These are the basic bread recipes that I use  and adapt to suit my whims.

Wholemeal Spelt Bread

10 ounces of wholemeal spelt flour
1 teaspoonful of dried yeast
1 teaspoonful of brown sugar or honey
1 teaspoonful of fine sea salt   (you may want to use less)
6 fluid ounces of tepid water  ( you may need to add a little more depending on the flour you use)
3 tablespoonfuls of olive oil

  • Mix all the dry ingredients together in a large bowl
  • Make a well in the centre and add the tepid water
  • Mix together roughly
  • Add the olive oil and work into the dough kneading until it's nice and smooth
  • Oil the bowl and return the dough to it.  Cover with a damp tea towel and keep in a warm place until the dough has doubled in size
  • Knock back the dough and knead for about five minutes and then form into the shape you require for the finished loaf or rolls.
  • Place on a greased baking tray, cover with the damp cloth and put back into the warm space to prove
  • When doubled in size bake at 180c for about 20 to 30 minutes depended on the size of the loaf.  10 to 15 for rolls.

Basic White Bread

11b/ half a kilogram of Strong white unbleached flour teaspoonful of fine sea salt
2 teaspoonfuls of yeast
2 teaspoonfuls of fine sea salt
150mls of tepid water ( you can use a milk/water mixture if you like)
1ounce/25g of butter

  • Sift flour into a bowl and rub-in the butter
  • Add the remaining dry ingredients
  • Add the tepid water
  • Mix together
  • Knead until the dough is nice and smooth 
  • Place in an oiled bowl in a warm space covered with a damp tea towel
  • Leave until doubled in size
  • Knock back and re-knead for a few minutes and place into an oiled loaf tin
  • Bake in a hot oven 220c for 30 to 40 minutes or 15 to 20 for rolls