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Adelle Davis' bread recipe brings the warmth of traditional baking to your kitchen with a spice-infused loaf that boasts a golden crust and wholesome texture. This recipe honors her philosophy of natural ingredients—whole grains, minimal yeast, and aromatic spices—that create bread with depth and character.
The process is methodical, ensuring you achieve that perfect rise and oven-spring without shortcuts that compromise quality.
What sets this bread apart is the careful balance of warm spices like cinnamon and nutmeg, which infuse the dough with subtle warmth while keeping the flavor profile clean and inviting.
Unlike modern quick breads, this recipe demands patience: a proper knead, slow fermentation, and precise baking at 375°F for 45-50 minutes to develop that signature crust. The result is a loaf that’s both rustic and refined, ideal for slicing thick or toasting for breakfast.
For bakers new to traditional methods, this recipe simplifies the process without sacrificing authenticity. The dough’s sticky yet manageable consistency makes shaping easier, and scoring the crust before baking ensures an even rise.
Whether you’re serving it with soup or pairing it with jam for breakfast, the aroma alone will transform your kitchen into a cozy haven.
The beauty of Adelle Davis’ approach lies in its adaptability—swap in whole wheat flour for a nuttier flavor or add seeds for extra texture. Let’s bake bread that honors tradition while fitting seamlessly into modern life.
Ingredients for adelle davis bread
Whole grains, warm spices, and traditional technique create Adelle Davis' signature golden-crusted loaf.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cups | High-protein for structure |
| Whole Wheat Flour 🌾 | 1 cup | For nuttier flavor profile |
| Instant-Release Yeast 🍞 | 2 ¼ tsp | Ensures reliable fermentation |
| Granulated Sugar 🍚 | ¼ cup | Feeds yeast for rise |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough texture |
| Large Eggs 🥚 | 1 whole | Room temperature for blending |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Warmth without overpowering |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated preferred |
| Diamond Crystal Kosher Salt 🧂 | 2 tsp | Adjusts to taste |
| Sesame Seeds 🥜 | 1 tbsp | For decorative crust |
| Cornmeal 🌽 | ¼ cup | Prevents sticking on surface |
The flours form the foundation—bread flour for structure, whole wheat for depth. King Arthur or Bob's Red Mill are reliable brands for consistent results. For the spices, Penzeys offers premium ground cinnamon and nutmeg, but regular grocery store brands work if they're fresh. The yeast is critical: instant-release ensures even activation without waiting. If substituting whole wheat, reduce by 10% to maintain dough consistency. The butter should be cold—cubed and chilled—to prevent overdevelopment during kneading. For the water, 110°F is ideal, but room temperature works in a pinch (just add 5 minutes to fermentation).
No bread flour? All-purpose plus 1 tbsp vital wheat gluten mimics its protein structure. Swap sesame seeds for poppy or flaxseeds if preferred. The cinnamon can be substituted with 1/4 tsp cinnamon extract, though texture differs. Nutmeg is non-negotiable—its earthy warmth complements the warm spices. For a lighter loaf, replace 1/4 cup whole wheat with white whole wheat flour. The salt measurement is precise: too little dulls flavor, too much inhibits yeast. If using sea salt, reduce to 1.5 tsp—it's more concentrated. The butter can be omitted for a vegan version, replacing with coconut oil, though texture will differ subtly.
Store the loaf wrapped in a clean kitchen towel for up to 3 days to maintain freshness. For longer storage, freeze slices wrapped in parchment—reheat in a 350°F oven for 5-7 minutes until crisp. The dough can be refrigerated overnight for deeper flavor, though fermentation will slow. When scoring the crust, use a razor blade for clean cuts that direct the oven spring. The golden crust develops best with steam: place a tray of boiling water in the oven during the first 15 minutes of baking.
Why You'll Love This Recipe
- I’ll be real: the instant-release yeast means no waiting for proofing or kneading. Just mix, let it rise overnight, and bake—like a lazy Sunday that actually works.
