Bosnian Homemade Bread (Domaći Hljeb)
175kcal
Ingredients
Dough
- 4 1/6 cups unbleached all-purpose flour spooned and leveled; weighing is recommended
- 2 1/4 tsp dry yeast one standard 7 g packet at 1x; active dry or instant, see notes
- 1 tsp granulated sugar approximately; use Metric for the defined weight
- 1 1/2 tsp fine table salt not kosher salt by equal volume
- 10.14 fl oz water lukewarm, for the dough; about 95–100°F (35–38°C)
- 2 tbsp sunflower oil neutral-tasting; the defined fat in this version
Optional surface finish
- water a very light brushing before baking only if the surface looks dry; not part of the dough water
Equipment
- Kitchen scale recommended for the flour and small ingredient weights
- Mixing bowl allow space for the first rise
- Stand mixer optional, with dough hook; hand-kneading also works
- Metal loaf pan 9 × 5 inches (23 × 13 cm); one pan per loaf
- Parchment paper rated for at least 390°F (200°C)
- Instant-read thermometer a secondary center-doneness check
- Wire rack for cooling the loaf out of its pan
Method
- Activate the yeast. Stir the dry yeast and sugar into the measured lukewarm dough water, about 95–100°F (35–38°C). Leave for about 10 minutes. Use fresh yeast within its date; the later rise must show clear expansion.
- Mix and knead. Combine the dough flour and fine salt, then add the yeast mixture and sunflower oil. Mix until no dry flour remains. Knead for about 8–10 minutes, until smooth and elastic, with a soft, slightly tacky surface that holds its shape. Avoid adding large amounts of flour to chase all tackiness away. Observe your mixer’s dough-capacity limit when scaling.
- Let the dough rise. Cover the bowl and leave in a comfortably warm, draft-free place for about 60 minutes, until substantially expanded and close to doubled. A cool room or slower yeast can take longer. Begin heating the conventional oven to 390°F (200°C) near the end of this rise, with a rack just below center.
- Shape equal loaves. Line a 9 × 5-inch (23 × 13 cm) metal loaf pan for each selected loaf with parchment rated for at least 390°F (200°C). Gently press out large gas bubbles. Divide the dough evenly according to the selected loaf yield, keeping each loaf the same size. Pat each portion into a rectangle about 8 inches (20 cm) wide, roll it snugly into a log, and pinch the seam closed. Tuck the ends and place seam-side down in its pan.
- Proof the shaped dough. Cover loosely and let rise for about 20 minutes, until visibly fuller and a light fingertip indentation returns slowly. Allow more time if needed. If the surface looks dry, brush very lightly with the optional finishing water, keeping it separate from the dough water.
- Bake the loaves. Bake for about 30–35 minutes, until golden brown, well risen, and firm enough to hold the loaf shape. An instant-read thermometer inserted into the center should read about 190–195°F (88–91°C), used alongside crust and structure checks. If the top browns early, tent loosely with foil and finish baking. At larger scales, leave space around separate pans and bake in additional batches if necessary; do not form a single oversized loaf.
- Cool before slicing. Rest in the pan for about 5 minutes, then carefully lift out, remove the paper, and cool on a wire rack for at least another 55 minutes, until the center is no longer hot. Allow longer if needed. Cutting a hot loaf can compress the soft crumb and make it seem gummy.
Notes
Yield: 1x makes one normal loaf, 2x makes two separate loaves, and 3x makes three separate loaves. Use a separate 9 × 5-inch pan for each. Nutrition assumes 12 equal slices per loaf; this is a planning assumption, not a measured baked yield. The selected loaf count controls the ingredient scaling.
Formula and US measures: The dough has about 60% water, 1.8% salt, 5.4% oil, and 1.4% dry yeast relative to the flour weight. Metric retains the source ratio. US flour assumes 120 g per spooned-and-leveled cup; fine salt 6 g/tsp; sugar about 4 g/tsp; yeast 7 g per 2¼ tsp. Sunflower oil is modeled at 13.6 g/tbsp, so two US tablespoons are rounded to 27 g in the defined Metric formula. US fluid ounces use 29.5735 ml. For precise ratios, weigh the flour and use Metric. Flour absorption and brands vary. This version uses oil, not the source’s optional melted butter.
Timing: Allow about 3 hours 25 minutes including cooling. Prep is a 30-minute elapsed allowance that includes the 10-minute yeast activation, mixing, kneading, and shaping; do not add activation again. Rising totals about 80 minutes: 60 minutes in the bowl and 20 minutes after shaping. Bake up to 35 minutes. Cooling totals at least 60 minutes: 5 in the pan and at least 55 on a rack. Oven heating overlaps the rises. Slower fermentation, longer cooling, or extra baking batches extend the total.
Yeast and texture: Keep the initial activation step with either standard active dry or instant yeast; instant does not require proofing, but can hydrate this way. Active dry may rise more slowly. Aim for smooth, elastic dough that holds a loaf shape, rather than the much wetter dough of a flatbread. Do not taste raw dough.
Storage: Cool completely before wrapping airtight. Best on the baking day or the next day at room temperature. Slice and freeze airtight for up to 3 months for quality rather than leaving the loaf out for extended storage. Thaw the portion needed and toast or warm gently; plain bread has no meat or dairy filling to preserve. Discard bread showing mold.
Nutrition: Estimate per 1 of 12 assumed equal slices from the exact Metric dough quantities using checked USDA FoodData Central matches: unbleached all-purpose flour, active dry yeast, granulated sugar, sunflower oil, and table salt. Includes all measured oil and salt. Variable handling flour, optional surface water, and serving accompaniments are not assigned extra nutrients. Slice size, US rounding, and flour brands affect the result. Contains wheat. The pan-shaping adaptation and timing estimate are editorially reviewed, not independently kitchen-tested.