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Home Made Bread Recipes For Your Masonry Oven

Updated on January 20, 2014

Home Made Bread - Healthy Goodness From Your Own Oven


Home Made Bread Recipes

I am a baker and therefore feel comfortable making breads at home. Home made bread recipes can be found all over the place and many of them are very good. You simply just need to do a quick search for the term 'home made bread recipes' to see that you are not the only one in need of them.

There are still choices to be made, and selection of quality ingredients often makes all the difference between okay tasting breads and 'kick ass! Best bread I ever tasted!' breads.

Your ability to select quality fine ingredients may be limited to your budget, or it can be limited to plain old simple availability. I live in Japan and the Japanese are not big on authentic breads. They tend to lean more towards the sweet snacky types of breads like danish pastries and butter rich croissants. Even their table breads are so stuffed full of flavor enriching additives like butters, creams and sweeteners. They shouldn't be eaten simply for the calories that they contain.

Stone Ovens - The Pizza Enthusiasts Dream

An authentic communal oven made from stone.
An authentic communal oven made from stone. | Source
My Wood Fired Oven in my backyard.
My Wood Fired Oven in my backyard. | Source
A construction photo of my wood fired oven.
A construction photo of my wood fired oven. | Source

The Building Of Artisan Breads - Bread Recipes

Artisan breads are exactly what the name suggests. Breads that are hand crafted in small quantities using the finest ingredients available. They are often baked by bakers that are more inclined to utilize traditional methods like hand milling of flours, hand mixing of the bread dough, and baking in a wood fired masonry oven without the use of bread pans or trays.

Artisan breads are usually always free form (hand moulded into shapes) and proved naturally without any mechanical aids like proofing cabinets.

They are absolutely mouth watering when eaten, but DO stale quicker than commercial breads due to the fact that they DO NOT contain any artificial preservatives.

Truth be known - Artificial preservatives are not needed and bread usually tastes better a day or two after it has been baked anyway.

Home Made Whole Wheat Bread

Home made whole wheat breads should be made from whole wheat flour. Whole wheat flour is flour that includes the entire grain, not just parts of it.

You can buy whole wheat flour from your local supplier or you can buy the grain and mill it yourself. The milling of grain takes time and effort, but the rewards are great.

A hand mill like the one pictured to the right from amazon, is ideal for anyone wishing to mill just enough flour to make whole wheat breads at home.

Delicious Whole Wheat Breads

Whole wheat bread.
Whole wheat bread.
Whole wheat flour.
Whole wheat flour.

Home Made Whole Wheat Bread Recipe


  • 3 1/2 cups of whole wheat flour
  • 1/3 cup of milk
  • 1/4 cup of honey
  • 1 cup of warm water
  • 1 1/4 teaspoons of salt
  • 1/4 cup of vegetable oil
  • 1 packet of dry yeast
  1. Step One - In a small bowl mix your yeast with some of your water and let it sit for a while.
  2. Step two - In a large mixing bowl combine the rest of your water with the honey, milk, salt and vegetable oil and mix together.
  3. Step Three - Add the flour and the yeast mixture to your bowl of liquids and stir with a wooden spoon until it pulls away from the side of the bowl. If it is really sticky you may need to add just a little more flour.
  4. Step Four - Pour your dough out onto your work surface and knead with your hands until it becomes nicely mixed. 6 - 10 minutes or until the dough starts to smooth out.
  5. Step Five - Oil a bowl and place your dough in it to rise. Make sure the dough is well oiled and cover it with a piece of plastic wrap. The oil will ensure that the dough doesn't stick to the bowl and the plastic wrap. Put it in a warm place to rise - It should take about an hour.
  6. Step Six - Take your risen dough and tip it out onto a lightly floured work surface and shape it into the desired shape of the bread you are making. With whole wheat bread you will find that it doesn't retain a free form shape as well as normal white bread, therefore it is better to bake your bread in a bread pan. Shape your dough and put it back into the bread pan to rise. Make sure your bread pan is well oiled. Not necessary if you are using a non stick pan.
  7. Step Seven - Cover your bread in the pan and leave it to rise. It will rise to about an inch above the top of the pan. But when it gets to the top of the pan, you can turn on your oven and preheat it ready for baking. Preheat your oven to 200C or 350F.
  8. Step Eight - Place your risen loaf into the center of your oven and bake uncovered for 20 minutes. At this stage your loaf is not yet baked, but it may burn on the top, so take a baking sheet or a piece of aluminium foil and place it over the top of your loaf to prevent it from burning and bake a further 20 or 25 minutes. Then your loaf is ready.
To know for sure if your loaf is ready - Take it out of the pan and tap the underside with your finger. If it sounds hollow it is done. If not, then you will need to bake it for another 5 minutes or so.
Enjoy Your Whole Wheat Bread!

