavor with this method.

If you LIKE the sour, you can let it sit out overnight or for up to 24 hours, and then stick it in the fridge.

Did I mention that it’s really, really good?  OK.
Just so you know.

It is.  REALLY, really good!

I keep a batch in the fridge at all times now.   Mostly, it’s used to make pizza, because it’s the most amazing pizza crust we’ve ever had.  Take out is forever ruined in a really good way.

Meal planning is so much easier since I’ve found this easy bread
recipe.  I have started branching out, and now I use it for pizza crust, dinner rolls, french bread, pepperoni bread, bread sticks…you get the idea.  And don’t even get me started on the toppings!

Pass the butter.

What You’ll Knead…or not!

Wonka! Wonka!  OK, let’s take a minute to talk about equipment for this easy bread recipe: you’ll need a large container (5 quarts/20 cups/1 gallon) with a lid to mix up and store your dough.  Since I am now officially addicted to this bread, I bought a large glass ‘cookie jar’ canister at Wally World for $7 because it’s pretty and it stands upright in my fridge to save room.  (Had to flip the lid over to get it to fit.)  :)  This is the ONE gallon size.

When I first started making this kind of bread, I just used a bowl with plastic wrap or lid, and then switched to a non-holey plastic tub that my salad mix came in.  You can also use a big plastic storage container, just make sure not to seal the lid so the gasses can escape.

For baking your bread, it’s really nice to have a pizza peel, parchment paper and a baking stone…these are standard equipment here for pizza night.  You can’t beat this pair for baking crispy crusts, and for transferring bread dough easily in and out of the oven.

In fact, I leave my pizza stone in the oven almost all the time, and just put cookie sheets right on top of it.  It ain’t purdy, but it gives nice even heat.  You can find these at Target and kitchen stores for not much money.  If you don’t have a peel or stone, then you can use a cookie sheet turned upside down so you’ll have a flat surface to bake on.  All this will make more sense further down when we talk about baking.

And finally, you’ll need some TIME.  This easy bread recipe is broken down into two parts:

  • mixing the dough
  • and then baking.

The time you’ll spend in total is just a few minutes to prep the dough and form the bread.  But you’ll want to allow enough time for the dough to rise, rest, and develop good flavor.  Here is the time frame that I usually use:

  • I start by making the dough the night before, or first thing in the morning if I plan on baking a loaf of bread for dinner.
  • If you’re working on getting trim & healthy, then plan ahead to get at least 3 days of fermentation in, and for best results go for 5-7 days.  Friday is my day to make pizza and make fresh dough.  Picking one day a week to have a special E bread meal is a great way to keep up with your dough making.
  • Rising takes a couple of hours. (I pop it in the fridge just before climbing in bed.)  Then it just sits in there doing its thing until the next pizza night rolls around.  Or until I make bean soup and foccacia bread.
  • Technically, you can start baking right after the dough has risen, but it’s really soft and sticky, and it’s easier to work with if you let it chill thoroughly…at least 3 hours.
  • From fridge to stove for loaves of bread, it takes about an hour and you’re in homemade bakery heaven.  For pizza or foccacia, I’m talkin’ about half an hour to dinner!

Let’s get to it!

Mix it UP!

Here are the simple ingredients you need for this super easy bread recipe:
6 1/2 cups Flour (I started out using unbleached…no sifting.)
OR my trim & healthy version: use 6 cups of whole wheat for all of or at least 4 1/2 cups of the flour…you can use 1 1/2-2 cups of white for an extra crunchy crust.  Fresh ground works here too!  Please note that the whole grain versions will use a bit more water and less flour, and do not rise as well as the white, but are SO much better for you. I usually stick to flatbread/focaccia or pizza crust for this reason.
You’ll also  need 3-3 1/2 cups of water, 1 1/2 T. or two packets of yeast, 1 1/2 T. kosher or coarse salt. If you’re using regular table salt, try 1 1/2 teaspoons instead of tablespoons. 

First, pour in your three cups of water.  I live in the deep south, so there I use room temp water all year ’round.  If you’re from Alaska or the UP <Hi Yoopers!> then you may be inclined to warm your water up just a little to make your yeast happier.

There is no need to rinse your bowl out between batches if you’ve kept it refrigerated…the dough bits that are left in there will help make your next batch rise faster.  We’ll call it a ‘starter’
(Note to self…I don’t even have to wash the bowl!  Dance of joy!)

Next, add 2 packets or 1 1/2 T of yeast…

1 1/2 T fluffy salt,…

and 6-6 1/2 cups of  flour.  Your flour should probably look healthier than mine. :)

Now mix it all together with a wooden spoon.

You want a loose, wet dough with no dry spots.  Like this:

So, that takes all of about 2 minutes.
Now, let’s talk about flour.  It’s a fickle, fickle mistress.  The 3 cups of water is the minimal requirement, and that usually does the trick.  Unless it’s the third weekend of the month, and the humidity is high, and I am wearing blue.  Really…there is no accounting for when flour decides to be extra dry.  It happens.  Just add a couple of T of water in there at a time, and get the dry spots worked out.  It’ll all be OK.  Remember, this is an EASY bread recipe.  The dough doesn’t like it if you get all worried.
Now, leave it out on the counter for a couple of hours to rise.  Whole wheat is nutritionally impressive, but not as impressive of a rise.  It should double. White flour should at least triple in size, and the top should flatten out as it begins to collapse in on itself.  You can allow it to rise longer than two hours without hurting your dough.

Just mixed, one hour later, and two hours later.

Overnight works just fine too, but some find that it increases a sourdough taste.
If you REALLY need a bread fix, and you don’t really care about carb counts, you can bake a loaf or four right now if you want to.  But chilling the dough will give you even better flavor, and cold dough is easier to work with.  Not to mention a few days in the fridge knocks the carb impact down.
Your dough will keep in the fridge for up to two weeks, and you can just bake what you need as you need it.  For best carb counts, go for 3-5 days.  Please note that I am not a sciency-numbers person, and have no idea of the actual carb count on each slice.  But Pearl & Serene have said that the ‘two slice’ rule applies to this version of sourdough for an E meal. Use your informed conscience as a guide for how large a ‘slice’ of pizza is.  I’ve lost 30 pounds eating this bread at least once a week with my E meals.
The batch of dough we just mixed up will make four one-pound loaves…which translates to three twelve inch baguettes and two large pizza crusts at our house.

Bake that Easy Bread Dough!

So, let’s bake up a loaf of bread.  You’ll want to get your dough out and shape it at least an hour before you’re ready to eat it.

The dough is very soft and wet.  I find that wetting my hands is really helpful when shaping it.

Cut or tear off a grapefruit sized hunk of bread dough.  The shaping isn’t an art form, so don’t get frustrated by the gooey dough.

Gently stretch it into shape, smoothing out on the top layer into a ‘gluten cloak’.  It doesn’t need to look perfect. In fact, there is no way that it will look decent at this stage…just get it into the general shape you want.  Here is a quick video about shaping the bread:

You don’t want to manhandle or overwork the dough.  It needs to stay sticky and retain all those beautiful air bubbles as much as possible.  It will rise up and become beautiful in the oven.  Promise.

Plop it down onto the parchment paper on top of the pizza peel (or upside down pizza or cookie sheet), and let it rest, uncovered for a total of 40 minutes.  If you feel the need to cover your dough, use parchment paper to do so.  I don’t bother.
I set my timer for 20 minutes, and then come back and preheat the baking stone to 450 degrees.  Let the oven heat and the bread finish rising for the final 20 minutes.

When the oven is heated, and the bread is done resting (it won’t have risen much at this point), you’ll want to cut a few slits in the top to allow the gasses in the baking bread to escape.  Otherwise, your bread will get an unsightly blowout.  Use a very sharp knife or a clean razor blade, and cut a few slashes, an X or a long slit.

I like to top my bread with more of the kosher salt at this point too.

Now slide the parchment paper that’s holding your loaf of bread right onto the sizzling hot baking stone.

