Wednesday, 24 March 2021

Easy bread recipe with Wessex Mill Flour

I discovered my love for freshly baked bread (made by yours truly) during the first lockdown. Bread flour was difficult to find but we didn’t let that stop us. It was a fun family activity that kept both me and the kids busy and hungry. I mean… the smell of baked bread is simply incredible. It fills your home like a warm hug and it strangely makes your home feel more homely.

After trying countless different flour types, Wessex Mill Flour has become a staple at our home. I started purchasing it at Springvale Foods, fine food wholesalers, as I could buy larger quantities and always have flour at hand for our weekly bread making sessions. The variety of flour by Wessex Mill Flour is incredible – from wholemeal bread flour to seed bread flour and even tomato and garlic bread flour. Am I the only one with their mouth watering?

Homemade bread is much more than just tastier bread than store bought bread. As Taste of Home mentions in this article, homemade bread is also cheaper and healthier. “When you make your own bread, you have control over what ingredients go into the batch. Plus, bread you purchase from the store may taste fresh, but many types are loaded with preservatives to extend their shelf life.”

Plus, “aside from the nutritional value, baking your own bread is good for your mental health.” mentions this article on the Huffington Post. And I couldn’t agree more! Making bread gives you a little bit of me time where you are simply focusing on the bread and if you are frustrated, you can take your frustrations out on the dough – it won’t fight back.



·         500g of bread flour

·         10g of salt

·         10g fresh yeast

·         250g water


Place the dough on the work surface and push the air out without tearing the dough, bringing the sides of the dough into a tight ball. Put the dough to one side and let it stand for 15 minutes.

Do the same again by knocking back the dough and then, mould it into the final shape. Place it on a tray or tin inside a plastic bag. Let it stand at room temperature for about 30 minutes.

Then, bake at around 220C for 30-35 minutes. And there you have it – freshly baked bread!

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