Join the isolating cliche and bake some bread!

I have never made bread! I try to make all my kids dinners from scratch and have always loved the idea of baking bread, it’s such a homemaker thing to do so not sure why I haven’t ever attempted. I am a keen fan of Great British Bake Off… so it was about time I started and what time is better than Lockdown?!

This can be done with the kids but the kneading needs to be done by you as needs a bit of welly going in and also some patience. The stirring and mixing can be a fun activity though.

This was the easiest recipe ever, I found it on the flour I brought ‘Waitrose Canadian & Very Strong Canadian Stoneground Wholemeal Bread Flour’. I may get a little but more adventurous, I love bit of olive bread so watch this space.


600 g wholemeal bread flour
1 sachet of yeast
1 1/2 tsp sea salt
425 ml tepid water


Mix together the flour, yeast and salt. Add water and mix with a round bladed knife to make a soft dough.

Turn out to lightly floured surface and drop into a lightly greased 900g loaf tin. (Get a tin one as I used a ceramic one and it got stuck). Knead for 10 mins.

Leave to proof for 1 hour. Either use cling film and use in a warm place but what I do is put the oven on for a couple of minutes and then turn it off, put a bowl of boiling water on the bottom shelf and put the bread on the top shelf. Once double in size, take it out.

Bake for 35 mins in oven 220c gas mark 7.

Lasts for around 2 days if wrapped well.

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