Let it bake for 25-30 minutes until golden brown.  At this point, you might be looking at that pitiful, unrisen, shabbily shaped dough wad and thinking you’ve bungled it up.  But not so, friend!
Magic is happening in that oven.  That pallid, soggy lump of dough is becoming…
You can slice and eat it right away, but I like to let it cool a bit because it slices easier.  And because it burns your tongue and fingers if you’re greedy and try to eat it right out of the oven…theoretically.  Since that’s never ever happened to me.
So, this was a really long post to describe such a simple process.  You just have to try it, and let me know how it turns out, OK?
Click below for a handy, dandy printable easy bread recipe…
4.8 from 23 reviews
Easy E Bread Recipe
Prep time
Cook time
Total time
This bread has been life changing. It's so very, very easy and delicious, that it's downright dangerous. Most of the time for this recipe is passive time, and once your dough is made, it keeps in the fridge for up to 2 weeks. It really only takes about 30 minutes to turn out an amazing pizza or a little under an hour for a beautiful and freshly baked loaf of bread. It's great stuff!
Recipe type: Breads
Cuisine: Trim & Healthy
  • 3 c. warm water
  • 1 ½ T. kosher or coarse salt
  • 6 c. of whole wheat flour* or 6½ cups of unbleached (off plan for THM)
  • 1½ T. instant/fast rise yeast (2 packets)
    *You may use white flour, fresh ground whole wheat flour, or anything in between and this recipe will still work.
  • Trim Healthy Mamas Tweaks: Use all whole wheat, or a mix of 4 cups whole wheat to 2 cups white if you want a little more crispness to your crust. Allow to ferment for a full 72 hours in the fridge prior to using for maximum carb reduction. When the dough has fermented long enough, and the natural carbs in the bread are broken down, your bread won't 'brown' easily.
  1. In a large, 5 quart container, combine all ingredients.
  2. Stir with a wooden spoon until the dough is evenly wet with no dry spots.
  3. Cover your container loosely, and allow to rise on the counter top for 2 hours.
  4. The dough should almost triple in size and begin to collapse on itself and flatten on top. You can allow it to rise overnight, and it won’t hurt anything.
  5. Chill dough for at least three hours. You can bake it before chilling, but it’s easier to work with cold, and the flavor improves with age.
To Bake a Loaf of Bread:
  1. Place a baking stone in your oven, and put a sheet of parchment paper on a pizza peel. An upside down baking sheet can be subbed for either the baking stone or pizza peel.
  2. Wet your hands. The dough is very sticky and soft. You’ll want to treat it gently so you’ll not deflate those beautiful air pockets.
  3. Cut or tear away about a fourth of the bread dough…approx. the size of a large grapefruit.
  4. Gently shape the dough into any shape of your choice on the parchment paper, smoothing out the top into a ‘gluten cloak’. It’s OK if it looks wompy.
  5. Set a timer for 20 minutes once you get the bread shaped. You're going to let it rise for a total of 40 minutes, but this is my cheat way or reminding myself to pre-heat the oven.
  6. When the timer goes off, begin preheating the oven to 450º. Set the timer for 20 more minutes. Your bread dough won’t have risen much, if at all, at this point, and this is normal. NORMAL, I say. No worries.
  7. Top with kosher salt or herbs/seeds if desired. Slash top to allow gasses to escape while baking.
  8. When the timer goes off, slide the bread in and bake for 25 to thirty minutes until golden brown.
You may use your dough up to 2 weeks past the mix date. It's normal for the dough to have tiny pinhole bubbles in the surface, and for the surface to darken a bit due to oxidation of the very top layer. It will not affect the flavor or quality of your bread.


MORE Easy Bread Dough Recipes!

This easy bread recipe has become the basis for a lot of our family favorite recipes…it makes an incredible pizza crust!  Here are all the easy bread recipes that use this dough as the base.


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  1. Pat Salvant says

    I began baking/making my own breads from sourdough starters in 2009 the starters are still in my refrigerator stored in mason jars, totally neglected for weeks at a time until I am ready to bake bread I usually make a day of it and bake at least 4 loaves (with variations) when I bake. I will be doing some serious thinking about your method, and yes I have the 5 minute Artisan Bread book from when it first came out. Don’t let yourself believe that sourdough is harder. IT is great.

    • says

      I’ve experimented a little with true sourdough, and am learning to do that as well. :) The original cold ferment method was shared in the NYTimes a couple of years prior to the 5 Minute Artisan Bread book, so there are many variations. I shared the link where I first discovered it.

      I can go from fridge to table in about 25 minutes with a flatbread, so it’s a really convenient option for my family. Thanks for the encouragement to dig back into sourdough! :)

  2. Mary smith says

    Can I use bread flour instead of the white flour? I’m a thm also and used the wheat and white combo. Love the taste…had a problem with it not rising. Third time instead omitted salt and let it rise in two loaf pans before baking. The dough rose for 2 hours and then I put in oven. It actually baked at that level, no more. Next time I will let it set in oven at least 4 hours before baking

  3. Kathie says

    Thank you for this recipe…well, all your recipes and THM info. I’ve recently started THM and your website has been a tremendous help. I have a question about the browning of the bread, when using straight whole wheat (I’m not a baker :) )
    If you did an egg wash, with egg whites, would it brown better?

  4. Janice says

    Hi! I love your site and all the recipes you share! Thank you!! Have you tried whole white wheat flour with this recipe? I am wondering if it will have more of a AP flour feel? Thoughts?

  5. Amanda says

    Gwen thank you for all your hard work on this site. This is my first attempt at homemade bread. I did the wheat and white combo for THM style but I forgot to leave it out on the counter and just popped it in the fridge right away. Hasn’t risen much over the last twelve hours , should I scrap it and start over?? Thanks !

  6. Leslie Rudzinski says

    I’ve tried this recipe twice. Once with just whole wheat flour and it was so dense no one would eat it and it really didn’t rise much after all day. This second time I used 4 cups WW flour and 2 cups all purpose and am getting the same outcome. Help?

    • Patrease says

      4 cups of whole wheat flour to 2 cups of all purpose or bread flour is still a very high ratio of whole wheat flour to all purpose. A popular ratio in bread baking is 1/3 whole wheat, 2/3 all purpose or bread flour.
      Proofing yeast and watching water temperature (shouldn’t be too much over 100 degrees Fahrenheit or it will kill the yeast) are also good ideas. :)

      • says

        Hi Patrease!
        Yes, you’re right- using more white flour in the mix does make better bread, but I’m going for a bread that’s healthier that fits into my Trim Healthy Mama diet. So I need to stick to the higher fiber whole wheat ratio. :)

        But if you want it tastier, the white flour is the way to go for sure!

  7. Darlene says

    Hi Gwen, if using this as an E meal, how does it work for pizza? Would adding cheese and pepperoni make it an s meal there for mixing e and s?

    • says

      Hi Darlene,
      The recipe as it stands includes a careful cheese measurement and uses part skim mozzarella to keep you in E territory with less than 5 grams of fat per serving. If you use unlimited cheese and other ingredients that add fats, you would be crossing over. :)

    • jillian says

      Saw your answer in several places to link to the gf bread recipe. It has 4 eggs…can not eat, but will just experiment with your recipe and let you know as I have seen several requests for a gf version.

      • says

        Jillian, I understand your need for more specialized help. Gluten Free baking is not as simple as subbing things, and adding in other allergies makes it quite a challenge. Have you tried the Allergen Free group for tips and ideas?

  8. Tracy says

    Hello! I love this recipe and I’ve been using it for about a month now. But I must be doing something wrong. The first couple of weeks I was using up my regular bleached white flour. It turned out lovely! Then I got inspired, dug out my forgotten grain mill and some wheat berries and started using freshly ground whole wheat. It tastes good but it won’t rise. My loaves look more like flatbread. No matter how long I leave them on the counter before baking, they won’t rise. I used extra yeast the last two batches. Any tips? Thanks so much!

    • says

      With whole wheat, you’ve got all those little sharp shards of bran (the good fiber!) and it interferes with the lovely bubbles that make the bread rise. Also, your wheat berries may not have as much gluten as the store bought flour you were using…gluten adds that nice elasticicty to your dough. Maybe try a blend of bread flour with your whole grain to try to get a nicer rise. (Bread flour contains a higher gluten content). Or I just use the whole wheat for flatbreads and foccacia. :) Because I LOVE flatbread and it’s pretty foolproof, fast, and very tasty!

    • says

      Technically it’s neither. :) The process of fermentation simply changes the way your body uses the carbs so it’s gentler on blood sugars. And I’ve read that this process significantly lowers the gluten, but I would never recommend this for celiacs or those with gluten issues (because it probably does still have some gluten content).

