Side Dishes
Adelle Davis' classic bread recipe brings timeless wholesomeness to your kitchen with its warm spice-infused loaves and perfectly golden crust.
This recipe stays true to Adelle's philosophy of nourishing, traditional cooking—where simple ingredients create extraordinary results. The secret lies in patient kneading and proper proofing, which develop that signature tender crumb and aromatic flavor. Unlike modern quick breads, this method rewards your time with bread that's both comforting and impressive.
By the time it emerges from the oven, you'll have a loaf with a crisp, caramelized crust that gives way to soft, airy interior infused with subtle spices. The aroma alone will transport you to a cozy kitchen where homemade bread was always on the table.
Perfect for serving with soups, sandwiches, or simply slathered with butter.
The beauty of this traditional approach is its versatility—once you master the basic technique, you can experiment with different spices or whole grains while keeping the fundamental structure intact. Let's get started on creating bread that tastes like home.
Ingredients for adelle davis bread
Simple pantry staples transformed into Adelle Davis' legendary spice-infused bread with that signature golden crust.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Unbleached, for best texture |
| Whole Wheat Flour 🌾 | 1 cup | For heartier texture |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Fresh yeast preferred |
| Granulated Sugar 🍚 | 1 tbsp | For yeast activation |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Warm Water 💧 | 1 ¼ cups | 110°F for ideal yeast |
| Large Egg 🥚 | 1 whole | Room temperature |
| Ground Cinnamon 🌿 | ½ tsp | True Ceylon preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated better |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Cornmeal 🌽 | ¼ cup | For dusting loaf pan |
| Coarse Sugar 🍚 | ¼ cup | For sprinkling crust |
The flour blend is key—King Arthur All-Purpose gives the perfect balance of tenderness and structure, while the whole wheat adds subtle nuttiness. Grab the organic flour section at Whole Foods if you want to splurge, but the regular grocery store stuff works too. For yeast, Fresh Start in the fridge is ideal, but if you're using dry, make sure it's not expired. The spices? Penzeys for cinnamon and nutmeg if you're feeling fancy, but the basic grocery store versions work fine—just check they're not dusty or stale. Butter matters here: Plugrá or Land O'Lakes are solid choices, but any unsalted will do as long as it's softened (not melted).
No whole wheat flour? Substitute with extra all-purpose—just know the texture will be slightly less hearty. Running low on cinnamon? Pumpkin pie spice at half the amount works in a pinch. The egg can be replaced with 1 tbsp ground flaxseed + 3 tbsp water for a vegan version (though Adelle's original wasn't vegan). For the crust, if you can't find coarse sugar, turbinado sugar is the next best thing. The cornmeal? Bob's Red Mill is my go-to, but any fine cornmeal will work. And if your yeast isn't active? Test it first—drop it in warm water with sugar and wait 10 minutes for bubbles.
Once shaped, let the dough rise in a lightly oiled bowl covered with a damp towel—this keeps it from drying out. For best results, proof in a warm spot (like near the oven with the light on). The loaf keeps well wrapped at room temperature for 3 days, or you can freeze it for up to 3 months. To reheat, wrap in foil and warm in a 200°F oven for 10 minutes. Slice with a serrated knife for clean cuts—this bread is worth the effort, and every slice will taste like nostalgia.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix the dough, let it rise overnight, and bake. The whole wheat and all-purpose blend keeps it tender but sturdy, and the butter adds that melt-in-your-mouth richness without fuss.
- Sweet But Not Cloying: That little pinch of granulated sugar? It’s just enough to balance the yeasty depth, giving you a bread with subtle sweetness that pairs perfectly with jam, butter, or even savory soups. Honestly, I reach for this over plain white bread every time.
- Weeknight Workhorse: Between us, this is my go-to for meal prep. Slice it fresh in the morning, toast it for lunch, or pack it for sandwiches—it stays fresh for days. The yeast and butter combo means it’s never dry or boring.
- Budget-Friendly Staple: Whole wheat flour and basic yeast stretch my grocery budget, but the butter makes it feel special. I make two loaves at a time, freeze one, and still have leftovers that taste better than store-bought. My secret weapon for frugal eating.
Step-by-step instructions for Adelle Davis' classic bread
This warm spice-infused loaf delivers Adelle Davis' signature golden crust and tender crumb every time.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 1.25 cups warm water (about 110°F) with the 1 tbsp granulated sugar and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive. If it doesn't bubble, start over with fresh yeast.
Add the 4 cups all-purpose flour, 1 cup whole wheat flour, 1.5 tsp diamond crystal kosher salt, 0.5 tsp ground cinnamon, and 0.25 tsp ground nutmeg to the bowl. Mix with a wooden spoon until a shaggy dough forms. Then, cut in the 0.5 cup softened unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Knead Until Smooth and Elastic
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, add 1 tablespoon of flour at a time until it holds its shape.
Real talk: This is where the magic happens. Kneading develops gluten, which gives your bread that perfect structure. Don't rush it—each fold strengthens the dough. Once kneaded, place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Shape and Proof the Dough
Punch down the risen dough to release air, then shape it into a loaf. For a classic Adelle Davis touch, fold the dough into thirds and tuck the ends under to create a smooth, rounded top. Place the loaf seam-side down in a 9x5-inch loaf pan that's been lightly dusted with 0.25 cup cornmeal—this prevents sticking and adds texture.
