Bread
This homemade bread recipe is a delightful blend of strong white and wholemeal flours, combined with a touch of honey and olive oil for a subtle sweetness and richness. The process of making this bread is not only rewarding but also surprisingly simple, especially with the help of a breadmaker. The end result is a beautifully crusty loaf with a soft, flavorful crumb that will fill your kitchen with the comforting aroma of freshly baked bread.
— Constant Cookbook
Ingredients
- Breadmaker (just use dough setting)
- 300g Strong White Flour
- 200g Strong Wholemeal Flour
- 2 teaspoons salt
- 7g sachet yeast
- 2 teaspoons honey
- 2 tablesoons olive oil
- 300ml warm water (100ml boiling/200ml cold)
Instructions
- Put the tin from the breadmaker on scales. Add flour, yeast and salt, and quickly mix together with your hand.
- Put 100ml boiling water in a jug, add honey (so it dissolves off the spoon) and oil. Top up to just over 300ml. Add to flour in the breadmaker tin.
- Set breadmaker to dough setting, and start. Leave completely alone until dough has doubled in size (on my breadmaker that is when the dough is at the top of the tin)
- Empty dough onto floured baking tray. Gently form into a ball by tucking in the edges underneath, working your way round. Then form into a slightly oblong shape, trying to get as much heigh as possible. Slash dough with a sharp knife (in whatever pattern you like). Sprinke with flour. Cover with oiled clingflim and leave until approximately doubled in size again. On top of the oven is good.
- Heat oven to its maximum temperature. Once dough has doubled in size, bake for 10 minutes, then reduce temperature to 200c. Bake another 10 minutes. Turn loaf over and bake another 5-10 minutes. Tap the bottom to make sure it sounds hollow. Turn out onto a rack and leave for at least 20 minutes (if you can!) before trying. Enjoy!
Yield
Makes 1 loave
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