The recipe that my family likes most is a combination of organic Wholemeal Wheat Flour and ordinary White Sifted Wheat Flour. Even though I mill both these products, I only sell the Organic Wholemeal Wheat Flour as the white sifted is too slow and laborious to make for selling and there are many good nutritious and healthy recipes for 100 % Wholemeal Wheat Flour 

350 g Wholemeal Wheat Flour

350 g White Sifted Wheat Flour

Mix well

or

What I use for every day bread

100 g Coarse Semolina

300 g Wholmeal Wheat Flour

300 g White Sifted Flour

Mix well

Take 450 g Luke Warm water and dissolve 25 g SUREBAKE Yeast and 20 g honey or molasses or sugar in it – mix well with a fork. Let it proof in a warm place for about 10 minutes

Mix about 25% of the flour mix into the water and yeast mixture and mix well with a fork. Let it proof in a warm place until double in size – about 90 minute depending on temperature

Now mix all the flour into the water and yeast mixture and start kneading – either by hand or machine, whichever you prefer. While kneading add 10 g salt and 50 ml olive oil. Knead VERY WELL until very elastic – add more flour or water to get the consistency just right (silky soft and shiny), even though in most cases it should not be required. If mixing by machine, knead for about 7 – 8 minutes. If kneading by hand it will take longer depending on your ability

Oil two standard size bread pans and put the kneaded dough into the pans, score the dough with a sharp knife and sprinkle with flour or brush with water or brush with egg

Let it proof until 3 times the size – about 2 -3 hours depending on the temperature

Bake in oven at 225 C for 20 minutes, turn the pans and bake at 190 C for 20 minutes, turn the pans and bake at 190 C (bottom element only this time) for another 10 minutes (adjust the times that suit your specific oven)

ENJOY !!!!

SIMPLE NO KNEAD BREAD RECIPE

It gives me great pleasure to bake different types of breads every few days. The one I am describing here is a low input, high success, bread that I “developed” when my Kitchen Aide broke down and I had to do ALL the kneading by hand

300 g Luke warm Water

24 g Dry Yeast (I use SUREBAKE)

1 Teaspoon of Honey

Wisk well

Cover and let it proof for 5 – 10 minutes until the yeast has formed some foam on the top

100 g Whole Wheat Bread Flour (Home milled) and mix with a spatula

Cover and let it proof for 1 hour

300 g Flour (Use either more Whole Wheat Flour or a combination of whole and refined Wheat Flour to suit your taste

2 level Teaspoons of Salt

3 Tablespoons of Extra Virgin Olive Oil

Mix very well with Spatula

Cover and let it proof for 1 hour

Mix well with Spatula, or hands, and form the bread, use extra flour to keep it from sticking to your hands and place it in pre oiled bread pans. Dust the bread with more flour, or paint with egg or water, whatever you prefer

Cover and let it proof for 1 hour

Preheat the oven to 250C and place the bread in oven. Bake for 20 minutes

Turn the heat down to 190C and bake for another 10 minutes or until it suits your preference

ENJOY !!!