AGE
9m+
Simple Autolyse Method Baby Bread (9 months+)
From the iBuddies parent community · Baby bread · Baking
Simple Autolyse Method Baby Bread
The autolyse method develops gluten naturally for soft, easy-to-tear bread — no added salt or sugar, perfect for baby self-feeding 🍞
Once baby is past 9 months, it's the perfect time to practise self-feeding and chewing, and a soft loaf of bread is a great choice. This one uses the autolyse method — resting the flour and liquid first so the gluten develops on its own — giving you soft, springy bread without heavy kneading, with no added salt or sugar and simple ingredients. Tear it into small strips for baby to grab and feed themselves, while adults slice and spread a little butter or jam — a loaf the whole family can share.
Ingredients
- Bread flour (high-gluten flour)250g
- Milk or soy milk (or water for a dairy-free option)170g
- Instant yeast (or active dry yeast, activated per package if needed)4g
- Unsalted butter (softened; or avocado oil)20g
Method
- Autolyse (water activation)In a large mixing bowl, combine the bread flour and milk (or soy milk). Mix with a spoon or your hands until just combined and no dry flour remains; the dough will be shaggy. Cover and let it rest for at least 30 minutes (but no more than 2 hours). This lets the gluten develop naturally and makes kneading easier.
- Add yeast & fatAfter the autolyse, add the instant yeast and softened unsalted butter (or avocado oil). Knead until the dough is smooth, elastic, pulls away from the sides of the bowl and can stretch into a thin membrane. A bread machine or stand mixer can do the work in 3–5 minutes.
- First proofShape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm, draught-free place for about 1 hour, or until roughly doubled in size.
- Shape & second proofGently punch the dough down to release the air (degas). Shape as desired (e.g. a small loaf or divide into small rolls), cover and let it proof again until clearly puffy and nearly doubled (about 30 minutes).
- BakePreheat the oven to 180°C (350°F) and bake for about 15–20 minutes (small rolls about 12–15 minutes), until the bread is baked through with no wet dough in the centre, the surface golden and the base sounds hollow when tapped. Let it cool completely or to just warm before serving baby.
Safety notes
- Always bake until fully cooked through — no wet dough in the centre and the base sounds hollow when tapped; if the surface is golden but the centre is still wet, lower the oven temperature and bake a little longer. Never serve undercooked bread to baby.
- Allergens: wheat (gluten); contains egg or dairy depending on the recipe. If this is a first introduction, offer just one new food at a time and watch for any reaction over the following 2–3 days.
- No added salt, sugar or honey under 1. This dough itself has no added salt or sugar, which makes it suitable for baby.
- Keep spreads for the adults: the adult slice can take butter, jam or a little salt; keep baby's portion plain, and honey is only suitable for 1y+.
- Tear into fine strips (or cut into small pieces) and serve just warm; keep baby seated upright and supervised while eating.
Why it's great for baby
The autolyse method develops the gluten naturally, giving the bread a soft, springy texture that's easy to tear and chew, so a 9-month-old just learning to self-feed can grab it and practise hand-eye coordination and chewing. Flour provides carbohydrates as a source of energy, and kneading the dough with milk adds a little protein and calcium too. With simple ingredients and no added salt or sugar, it's a great everyday staple.
Carbs for energy
Soft & easy to tear
Self-feed & chew
Share with adults
Tips
The autolyse is key: don't skip the rest — those 30 minutes let the gluten form on its own, making the dough easier to knead and the bread softer.
Share with adults: from the same batch, tear baby's portion into plain strips while adults slice and spread butter, jam or a little salt — the whole family enjoys it together.
Batch & store: make a few extra rolls at once, let them cool completely, then seal and keep in the fridge to eat within 2 days; they also freeze well — warm before serving and the texture stays soft.
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Shared by the iBuddies parent community (thank you, Letitia) 💛 — thank you to all the parents swapping baby recipe ideas. Want to share your version? Come join the conversation in our community.
Recipe card (save it)
Start with one soft little loaf 🍞
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