I mix white and wholemeal flour to make a 50/50 loaf, all the time. I also mix wholemeal and seeded flour to make a "light" granary loaf.

I might look for some seeded flour and try that granary idea.


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I have made some 50:50 rye and brown. I was wondering what people other combinations people prefer.

The 50:50 Spelt and brown was lovely. I am thinking of using a bigger 3lb tin, with the same recipe so the bread has more space to expand. Has anyone tried this before?

I'm( or should i say Mrs C ) attempting to make our first ever loaf.A white bloomer type is what we're aiming for to have with a pot of homemade veggie soup

Hope it turns out well.


yours wecrookie

So how did it go?

Surprisingly well
It was edible and quite tasty,though there was a section that was a bit "doughy" in the middle of the loaf Might have needed a few more minutes.

yours wecrookie

Yes so much better than shop bread. It does not last as long without the masses of preservatives but tastes good, even of the texture is heavier.


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I tend to find that home made bread takes longer to actually go mouldy than the normal shop bought stuff (not the long life varieties) but it dries out much faster.
On the plus side, that means it's very good for making toast with.

It might be that I am keeping my bread differently. Shop bought bread was kept in the bag in the fridge but I keep my home made bread in a bread bin.

i work in a supermarket bakery so i have an advantage but i refuse to buy massed produced.

so i bake our families own white bread daily, by hand, using a very simple recipe.
(i also use 500gm pre-packs available from most stores. without added soya flour)

white.
500gms of strong white flour.

brown.
450gms of strong brown flour.

wholemeal.
400gms of strong wholemeal flour.

50/50.
use half of the amounts for each type of flour mixed together.

300ml luke warm water.
luke warm = 200ml of cold water and the rest from a boiled kettle then stir.

the mix. (elixir)
in to the luke warm water using measuring spoons add.
heaped tea spoon dried yeast (7ml)
level tea spoon salt (5ml)
level tea spoon sugar (5ml)
Table Spoon of olive oil (15ml)
stir gently and let stand for 5 mins.
while the mix is standing weigh the flour.
stir the mix gently again then pour into a mixing bowl. then add the flour.

mix then knead into a dough (bread maker, food mixer or by hand) then let prove for 30 mins

i turn the oven on at this stage and have the bread tin sitting on top of the cooker.
place the proved dough into a well greased baking tin and prove again for about 30/45 mins.
or until the dough has just risen above the top of the baking tin.
(each batch i prove twice)

place the baking (2lb) tin into a pre heated oven (200c).
bake for 35/40 minutes (check at the 30 minute marker).

turn the baked loaf out on to a cooling rack.
fresh bread daily, nothing like it ...

edited.
as i am using a new mixer and baking containers also corrected a few errors.

note.
if using silicon bread containers which i have just changed to (saves greasing just lightly oil the base)
place the silicon container on to a tray and then place both tray and silicon container into the oven ...

update
simple fruit loaf
i have worked on this recipe to get it simply just right ...

Simple Fruit Loaf
300g strong white flour
200g sultanas or 200g mixed fruit

The elixir
200ml of luke warm water (150ml cold 50ml hot)
Dessert spoon (Dstspn 10ml) of olive oil
1 level tspn of yeast
1 level tspn of sugar
½ level tspn of salt
½ tspn of cinnamon
½ tspn mixed spice

please use the same method posted above and then enjoy ...

Breadmaker is mixing the dough for MrStevenRogers simple recipe now!

My last loaf came out quite well but it was not tall but that maybe because it is in a larger tin so probably never enough time to expand to fill the larger tin.

edit by me
it should be luke warm water

200ml of cold and the rest from a boiled kettle
this helps the dried yeast to react

sorry i am so used to doing this its nearly done by remote ...

i hope you enjoyed the fresh bread ...