    • says

      I’ve not tried it, but it’s not necessary to both sprout and ferment. :) You can try it though! In my experiments with sprouted flour, the results are really different (wetter/doughier?) than with regular flour. So not sure how it would turn out with this technique.

  9. Teri Argall says

    First of all, THANK YOU, for this great recipe:) I am using a glass cookie jar type container with a loose fitting lid for keeping my dough in the fridge. I have also tried a rubbermaid container with lid. Either way, after 2 days I get a grey film on the top of my dough. It gets darker the longer I leave the dough in the fridge. Is this normal? What am I doing wrong?

  10. Teresa H. says

    Made this for the first time last week and we love it! I’m wondering if you’ve ever added Sweet Blend to make a sweet dough? If so, how much? I think this might make really good cinnamon rolls. Thanks!

  11. Janel Smith says

    I have a question about the parchment paper…I used Reynolds brand and it set off the smoke alarm because it scorched. I checked the box and it’s only safe for up to 425 degrees. Do you know of another brand for higher temperatures or can I lower the oven temperature and bake it longer? We loved the bread, but not the chaos of the smoke alarm!

  12. says

    I have been making this recipe now for over 3 years, thanks to a friend who brought it to me one day. Have shared the recipe with many folks. Have you ever tried to let your kids make pretzel shapes with it? I’m thinking of trying it. Will have to add extra flour when they shape them. They have done pretty good making their own pizza crusts, if I give them plenty of flour when the pat them out. :)

  13. Alana says

    This is an amazing recipe for me! I only have 1 child but this recipe doesn’t take up a lot of time and I can spend more with her or doing other things and still have homemade bread! Plus it is nice you don’t have to stay home all day just to make bread!
    I’ve used it for pizza too and I love it, Husband says its a little crispy so lets it sit a bit to let the steam soften it. :) I wasn’t sure how i would like it pre-baking the crust so I experimented some and it works great to just put the dough on the stone cold, add toppings and bake! Still turned out super with a little thinner crust and also not quite as crispy. Thank you for posting!

  14. Melissa Keranen says

    I made this for the first time today, and it’s DELICIOUS!! I love it, as do my kiddos. Wondering how well it would freeze.

  15. Linda says

    If I am doing thm, what is the most amount of white flour I should use in the easy bread recipe? Love your posts!! And trim healthy Tuesday!! Thanks!

    • says

      The printable recipe tells the max amount you can use with THM. I’ve stopped using white at all now since I only use it for pizza and flatbread, so I can’t remember off the top of my head. :)

  16. Marnie says

    Hi there! Thank you for this great recipe! Just wondering if you’ve tried rye flour for this recipe and whether it would work?

      • Marnie says

        Thank you for getting back to me so soon! I’m trying it right now ☺ Just made the dough and it’s sitting on my counter for the next few hours! I will let you know how it turns out ☺

    • Charlie says

      I use 4 c whole wheat, 1-1/2c AP white and 1c rye with 3-1/4 to 3-1/2 c water. Also knead before second rise and it is fab! Makes two two# loaves in standard bread pans baked at 375 for 50min. I prefer to let it rise after first mix rather than cold fermentation, but will try that next.

      • says

        Charlie, so you’re not doing the cold ferment at all? That alters the gluten and the rise may not be as much as if you make it fresh. So glad you enjoy it!

  17. Carrie Holt says

    Hi Gwen,
    I made the bread today after it being in my fridge for about a week. It tastes awful, it’s really sour. I milled my own wheat from wheat berries, but then used some other Prairie Gold Flour, I buy at wal-mart that’s already milled. I wondered if that flour was bad (I didn’t store it in my fridge and I know I should). It didn’t just taste like sour dough, it tasted fermented.
    Also, I wondered if maybe I should have not kept the glass lid on so tightly? I bought the same container as you and left my lid on, should I have vented it?
    Thank you for your advice. I’m so bummed because I was looking for low carb bread.

    • says

      Hmmm. It may have been the flour, or it may be that it fermented or soured more when it was sitting out for the rise? A warmer room will make it ferment faster. There is no need to vent the lid.

      • Carrie Holt says

        We live in Ohio, and it’s been below zero, and our house is only kept at 69 degrees, so maybe it was the flour.I”m going to try again. It didn’t taste that bad, but it was definitely past sourdough status.
        Thank you for responding so quickly. I was so bummed, I’ve been looking forward to that bread…but I will try again!

  18. Thelma says

    Thank you for your wonderful recipe.
    I love bread but feel so guilty eating it
    because I immediately gain weight
    when ever I do
    Is it REALLY low carb if you let it sit for
    5 days? Sounds too good to be true

    • says

      Hi Thelma! The actual carb count doesn’t lower, but the way the carb is processed by the body is changed in the fermentation process, so it goes from being a naughty carb to a nice carb. For most of us. Try it out and see if you can tell a difference! I definitely can. :)

    • Arkursh says

      If you generally eat a low carb diet, adding in even good carbs will cause a slight weight gain initially. This is mainly because your muscles use those carbs to fuel their cells. Your muscles take in the glucose and they also retain a bit of water to process the carbs. The scale should move back down if you are eating well- mostly I’m referring to the THM plan for eating. However it’s great for us to have healthy carbs to keep our metabolism revved. If we are always super low on carbs our body adjusts and will store what you give it. Healthy carbs keep our thyroid healthy and our metabolism burning.

      • says

        Yes…and the liver likes to keep a store of glycogen on hand (sugar water essentially) to provide fuel for the brain between meals. It’s the primary/favorite fuel of the brain, and it’s a normal/healthy part of your body weight.

  19. Ann says

    Hi Gwen! I’m doing THM and love your bread. I’ve got a question regarding sorghum flour. I’ve read that it’s on plan if soured and wondered if your 5 days in fridge principle for bread applied to this flour as well. I’m trying out a pancake recipe so I’ve put the mix in the fridge to sour but not sure how long to leave it to make it as low GI as possible. Are you able to help?
    Thank you!

  20. Jenn says

    I found your recipe from the ladies on the THM board and just tried it for the first time. We did the 4c WW and 2c unb AP. So far it looks great. What is an E serving size of this bread though?

  21. Emily says

    Thanks for the recipe! My friend loves it and I am about to try it. I’ve been working on making sourdough loaves…i’ve had great luck with my starter but not good results with the loaves…yet. If you find something that works, please share!


  22. Candace says

    So excited to see how my first batch tastes! :) Quick question, I didn’t see until too late that your recipe calls for instant yeast. I just used the regular kind. Do I need to let it sit out longer or do anything differently?

  23. Julie says

    I put together the whole wheat sourdough on Monday in the 1 gal. glass container you suggested. I baked our first loaf this afternoon, and all I can say is, “Wow.” My husband and I loved it. Thanks for the recipe and the thorough directions. This is a keeper for our family!

  24. Sharon says

    Hi, Gwen. How would this work with rye flour? Would you mix part rye part wheat? THM’r here. I guess buttah is a nono with this too, right?

    • says

      I’ve not tried it with rye, but rye is so low glycemic that you can really use it without the extra step of fermentation or sprouting. Let me know how it turns out if you try it! :) I’d probably do a mix too like you’re saying.

  25. jennifer says

    I am making this bread for the first time and noticed that the top layer of the raw dough has a hard crust on it. I assume this is due to the fact that we leave the lid ajar and the air hardens it. I assume we ditch that top layer prior to shaping our loaf. Just wondering if there is a step I may be missing or if you have any tips for this.
    Thanks!! :)

    • says

      I don’t leave the lid ajar…I just make sure it’s not screwed down tight. You want any pressure that might build from the fermentation to get out. I would remove the hard part, and put your lid all the way on next time and it should stay moist and ready to go. :)

  26. Sabrina says

    Hi Gwen,

    Thanks so much for investing so much of yourself into other! We really appreciate it! I am sure this has been asked, so I am sorry. I am a THM, and I am looking to make the bread. I plan on using 4 cups of whole wheat flour and 1 cup of white flour. My main question is, can I use just regular store bought flour? The kind I have right now is called Robin Hood, and its just off the shelf at Walmart ( I am in Canada). I am a little confused, but extremely hopeful that this is okay to use for this recipe. All of the on plan breads on THM are very expensive or non-existent in my area, so this would be wonderful. Thanks so much!