- No-Knead Magic: I’ll be real: the instant-release yeast means no waiting for proofing or kneading. Just mix, let it rise overnight, and bake—like a lazy Sunday that actually works.
- Golden Crust Secret: That butter and sugar combo? It delivers a caramelized crust so crisp it’ll make you pause mid-slice. Honestly, the first time I tried it, I nearly burned my tongue from impatience.
- Weeknight & Picnic Star: This bread holds up perfectly for sandwiches (hello, BLTs) or as toast the next morning. Between us, I’ve even packed it for hikes—it’s the only loaf that doesn’t turn to mush in my backpack.
Step-by-step instructions for Adelle Davis' warm spice-infused loaf
Mastering this recipe delivers a loaf with aromatic warmth and a golden crust that captures Adelle Davis' signature approach.
Combine Dry Ingredients and Hydrate the Yeast
In a large mixing bowl, whisk together the 4 cups bread flour, 1 cup whole wheat flour, 2.25 tsp instant-release yeast, 0.25 cup granulated sugar, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 2 tsp diamond crystal kosher salt. This dry blend forms the foundation of the flavor profile—those warm spices will infuse every bite.
In a separate small bowl, dissolve the yeast in 1.25 cups warm water (around 110°F) with a pinch of the sugar. Let it sit for 5 minutes until frothy—this confirms the yeast is active. If it doesn't bubble, your yeast may be dead, and you'll need to start fresh.
Incorporate Wet Ingredients and Develop the Dough
Add the yeast mixture to the dry ingredients and mix with a wooden spoon until a shaggy dough forms. Cut the 0.5 cup unsalted butter into small cubes and distribute them throughout the dough. Then add the 1 whole large egg (room temperature) and mix until fully incorporated.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slowly when pressed. If it's too sticky, add flour 1 tablespoon at a time; if too dry, add 1 teaspoon warm water. This kneading develops gluten for that perfect oven-spring we're after.
First Rise and Prepare for Shaping
Lightly grease a large mixing bowl with oil, place the dough inside, and cover with a damp towel. Let it rise in a warm place for 1-1.5 hours or until doubled in size. The dough should feel light and airy when pressed gently—this indicates proper fermentation.
While the dough rises, line a 9x5-inch loaf pan with parchment paper and sprinkle the bottom with 0.25 cup cornmeal. This prevents sticking and adds subtle texture. Preheat your oven to 375°F with the rack positioned in the lower third.
Shape, Proof, and Score for Perfect Rise
Punch down the risen dough to release air, then shape it into a rectangular loaf. Place it seam-side up in the prepared pan and let it proof for 30-45 minutes until it rises 1-2 inches above the pan. The edges should feel firm but still yield slightly to gentle pressure.
Just before baking, use a sharp knife or razor to score the top in a simple diamond pattern. This allows controlled expansion and creates that beautiful crust. Brush the top lightly with water for extra sheen.
Bake to Golden Perfection and Finish
Bake the loaf for 35-40 minutes until the crust is deep golden brown and internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil.
Remove from the oven and immediately sprinkle 1 tbsp sesame seeds over the top while still warm. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. This resting period allows the crumb to set properly. Slice when completely cooled for clean cuts and maximum flavor.
Pro Tips For Making Adelle Davis Bread
- Mix Butter Last: Adelle Davis’ bread relies on that tender, buttery crumb, and cold butter is the key—don’t melt it first. Toss the butter cubes in with the dry ingredients right before adding liquid, then mix just until combined. I used to warm the butter, thinking it’d distribute better, but that turns the dough into a sticky mess.
- Weigh Your Flours: Whole wheat and bread flour vary wildly by brand, and scooping leads to guesswork. Use a kitchen scale for precision—this bread’s structure depends on the right ratio. I learned this the hard way when my loaves turned dense instead of light; now I measure every time.
