How to make home made, Artisan bread, and a recipe using wholemeal flour

Fresh From The Oven

French loaf [nearest] Whole grain mix
French loaf [nearest] Whole grain mix

Daily Bread

Give us our daily bread.

Bread is such a fundamental food and there is nothing more satisfying than baking your own. The evocative smell of fresh bread stimulates the appetite and has to be a favourite smell.

For over 30.000 years, man has made some sort of bread, even before the first recognised civilisations crude grain mixes were being made into flour to bake some type of bread.

As a foodstuff of great historical and contemporary importance bread has been used as a symbol of life and a euphemism for money, in many languages the word for bread has been incorporated into a language, for example The word companion comes from Latin com- "with" + panis "bread".


The Structure of Wheat

wheat grain
wheat grain | Source
Wholemeal recipe now added see below
Wholemeal recipe now added see below

The Origins of Bread Making

As civilisations began to emerge and crops were improved, so bread improved. Wheat, which is the only grain to contain gluten, which makes the dough nice and stretchy, slowl, emerged as the best crop for bread making.

There is one problem for milling wheat, wheat is rather an odd shape, with a crease down one side.


Stone Ground Flour

Traditional stone ground flour for bread, contained much more bran than modern ground flour. Modern steel mill wheels, have teeth that split the grain so that more of the bran and semolina can be removed. The flour used for supermarket white loaves has had all the bran and most of the goodness knocked out of it by massive steel rollers that reduce the wheat to dust.

There are specialist millers still who are more careful, and after first milling it with toothed wheels to crack the wheat they sieve it to remove the bran and the semolina before milling it again, the semolina then goes to smooth rollers to grind it into flour. Semolina is very hard so it is gradually reduced making it into flour by grinding and sieving several times.

If wholemeal is required then all the bran and wheat germ is added back. The end result is a consistent quality flour which can absorb water (slows down the staling of bread) and feed the yeast (to give more lift).

Chef's Tip


N.B. 1g instant dry yeast = 1.25g active dry yeast = 2.5g fresh yeast

Finished dough temperature: - 28º c if possible


Bread Recipes


There are so many recipes for bread, and just about everyone has their own favourite no matter which country around the world. I suppose they break into two main categories, leavened, or risen bread and unleavened bread such as chapatis and flat bread.

Sour dough bread is the oldest way of making bread by using the natural yeast in the air and grain.

There is some evidence that this style of bread is better for diabetics than normal yeasted bread.



The French method of dough making

Recipe for a Simple Loaf

Ingredients.

500 gm of strong white bread flour. There are many different flour types, but the easiest one is white flour. I like to use a mixture of flour; one third of each of these, white, whole grain, wholemeal. The result is a very nice blend to be eaten anytime.

A pinch of salt

1 ½ teaspoon of sugar, or you can use honey if you wish.

300 ml of warm water

Yeast, I use one sachet of dry yeast.

And that is about it, of course you can add extras; such as sesame, sunflower or poppy seeds or a combination just as you please.


Chef's Tip #2


Tip if you want really crusty bread, place a metal tray in the bottom of the oven to get hot and then add some water to turn to steam during the cooking.

you can also mist your dough as you put it in the oven.


Two more from the oven
Two more from the oven | Source

Making Bread is Simple

You can put it in your bread machine, but it is not half as much fun as doing it yourself.

Place all the ingredients in a mixing bowl and mix until you have a slightly sticky dough.

Put onto your floured work surface and knead until the dough becomes smooth and stretchy, soft and silky. Place back into your bowl and cover for 30 minutes this is called the ‘bulk proof’. In this time it should double in size.

Turn the dough onto the work surface. Push the gas out without tearing the dough and then bring the sides of the dough into a tight ball. (This process is called “knocking back.”) Put to one side (cover with a damp tea towel to avoid it skinning) and stand it for another 15 minutes, this is called inter­mediate proof.

