Any bread flour can be used, white, wholemeal or granary but organic flours certainly give better taste and texture.

Experiment with different mixtures of different flours, the following mix is particularly tasty and is very easy.

The amount can be doubled to make a family size loaf or these smaller loaves can be made 2 or 3 at a time and frozen. Adding seeds is optional, as home made bread is delicious anyway, but they do provide zinc and extra vitamins and minerals.

Ingredients

4oz/ 115g organic wholemeal bread flour

8oz/ 225g organic granary bread flour

4oz/115g plain white flour

2 teaspoons salt

1 tablespoon good quality oil (organic Soya or extra virgin olive oil)

7g sachet dried yeast

10 fl oz/ ½ pint/290ml hand hot water (half boiled water, half cold water)

2 teaspoons brown sugar

2 teaspoons sesame seeds

1 heaped tablespoon sunflower seeds

Method

Dissolve the sugar in the water, then add the yeast and whisk well. Put to one side until the yeast has reacted and becomes frothy, some yeasts are very quick and take only 5-10 minutes.

Meanwhile, put the flour and salt in a bowl, mix and then add the oil. Mix well and make a well in the centre. When the yeast is ready, pour into the flour and mix to form a dough. A food mixer makes this stage even easier and quicker, just put all the ingredients into the bowl and whiz until it holds together, probably 10 seconds. At this stage, the mixture should be slightly sticky to the touch. If it feels dry add a little more warm water, perhaps a tablespoon, and mix again. 

Turn out onto a floured baking board and knead well until the dough is smooth. Place on a baking tray and cover with a cloth or tea towel. Leave for 1 to 1½ hours, until the dough has doubled in size.

Then give the dough a punch and it will reduce in size, this process is to reduce the air in the dough and is called "knocking back". Knead the dough again until it is smooth and pliable ( this is called proving) This second proving gives a lighter, closer texture making the bread easier to cut.

Place in a well greased loaf tin or free form into a ball or bloomer on a baking tray, cover  and leave for a further 45 minutes - 1 hour, until double in size.

Bake in a preheated oven, GAS 5/190C/375F, on the middle shelf for 45 minutes. Turn out the loaf onto a baking tray and if the base of the loaf is still soft and uncooked return to the oven for a further 5 - 6 minutes.

To test if the loaf is cooked, tap the base – it should have a hollow sound.

Cool on a wire rack

Home  |  About this site  |  Helpful hints  |  Store cupboard  |  Menu plan week 1  
Menu plan week 2  |  Quick & easy meals  |  Recipes  |  Nutrition  |  Contact us  
  Links