My Basic Best of Both Bread Recipe

Updated: Oct 4


Back to Basics here is my basic best of both bread recipe, tried and tested!


You will need


  • A loaf tin or tray to bake your bread on

  • 250g strong white bread flour

  • 250g wholemeal bread flour

  • 7g easy bake yeast

  • 1 and 1/2 teaspoon of golden caster sugar

  • 1 and 1/2 teaspoon of salt

  • 1 tbsp softened butter

  • 300ml of warm water


Method


  • Mix together the flour until they are both well combined add the salt, sugar and yeast.

  • Add the butter and mix with your fingertips until its well incorporated

  • Mix the water in with a cutlery knife

  • Turn onto a floured surface and knead fro around 10 minutes,

  • Grease the mixing bowl with a little oil and pop the dough back in, cover with a clean teatowel and leave to rise until doubled in size.

  • Once doubled knock back the dough kneading just a few times, mould into a smooth ball and pop in a lightly greased loaf tin or on a tray

  • Leave to Prove under a clean towel until doubled in size again. Meanwhile heat the oven to 180 degree centigrade.

  • Once double bake in the centre of the oven for 30 mins of so. When you can lift the bread from the tin and it sounds hollow when tapped underneath its done!

Enjoy and happy baking.

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© 2020 Kelly Ellis-Radahd @thewaywewaldorf All rights reserved