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Everyday Bread


200g strong white flour

200g wholemeal flour

7g yeast (preferably organic)

15g olive oil

7g salt

a mug of water


Bring all the ingredients together making sure that the salt and yeast dont mix at the beginning. Kneed for 10 minutes until smooth and elastic or use a dough hook. cover and leave to rise in the fridge overnight.

The next day knock back, and shape into a loaf or place in loaf tin. Then let it rise in ambient temperative for two to three hours. When risen slash the surface with a sharp knife, then wet the surface and rub flour in tip (makes it look professional when it comes out of the over.

Then, place the bread in a hot oven (220 degrees) spinkled with water (creates steam and a nice crust) for around 25 minutes. Wait 30 minutes before slicing up.