Knock back the dough again and then mould it into your final shape. Place on your tray or into the tin and cover it again to keep it nice and moist and stand at room temperature for about 30 minutes final proof.

Bake at about gas mark 9; 240ºC for ten minutes and then for another ten minutes at gas mark 6, 200º C, finally turn your bread over and cook again at gm 6 for another ten minutes.

Note on buying flour.

You are wasting your time making your own bread if you use supermarket brand flour, look for small [local if possible] millers, and always make sure your yeast whether it is fresh or dried is not out of date.


How to Enjoy Your Dailey Bread

So often these days bread just holds in the contents of a sandwich or mops up the gravy, but at one time it was the meal and consequently more important.

So I suggest that you try making your bread and then enjoy it by cutting some real 'door-step' slices spreading thickly with some quality butter or soft cheese.♥

Bread Craft

Just before you pop it in the oven, you need to make a couple of slits in the top to allow it to rise easily. So why not be a little bit artistic and make up a design for your bread.

HIgh in fibre a fantastic food source

make your own design, wholemeal brown loaf
make your own design, wholemeal brown loaf | Source
Source
full of vitamins and high in fibre
full of vitamins and high in fibre | Source
Source
can you resist
can you resist
The sponge, this will help improve your bread
The sponge, this will help improve your bread

Wholemeal Bread


Wholemeal bread.

A good wholemeal loaf is a complete meal in itself, spread it with butter, add a little homemade jam; you are now as close to heaven as you’ll ever be in this life.

Make what is known as a flying sponge, which will help and give it extra lift.

For the sponge.

100gms whole meal flour.

1oz of fresh yeast.

100ml warm water.

With wholemeal flour you must let it soak awhile, so don’t be in a hurry. Have a coffee about now, maybe do a crossword. Keep the sponge somewhere warm.

Chef’s Tip #3



I like to rinse my metal mixing bowl with quite hot water before I start; this makes sure that everything stays warm.

Ready to go into the bread tins
Ready to go into the bread tins
Wholewheat with added grains
Wholewheat with added grains
wholewheat 30% white
wholewheat 30% white

Daily Bread

5 stars from 1 rating of Daily Bread

Wholemeal Flour


If it is a true wholemeal flour, which can be a bit heavy I like to use;

500gms wholemeal

or 400gms wholemeal and 100gms white bread flour (optional) this makes it easier to get a lighter loaf.

1tsp salt

2tsp butter. (I’ve tried using oil and I just don’t think it is as good as butter which also imparts a nice flavour to the bread.

250ml of warm water.

For extra taste you can add, sunflower seeds, poppy seeds, millet seeds, almost anything you fancy.

So, once the sponge is ready, you’ll know it will really amaze you the amount of froth and bubbles that are in the mix.

My grandma was a talented bread baker and her house always had that delicious smell of cooked bread. She always seemed to have one loaf rising and one loaf cooking and one loaf on the table. During the depression of the 1920’s many people were really poor and some were starving almost to death, grandma always used to make bread for the neighbours especially any who had children.

Put the rest of your flour into the mixing bowl, make a depression in it, and add the sponge carefully turning the dry flour over it. Leave it to soak for five minutes before you set the mixer going on its slowest mix, add more water but mix very gently, add salt and butter.

Now mix to a smooth dough, if it looks to tightening up add more water the last thing you want now is it to go dry. When it starts to come away from the edge of the bowl, rest it a few minutes and then mix again.

Turn it out onto a floured board and knead gently for a few minutes. Be careful not to over need it, especially if you use stone ground wholemeal flour. It’s all about the bran particles cutting the protein particles as the whole thing is developed.

Let it rise for ten minutes until it is noticeable bigger, now shape your dough or place in loaf tins and leave to rise for about an hour. It is much better to put the loaf in the oven under-risen than over risen, because the structure will collapse in the heat and your loaf will sag.

