Being a person who has always been put off Bread making due to the time I thought was necessary for kneading this recipe was the one that initiated my bread baking extravaganza at thelittlegardenfarm.

Baking bread really does not have to complicated, needs very little hands on time and it rewards all of the 5 senses in a variety of ways.

To see a fresh, steaming loaf of fresh bread on the kitchen bench sends little rays of sunshine into your home and your heart. Baking bread is a soulful experience connecting you to your roots, your food, your home and your family.

I hope you enjoy this recipe as much as I have and reap all of the benefits which a freshly baked loaf of bread can bestow.

This bread recipe works well if you have a few hours or so where you are pottering about the Cabin and feel like baking a wholesome loaf of bread!

Ingredients

500 Grams mixed flour – we have available wholemeal/white bakers flour which we pre-mix available for your use (mixed in the ratios we find works well here at thelittlegardenfarm). We use High quality Tas Taste and Lauke Flour which makes your loaf extra tasty:).

500 Grams Bread flour from the pantry plus a little extra for kneading

1 tsp Salt

2 tsp Sugar

1 TBS Olive Oil and extra for after baking

2 tsp Instant Yeast

Small amount of extra flour for kneading

Directions

. Preheat oven to 200 Celcius

. Place 500 gr. Mixed Bread Flour in the large mixing bowl provided

. Mix 2 tsp of active yeast with 2 tsp of Sugar in a cup or small bowl and add a small amount of Warm Water (not too cool and not too hot for yeast to work most effectively). Mix and leave for a few minutes until it becomes slightly frothy

.Place olive oil and salt in with the flour and pour in the yeast mix. Have 2 cups of warm water on hand and add 1-1/2 cups in with the flour. Mix and then begin to knead the dough until it becomes smooth and has an slightly elastic feel to it-this should take 2-3 minutes. If you need more water use some of the remaining warm water available. Use extra flour if needed if the dough is too sticky. You want a firm, flexible dough that is just a little moist but doesn’t overly stick to your fingers.

.Once the bread mix is smooth shape into a ball, cover with a light cloth and leave in the mixing bowl in a warm area (I use the stovetop when I am preheating the oven as it has a certain amount of warmth when you have the oven on.). Hot water bottles can be helpful to place your bowl on also.

.Leave the dough until it has doubled in size – approximately 2 hours and then punch/knock the dough back down to it’s original size. Knead the dough again for a few minutes and then place in a pre oiled loaf tin to double in size again (1 – 1/2 hours typically).

.Once the dough has doubled in size place into the preheated oven and cook for 40 minutes. The top of the bread should be golden and the bread should sound hollow if you are unsure. Use a pastry brush and baste with Olive Oil for a beautiful crust.

.Leave on wire rack to cool and enjoy with your favourite spread!

Can I use plain flour instead of bread flour?
Yes, though wholemeal bread flour gives a better structure and taste, the white flour we use to kick the rise a little.

How do I know when the dough has risen enough?
It should double in size and be well rounded on top.

Can I bake this while staying at the Cabin?
Yes — all ingredients and equipment are provided for guests to enjoy slow baking during their stay. We also provide our own pancake mix, and a pantry with herbs, spices, flour and other cooking ingredients.

The Cabin by the Sea is not just set up for you to bake and cook but also has a designated Art, Craft and Yoga/mindfulness spaces.

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