  27. Kim Fahrni says

    I, for the life of me, could not get it to look as moist as yours. I added about 1/2 c more water than called for and it still looks dry… I was afraid to “over use” the dough so I stopped. Should I have kept going? It’s been sitting for 2+ hours and hasn’t budged. Should I start over?

  28. says

    I’m a true bread lover and baker however I do eat low carb. You mention that the carbs get broken down in the process of making this bread. Can you tell me or do you know the finished carb count of this bread. I sure would love to be able to eat this on a regular basis.

    Thank you advance for your reply.

  29. says

    Hello Gwen, I am attempting this recipe, and have a question for you: I just purchased ‘sprouted’ soft white wheat flour from Azure. Do I use it just like any normal flour? I normally grind my own spelt, but am in the middle of a kitchen update and can’t get to my mill! Thank you so much! Blessings!

    • says

      Hi Patti! You really don’t need to ferment sprouted bread at all…you can use it as is for a lower glycemic bread. :) But if you want to use this recipe, you can totally just mix, rise, and bake! :)

  30. Tonnia Williams says

    I have some sourdough starter in the refrigerator that I make my bread with. I would love to use it in place of the yeast for this recipe so I can have bread in less “steps” than mixing, rising, punching down, rising then baking. How would I use my starter for your recipe or can it even be down? I have only been making bread for about 6 months now and am not sure how to change recipes up yet.

          • Shannon says

            I am interested too. I am in the process of making the sourdough starter and thought it was part of this recipe, so this information would be helpful. Do you know where we can find any THM approved bread recipes using a sourdough starter? I have found recipes using the starter, but a bit of a THM newbie and concerned I may inadvertently create something off plan or crossover. Thanks in advance!

          • says

            Hi Shannon! Hmmm. Well, I’m not sure. I know that there are sourdough recipes in the book from Serene. :) I haven’t developed one that I love yet. This recipe is definitely on plan as an E!

  31. Kristina says

    After 18 months a thm i finally tried your bread! Every bread I’ve ever tried has been a flop & was therfore intimidated to try. I used all white whole wheat. It rose beautifully, i let it sit out for 6 hrs or so to get some extra sour taste. The taste & texture are great, but it didn’t pic up much in the oven. It had fallen about a third while in the fridge & just didn’t rise at all in the oven. Is this just the nature of the all ww flour or is there something i could do differently? While it’s yummy i was hoping to replace my sandwich bread.

    • says

      It’s the nature of whole wheat- the sharp pieces of bran pop a lot of the air bubbles that cause bread to rise. I use it as a flatbread/foccacia or cheese pizza crust. I’ve seen some ladies who have made beautiful loaf bread in this manner though, and I am going to work on perfecting that technique this year! :)

  32. ana Chin says

    Is it possible to use less salt. I found it was too salty for my taste. I also have Italian sour dough.
    I kow that is another story but wantto understand lowerin the carbs.
    Thank you,

    • says

      Absolutely! You can adjust the salt to taste. I use a damp fluffy sea salt, so it’s not as potent as the finely granulated iodized salt from the grocery store. :)

  33. Jennifer says

    I haven’t tried your recipe yet, but I’m going to today. I just want to say that I enjoyed reading your instructions and watching the short video. You made it so plain to understand. Thank you! Jennifer

  34. Jennifer says

    Hello! I made the bread today and it really didn’t rise at all. Would it still be okay to put it in the fridge for 3-5 days (THM) and use it as pizza crust or flat bread? I am new to bread making and wasn’t sure if it had to rise to be useable. Thanks!!

    • says

      If you didn’t get a good first rise, then your yeast needs to be replaced. I’d stash the mix in the fridge, grab some new yeast & mix it in, and then let it rise at room temp and follow the recipe from there. :) If your yeast is not working then you’re not getting a ferment and the carbs are not being processed. So you really want that first rise.

      • Jennifer says

        Thank you so much. Would you recommend I keep what I have and then just add more yeast and flour or just yeast? I may go buy I different batch today.

  35. J.Z. says

    Wow! I’m still trying to figure out THM and I am so excited to have found this recipe!! You very well may have saved my diet! Can’ wait to try it. I love that it uses regular flour and I don’t need to go buy something odd from the store just to try this recipe.

  36. jonelle says

    Can you leave some dough in the container and add to it after you’ve used some? So that you can bake off of it every day? Like a starter? Thanks much!

    • says

      I’ve never tried that- it’d be more like a sourdough process I guess? You can bake out of it every day for sure, but not sure about keeping it going from the same mix. If you’re going for max carb breakdown, then you do want a few days to get the yeast working for you.

  37. Laurie says

    I can’t find the right parchment paper. All the ones I see say it isn’t safe to use hotter than 425°. What brand do you use?

    • says

      Mine says the same thing, but I use it anyway. :) If it’s directly over flame it can sear. You can cook it on 400 for just a bit longer if you’re concerned.

  38. Vanessa says

    Since the resting is excessive, AS in the fridge up to 7 days, does this make this bread less “gluteny” I am not a cieliac, but find gluten makes brain fog. I’d like to try this…what is the science behind the low carb, less gluten formula?

  39. Sandra A says

    Good Morning Gwen! Thank you for this recipe! I am wondering if you think it will be ok to use 3 cups whole wheat flour, 1 cup white flour and 2 cups mixed (almond flour, flax meal, oat flour?)

    • says

      Hmmm…maybe oat flour? I’m honestly not sure what using almond flour would do since it’s a nut and not a grain. Flax may interfere with the rise as well.

  40. Mo says

    Wow!! Love this recipe!!! The first batch I covered in cling film. Didn’t work too well as had lost of hard bits on the dough. Picked off and was fine! Now doing half the recipe on a monday and another half on a friday in a covered container! Much better!
    Have also made it with rye flour from waitrose! Love it!! Kids even love it!! So am making both and making sure I have both in fridge!! We had a fab meal tonight of seafood bits and pieces with rye bread and it was delicious!!

  41. Tina says

    Hi Gwen,

    Love your site. New to THM and trying out your easy bread recipe. :) today is the day. Ok just wanted to know if it’s normal that, while in the fridge, that it shrinks some? mine has shrunk by almost a 1/4. Just wondered if you could help a sister out…

    • Nancy says

      Hi Gwen,

      This is really good bread!!! The first time I made it I used a 2 gal cookie jar and thought that maybe I had put one too many cups of WW flour in – the bread was very moist and tasty. I bought a 1 gal cookie jar (uses much less space in the fridge) used the 4 cups of WW and the 2 cups of white flour. There was liquid in the bottom of the jar after the 7 days and the dough was goopy – more like muffin mix. What have I done wrong??

      • says

        You can adjust the water to flour ratio up or down to get the consistency you like. Different flours and even elevation and humidity levels can affect how wet or firm the dough gets. The good news is that this bread if very forgiving, and you just add a bit more flour or water to adjust the texture to where you like it. 😉

  42. Danelle says

    Like others I have had trouble with wheat flour rising enough with this recipe. For all of you bread bakers out there, do you think adding some vital wheat gluten would help achieve the desired rise? I know it has worked for my Mom and I in other wheat recipes but they weren’t fermented.

  43. Vicki says

    Your bread sounds wonderful, I think I can even smell and taste it! Your descriptions make it so tangible. I was wondering if it’s possible to use gluten free flour for this recipe. I am concerned about GMO wheat flours and since they aren’t marked at the store I have been trying the gluten free flours. Please let me know if you or anyone you know has tried it and if it turns out well. Thanks.


    • says

      Hi Vicki,
      I’ve not seen where there are GMO wheat strains, but I have started to by organic. I think King Arthur flour is a good brand. I know there is a GF version of this bread on the Artisan Bread in 5 website, if you’ll do a search there. :) Not sure if it’s also THM friendly though. :)

  44. STACY PALMER says

    Gwen: Can I have permission to use your collage of Easy bread pictures above, with the copyright still in place on it, as the background photo for a Facebook lunch event I am hosting for our local, unofficial THM group in Greenville TX? I am serving your pretzel dogs and we are going to make the dough as a group. I am printing your recipe and giving you credit at the event. Thanks in advance!

  45. June Edwards says

    I have been looking for a bread recipe for ages now since I started my low carb diet which really works for me but the thing I miss most was bread,I have tried all sorts of mixes from oatmeal flour to coconut flour but han’nt had any sucess so I will give this a try, many thanks

    • says

      Hope you enjoy it June! This is a healthy carb, but is gentler on the blood sugars and is very filling. And it tastes like real bread (because it is!) :) Hope you love it!