Cover the pan with a towel and let the dough proof for another 30-45 minutes until it rises just above the pan's rim. The dough should feel springy when pressed gently. Here's the thing—don't overproof, or your loaf will collapse in the oven.
Bake to a Golden Perfection
Preheat your oven to 375°F. Brush the top of the loaf with a beaten large egg (this creates that gorgeous golden crust), then sprinkle generously with 0.25 cup coarse sugar. Bake for 35-40 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.
If the top browns too quickly, tent the pan with foil. The internal temperature should reach 190-200°F when tested with an instant-read thermometer. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely. This resting period ensures the crumb sets properly—don't skip it!
Pro Tips For Making Adelle Davis Bread
- Bloom the Yeast Right: Mix the yeast with warm water (110°F) and a pinch of sugar first—give it 5-10 minutes to get bubbly before adding dry ingredients. I learned this the hard way when my bread turned dense; lazy yeast won’t save you.
- Soften the Butter First: Use room-temperature unsalted butter for the dough—no cold chunks, no greasy mess. Cut it into small cubes and let it sit for 30 minutes before mixing. Trust me, your kneading will thank you.
- Don’t Rush the First Rise: Let the dough double in a warm spot (like a turned-off oven with a bowl of hot water inside) for at least 1.5 hours. Skipping this step means a flat, sad loaf—your patience pays off.
- Shape Tightly, Poke Holes: After kneading, roll the dough into a tight log and poke a few holes in the top with your finger. This lets steam escape during baking, preventing a dense center. (Yes, even if it looks weird.)
Storing and reheating your leftovers
Room Temperature Storage
Wrap your freshly baked Adelle Davis loaf in a clean kitchen towel or beeswax wrap to maintain moisture and prevent drying. Store at room temperature in a cool, dark place (like a bread box or countertop) for up to 3 days.
The spices actually deepen in flavor over time, making day-old bread even more aromatic. I like to keep mine in a ceramic bread crock—it’s perfect for blocking light while allowing airflow. 🌾
Refrigerator Refresh
If you need to extend freshness beyond 3 days, slice the loaf and store individual portions in an airtight container with a paper towel to absorb excess moisture. Refrigerated slices stay fresh for 5-7 days, though they’ll lose some of their airy texture.
To revive, wrap slices in parchment paper and warm in a 200°F oven for 5-7 minutes—this restores that homemade bread feel. 💛
Freezer Preservation
For long-term storage, slice the cooled loaf and wrap each portion tightly in plastic wrap, then place in a freezer bag with all air squeezed out. Label with the date—this bread freezes beautifully for up to 3 months.
When ready to eat, thaw overnight at room temperature or warm directly from frozen in a 350°F oven for 10-12 minutes wrapped in foil. The spices hold up remarkably well! ❄️
Reheating Secrets
For the best texture, never microwave this bread—it turns gummy. Instead, wrap slices in aluminum foil and warm in a 350°F oven for 8-10 minutes until golden and crisp. For extra flavor, brush with melted butter before reheating.
If you’re short on time, a toaster oven on low heat works too—just watch closely to avoid burning the crust. 🔥
Reviving Stale Bread
Even if your loaf loses its freshness, don’t toss it! Cut into thick slices, brush with egg wash, and broil for 2-3 minutes until crispy.
Or transform it into French toast by dipping slices in a cinnamon-infused batter (mix 1 egg + ¼ cup milk + 1 tsp cinnamon). The spices in this bread make it perfect for second-life recipes. 💡
Nutrition facts
Frequently asked questions
Why does Adelle Davis' bread have whole wheat flour?
The whole wheat flour adds subtle nuttiness and a slightly denser texture that complements the tender all-purpose flour. It also boosts fiber and nutrients while keeping the bread's signature soft crumb. Adelle believed in wholesome ingredients that nourished without sacrificing flavor. For a lighter loaf, you can reduce it to ½ cup whole wheat, but the traditional ratio creates that classic Adelle Davis texture.
Can I make this bread without a loaf pan?
Shape the dough into a free-form round or oval loaf and place it on a parchment-lined baking sheet. Brush with egg wash and sprinkle with coarse sugar. Bake at 375°F for 30-35 minutes until golden. For extra crustiness, bake on a preheated pizza stone instead. The spices will still shine through beautifully in any shape!
What if my dough doesn't rise properly?
Check your yeast first—it should bubble within 5-10 minutes in warm water. If not, use fresh yeast. Also ensure your water is 110°F (not hotter) and your proofing spot is warm (like near the oven light). Cold kitchens slow fermentation. For extra insurance, proof the dough in a proofing box or microwave a bowl of water to create steam around the dough.
How can I add extra flavor to this bread?
Try adding ½ tsp orange zest or ¼ tsp cardamom to the dough for warmth. For a sweeter version, increase the coarse sugar to ⅓ cup and add 1 tbsp honey to the dough. Adelle's original was simple, but these tweaks keep her wholesome philosophy while adding depth. The spices already create a cozy aroma—just don't overpower them!
Is this bread gluten-free?
No, this traditional recipe requires gluten for its signature texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend (like Bob's Red Mill) and add ½ tsp xanthan gum. Expect a denser crumb, but the spices will still shine. Adelle's original wasn't gluten-free, but modern adaptations can preserve her spirit while accommodating dietary needs.