The Basic Bread

Preparation info

  • Difficulty


  • Makes a

    1 kg


Appears in


  • 500 g (1 lb) stoneground flour
  • 2 teaspoons salt
  • 2 teaspoons fast-action easy-blend yeast granules
  • 2 tablespoons olive oil
  • generous 300 mls (½ pint) warm water


In a bowl mix the dry ingredients. Make a well in the centre, and pour in the liquid ingredients. Draw the flour into the centre and mix well, until the dough leaves the sides of the bowl. You can, of course, make the dough in a food processor.

Turn onto a floured surface, and knead for five minutes. Shape the dough, and put it into a lightly greased 1 kg (2 lb) loaf tin. Cover loosely with lightly oiled clingfilm, and let it rise in a moderately warm place for about an hour until doubled in size.

Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes. Turn the loaf onto a wire rack, and cool completely before slicing.

Mix wholemeal and white flour for a different loaf, and experiment with additions of other grains and seds, such as sunflower and sesame. If you make an entirely wholemeal loaf, you will find you need to add a little more water. Herbs, chopped olives, grated cheese and nuts can also be added for variety.