  46. Abigail says

    Last Friday I made up a batch and it rose beautifully. I stuck it in the fridge and left it for six days. I’m hoping to make an E pizza crust (doing THM). I saved the video for today, thinking it would show me the next step in the process of making pizza, but it’s just for baking bread. I don’t trust myself with a loaf of bread. Hee hee.

    Do I let the dough rest for pizza? Do I pull it back to make the gluten-y cover? Do I use a rolling pin to smooth it out, or just pull it? Sorry, if you couldn’t tell I need precise directions. I’m not much of a cook/baker! Thanks!

  47. Magen says

    Could I use rye flour with this for Thm? I bought some and haven’t used it because I’m intimidated by other sourdoughs

    • says

      I’ve not tried Rye flour for this. Some flours are softer or gummier in the final product. If you try rye, let me know how it turns out! I might try 2 cups of rye mixed with whole wheat first, and then work my way up if I like the results. If it’s too soft in a loaf, you can try it as a flatbread: my preference for whole wheat breads because you get that lovely crunch factor. :)

  48. Maria Robinson says

    Gwen- I love this bread and my question is if it is an acceptable E then why do u only eat it once a week??


        • says

          Sure! A crossover has more than 5 grams of fat per serving, and I use less than that with the type and amount of cheese. :) If you want to cross over just use liberal amounts of cheese and other toppings.

          • Brenda says

            thanks! I do not want to crossover, but know I did, then. What page on the ebook would it talk about the type of cheeses good for a E pizza? Alot of the pictures LOOK like more than 5grams of fat! thank you.

  49. Michelle says

    Oh how I wish I hadn’t purchased that bread machine! I love this bread. Thank you so very much.

    “The dough doesn’t like it if you get all worried.” Loved that. :)

  50. Jamie Robinson says

    I bought regular yeast not quick rise… can I still use that and how will it change the recipe?? I’m a beginner bread maker!!

  51. Pat says

    Just made a loaf of easy bread THM way letting it ferment in the frig for 5 days. Oh my, So delicious!!!! This is definitely a keeper. Made the strawberry shortcake recipe too. Not as good as my wheat flour recipe, but good enuf to keep using it to stay on THM. Thanks for all you do. I’ve gotten more recipes that I like from you than the THM book.

  52. says

    another question, I see that the whole wheat versio is thm but why isn’t the white flour thm friendly if you let it sit for 3 days as sour dough, do you know ? thank you darla

    • says

      The whole wheat flour contains bran, which adds the fiber and nutrition to the recipe. White doesn’t contain any fiber to slow the blood sugar reaction or any nutritional value.

  53. says

    If I use white wheat flour, would that be THM friendly, or no? Or will it matter since it’s being turned into sourdough bread? Also, what kind of yeast is that…there seem to be so many types? Thanks.

  54. Rose Lorenzen says

    Hi Gwen…. just starting again on THM and OVERWHELMED! So my question on this bread is…. if you use the whole wheat version it is healthier but won’t rise like the white version and you use it for foccacia or flat breads. if you use the white version it is for breads and/or pizza doughs??? It is obviously more carby than the Joseph’s breads but tastier. Am I getting this right? My hubby is the bread and pizza maker and NOT wanting to give up his fantastic pizza or homemade rye bread….so trying to introduce something that he will really like. He is starving on the fule cycle week and we are just going to do the normal THM for the next week. ( I was fine on all days so far but the fuel pull days….)And have lost almost 3 lbs so far this week ! Hooray… but it is all consuming on coming up with the right combos and meals… I am getting nothing else done! Any info would be appreciated! Thanks!

    • says

      Hi Rose,
      This bread is on plan as an E fuel if you use the whole wheat instructions above. Josheph’s pitas are a FP.
      I really don’t recommend starting out with a Fuel Cycle…it’s much more complex, and he shouldn’t be hungry doing THM. Men can and often need to eat more to sustain a healthy metabolism.

      He should really enjoy the pizza crust version of this. Using all white flour is not on plan for THM, but you can use smaller portion of white flour as instructed above. I’ve not perfected a good loaf with the whole wheat blend, but other ladies have had success. If he enjoys baking, maybe he can play with techniques and covered baking methods to get a better rise? :)

  55. Amanda says

    How do you get it out of the container without flattening it? I feel like I have to manhandle it just to get it out, and then shaping it finishes it off. I’m using half all-purpose and half white whole wheat. Any tips on making this good for loaves?

    • says

      Maybe try using bread flour for your half white? It’s OK if you handle it some. I do reach in and separate (start to scoop) the amount I want, and then dump/drop it out of the container just so I’m not over-handling it. I have friends who have great results using a method in a covered pot. :) I’m certain there are videos on YouTube of artisan bread being made that way.

    • says

      It sours if it’s left out of the fridge, but you can use it so long as you like the smell of it. It can just get too sour to enjoy. :) And how long that takes depends on how warm your kitchen is.

  56. Lori says

    Quick question…
    Just made this recipe. And for some reason I am second guessing myself that “T” stands for tablespoon! Please say yes it does :/

  57. Julie says

    Just a little confused. You said not to cover your bread, but that cookie jar lid looks like it is completely sealed. I planned to get the same container at wally world as I have seen them in the past and I love the visual effect. I assume this lid is on there loosely, so gas can escape? Doesn’t it dry out the bread to not have a lid? If I didn’t have that lid, what would I use instead? THANKS!!

    • says

      You don’t want an airtight seal on your container, since it’s fermenting and the gas can build up pressure. The jar I use just has a lid that sits on…it doesn’t seal, so it works perfectly for this. Any gas that may build up can escape, but the moisture stays in because it’s covered.

  58. Donna H says

    Hi Gwen, Finding this recipe was my first visit to your site. I truly enjoyed just reading all the lead-up to the recipe! I even read parts out loud to my son, and he said, “She sounds like someone you would be friends with if you met her.” :) We have our first batch of bread dough sitting on the counter now, and hoping it tastes half as good as it looks in your photos!

  59. Jen Buehner says

    If you make 3 12 inch loaves and 2 pizza crusts from this batch…Does anyone know how many slices each loaf has? Anyone have any clue on calorie count?

      • says

        Hi Jen,
        I just sort of go by an average bread slice thickness and call it good. Since the loaf is hand shaped it’s really hard to say since some loaves are skinny and long and others squat and fat. :)

    • says

      You’d have to put the ingredients into a calorie counter. I don’t count points or calories or anything like that, so no clue. :) If you used essentially equal parts for each loaf and crust, then you could figure for 1/5th of the total flour for the calorie count, and then divide out by the number of slices you think you’ll want?

  60. says

    I love your recipes…I am 5 weeks on plan with Trim Healthy Mama…I am also gluten free due to the migraines I have when I eat wheat…I am struggling to find low carb on plan bread recipes…I love to cook and made homemade sourdough bread for my family and neighbors for many years…three years ago I discovered the migraines I have had since I was a child are triggered by wheat/gluten…now I’m struggling to replace the bread in my diet…my poor husband (we’re coming up on our 38th wedding anniversary) loves wheat bread but generously gave it up for me. Now I would like to find a bread that both of us could eat. You seem to have a knack for creating incredible recipes…have you found any low carb gluten free recipes? Please consider doing a little experimenting on gluten free breads…Thanks for sharing all your incredible recipes!

    • says

      Hi Terri,
      Wow! SO glad that you discovered the link and can avoid gluten triggers now!

      I *do* love to experiment and play in the kitchen, but I’m honestly not great with breads and have no experience with GF outside of the lower carb “flours” on THM. Sadly, I’ve not made friends yet with many of the flours, and struggle with getting past the mushy or gritty textures. I know there are some *amazing* GF bloggers out there who can replicate gluten filled treats, but they’re often using lots of starches that won’t work on a lower carb approach like THM.

      Have you tried the THM Allergen Free Facebook group? There are some amazing cooks there who are far more qualified than I am to help you in your quest for a tasty GF bread. :) <3

  61. Darlene says

    I thought I had posted my question, but I can’t find it below. My family did not like the bread with the 4 ww & 2 white ratio. Can we use more white flour and it still be acceptable for THM?

    • says

      Hi Darlene, I’m certain I answered this one…maybe it’s on the Q&A post?