- Skip the Over-Kneading: This dough’s strength comes from the whole wheat, but overworking it makes it tough. Knead just until the gluten pulls together (about 5–7 minutes by hand), then let the mixer do the rest. I was convinced more kneading = better rise, but the texture suffers—trust the recipe’s timing.
- Proof at Room Temp: Cold dough rises slower, but proofing in a warm spot (75–80°F) speeds things up without overproofing. Place the bowl near a turned-off oven light or in a microwave with a cup of hot water. I used to proof in the fridge overnight, and the loaves turned gummy—this method keeps them light.
Wine and beer pairings for this adelle davis bread
Warm Spice Wine Pairings
The cinnamon and nutmeg in this loaf call for aromatic reds that complement their warmth. A Pinot Noir from Oregon—like Domaine Serene—balances the spice with its bright acidity and red fruit notes.
The earthy undertones in Pinot Noir mirror the nutmeg’s depth, while its silky texture prevents the bread from tasting heavy. 🍷
For a lighter option, try a Gewürztraminer from Alsace, France. Its lychee and floral aromas contrast beautifully with the bread’s toasty spices, creating a refreshing yet sophisticated pairing. The slight sweetness in Gewürztraminer also enhances the cinnamon’s warmth without overpowering it.
Malty Beer Complements
A Belgian Dubbel with its caramel and raisin notes is a perfect match for this spiced loaf. Brands like Westmalle Trappist offer rich maltiness that echoes the bread’s golden crust and warm spices. The beer’s slight bitterness cuts through the richness, creating a harmonious balance. 🍺
For a lighter beer option, a German Märzen (like Weihenstephaner) works wonderfully. Its malty sweetness and subtle spice notes align perfectly with the bread’s flavor profile, making it a great choice for casual gatherings or hearty meals.
Unexpected But Effective
If you prefer white wine, a Viognier from California—such as Rochester Estate—surprisingly works. Its stone fruit and floral notes complement the nutmeg’s earthiness, while its creaminess softens the bread’s crust. The wine’s natural sweetness also enhances the cinnamon’s warmth.
For a non-alcoholic option, try a ginger beer with a hint of spice, like Brew Dr. Brown’s. The ginger’s zesty kick mirrors the nutmeg’s warmth, while the effervescence cleanses the palate between bites of the rich, spiced bread.
Nutrition facts
Frequently asked questions
Why does Adelle Davis' bread use both bread flour and whole wheat?
The bread flour provides the structure and chewiness needed for that classic oven-spring, while the whole wheat flour adds depth and nuttiness to the flavor. This combination balances texture and nutrition—bread flour keeps the crumb tender, while whole wheat contributes fiber and a satisfying heartiness.
Can I make this bread without a stand mixer?
This dough is manageable by hand—just knead for 8-10 minutes on a lightly floured surface until it becomes smooth and elastic. The sticky yet workable consistency makes shaping easier than many traditional breads. Use your knuckles to press and fold the dough for even gluten development.
What if my dough doesn't rise properly?
Check these three things first: yeast freshness (test by dissolving in warm water—it should bubble in 5 minutes), water temperature (should be 110°F, not boiling), and warm environment (place near a turned-off oven with the light on). If still flat, your yeast may be dead—start fresh with a new packet.
How do I store leftovers to keep them fresh?
Wrap the cooled loaf tightly in a clean kitchen towel or place in an airtight container at room temperature for 2-3 days. For longer storage, slice and freeze portions wrapped in parchment—reheat in a 350°F oven for 5-7 minutes until crisp. The towel method preserves moisture better than plastic.
Can I add extra spices or mix-ins?
Yes! Try 1 tsp cardamom for Middle Eastern flair or 1/2 tsp cloves for deeper warmth. For texture, fold in 1/4 cup chopped walnuts or sunflower seeds during the final knead. Just reduce another dry ingredient by the same amount to maintain dough consistency. The spices should complement—not overpower—the cinnamon and nutmeg.