high elevation bread recipe

Written BySheba G Updated On
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The Best high elevation bread recipe

I’m so excited to share with you my favorite high elevation bread recipe that has been a staple in our household for years. As a busy mom of two, I’m always on the lookout for recipes that are not only delicious but also easy to make and require minimal supervision. This bread recipe checks all those boxes and more.

Not only is it perfect for daily eating, but it’s also a great addition to any family gathering or special occasion. What I love most about this recipe is how it’s made with simple ingredients that are easily accessible, yet yields a product that’s rich in flavor and texture. The best part?

It’s incredibly easy to make, even for beginners in the kitchen. My kids love helping me in the kitchen, and this recipe is one of their favorites too! They get so excited watching the dough rise and seeing the final product come together.

We’ve had this bread on countless occasions, from lazy Sundays to holidays and potlucks. It’s always a hit, and I’m sure it will be in your household too! The health benefits of this bread are numerous – it’s made with wholesome ingredients like whole wheat flour, yeast, salt, sugar, and water.

The process of making bread itself is therapeutic and meditative, which makes it even more enjoyable to do. Plus, there’s nothing quite like the smell of freshly baked bread wafting through your home. I could go on and on about how much I adore this recipe, but I’ll stop here for now.

High Elevation Bread Recipe

4.6 from 1476 votes

This high elevation bread recipe is designed to rise properly at high altitudes. It is a simple and delicious bread perfect for any meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

3 1/2 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp instant yeast
1 1/2 cups warm water (110°F)
1 1/2 tbsp sugar
2 tbsp vegetable oil

For the Topping

1 tbsp melted butter

👨‍🍳Directions

1Preheat oven to 475°F (245°C).
2In a large mixing bowl, combine flour, salt, and instant yeast.
3Mix well to ensure all ingredients are evenly distributed.
4Add warm water, sugar, and vegetable oil to the dry ingredients.
5Mix until a dough forms.
6If the dough is too sticky, add a bit more flour.
7If it is too dry, add a bit more water.
8Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
9The dough should be slightly tacky but not sticky.
10Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 45 minutes, or until it has doubled in size.
11At high altitudes, the dough may take longer to rise, so be patient.
12Once the dough has risen, punch it down and shape it into a round loaf.
13Place the dough in a greased Dutch oven or bread pan.
14Cover it with a clean kitchen towel and let it rise again for another 30-45 minutes, or until it has almost doubled in size.
15Carefully remove the towel and place the Dutch oven in the preheated oven.
16Bake for 20 minutes with the lid on.
17After 20 minutes, reduce the oven temperature to 425°F (220°C), remove the lid, and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
18Remove the bread from the oven and brush the top with melted butter.
19Let it cool on a wire rack for at least 15 minutes before slicing.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Dutch oven or bread pan

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 3g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 5g

📝Notes

Tips: Adding an extra 1/4 cup of flour and 1/4 tsp of yeast can help with rising at high elevations. If the dough is too sticky, add a bit more flour. If it is too dry, add a bit more water.

This high elevation bread recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a delicious loaf for everyday eating.

One of my favorite things about this recipe is how well it stores – you can keep it at room temperature for up to three days or freeze it for up to two months.

When reheating, simply wrap it in foil and bake at 350°F (175°C) for 10-15 minutes until warm through.

❓ Frequently Asked Questions About High Elevation Bread

Q: What type of flour should I use for this high elevation bread recipe?

For this recipe, I recommend using whole wheat flour as it provides a nuttier flavor and denser texture that pairs perfectly with the other ingredients.

Q: How do I ensure my bread rises properly at high elevations?

To achieve optimal rising at high elevations, make sure your yeast is active by testing it before mixing the dough. Also, keep an eye on the temperature – yeast works best between 75°F to 80°F (24°C to 27°C).

Q: Can I substitute any of the ingredients in this recipe?

While you can experiment with different types of flour or yeast, be aware that some substitutions may affect the final result. For instance, using all-purpose flour will result in a lighter texture.

Q: Why does this high elevation bread recipe require such a long rising time?

The longer rising time allows the yeast to ferment fully, giving your bread its characteristic flavor and texture.

Q: Can I make this high elevation bread recipe in a stand mixer?

You can use a stand mixer with a dough hook attachment to mix and knead the dough, but be sure to monitor the temperature and adjust as needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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