Cook at gm7-450º for about 20 minutes; once again if you have a stone in the oven you can finish the loaf directly on it, but make sure you don’t dry out the bread.

Now for the best bit, let it cool on a wire tray and then slice thickly and add a thick layer of butter. That’s a complete meal nothing else required.

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: These times don't include the proving periods

Adventure and Romance

Guilty of Honour
Guilty of Honour

Young Ben Stone is fleeing for his life over the bleak Yorkshire Moors. From being a child, he has been besotted by the local landowner’s daughter Ruth, but after her wicked brother is accidentally killed, Ben fears that he will be blamed. Ruth convinces him he should go on the run; otherwise, her father who is also the local magistrate will probably have him hanged for murder.

Trying to keep out of the way of the law, he runs into a wandering band of thieves. They take him as a prisoner and he is forced to endure a desperate winter in their secret lair. When he does escape their clutches, his fortune changes, and he is taken in by a friendly parson. The parson runs a small orphanage in Cartmel, where Ben recovers his health and spirits.

A brief spell working at a chandler’s shop in Barrow in Furness is rudely interrupted when Ben is pressed into the navy. The year is 1801 and the Royal Navy is desperate for men.

Despite this poor start, Ben takes to life in the navy, and quickly gains promotion. He is set for a promising career, when his past returns to haunt him, in the person of Ruth the landowner’s daughter, who has been married off to the new Governor of Jamaica and needs transporting out to the Caribbean on Ben’s ship. During the voyage, Ruth takes the opportunity to revive Ben’s feelings for her.

When he returns to England, he is confronted by his past and has to face a court-martial over the death of Ruth’s brother. Can he clear his name? What part will Lady Ruth play in his future? Ben is in for many varied adventures before his life is settled.

 

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Comments 26 comments

Rod Marsden profile image

Rod Marsden 5 years ago from Wollongong, NSW, Australia

I will vote up. You are right about the historical aspects of bread. It has a very long history in many countries.

Mind,you ancient Egyptian style and Lebanese style bread tends to be circular and flat. German black bread tends to be ideal for soups and stews but not so good for sandwiches. So there are in reality quite a few different varieties that have come about. I have barely touched the surface.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi Rod

thanks for the comment, I think every country has its own type and style, and so many cerals can be used, I've made bread with rice, potato,semolina, to mention a few

try my simple recipe and enjoy

cheers


RishiKS profile image

RishiKS 5 years ago from India

I am voting this up. It is a very informative hub. Thanks for sharing this with us :)


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi rishiks

many thanks for vote, an d I am glad that you thought it useful.

sorry for delay in reply but I have unfortunately been in hospital for the past week or so

cheers


Phil Plasma profile image

Phil Plasma 5 years ago from Montreal, Quebec

We have a bread machine that doesn't get used very often, obviously it isn't what you are suggesting here, but your hub reminds me that we should make use of it more often.

Voted up and interesting.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

Hi phil

there is nothing like home made anything and bread is no exception. Get the machine going and get some made, you'll be so glad you did. Hand making is not so hard, and very satisfying; most mornings I spend a couple of hours baking for the day, and friends and family.


Matthew Kirk profile image

Matthew Kirk 4 years ago from Liverpool

Have my own little theory on the history of bread. Perhaps the very base of civilisation?

http://hubpages.com/food/A-brief-history-of-humani...


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

HI Matthew

thanks for the comment. I'm sure you are right, the cultivation of wheat, baking bread and brewing beer all seem to be fundamental to the onset of civilisation, although I think they were using wild grains even before that.

cheers Tony


Derdriu 4 years ago

Tony, What aroma, fragrance and scents you spread cybernetically with your appetizing, delicious, scrumptious bread! In particular, I appreciate your pivotal, practical tips such as on having crusty bread and custom-designed tops.

Do you have a recipe for Italian bread?

Do you ever have bread with honey, jams or jellies?

