by Laura McIlwaine March 16, 2020

In the panic buying that’s been fuelled by the spread of the Covid-19 virus, many supermarkets and stores are selling out of bread in the blink of an eye.

It makes so much sense to make your own bread. You can enjoy bread without preservatives, eliminate the use of unnecessary plastic (i.e. plastic bread bags and ties) and can just make yourself a loaf, regardless of what stocks are like in the shops. Plus, fresh homemade bread tastes so much better than anything you’ll find in the shops and at less than $3 a loaf, you’ll be helping your family budget stretch further!

We've been making our own bread for over a decade now and this is our favourite recipe. 

Homemade Bread Recipe

Ingredients

  • 500g flour (we use Laucke Barossa Sourdough Rye, available in all major Australian supermarkets)
  • 300g filtered water
  • 2 tsp dried yeast (or 20g fresh yeast)
  • 20g olive oil
  • 1 tsp salt (we use Murray River Salt Flakes)

Method

Thermomix Method

  • Place water and yeast into mixing bowl and heat 1 min / 37°C / speed 1.
  • Add all remaining ingredients and mix 6 sec/speed 6, then knead for 2 minutes with the kneading function.
  • Transfer dough into a bread tin lined with unbleached baking paper and cover with a clean tea towel. Set aside and allow to rise in warm place for approx. 30 minutes or until doubled in size.
  • Remove tea towel and bake bread in 200°C/390°F pre-heated oven for approximately 30 minutes. Once baked, bread should sound hollow when tapped on the underside of the loaf.
  • Allow to cool in tin for 5 minutes before turning onto wire cooling rack.
  • Serve warm or allow to cool completely before slicing and placing in airtight container or reusable bread bag.

General Food Processor Method

  • Stir yeast into 300g warm water.
  • Sift flour into large bowl of food processor. Add oil, salt and yeast/water mixture and stir on medium speed with a dough hook for 10 minutes.
  • Transfer dough into a bread tin lined with unbleached baking paper and cover with a clean tea towel. Set aside and allow to rise in warm place for approx. 30 minutes or until doubled in size.
  • Remove tea towel and bake bread in 200°C/390°F pre-heated oven for approximately 30 minutes.
  • Once baked, bread should sound hollow when tapped on the underside of the loaf.
  • Allow to cool in tin for 5 minutes before turning onto wire cooling rack.
  • Serve warm or allow to cool completely before slicing and placing in airtight container or reusable bread bag.

Final Thoughts

It really does make so much sense to make your own bread.

You can enjoy bread without preservatives, eliminate the use of unnecessary plastic (i.e. plastic bread bags and ties), stretch your family budget further and reduce your reliance on the supermarkets. And in this period of Covid-19 panic buying, that’s a win for us all!

If you're keen to learn the skills of Self-Sufficiency, such as cooking with wholefoods, growing some of your own food, lowering your energy and water use, and reducing your household waste, my online club, Self Sufficiency in the Suburbs is for you.  Join over 500 members who are actively taking small steps to create a more sustainable lifestyle in our modern world.

OVER TO YOU!

What do you best LOVE about homemade bread. How long have you been making your own? Share in the comments below!

 Self Sufficiency in the Suburbs

Laura McIlwaine
Laura McIlwaine


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