Simple bread recipe for the perfect breakfast

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Simple Bread

In England, soldiers are – among other things – slivers of toast that you dip into a soft boiled egg.The best soldiers take time to develop. They are all natural, wholesome, home grown, and shaped with love and care.
Course Breakfast

Ingredients
  

  • 300 g  Wheat and/or spelt flour  Whole or white or a mixture of your choice
  • 200 g Water
  • 1.5 g Instant Or 3 g dry Or 6 g fresh yeast
  • 3 g Salt

Instructions
 

  • If you are using dry yeast, measure the flour into a big bowl and make a well in it. Sprinkle in the yeast, pour on 100 g of water and let it sit for 15 minutes or so. A beige sludge may or may not form on the top of the water – don’t worry if it does not. The important thing is that the yeast is fully dissolved in the water. Add the salt and bring the ingredients together into a big ball in the bowl.
  • If you are using fresh or instant yeast, measure all the dough ingredients into a big bowl. Bring them all together in a big ball in the bowl.
  • Pull the dough out onto the counter and knead well for 10 minutes. Pop it back into the bowl, cover it with a tea towel and let it sit for 1-2 hours or until it has doubled in size.
  • To shape the bread, pull the dough out of the bowl gently onto a non floury surface. Stretch and fold it and then roll it up tightly and pop it into a greased bread tin to rise. Or make a tight ball and pop it on a baking tray that you have lined with non stick baking parchment to rise. To see videos on all aspects of this process including the shaping into a loaf or a ball, click here. Cover the dough with a tea towel and let it rest for 45 minutes-1 hour until it has risen nicely.
  • Pre heat the oven to 200 degrees and pop the dough in. Bake it for 45 minutes and then remove it from the tin and place it on a wire rack to cool.
  • Slice, toast, top with butter or marmite (vegemite, bovril), and slice into pieces to dip into your soft boiled egg for real bread breakfast heaven. Soldiers for breakfast? There’s a thought.
  • If you would like to learn more, take a bread course with us! Click here and pop your post code into the post code finder to locate your nearest trainer.

3 thoughts on “Simple bread recipe for the perfect breakfast”

  1. I really enjoyed making this bread. I used 2:1 wholewheat to dark rye, with pumpkin, sunflower and flax seeds thrown in before the second proof, but I must say that 6g of salt is waaaaaaay too much salt for my taste. I mean it is seriously tongue tweakingly salty. I know that rye doesn’t rise so much and the rise was *satisfactory* but I wouldn’t be surprised if the amount of salt retarded the rise a little.

    1. Hi there, salt does indeed slow yeast down but rye can also be incredibly slow to rise. The amount of salt is such a personal thing. I hope you find what is right for you!

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