Use Your ‘Loaf’ and Bake Your Own

If you do one thing this week, bake your own loaf of bread. As part of the Real Bread Campaign, we’re in the midst of Real Bread Maker Week, which kicked off on Saturday and runs until May 17. This is the perfect opportunity to jump on the band wagon and grasp onto the growing popularity of baking your own bread. This popular phenomenon is on the rise and I’m more than happy to see its rise continue. What’s not to love about homemade, fresh bread that’s baked with love and tastes delicious? Why not try my sundried tomato and pine nut bread, ideal for a  Mediterranean twist on an ordinary loaf.

Sundried Tomato and Pine Nut Bread


225g strong white bread flour

225g brown bread flour

15g dried yeast

1tsp of salt

2tsp of olive oil

60g toasted pine nuts

80g sundried tomato, roughly chopped

290ml of water

The Baking Bit

1.Sift the flours and add in the  olive oil and salt into a mixing bowl and make a well in the middle.
2.Mix the yeast with 1 tablespoon of water and add into the well with the rest of the water and using your hands mix into a soft dough.
3.Knead by hand for 10 minutes and place the dough into an oiled bowl, cover with clingfilm and let it rest in a warm place until it has doubled in size. This usually takes an hour.
4.Heat the oven to 180 ◦ C
5.Knock back the dough and knead the pine nuts and sundried tomato into it. Shape your loaf and score lattice patterns on top.
6.Place back into the oiled bowl, cover in clingfilm until it is one and a half times larger again and dust with a little flour.
7. Place on a baking tray and bake for 30 minutes and leave to cool.

If you want to learn more about baking bread check out the Edinburgh New Town Cookery School or the Bread Matters website for details of forthcoming courses.


2 thoughts on “Use Your ‘Loaf’ and Bake Your Own

  1. foodishboy says:

    Nice recipe. I’m about to get my first real bread experience by working in a small traditional bakery over the next few weeks. Can’t wait to get stuck in.

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