Baking bread at home is easy, fast, cheap and tasty.

Learn how easy it is.

Home baked bread is easy, fast, cheap and tasty. If you've never done it, it may seem complicated, and everywhere you'll find different recipes. Learn how easy it really is.

The whole process takes about three hours. 15 Minutes you are busy, the rest of the time is rising, baking and cooling down.

You can buy all kinds of flour online. If you buy flour in an ethnic shop, all ingredients will cost you about 80 cents, and electricity another 20 cents. A total of one Euro for a loaf of 700 grams.

The following topics will be discussed:
1. What do you need.
2. Mixing and kneading.
3. Rising and baking.
4. Feedback and links.

This is the metric version.

Switch to imperial version

What do you need

Ingredients:

• 250 gram white wheat flour (or patent flour or high grade flour).
• 250 gram whole wheat flour.
• 10 ml (=two teaspoons =7gr) instant or dry yeast.
• 10 ml (=two teaspoons =10gr) sugar.
• 5 ml (=one teaspoon =10gr) salt.
• 20 gram (one slice) butter.
• 300 ml luke warm water.

Yeast, sugar and salt are hard to weigh in such small quantities. That is why we do it by volume. Use a teaspoon or kitchen scoop.

If you want to eat more healthy, you can half the amounts of salt, sugar and butter. Make sure that the ratio of salt:sugar remains the same.

Material (tools):

• Scales
• Large bowl
• Measuring cup
• Measuring spoon or teaspoon
• Kitchen towel
• Griddle, covered with baking paper (parchment paper)
• Kitchen timer or the timer on your mobile

Mixing and kneading

Put all the dry ingedients in the bowl.

Mix everything and add the water.

Knead the mass with your hands. The dough is becoming more homogeneous, and it should also become less sticky.

If it remains too sticky, sprinkle some extra flour on your hands.
If not all the flour is assimilated into the mass, add a splash of water.

Even though it may feel good sooner, knead for at least 5 full minutes.

In the end, the dough should be a more or less homogeneous sphere. Place it in the bowl, covered with the towel. Put it in a place that is at least room temperature (21 degrees celcius).

Set the timer for 40 minutes.

In a warmer place the dough rises faster, in a cooler place it takes more time. Even a night in the fridge is possible - cover the dough with plastic foil.

Rising and baking

After at least 40 minutes sprinkle a bit of flour on the counter. Take the raised dough from the bowl and press it flat.

Fold the piece threefold, and then in the other direction twofold. Press the dough as flat as possible.

Triple fold the piece again, more or less in the shape of a loaf of bread.

Put it on the parchment paper on the griddle.
Make sure the 'seam' is at the bottom.

Cover the dough with the towel again...
... and let it be another 40 minutes.

If the dough doesn't rice well, don't worry, it will do so later on in the oven.

Preheat the oven to 210 degrees celcius (electrical oven) or 190 degrees (convection oven).

Slide the griddle with the bread but without the towel into the hot oven.

Set the timer again for 40 minutes.

After a few times you will discover whether you may prefer to bake hotter or longer.

Turn off the oven.

Remove the bread from the oven...

... and let it settle on a wire rack for another 40 minutes.

Now you can cut the bread and eat it.
ENJOY!

Feedback and links.