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5 Ingredients, Easy & Delicious Bread
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THERE ARE VERY FEW THINGS AS HEALING AS THE SMELL OF WARM BREAD IN THE OVEN..
At this stage I'd say that making bread has become a religious thing for me. It's not only a time where I get to put my hands in flour and forget about the world, but it's also like inviting warmth and coziness into the house.
I use to have a friend as a kid who's parents made their own bread. I thought they were the craziest people I had ever met. Living in France, bread is at every street corner, so why oh why would they feel the need to make it themselves ? It's only after entering their home that smelled like warm bread that I got it.
There is something extra special at making bread yourself. It seems so hard (and trust me, it can be. The day I start diving into the sourdough world will probably be filled with terror) but this recipe is basically un-mess-able.
I have proofed it by giving it to non baker friends, who called me at each stage of the making, terrified they were doing it wrong and it came out plumped, delicious and, well, perfect.
Making bread is a lot like science. You have to have the right temperature to let it rise, you have to get the right ratio of each ingredients.. But once you do, my oh my it is the most amazing thing !
HERE YOU CAN FIND THE RECIPE THAT WILL REVOLUTIONIZE YOUR SUNDAYS !
This recipe is a plain one, you are more than welcome to play around with adding seeds, olives and changing the flours. Just know that gluten plays an important role in holding the bread together, and changing the flours could have an incidence on how it looks if not how it taste. I promise to start working on a gluten free option for all of you out there very soon !
To make this bread we will be using a dutch oven (AKA an cast iron with a lid that goes in the oven.) It replicates perfectly the heat concentration that bread would get in a baker's oven.
FOR ONE LOAD :
1 cup of organic white flour
1 1/2 cup of organic whole wheat flour
1 1/2 tsp of fine salt
1 tsp of sugar
1 1/4 cup warm water
2 1/4 tsp of dry activated yeast
Place the dry yeast and sugar in a large bowl, than add the water (it should be warm to touch, not hot or it won't raise). Mix well together than let it sit for a few minutes until it foams slightly.Add your flours and salt to the bowl. Mix it all well with your hands. If the dough is too runny to farm a ball, add some flour. Once your mix is well incorporated, form a ball with the dough (it won't hold in
place, but it's not a problem. you want the dough to be souple enough to invite some air inside it).
Leave the dough in the bowl and cover it with a tea towel. you can forget about it for an hour.
When the time is up, come back to your bread. it should have doubled in volume and look super puffy. Here you can sprinkle some more flour on top, and GENTLY fold the sides towards the center as you would with an envelope. The point here is to bring it back to a bread shape whilst keeping the dough nice and raised.
Heat up you oven at 230°c, and place your empty dutch oven inside to get it to be as hot as the oven. When everything is at temperature, carefully place your bread in the cast iron, close the lid and place it back in the oven for 30 to 40 minutes (depending on how crusty you like your bread).
Once cooked, take the bread out of the cast iron and let it cool on a grill on the kitchen counter. It will keep on hardening as it cools, but you can already steal a slice or two if temptation is too hard to resist...
This bread keeps well for a few days, and freezes perfectly as well.
If one simply is not enough, I would advise to make two separately instead of doubling the recipe as it doesn't raise as well. It also allows you to have one wholewheat and one white or one with seeds and one without..
LOUISE HERE !
hi
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Happy baking to all ! xx
I'M LOUISE
Thanks for giving this a read ! I'm a writer, photographer & self proclaimed environmental warrior, excited to share solutions, ideas and recipes to bring sustainability into our lives.
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