      The answer is: the bread is definitely easier to work with and tastier with more (or all) white flour. The reason for this is that the germ & bran when they’re ground with the whole wheat are like little sharp shards, and they pop the air bubbles and impede the rise. So all white bread is almost always fluffier.

      BUT, the bran & germ play a very important role in adding in nutrients as well as non-digestible fiber. So without them, you’re looking at a higher blood sugar spiking food with little nutrient value.

      So if you want your bread to stay THM friendly, try using it as a flatbread or crust. I’m working on some updates for the wheat version. :) HTH!

  62. Robyn says

    The bread is yummy, thanks for the recipe! I’m struggling with my gluten cloak… My dough is very bubbly and I can’t get it to smooth out. I’m using sprouted wheat flour with some white flour. Is my dough maybe too dry? Today I got a stickier bit of the dough from the bottom of my jar and that loaf I made seems to be rising better. Any ideas?

    • says

      Sprouted flour already is broken down. Maybe try just using the full amount of white flour, water, yeast & salt, letting it go for the 3 days, and then blending in your sprouted flour and letting it ferment just until it gets a good rise…that may give you more to work with as far as a gluten cloak?

  63. Libby says

    Just made the dough. Do I put the lid on while it sits on my counter for 2 hours? Does the lid stay on when it sits in the fridge? I’m a little confused about that.

    • says

      Hi Libby, the lid stays on all the time after mixing: both during rising and in the fridge. You want to maintain the moisture level of the dough as well as keep out other microbes. :)

  64. Luci says

    I am trying to make a THM bread and have been experimenting with soaked grains. I know it breaks down the phytates and therefore easier to digest. I have learned there are three ways to break down the phytates: sourdough, sprout, soak. My question is this: would soaking the bread dough for 12-24 hours with 2 TBS kefir make the bread a THM bread? I like kneading my bread so I still did that. The bread is beautiful and delicious….bu CAN I eat it??

    • says

      Luci, this is a good question, and the THM group moderators or authors would need to answer this for you. As far as I know there is not a definitive guideline for this type of question.

  65. Anna Bentley says

    I baked my first loaf of your bread today and enjoyed it so much. I have a question about yeast. Do you use wild yeast or regular? I have read so many recipes about sour dough breads I am confused and don’t really know if there is a difference in yeast. I am THM trying to follow plan properly. Thank you for sharing your recipes:)

  66. Linda Anderson says

    I mised the bread Saturday and it is Monday now and it doesn’t seem to be changing. I used whole wheat flour. It doesn’t seem dry but not very wet either. Do you think it is okay? I left it out over night the first night and then put it in the refrigerator Sunday morning and it has been in the refrigerator since then. I am a THM’er so I don’t want to eat it unless it is fermenting properly and expelling the carbs. What do you think?

    • says

      It should have no dry spots at all. Did it rise initially? If not, then you need to get fresh yeast, let it sit out and get back to room temp, and stir in fresh yeast and start over. Letting it rise and then putting it in the fridge. The yeast is what breaks down the carbs.

  67. says

    So I followed your sourdough starter recipe. I ordered the breadtopia kit from Amazon and am in day 5 of it fermenting on my counter: so now what? Do I follow the sourdough bread recipe in the thm book? Or do I use this easy bread recipe with my sourdough starter.( I have about 2 cups growing now. No yeast in it, since I send the dried packet from breadtopia) And if I do, what are the measurements? I’m a little lost now. Help? :)

    • says

      Hi Elle,
      You’d use your starter in any recipe calling for sourdough starter. Well, any THM compliant sourdough recipe- you may want to ask on the boards for suggestions. :)
      I’ve tried it in the easy bread recipe and it breaks it down too quickly and gave it an odd texture, so I need to do additional testing. I do have a recipe for good sourdough pancakes that I make with the starter here.

  68. says

    How can I incorporate this easy bread recipe with the sourdough bread starter you suggested buying from breadtopia. I have 5 days of it fermented on my counter and now I don’t know what to do with it.

    • says

      Hi Elle,
      You really don’t have to let it ferment further in the fridge. You’re ready to make stuff with it now! I’ve done pancakes but not loaf bread with mine.

  69. Priscilla W says

    I found you through THM resources, got the quick start guide found that on THM Facebook group. I’m wanting to try this bread recipe. I’ve made before with my Bosch mixer so, this recipe will be new for me. Can I replace a portion of the water with whey? I’ve got lots of (liquid) whey I need to use. If I use whey how much can I replace of the water?

    • says

      You can use whey, but it does add some additional carbs to the recipe. :) My guess would be around 1/2 to 1 cup of whey for water? I haven’t tried it. Let me know how it works out!

      • Priscilla W says

        I used 1 cup of whey and all spelt flour, it did rise. It probably doubled in 2 hrs, I left it sit overnight…by morning it had fallen. I put it in the fridge, Sun a.m. when I checked today it had not risen again. I continue to store in the fridge. Will it rise in a fridge? Or is it too cold? Do I leave it in there a few more days and then take out, til it rises & then place back in the fridge, so it is easier to work with? Recommendations please?

        • says

          It does one initial rise, and then falls. You do shape and let warm up to room temp but the final rise is in the oven. It doesn’t behave like “normal” bread doughs. :)

          • Priscilla W says

            I used all spelt, now that I am trying to work with it I see perhaps I should have added more flour,…I tried to shape mine but it doesn’t look like the dough in the video….my dough is runny. It is kind of oozing out and not loaf size. I am using a tablet to post this and don’t see option to share a photo. Can I add more flour at this point? It was mixed up last Sat. Night. What do I do to salvage this?

          • says

            If your dough is runny, then try adding more flour and letting it sit for a few more days. I’ve had some off batches where it seems to ferment *much* faster and gets too runny. I’ve not tried the recipe with spelt- different flours do behave differently. I have heard fantastic things about the spelt sourdough recipe using spelt in the Easy Sourdough Starter Tutorial recipe here on my blog. The Breadtopia website (where I got my starter) has that recipe for making a traditional spelt sourdough if you can’t get this to work.

            You can always use it to make a crust or a flatbread if you can’t get the texture right with this batch.

  70. Shannon S says

    I just wonder about using this for pizza crust. Since this is an E bread/crust do you make your pizza without cheese and meat to keep the fat content under 5 grams? TIA!!

  71. Patti says

    I tried this again yesterday and we had homemade bread for dinner. Yum! I am in car so do not have book close by. On THM, we can have one slice with S meal, right?

    • says

      I’ve not had great success in doing it that way because I’m now using 100% whole wheat, which makes a very heavy finished product without great rise. I much prefer it as a crust, but I’m still testing out recipes. 😉

  72. Nadine says

    Dear Gwen,
    I just wanted to thank you again and again for your wonderful recipes. It finally feels like I can enjoy my favorite foods without feeling guilty. Not only that, they are healthy too.
    Your wonderfully sweet personality comes shining through in your writings. I so enjoy reading through your postings to see the latest goings on at Gwen’s Nest!
    Thank you for the smiles.

  73. says

    I’m just in my first week of really being committed to doing THM after lurking for a long time! :) I love your site and your recipes, Gwen, and just wanted to say thank you! It’s Tuesday here in Malaysia and I’ve just made my dough. Can’t wait till Friday night pizza! I read through all the comments and wanted to commend you for being so patient and encouraging even though you were asked the same questions over and over. I really appreciate how helpful and responsive you are. What a blessing to us newbies!

  74. Yvette says

    I am just starting the THM plan and was wondering if I could make this bread with all white flour and still be on plan? We miss bread so much and can’t find anything we like. I know the wheat is “healthier ” but putting that aside, would the white bread be within the carb count if allowed to ferment in the fridge for 3-5 days like the wheat. I don’t want to be limited to just flat bread or pizza crust. I WANT YUMMY BREAD :)). Would eating the white limit the weight loss.

    • says

      Hi Yvette,
      THM is not only about numbers, and unfortunately only whole grain products are on plan. I agree that white flour makes a really yummy final product, but it’s lacking all of the fiber to help slow the blood sugar rise, so it’s no longer considered a low carb product if it’s made with all white flour.

