North Dakota Bread

North Dakota Bread

North Dakota Bread

Are you ready to elevate your bread game to a whole new level? This versatile North Dakota Bread recipe provided to us by Mike Leddige at North Dakota Mill is a culinary marvel. You’ll end up with no ordinary loaf – it’s a canvas for creativity and flavor exploration! Consider these endless possibilities:

Nutrient-rich Ingredients: Each bite is not only delicious but also nourishing, providing you with the energy you need to tackle your day.

Customizable Flavors: One of the most exciting aspects of our Dakota Bread recipe is its versatility in flavor. Whether you prefer a savory twist with herbs and cheese or a sweet sensation with dried fruits and honey, the choice is yours. Let your imagination run wild and experiment with different combinations to create your signature loaf.

Perfect for Any Occasion: Whether you’re hosting a brunch with friends or simply enjoying a quiet breakfast at home, Dakota Bread fits the bill. It’s equally at home alongside a hearty soup or as the star of a sandwich. With its hearty texture and rich flavor, it’s sure to impress any crowd.

Healthy Lifestyle Choice: Made with wholesome ingredients and free from artificial additives, it’s a guilt-free indulgence that you can enjoy every day. Plus, the adding fiber from grains and seeds helps support digestive health and keeps you feeling satisfied.

Easy to Make: Don’t let the artisanal appearance fool you – this recipe is surprisingly simple to make. With just a few basic ingredients and some patience, you can whip up a batch of delicious homemade bread that rivals anything you’d find at a bakery.

This recipe for North Dakota Bread makes 48 oz dough – Two, large loaves OR eight bread bowls OR 24, 2 oz rolls. It’s great baked as round or pan-loaves, smaller round soup bowl loaves or buns or even smaller, as slider or burger buns.  


1 cup (8 oz/225g) scalded milk (heat milk until steaming in microwave)

1 ¼ cup (10 oz/280g) cold water

2 ¼ teaspoons (1 pkg/7g) active or quick dry yeast

2 Tablespoons (0.75oz/21g) shortening

1 Tablespoon (0.5 oz/14g) butter

3 Tablespoons (1.5 oz/40g) sugar

2 1/2 teaspoons table salt

3 cups (12.75 oz/360g) whole wheat flour

Mike Leddige, North Dakota Mill


In a large mixing bowl combine milk and water, then take temperature. Liquids should be as cool as room temperature and no more than 115 ° F.

Add yeast, shortening, butter, sugar, salt, and flour. Mix on medium speed for 3 minutes. Cover and allow to ferment 15-30 minutes.

Mix with dough hook or knead until dough is smooth, elastic and cleans the bowl or counter, about 10-12 minutes. If dough is too wet, you could add ¼ to ½ cup flour- if too dry, add 1-2 water, 1 Tablespoons water, 1 Tablespoon at a time.

Allow bread to rise (covered) in bowl in a draft-free warm (70-80°F.) place. Deflate dough. Weigh dough and equally divide into two loaves, 6-8 rounds or 2 dozen rolls. Shape and place in greased or on parchment lined pans.

Cover shaped bread or rolls lightly with oiled/sprayed plastic wrap. Let rise (proof) in pans in a warm (95-100 °F.) draft-free place until doubled and light- (about 30-40 minutes).

Heat oven to 400 ° F. Bake for 20-25 minutes, until crust is golden brown and bread is 190 °F. at center.

Mike’s Tip: Baking hearth breads begins with great hard spring wheat bread flour like Dakota Maid! Visit the North Dakota Made flour’s web site and on-line store to get a supply.

As you savor the delicious aroma of your freshly baked bread, remember to share your joy of baking from scratch with others. Whether it’s a cozy gathering with family or a virtual bread-baking session with friends, remember to come together and celebrate the simple pleasures that make life truly wonderful.

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