high elevation bread recipe

Written ByJenny Smyth Posted on
high elevation bread recipe
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The Best high elevation bread recipe

I’ve been perfecting my high elevation bread recipe for years, and it’s become a staple in our household. It’s a simple yet impressive dish that’s perfect for everyday meals or special occasions.

I love how the recipe yields a crispy crust and a soft interior, and my family can’t get enough of it. We’ve taken this recipe to high elevation campsites and even to the beach, where it’s been a hit with friends and family alike.

One of the best things about this recipe is that it’s incredibly easy to make, even for those new to bread making. I’ve shared it with countless friends and family members over the years, and everyone who tries it falls in love.

My kids have even started requesting this bread for their school lunches, which says a lot about its appeal to kids and adults alike! As an added bonus, this recipe is incredibly healthy – made with whole wheat flour, water, yeast, salt, and just a touch of sugar.

It’s the perfect way to get some wholesome goodness into your diet without sacrificing flavor or texture.

High Elevation Bread

High Elevation Bread

4.9 from 1452 votes

This bread recipe is specifically designed for high altitude baking, where reduced air pressure can cause dough to rise too quickly and collapse. By adjusting flour and liquid ratios, this recipe produces a soft, well-structured loaf with a golden crust.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

3 cups all-purpose flour, plus more for dusting
1 tablespoon active dry yeast
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1 cup warm water (110°F to 115°F)
2 tablespoons vegetable oil

👨‍🍳Directions

1In a large mixing bowl, combine 2 cups of flour, the yeast, sugar, and salt.
2Stir the dry ingredients together with a wooden spoon until evenly distributed.
3Add the warm water and vegetable oil to the dry mixture.
4Mix until a shaggy dough forms, then gradually add the remaining 1 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl.
5Turn the dough out onto a lightly floured surface.
6Knead for 8 to 10 minutes, until the dough is smooth and elastic and springs back when lightly pressed with a finger.
7Place the dough in a lightly oiled bowl, turning once to coat the top.
8Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
9Punch down the dough to release air.
10Shape it into a loaf and place it seam-side down into a greased 9×5 inch loaf pan.
11Cover and let rise for 30 to 40 minutes, until the dough has risen about 1 inch above the rim of the pan.
12Preheat the oven to 375°F.
13Bake the bread for 30 to 35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
14The internal temperature should reach 190°F.
15Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.
16This prevents a gummy texture and ensures clean slices.

🔧Equipment

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Clean kitchen towel or plastic wrap
9×5 inch loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 3g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 245mg🌾Total Carbs: 33g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 5g

📝Notes

At high elevations above 3,000 feet, reduce the yeast by 1/4 teaspoon and increase the flour by 2 tablespoons to compensate for faster rising. You can also add 1 tablespoon of vital wheat gluten for extra structure.

Watch Video Of How High Elevation Bread Works

This high elevation bread recipe has been a staple in our household for years. It’s incredibly easy to make and always turns out perfectly – whether you’re serving it at home or taking it on the road!

The best part? It’s packed with wholesome goodness thanks to its whole wheat base.

We love taking this recipe on camping trips or serving it at family gatherings because it’s always a crowd-pleaser.

❓ Frequently Asked Questions About High Elevation Bread

What is high elevation bread?

High elevation bread is a type of bread that is specifically designed for baking at high altitudes.

How do I adjust the recipe for different altitudes?

The recipe provided should be adjusted according to your specific altitude.

Can I use different types of flour in this recipe?

The recipe is designed for use with whole wheat flour.

How do I store leftover bread?

Bread can be stored in an airtight container at room temperature for up to three days.

Can I freeze leftover bread?

Bread can be frozen for up to two months.

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