Thank you for sharing, voted up + all.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu,

smelly-telly would be good for some things, I can image the smells floating through space, going where no smells have gone before. Beam me up.

Italian bread is covered in my ciabatta, and focaccia recipes, although I have more in the pipe line.

I'n not into sweet so much, I like pate and cheese spread on my bread. Every year I make loads of different batches of what ever fruit is abundant, but most of it I give away. what do you like on your bread? do you bake your own?

many thanks Derdriu.

regards Tony


Derdriu 4 years ago

Tony, Yes, I do bake my own bread, but not recently. A simple slathering of butter, cheese (not Monterey Jack) or honey will do it for me in terms of covering my bread, which I prefer not to do too much.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu,

with good bread you need very little else, Jersey butter is my favourite, a deep yellow hue, and rich taste.

I'll look for another cheese for the recipes other than M/Jack.

regards

Tony


viking305 profile image

viking305 3 years ago from Ireland

I do love to make my own bread too. Shop bought bread is not anything like what you can make yourself. Thanks Tony for a very interesting hub about the history of bread making and the great recipes

Shared on Twitter and voted up


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Viking305

I agree there is nothing as good as home made. I can't eat shop bought bread any more it tastes so bad.

Thank you for the votes and twitter

regards

Tony


rajan jolly profile image

rajan jolly 3 years ago from From Mumbai, presently in Jalandhar,INDIA.

Tony, your breads are tantalizing. I can literally smell their fragrance. Thanks for sharing these recipes and one of these days I'll be trying out one.

Voted up, useful and awesome.


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

rajan

thank you for the kind comments and vote up. I hope you do try as I'm sure you will enjoy them if you like bread.

regards

Tony


HendrikDB profile image

HendrikDB 3 years ago

Thanks! You are correct, bread is easy and simple to make, but very delicious; especially fresh out of the oven with bread and jam!


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

HendrikDB

thanks for calling by and leaving your thoughts on the subject.

regards

Tony


vespawoolf profile image

vespawoolf 3 years ago from Peru, South America

Ah, there's nothing like hot-from-the-oven wholemeal bread. I enjoyed your recipes and beautiful photos. I wish I had a loaf in my hands right now! Thank you for sharing.


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

vespa

I'm a complete bread-nut, there is nothing of greater taste and better value for money and as healthy than home made bread. Even the smell is wonderful.

thanks for following and your kind comments.

regards

Tony


Indian Chef profile image

Indian Chef 3 years ago from New Delhi India

I never made any bread at home and your step by step instructions with such beautiful pictures made it look so easy. Voting it up and awesome.


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Indian Chef

Thank you for your visit and kind comments, votes are always appreciated. Have a try and you will never buy shop bread again once you have tasted your own.

regards

Tony


pstraubie48 profile image

pstraubie48 18 months ago from sunny Florida

I will have to give your wholemeal recipe a try. Just within the last three years I have learned to make bread. And it is so satisfying. The baking bread fills the entire house with an intoxicating aroma. YUMMM Thanks for this well explained hub

Angels are on the way to you this evening ps


tonymead60 profile image

tonymead60 18 months ago from Yorkshire Author

pstraubie48

hi there thank you for your comment. I agree with you about the joy of baking bread at home. My flour supplier imports flour from all over Europe and the flavours are really special.

Happy baking

ttfn

Tony


oceansnsunsets profile image

oceansnsunsets 17 months ago from The Midwest, USA

Hello Tony, what a great hub! I love bread, maybe too much. Recently I needed some really good bread to make a great sandwich. I would have loved to make some bread like some you share here. I will have to bookmark this for future use! Voted up and more. Thanks for sharing!


tonymead60 profile image

tonymead60 17 months ago from Yorkshire Author

thanks for nice comment. I love bread making and when I've time I like to try something a bit different, I added caraway seeds recently which was interesting although I don't think I'll do it again.

good luck.

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