Making local bread

We managed to source all the ingredients for our bread locally. It’s very straight forward to make in a bread maker. First thing in the morning, there is nothing more scrumptious than being woken with the smell of a freshly baked loaf. We found we missed the snacks of life but a slice of toast with home made damson jam soon made up for the missing biscuits. Here is our recipe:-

  • 200g Strong Wholemeal flour – Glebe Farm, King’s Ripton (, available at Daily Bread
  • 50 g Oats – also from Glebe Farm
  • 250g Strong White flour – also from Glebe Farm
  • 25 g Rapeseed oil – Hillfarm, Heveningham Suffolk (
  • 1 1/2 tbs sugar  – Silver Spoon, