We generally have 9+ people staying with us at Khemeia Valley so we do get through quite a few loaves of bread a week. That means that bread bags were a regular addition to our soft plastics recycling, and with the addition of folic acid to shop bought bread, it was the push we needed to start making fresh bread at home regularly.
We use organic stone ground white flour that we purchase in 12.5kg paper bags from our local Bin Inn. Apart from the Surebake yeast, all the other ingredients can be purchased from places like Bin Inn where you can take your own containers and reduce what packaging you have to bring home.
You can’t beat the smell of fresh bread cooking in the morning and we have found it an enjoyable process making our own bread every day.
I thought I would share the recipe that I use so you can give it a try at home too.
EVERYDAY LOAF
This was originally a Thermomix recipe that I adapted so I could make bigger batches.
Makes: 2 loaves
INGREDIENTS:
600g warm water
2 tsp sugar
4 tsp Surebake Yeast
40g grapeseed oil
1.2kg white flour
4 tsp salt
METHOD:
STEP 1:
Add the warm water to a large bowl and dissolve sugar into it.
Sprinkle over yeast and leave for 10 mins to wake up.
Add the grapeseed oil.
Add the flour and salt and mix with a wooden spoon until combined.
You may need to add a little more warm water if the dough is too crumbly, especially if you are using stoneground flour.
Knead the dough for 10 minutes until smooth and stretchy.
Put the dough in a lightly greased bowl somewhere warm and cover (I use a clean tea towel) for approx 1.5 hours or until doubled in size.
STEP 2:
Knead dough for 2 minutes.
Divide dough in half (or you can make into buns) and put into two loaf tins.
If you want to put seeds on your loaves (like poppy or sesame seeds) lightly brush with water and sprinkle on seeds.
Cover with a clean tea towel for approx 2 hours or until doubled in size.
STEP 3:
Put loaves into a cold oven, cook for approx 30 minutes at 180 deg celcius until golden brown and sounds hollow when tapped.
Remove from oven and leave in the tins for 5 minutes.
Then transfer onto a cooling rack.
STEP 4:
Eat and enjoy!