Our Everyday Bread

Bread seems complicated and time-consuming, but it is really very simple and most of the time, it is just quietly rising on its own!  And the final product peats anything you can buy - at least around here!

I like to mix grains with 2 1/2 cups water, a cup of flour, 1 Tablespoon of sugar, 2 Tablespoons of salt and 1/2 tsp of yeast the day before I bake.  I do this to moisten the grains.  This helps to make the bread less crumbly and also adds flavour.

On the day of baking, I add 1/2 stick of butter (melted), 2 eggs, and enough bread flour to form a nice dough.  

As I knead (with dough hook) I let the dough rest for 5 min. or so.  Then I go back and finish the knead.  The dough should clean the sides of the bowl.  If not, add a bit more flour until it does so.  


Oat flakes,

Rye flakes,

Flax flakes


Pumpkin seeds

... Really, whatever you like.  Raisins?  Sure!

For my last batch, I reduced the water to 2 cups and added a tub of full-fat ricotta.  VERY tasty addition!
Also instead of all graisn etc. separate, I used one package of Red Mill Meusli.  Good plan!

Drizzle with oil and cover the dough with plastic wrap and a towel.  

Allow it to rise fully.

Then plop out onto a floury counter and divide into two equal pieces.  (I weigh my dough to be sure the loaves will be equal.)  Yes, I do.

Form dough by flattening and rolling tightly (or you will get air pockets) tucking in the ends to form a nice loaf.  The join will be on the bottom.

At this point you can roll in oat flakes if you like.  That looks nice.



Ready to cover and let rise!

When fully risen, remove plastic wrap, dust with flour and make a few slashes to allow for expansion.  A bread knife with a serrated edge works well.

You can slash once down the middle or, as I tend to do, three diagonal slashes.

Bake at 350 degrees for about an hour.  

Allow to cool on a rack.

At this point, your house smells heavenly!

I freeze my bread, so I slice it and let it air a bit so the slices don't stick together when frozen.