The Easiest Bread You Will Ever Make
Carbs are my absolute favourite thing in the world. I love pasta, hearty sandwiches, toast, baguettes, noodles...if it is a carb, I will devour it! I also enjoy making carbs. When I am motivated and have the time I like to make fresh pasta for dinner parties, but most weeks I make this bread. It is honestly so easy to make, and quick too! I can get home after 5 p.m. and have fresh bread by 7 p.m.
The recipe is super versatile as well! I have swapped out some of the flour for rye and buckwheat flour; I have changed the seeds and other tasty bits to whatever I have on hand, and it always turns out so well. The only thing that seems to be finicky with this recipe: the amount of water needs to be precise and you want a nice even temperature for the rise time.
- 1 tbsp yeast
- 2 tsp brown sugar
- 300mL lukewarm water
- 4 cups wholemeal flour
- 2 cups white flour
- 2 tsp salt
- 1/2 cup hulled buckwheat kernels
- 1/2 cup mixed grains or seeds (flax, quinoa, sesame seeds, sunflower seeds, etc.)
- 600mL lukewarm water
- Combine the yeast, sugar, and water in a bowl and let sit until it is foamy.
- Combine all of the dry ingredients in a larger mixing bowl.
- Add the yeast mixture and the other 600mL of water to the dry ingredients and mix well.
- Pour the mixture into a large bread pan or split into two small loaf tins.
- Let rise in a warm spot for 40 minutes. I put mine on top of the fire and it works perfectly!
- Preheat the oven to 220 degrees Celsius and bake for 40 minutes.
- Let the loaf cool completely on a wire rack before slicing.