Recipes
Why not try your hand at baking your own bread and rolls with the ingredients in our ingredients collection?
White Bread
INGREDIENTS
250g Strong White Flour
150ml Tepid Water
8g Fresh Yeast or 4g Dried Yeast (dissolved in a little water)
1/2 tsp sugar
1/4 tsp salt
Method
1. Pre-heat oven to 190'C (Fan Ovens - 180'C) or Gas Mark 8
2. Place all ingredients in a bowl and mix together. When a single dough is formed, knead the dough (pushing, patting, rolling, pummelling!) for a minimum of 5 minutes.
If using an electric mixer, mix for 2 minutes on slow and 6 minutes on medium-slow.
3. Form the dough into a ball, place in a bowl, cover with cling film and prove for approx. 45 minutes until doubled in size in a warm place.
4. Knead for 30 seconds until it's collapsed down again. Decide how you would like it - loaves in a tin, bloomers or rolls on a tray - and prove again until doubled in size.
5. Lightly sprinkle with flour before placing in the oven. Bake for 12-15 minutes for rolls and 25-30 minutes for loaves, until the loaf sounds hollow when tapped on the underside and golden brown on top.
Baking times may vary oven to oven!
Multiseed Bread
INGREDIENTS
500g Multiseed Bread Mix
250ml Tepid Water
20g Fresh Yeast or 8g Dried Yeast (dissolved in a little water)
Method
1. Pre-heat oven to 220'C (Fan Ovens - 210'C) or Gas Mark 7
2. Place all ingredients in a bowl and mix together. When a single dough is formed, knead the dough (pushing, patting, rolling, pummelling!) for a minimum of 5 minutes.
If using an electric mixer, mix for 2 minutes on slow and 6 minutes on medium-slow.
3. Form the dough into a ball, place in a bowl, cover with cling film and prove for approx. 45 minutes until doubled in size in a warm place.
4. Knead for 30 seconds until it's collapsed down again. Decide how you would like it - loaves in a tin, bloomers or rolls on a tray - and prove again until doubled in size.
5. Bake for 35 to 40 minutes until the loaf sounds hollow when tapped on the underside.
Wholemeal Bread
INGREDIENTS
200g Wholemeal Flour
50g Strong White Flour
165ml Tepid Water
8g Fresh Yeast or 4g Dried Yeast (dissolved in a little water)
1/2 tsp sugar
1/4 tsp salt
Method
1. Pre-heat oven to 190'C (Fan Ovens - 180'C) or Gas Mark 8
2. Place all ingredients in a bowl and mix together. When a single dough is formed, knead the dough (pushing, patting, rolling, pummelling!) for a minimum of 5 minutes.
If using an electric mixer, mix for 2 minutes on slow and 6 minutes on medium-slow.
3. Form the dough into a ball, place in a bowl, cover with cling film and prove for approx. 45 minutes until doubled in size in a warm place.
4. Knead for 30 seconds until it's collapsed down again. Decide how you would like it - loaves in a tin, bloomers or rolls on a tray - and prove again until doubled in size.
5. Lightly sprinkle with flour before placing in the oven. Bake for 12-15 minutes for rolls and 25-30 minutes for loaves, until the loaf sounds hollow when tapped on the underside and golden brown on top.
Baking times may vary oven to oven!