This week I ventured into bread making. Ultimately I would like to regularly make sourdough (this fermenting method comes with lots of health benefits), but I decided to try my hand at a simple yeasted bread to get the methods down pat and to experiment with my dough hook doing the work for me.

I have had good success adapting a pizza dough recipe with skills I know about bread making!
This is what I have done:

Ingredients

• 3 cups of flour (I have used two cups of wholemeal wheat and one cup of wholemeal spelt)
• 1 pinch of salt
• 1 teaspoon of sugar
• 1/2 cup of boiling water
• 1 cup of cold water
• 1 packet of dry yeast (about 7 gms)

Method

• In the morning add the dry ingredients to a mix master (with a dough hook attached)
• In a separate bowl, add the boiling water and dissolve the sugar
• Add the cold water (to make nice warm water!). Whisk in the dry yeast
• Let the yeast/water sit until the yeast forms a nice spongy layer on top (about five-ten mins)
• Add the wet ingredients to the dry ingredients and turn on your mix master
• Mix for about ten minutes until the ingredients form a nice dough
• Cover the bowl with a tea towel and let sit until about lunch time (it should rise!)

• At lunch, mix the risen dough again using the dough hook (you may need to scrape the risen  dough back down the mixer). Mix for about 5 minutes
• Put the dough on a lightly flowered board, knead gently
• Form the dough by folding it three ways in on itself (creating layers) and place in a bread (or loaf) tin
• 
• Let the dough rise until about dinner time

• At dinner time, your dough should have risen again
• Place it in a 190 degree oven for about half an hour
• 
• Enjoy!