Easy Dough Hook Bread

Sally K / 2017-05-12 @ 05:00 PM /

Lazy Dough Hook Bread

If you have a strong stand mixer with a dough hook, be sure to check out this recipe. It requires little work, yet produces a good loaf of wheat bread!

Makes one large loaf.


  • 2 1/2 c all purpose flour
  • 1 c whole wheat flour
  • 1 1/2 tsp salt
  • 1 1/2 c warm water
  • 1 Tbsp olive oil
  • 1 Tbsp powdered sugar
  • 2 1/4 tsp (one packet) active dry yeast


  1. In the large bowl of a stand mixer, using a dough hook, mix the all purpose flour, whole wheat flour and salt on low a few seconds.
  2. Leaving the bowl on the stand, but lifting the dough hook, make a well in the center of the flour mixture.
  3. Add the warm water (105-110 degrees F), olive oil, powdered sugar and yeast to the well and gently stir a few times with a rubber spatula. Allow to stand 10 minutes, or until foamy.
  4. Starting on low speed and gradually going to medium low, beat the mixture with the dough hook for 5 minutes.
  5. Stop to scrape the bowl; beat another minute.
  6. Place the dough in a buttered covered bowl, buttering the top of the dough by turning it over.
  7. Cover with a lid or tented wax paper. Place in a warm dark place for 45 minutes, or until nearly doubled.
  8. Butter a large loaf pan and preheat oven to 375 degrees F.
  9. Using a rolling pin, roll dough out to a large rectangle shape that is about 8 inches by 12 inches.
  10. Starting at one of the 8 inch sides, roll the dough up tightly into a log. Scrunch the seams together until smooth.
  11. Place dough in prepared loaf pan and set on top of the heating oven, covered with tented wax paper. Allow to stand 30 minutes, or until doubled.
  12. Bake for 35 minutes, or until golden brown and a tap on top sounds hollow.
  13. Remove from pan and turn out on a wire cooling rack. Cool completely before slicing.