Monday, April 30, 2012

Mum brag: I bake my own bread (because it is easy)

I've been making bread instead of buying it for about three months now, and in the last month I've perfected a recipe that suits our family's need for tasty, easy, reasonably healthy and pretty quick bread. A few different people have asked for the recipe, so I'm putting it here, because this is easy, and this way I can say "Hey Internet! I make my own bread.. I'm awesome".

(It's also probably good to have a record of when this was happening because my money is on it going out the window once baby # 2 arrives!)

Honestly it isn't much to brag about. I adapted my recipe from this recipe, that is dead simple and allows you to do a tiny bit of work once and get two fresh loaves for your trouble any time you feel like it. 

Here's what you need:

  • One large (3 litre) tupperware container
  • 1.5 Tbsp Yeast
  • 1 Tbsp salt
  • 3 cups warm water
  • 4 cups of white flour
  • 2 cups of whole wheat flour
  • 2 Tbsp each of: flax seeds, sunflower seeds, steel cut oats (or regular), and oat bran (I've substituted millet and wheat bran for any of these when I'm out of one or the other, and I've also just left all of them out altogether, and it works out either way.. I just like the texture of some seeds and bits). 
  • Bread pan
  • Butter or other grease
Do this:

  1. Pour the warm water into your tupperware container, and stir in yeast and salt.
  2. Let sit for five minutes, or until yeast is "foamy". 
  3. Add all the other ingredients - just dump them in, and then mix it all together with a spoon, or your hands or whatever.. until it is all mixed up.
  4. Rest the lid on the tupperware and leave mixture on counter (a warm location is ideal), for two hours. Dough should double in size at least.
At this point you can do one of two things:

Put the lid on securely and put the dough in the fridge to proceed with the next step whenever you feel like having fresh bread.


Grease a bread pan. Pull a piece of dough appropriate to the size of your pan (I use a standard pan and this recipe gives me two loaves worth) and shape it roughly to put in pan.

Heat your oven to 400 degrees, put loaf in oven and cook for about 40 minutes (I think my oven is cooler than it should be, so your time might be different - you basically want it cooked through with a golden crust - tapping it should sound hollow)


The nice thing about this recipe is that the bread is consistently good, and I almost always have some on hand. I'll generally do a loaf every two days, meaning I mix up dough every four days (usually in the evening - it really only takes five minutes of actual work), so I can bake something fresh every morning.

Also, it is good to know that you shouldn't wash the tupperware container you do this in.. The more dough that goes in and sits, the better the flavor as the yeast builds up over time. There's some sort of name or science to this.. but I can't tell you about that. I can just tell you that I like recipes where I get told NOT to wash dishes. 


  1. Thank you for posting this! I've wanted to make our own bread but I was too scared (sad, I know). I made yours this afternoon... and it worked! Thank you again!

    P.S. Good luck with Baby 2.0! Ours is due May 26th. I'll race you!

  2. I'm really glad it turned out, Amy!

    You're on for the race! Let's get these little ones out of our bellies and into our arms ASAP!


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