The best bread recipe

posted in: Grow Mama

I am back, by popular demand, to give you the bread recipe I blogged about recently. There were a bunch of hollers on the GrowMama facebook page and a wee stack of messages asking for the recipe.

 
Every now and then I make a kneadable dough (sensory delight and free therapy you know) but the time and organisation it takes to prove bread multiple times just doesn’t get prioritised in this beautifully crowded life.
 
Original recipe credit goes to the amazing Claire Inwood. I have since tweaked it. Most recipes get tweaked in this house!
 

The Best Bread  

  • 1.5 l warm water
  • 1 tbsp sugar, coconut sugar or honey
  • 2 tbsp yeast
  • 9 cups of flour (I use 6 cups of white flour and 3 wholemeal so the youngster will eat it)
  • 1 tbsp salt
  • 1 egg (or if vegan, I substitute with egg replacer or 2 tbsp ground linseeds)  

Handful of seeds (however many you like, pumpkin seeds, sunflower seeds, different linseeds, chia) I grind seeds for extra nutritional value if kiddoes are of the anti-seed variety.  

Whisk the sweetener, water and yeast together and when activated and poufy chuck it all together and mix well.  

Use a pastry brush to oil the tins, pour mixture in (it’s quite a wet mix) to 3/4 and put in a cold oven.  

Heat oven to 190 degrees celsius.
Sometimes I set my timer for half an hour but mostly I check it once the delicious-freshly-baked-bread smell hits the house.
And, done! Now you can impress the pants of your friends too! You’re welcome. x  

I make the basic mix for the kids loaves, then dose the rest with seeds for me. I like to play with different flours (I like to use rye and spelt) and you can tweak the wholemeal/white flour balance according to preferences. 

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