Home Baked Bread

Home Baking Made Easy

Take a look at our bread recipe, if you have any comments or suggestions we'd like to hear from you. Our feedback details are at then foot of the page.

What is nicer than the welcoming smell of home made bread? Baking your bread at home may take a little time, but it is well worth the effort, and there is something unmistakable about the taste of fresh baked bread. Remember if you make a big batch of dough you can freeze part of it for later use. Put the dough in loaf size pieces, cook what you need on the day, then freeze what you don't need for later use. You freeze the dough after the first proving and continue the second process after the dough has thoroughly defrosted. This recipe will make three loaves of wholemeal bread. All the successful recipes are stored in the Recipe Directory.

Preparation Time: 45 Minutes
Bread Cooking Time: 1 Hour

Ingredients: Three loaves

1.5kg (3lbs) wholemeal bread flour
75g (3ozs) fresh yeast or 3tsp dried yeast
3tsp brown sugar
2tsp salt
50gs (2ozs) lard or fat
825m warm water (hand hot)

Cooking Instructions:

  1. Cream the fresh yeast and sugar together in a basin, add about half of the warm water cover with a tea towel and leave for 10-15 minutes until the yeast has fermented (you will see bubbles appearing on the surface).
  2. Mix the salt and flour and rub in the fat or lard, pour the yeast mixture onto the flour, mix well with your hands then gradually add the rest of the warm water until the dough is firm (you don't have to use all the water) don't let the dough get soggy.
  3. Cover and put into a warm place until the dough has doubled its size an airing cupboard is the ideal place. Turn the dough out onto a floured board, kneed well to get plenty of air into it.
  4. Divide into 2 or 3 lots and put each into a well greased bread tin, leave in a warm place for a further 20-30 minutes.
  5. While you are waiting for the dough to prove put the oven on high and make sure the oven is hot before the bread goes in.
  6. Cook on 220°C/425F/Gas 7, bake for 1 hour reversing the position of the loaves after 30 minutes.
  7. Turn out on to a cooling a rack, the bread should have a hollow sound when you tap it on the bottom.
  8. If you are using dried yeast you can add it to the flour and salt before adding all the water; there isn't any need to let it ferment.
  9. Note it is important that all the ingredients are room temperature and the water is hand hot.


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