San Francisco Sourdough

Authentic Sour Dough Starter

Authentic sourdough bread needs to made with a sourdough starter. So what is a starter?

A sourdough starter is a mixture of ingredients that has been left out in the open for a period of time to allow the natural yeasts found in the air to penetrate it and cause it to ferment. This fermentation creates alcohol and lactic acid which gives sourdough bread its unique sour taste.

How to make a starter culture.

Take a clean jar (large jam jar) and first sterilize it with hot water to kill any unwanted germs, then take some freshly picked grapes (rinsed thoroughly to remove any debris) and place your grapes in the jar. Half fill your jar with water and leave it in a warm place for 2 or 3 days. After a day or a day and a half you will notice that your mixture of grapes and water in your jar has changed color and has started to produce bubbles (GAS). This is good!

When your mixture is producing plenty of bubbles, take out the grapes and add enough whole wheat flour to make it into a kind of batter. It should resemble a pancake batter. Then leave it another day to ferment. (As you may have noticed, it is now resembling the basis of a bread mixture).

Your sourdough starter now needs to be tended to on a daily basis. The way this is done is you remove half of the starter from the jar and either use it or discard it, then you replace what you have removed with fresh flour and water and mix it all up again to leave for another day. The next day your starter will be just as strong again and once again ready to use.

Can't Build A Masonry Oven - Try These Alternatives

Perfect Home Made Pizza Dough Recipe

Ideally it is best to bake your pizza's in a stone oven that is fired with wood. However, this is not always possible. The Wimmeley Pizza Dome pictured right is a great alternative for those of you that want to bake your pizza's in stone. Delicious results, too! Yummy!

Here is the perfect home made pizza dough recipe!

Use your well tended and looked after sourdough starter for this pizza dough. Remember that pizza dough needs to be simple and does NOT need to be flavored. A pizza's flavor is all in the toppings.


3/4 cup of lukewarm water. You can just use hand warm water.

1 Cup of your sourdough starter.

1 to 1 1/2 teaspoons of salt. Keep it all natural and use sea salt. Better tasting!

2 and 3/4 cups of bread flour. (white)

A splash of olive oil.

Using the all in method, put all of your ingredients into a mixing bowl and mix it into a dough. When it starts to pull away from the sides of the bowl, put it on your bench and knead it with your hands until it smooths. Cover it with olive oil and place a piece of plastic wrap over it to keep it moist. Leave it to rise.

In the meantime, get all of your pizza toppings ready, tomato paste, cheese, ham, bacon and assorted veggies.

Roll out your pizza dough to the size of the pizza tray that you are using and top with all of your favorite ingredients, then bake in a HOT, HOT oven until baked.

Pizza's need to be baked quickly. If you are baking in a wood fired oven the temperature of your oven will sometimes exceed 400C. That is perfect for baking pizza! Know that at these temperatures, your pizza will bake in minutes. 5 minutes at most!

Enjoy Delicious Sourdough Pizza's With Your Friends And Family! Bon-apetit!

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