04 May

This Bread is a little more dense than most and with a low sugar content it may take a little longer to toast...but most of all it is fresh, tasty and preservative free.

Can be made in a loaf tin or as a cob loaf.


500g Unbleached White Flour

15g Bread Improver

1 Tbsp Olive Oil

2 Tsp Yeast

2 Tsp Caster Sugar

2 Tsp Himalayan Organic Ground Salt

300-375 ml Water


Warm 300 ml of water to 32 to 35 degrees Celsius. Add in the sugar and yeast and allow to sit for 5 minutes or until foamy on top. (This will activate the yeast)

Place all the Flour in a mixing bowl and then add in the olive oil salt and bread improver, stir through or if using a mixer use the dough hook and mix through thoroughly.

Add the yeast and allow to mix through for at least 10 minutes, if the dough is too dry add the additional water (will depend on the humidity in the air).

The mixing will allow the gluten to react and the more you mix the lighter the dough.

Turn dough out onto a floured bench and knead for a further 10 minutes. Place back in the bowl and cover with a warm water dampened clean cloth. Set aside in a warm place in the kitchen and allow to rise for at least 1 hour.

Knock back the dough and knead for another 5 minutes.  (knock back means to knock out the air)

Lightly spray oil a loaf tin or heavy based tray.

If using the loaf tin. Roll the dough into a length so that the dough is even shaped and fits into the loaf tin.

If using a tray. Roll into a loaf or cob loaf shape and place on oiled and floured heavy based tin.

Cover again with the warm damp cloth and allow to rest for a further 1 hour. ( 20 minutes before it is ready turn your oven onto 200C.

Place the bread into the center of the oven and allow to cook for 28 minutes. (depending on your oven)

The bread is cooked if it sounds hollow when you know on the bottom.

Allow to cool on a cake rack, don't leave it too long in the tin or the condensation will make the bread soggy.

After 10 to 15 minutes your bread will be rested enough to eat.


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