      As far as limiting weight loss, I’m not sure. I haven’t tried it. The crusts and flatbreads have been enough for me, and I occasionally enjoy the sprouted sesame seed bread as toast. I’d recommend the books Artisan Bread in Five- they have a healthy version of the book with lots of variations using whole grains. Maybe you can find a good solution there. :)

  75. Kathy Johnson says

    I do THM and would like to sprinkle with sesame seeds, would that change it being an E bread to a S bread? The bread looks amazing and I can’t wait to try it !!! Thank you !!! god bless !!! Num. 6:24-26

    • says

      A sprinkle would only be a tiny amount of fat per serving, so I think it’d be just fine. Because the bread is grain based, it’s always going to be an E fuel, but if you add fats that go over 5 grams per serving you’re into a crossover.

  76. Deb says

    Gwen, what adjustments would I need to make to do this for high altitude? We moved to Colorado a year ago and live at 5460′ elevation



  77. Rose Admiraal says

    Gwen, I tried making pizza with this, but I did not see directions on how to do it. Do I flatten the dough out with a rolling pin? Do I let it rise 40 min like the bread? How long in the oven and when do you usually put the toppings on? Before baking? during? Thanks! It turned out OK, but I think is could have been better.

  78. Danine Guerrero says

    Have made this twice now. Last week I made it one HUGE bread for our Friday evening blessings. (Was able to semi braid it to make it look like Challah.) This week, I made two pizzas and will make a loaf to use for the blessings again. The family seems to like it, and the pizza held up well to be able to pick it up to eat it. I have a question though, the bread and the pizza crust sticks to the parchment paper, is there a way this can be avoided? Thank you for the recipe!

    • says

      Hmmm…I’ve never had it stick. I guess you could oil it a bit? I like to bake it until it’s well done, and I bake on a baking stone that just lives in my oven all the time, so maybe that’s the difference?

      • Rebekah says

        Hi Gwen!

        My husband and I just started THM this week and I am already craving pizza and bread.
        I don’t have a pizza cooking stone. Could I use a metal cookie sheet with parchment paper?

        Thank you for putting together this blog. I know you said it was an act of love. It is very well put together and so organized. Thank you for sacrificing your precious time.

        In Christ,

        • says

          Thank you, Rebekah!
          You can absolutely use a cookie sheet and parchment paper. I found my Pampered Chef stone at the thrift store, and bought the other one at Target because we do the pizza every Friday night. :)

      • Danine Guerrero says

        I use a baking stone that lives in my oven too. The bread is crusty on the outside and moist on the inside. Family really likes this! Will keep trying because this bread is really good!

  79. Natasha Lytle says


    I am enjoying your site! I am wondering Is this recipe and the pizza recipe for when you are at goal weight? I have a lot to lose and don’t want to sabotage my goals. I haven’t officially started yet, just playing around with recipes and finishing the book I still. I am coming from a low carb diet that has stalled. Is wheat flour on plan? I need a little guidance please.

    Thank you,


    • says

      Hi Natasha!
      I used this recipe with wheat flour all the way through my weight loss process, and had the pizza pretty much every Friday night. Unless you have issues with grains not digesting properly then it fits beautifully with the THM lifestyle. :) Coming from a very low carb diet, you may have to personalize your approach and see which carbs work best with your body and how much/frequently you can enjoy them.

      Wheat flour is only on plan if it’s sprouted or (as in this recipe) fermented.

      • Natasha Lytle says

        Thank you :) I am still trying to understand the sprouted and fermented. They are all new terms to me.

  80. Christy says

    If I make this bread with all white flour and let it ferment the full 5-7 days will that make it THM compliant?

    • says

      No, sadly not. THM requires a majority of whole grains to get the fiber and nutrition aspects. It’s just basically white bread if it’s made with white flour.

  81. farmerswife518 says

    I can see how this bread can be a life-changer!!! I’m 3 weeks into THM and can’t wait to make this!! Thanks for all your research and commitment to THM!

  82. Beth Friesen says

    I’d be interested to know what the actual can count would be on this. Did i miss seeing this info somewhere?

  83. Stefanie says

    So you make the dough and put it in your fridge. Grab a grapefruit sized handful to make a loaf and leave the rest in the fridge? How many loafs would you say you get per batch?!

  84. Laura Hickenbottom says

    I attempted to make this bread. I waited 4 days before using the dough. when I went to get it out of the fridge it smelled and had a grey color. I think it was starting to mold. Any ideas of what I did wrong?

  85. neketa says

    Hello Gwen,

    Let me say I’m a big fan of your site..:) but I’m struggle with lot of thing on THM over the last year and half..but that is another story..lol, I wanted so much to try this bread recipe and it be a hit.. I’m sorry to say it was not..lol but it’s not the first time I have tried to make bread and it Flopped..lol Was it my flour. .I bought Bob Mills 100% Whole wheat Pastry Flour used about 3/4 of it and a cup of an 1/2 of plain flour.. it double and I was excited ..waited 4 days and was like NOW..lets do this.. Grab a handful..did not work it much ..I was like don’t work it, I over touch it..lol .. waiting my 40 min and popped into hot over..and it stood still no more rise..no more movement..nothing.. This is normal..I have a nice flat sub bun…lol HELP.. any suggestions. would be great.. Can I use unbleach white flour if Im waiting 4 days or long for THM.. HELP..lol

    Be Blessed..

    • says

      Hi Neketa!
      So sorry you’re running into problems. The whole wheat version is not going to work like the unbleached white flour version at all, sadly. Pastry flour is probably part of the problem. You really need a flour with a higher gluten content than what pastry flour has to get a rise. But even using regular whole wheat flour you won’t get as nice of a rise. I’ve seen ladies make smaller rolls, and I love it for pizza crust or flatbread. :)

      Using unbleached white flour will not be on plan, as you need the fiber from the whole wheat to pull back the carb effects as you digest. :)

      • neketa says

        Hey Gwen,

        Let me say THANK YOU..lol Though my bread turn out more flat than Nice and Fat,, I was able to cut the loaf into 4 equal chucks and then slice those into…about 3inch wide an about 1 inch think.. BUT WHAT A SANDWICH.. I use them in my First True E Meal of the Day.. A little butter for my fat and loaded it with turkey and peppers with some onion.. I”M so excited.. I baked two more loafed s today and will look for some on Plan Flour, on my next trip to the store.. What other flours can be used? Have a great day and again.. TY.

  86. Joan says

    This looks doable & affordable thank you very much for bringing it to THM. My family is totally gluten free. Do you know of any other flours this process would work with aside from wheat? TIA, Joan

  87. Jennifer says

    I have sprouted whole wheat flour and was wondering if I used that instead of regular whole wheat flour, could I just go ahead and bake the bread immediately or would I still have to wait the 3 day period?

  88. Chrystal says

    Can this easy bread recipe be made using a gluten free flour? I had just started getting comfortable with THM eating when I found out I am sensitive to both gluten and casein, so it’s back to the basis of trying to find things to eat. Thanks!

  89. says

    Hi Gwen !

    With over 200 comments this may have been asked, but with the way the fermenting process changes how your body reacts to carbs, is this appropriate for diabetics ? In other words, do you know whether this recipe would spike blood sugar ?

    This snippet talks about sourdough in gemeral :

    “In the long slow fermentation that produces sourdough bread, important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb. Diabetics should note that sourdough produces a lower surge in blood sugar than any other bread: in a 2008 study published in Acta Diabetologica, subjects with impaired glucose tolerance were fed either sourdough or ordinary bread: the sourdough bread produced a significantly lower glucose and insulin response. In the sourdough process, moreover, gluten is broken down and rendered virtually harmless. In one small Italian study, published in the journal Clinical Gastroenterology and Hepatology, in January 2011, coeliac patients fed sourdough bread for 60 days had no clinical complaints, and their biopsies showed no changes in the intestinal lining.”

    This article touches on it :


    Thanks in advance.

    • says

      Hi Kate! I spent some time adminning the diabetics board for THM on Facebook, and because of that I learned that the things that spike sugars are very individualized. Some could eat oatmeal in the morning, but not in the evening. Some could not eat any type of oats at all without a major sugar spike.

      I’d probably try it- a half serving (one slice) and see how your body responds to it. I do think this approach is going to be similar to a sourdough as far as blood sugar goes. :) HTH!

      • says

        Hi Gwen !

        Well, I’ve made this bread several times now, and have a “brain” sitting in my Anchor Hocking jar like yours at all times in the fridge waiting to be baked once a week. Not only is this a great recipe that my grandmother, who had a sourdough she saved from “the old country” and kept alive over 50 years would approve, but it has zero impact on blood sugar, fermented at 6 days. I do like to let it proof at room temp longer before cooling just to develop more flavor and allow more wild yeast to join the party, and reduced the salt a bit, but that’s just a personal preference.

