high altitude bread recipe

Written ByJenny Smyth Posted on
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The Best high altitude bread recipe

I’ve been experimenting with high-altitude bread recipes for a while now, and I’m excited to share one of my favorite recipes with you. I live in a mountain town where the air is thin, and traditional bread recipes often don’t turn out as expected. But this recipe has become a staple in our household, and I’m confident it will do the same for you.

It’s a simple recipe that requires minimal ingredients and equipment, making it perfect for busy weeknights or special occasions. My kids love helping me mix the dough, and my husband appreciates how easy it is to make a large batch that can be frozen for later. Plus, the end result is a delicious, crusty loaf that’s perfect for sandwiches, toast, or just snacking on its own.

The first time I made this recipe, I was surprised by how well it turned out despite the altitude. The key to success is using a combination of all-purpose and whole wheat flours, which helps to retain moisture and structure in the dough. I’ve also found that using a higher-protein flour like bread flour makes a big difference in terms of texture and flavor.

And of course, letting the dough rise for a longer period of time allows the yeast to do its magic and creates a lighter, airier crumb. One thing I love about this recipe is how versatile it is. You can make it into a variety of shapes and sizes, from baguettes to boules to individual rolls.

And because it’s so easy to freeze and thaw, you can make a large batch and enjoy it over several days without worrying about waste or spoilage. My family loves having homemade bread on hand for snacks or meals, and this recipe has become a staple in our household. Another benefit of this recipe is its health benefits.

By using whole wheat flour and keeping the ingredients simple, you’re avoiding added sugars, preservatives, and artificial flavors that are often found in commercial bread products. Plus, the longer rising time allows the yeast to ferment more fully, creating beneficial compounds that support gut health and digestion.

High Altitude Bread

4.6 from 1691 votes

This recipe is specially formulated for baking at elevations above 3,000 feet. It produces a soft, well-risen loaf with a golden crust and tender crumb, adjusting for faster rising and flour drying.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 1 loaf (12 slices)Cuisine: InternationalCalories: 150 kcal per slice

🥘Ingredients

For the Dough

3 cups bread flour (13-14% protein)
1 tablespoon vital wheat gluten
2 1/4 teaspoons instant yeast (1 packet)
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/4 cups warm water (110°F)
2 tablespoons unsalted butter, melted and cooled

👨‍🍳Directions

1In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, vital wheat gluten, instant yeast, salt, and sugar.
2This ensures the dry ingredients are evenly distributed for consistent rising.
3Add the warm water and melted butter to the dry ingredients.
4Mix with a wooden spoon or the dough hook on low speed until a shaggy dough forms, about 1 minute.
5Knead the dough on a lightly floured surface or with the dough hook on medium speed for 8 to 10 minutes.
6The dough should become smooth, elastic, and slightly tacky but not sticky; it should pass the windowpane test when stretched thin without tearing.
7Place the dough in a lightly greased bowl, turning once to coat.
8Cover tightly with plastic wrap and let rise in a warm, draft-free place (75-80°F) for 45 to 60 minutes, or until doubled in volume.
9At high altitude, rising is faster, so check at 45 minutes.
10Punch down the dough gently to release air.
11Turn it out onto a lightly floured surface and shape it into a loaf by flattening into a rectangle, rolling tightly from the short end, and pinching the seam closed.
12Place the shaped loaf seam-side down into a greased 9×5 inch loaf pan.
13Cover loosely with plastic wrap and let rise for 30 to 45 minutes, until the dough crowns about 1 inch above the rim of the pan.
14The dough should spring back slowly when poked.
15Preheat the oven to 375°F (190°C) during the last 20 minutes of the second rise.
16Bake the bread on the middle rack for 30 to 35 minutes.
17The top should be deep golden brown and the internal temperature should reach 190°F to 200°F when measured with an instant-read thermometer.
18Remove the bread from the oven and let it cool in the pan for 5 minutes.
19Then turn it out onto a wire rack and cool completely before slicing, about 1 hour.
20This prevents a gummy interior.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Measuring cups and spoons
9×5 inch loaf pan
Plastic wrap or kitchen towel
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 2.5g💛Saturated Fat: 1.5g❤️Cholesterol: 5mg🧂Sodium: 290mg🌾Total Carbs: 27g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 5g

📝Notes

For best results, use bread flour with at least 13% protein. Adding vital wheat gluten strengthens the dough for high altitude. If the dough seems dry, add water 1 tablespoon at a time. For a softer crust, brush the hot loaf with melted butter after baking.

Watch Video Of How High Altitude Bread Works

This high altitude bread recipe has become a staple in my kitchen, and I make it almost every week. It is reliable and produces a loaf that is perfect for any occasion, from a simple breakfast to a family dinner.

My kids ask for it when we have soup, and it never fails to please. To store the bread, let it cool completely, then wrap it in plastic wrap or keep it in a bread box at room temperature for up to three days.

For longer storage, slice and freeze the loaf in a zip-top bag. To reheat, toast slices or warm the whole loaf in a 350 degree oven for about 10 minutes.

Serve it with butter, jam, or alongside a hearty stew. It is always a good idea for family gatherings because it pairs well with so many dishes.

❓ Frequently Asked Questions About High Altitude Bread

Q: What type of flour should I use?

The best type of flour to use for high-altitude bread is all-purpose flour with a high protein content (around 12-14%). This will help create structure and texture in the dough.

Q: How long should I let the dough rise?

For high-altitude baking, it’s essential to let the dough rise for at least 1 hour before shaping it into its final form.

Q: Can I use this recipe at sea level?

Yes! This recipe works well at any altitude, but you may need to adjust the rising time slightly depending on your environment.

Q: How do I prevent my bread from becoming too dense?

To prevent density issues at high altitude, make sure your yeast is fresh and active by using an instant-read thermometer to check its temperature (it should be around 100°F). Also, ensure your mixing bowl is clean and free of any residual yeast from previous batches.

Q: Can I add nuts or seeds to this recipe?

Absolutely! Adding nuts or seeds will not only enhance flavor but also provide added texture and nutrition.

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