I was delighted to learn about Real Bread Week. This week is the annual celebration of local, independent bakeries and baking your own. Whether you’re looking to support one of the fantastic bakers in Yorkshire or want to develop a new skill and bake your own, Real Bread Week is the perfect opportunity.
To celebrate I thought I’d share my top tips for creating the perfect bread and even include a tasty recipe to try.
The history of bread stretches back over 30,000 years, making it one of the oldest prepared foods in the world. Types, shapes, sizes, and textures differ around the world due to the proportions of and types of flour used and the variety of other ingredients.
Baking is a fun activity that all the family can get involved in, so I hope that my bread recipe below will encourage even the most reluctant baker to have a go and keep the historic tradition of baking bread in the home alive.
Top tip no. 1: When mixing your ingredients keep the salt and yeast on opposite sides of the bowl as the salt can kill the yeast. Without yeast your bread won’t rise.
Top tip no. 2: For a lovely crunchy crust, add a light coating of semolina to your dough.
Top tip no. 3: The slower the rise, the better the flavour of your bread so don’t worry about putting your rising dough in an airing cupboard. If the dough rises too fast this can affect the end result.
- 500g plain flour
- 20g fresh yeast
- 50g linseed
- 300ml water
- 8g salt
- 100g dried figs
Dice the figs.
Mix all the ingredients in the bread maker and choose the ‘dough’ program.
Once the dough is mixed, knead it to knock the gas out and put it in a bread mould.
Leave it to rise for 1:30/2h approx.
Bake for 30mns at 220 degrees.