        You really do have excellent recipes that are perfect for low carb, and have made dozens of them. I’ve baked bread all my life, kneading next to my mother at age 3, and I’m 57 now. Since starting low carb 30+ years ago, with a few regressions that cost me some health, I really thought my yeast-type bread baking days were pretty much over, but not so thanks to you :)

        I thank you, and my family thanks you.

        • says

          I should say, in case any insulin resistant or diabetic readers see my comments, that I do 4 1/2 cups whole wheat, and 2 cups white, OR 4 1/2 cups whole wheat, 1 1/2 cups white and 1/2 cup rye. Both produce great loaves of bread. These ratios do not raise MY blood sugar at all after cold fermenting 6 days, but always remember, YMMV.

        • says

          Well, I just want to give you a hug! That’s fantastic! I’m so glad you’ve enjoyed my blog and recipes, and thank you SO much for letting me know of your success!

  90. says

    Thank you so much for this. I can’t say my bread is perfect…perhaps handled it too much at the second rise….but it’s delicious, and I have a big batch of dough in the fridge waiting for my next bake.

    It wasn’t just the recipe and instructions that impressed me, but your lovely way with words. You gave me the confidence to go for it. You are a born teacher.

  91. Trisha says

    I made this with all purpose white flour, had a decent initial raise (it at least doubled in size) Left it sit in fridge for 3 days. When I pulled some out of the bucket, It stuck to my hands and wouldn’t maintain shape. It just kinda spread out on the baking sheet in a flat gooey mass. I let it sit and baked it, It tastes good but it’s flat, can’t really make sandwiches with it. do I need to add more flour or do I need new yeast?

    • says

      It sounds like your dough may have been just a little too soft, or that the gluten broke down after 3 days. Since you’re using all purpose white flour, carb breakdown isn’t the main focus, so you can just bake it after the initial rise and fall…you don’t have to wait the 3 days. :)

  92. Norma says

    Hi Gwen! Thank you so much for the wonderful and easy recipe. I’ve made it twice, once let it sit out to make it sour and one regular. Oh my, best sandwich I’ve ever had! Thank you, thank you, thank you. I experimented with the regular to make some empanadas, it worked great, but I am wondering, if I were to mix some cinnamon and powder stevia while mixing the dough, instead of sprinkling on top before baking, would that affect the rise and consistency of the bread? I miss my sweet Mexican bread…thank you again, you rocked my husband’s world! Lol

  93. Alie says

    Hi Gwen! Made this bread for the first time today (after 3 days fermenting) and it KNOCKED MY SOCKS OFF!!
    I had to use Pamela’s flour because it is gluten free, but I was wondering if you had experimented at all with making this recipe GLUTEN FREE? And hopefully THM friendly? I am on THM not sure if the Pamela’s mix would really be on plan, but it was absolutely delicious! Anyway, let me know, love your website btw, thanks as always for your encouragements!

    • says

      Hi Alie! So glad you enjoyed the recipe. :) And it’s GREAT to know that it works with GF flour blends! That’s a question I’m often asked.
      Unfortunately with GF flours, there are a lot of starches in the mix, so technically they are not “on plan” with THM. But I think some ladies flex a bit and step outside the box on occasion who have very limited diets and lots of restrictions. So it’s really a matter of personal choice.

  94. Kelsey says

    This was a fun experiment, as I have never made bread before. The only problem I currently face is the fact that the dough is definitely rising outside of my jar. I don’t think I bought the proper size. Would it be ok to transfer some of the dough to another jar once the 2 hour rise period is over?

    This has been such a fun experience! Thanks for making such a fun and EASY recipe.

    • says

      Sure, Kelsey! You can put some into a another container, or you can just wait a bit longer, as the dough will “settle” once the yeast has processed the sugars. :)

  95. ShonnaNa says

    This bread is fabulous! My whole family competes over the last bite! I do the 4 c wheat/2c white flour. Many relatives have been over to visit & had some & wanted the recipe. Thanx so much! I love love love your recipes!

  96. Jan Hunter says

    I love so many of your recipes…thank you for posting them here…I have my bread mixed and in fridge, but one question…after it goes in fridge for the 72 plus hours do you keep it tightly covered or still loosely? Thank you for your reply…cannnot wait to try this!

    • says

      I just keep the glass lid, which I consider to be a loose covering. But you don’t want it to dry out, so be sure it’s not getting too much air in. The loose covering is so that air from the yeast action can escape. :)

  97. Jill says

    If you put an Olive Garden bread stick and a piece of this bread in front of me I would choose this bread….it’s just that good.

    Can’t wait to make a pizza crust.

    Thank you!

  98. Liz says

    Do you use the whole thing to make a loaf? The video showed her cutting off a piece. What do you do with the remainder? Do you keep adding to it like traditional sourdough? Thanks!

  99. Patricia Lilley says

    When I use sprouted whole wheet flour can I add all purpose flour as this recipe does to stay in thm guidlines without fermenting it overnight since the wheat flour is sprouted?

    • says

      Patricia, if you want to make this without a 3 day soak, then you’d need to use all sprouted flour. I’ve never tried it that way, and don’t know if sprouted flour will work well, but if you do get a chance to try it, I’d love to hear how it goes for you! :)

      The reason you would not be able to use any of the all purpose is that it won’t have time for the fermentation process to break it down, so it would be totally off plan unless you did the long cold ferment method. Make sense? :)

  100. Liz says

    Do you use the whole thing at a time to bake? The video showed her cutting off a portion. What do you do with the remainder? Do you keep feeding it like traditional sour dough?

    • says

      Hi Liz! I explain how to do it in the recipe. One batch does make several loaves, so that’s why she is just taking part of the dough. :) I make it up every couple of weeks…it’s not like a traditional sourdough, and is not fed in the same way.

  101. Andrea Dunning says

    Do you know if this great recipe will work with a GF flour like Namaste brand? I would love to make it for my son who has to be gluten free, soy free, dairy free, and egg free. Just wondering if you know anyone who has tried it and was successful. I’m too exhausted and weary to experiment. Thanks in advance!

  102. Kelli says

    I’ve made this wonderful bread several times. Thank you sooo much!!!! I noticed in the post that you said that the bread can technically be made right after it has finished rising. Is that ok for THM or were you referring to it can be made if you’re not following thm? Thanks!

    • says

      Sure. :) Different flours contain different amounts of gluten. But the problem with whole wheat flour is the sharp little points of the bran that pop the lovely gluten bubbles.

  103. Manda says

    So… just double checking – but making this with whole wheat flour is THM approved?? Anymore guidance on this is appreciated.


  104. Jill says

    I wish I could post a picture. Made the most AMAZING pizza tonight using the “all whole wheat flour” version of this bread.

    My crust put Domino’s to shame!

  105. Sicily says

    I have two questions. First my dough did rise and triple in size. However I am letting it sit for 5 days since I’m doing THM. I have noticed that it has flattened out quite a bit and is maybe only double the original size. Is this normal?

    Question two. Can you use this dough to make dinner rolls? If so how?


    • says

      It is totally normal for it to rise and then fall back down. Using whole wheat makes a very dense, crusty final product, so I think it makes a nicer focaccia flatbread. There are recipes for sprouted wheat loaf bread that would be more well suited to dinner rolls.

  106. Melanie Clifton says

    I love that you have included a little video! As a fellow THMer that needs to see how things are done, it is wonderful!! I can’t wait to try this bread! Headed to find a bucket to use right now!!!

  107. jillian says

    please forgive my many questions all over your site as I try these recipes. Do you think this recipe would work with gluten free flours such as oat, cassava. rice etc? thank you.

  108. Lana Swaney says

    I want to use Flour 95% organic Sprouted Spelt in your E Bread Recipe, as it’s the only sprouted I can find. Will this work? Not have ever made bread before do I need to change the recipe any when using this flour.


  1. […] Gwen’s Nest Easy E Bread: I’m not big on sourdough to begin with, but I really wanted some plan approved bread; not bread in a mug or the pan bread, which is essentially a crepe…I’d rather just eat eggs, not pretend they are a sandwich wrap. This is, I am sure, a residual effect of being raised in Bergen County, NJ, where heavenly, light, crispy bread can be found on virtually every corner. […]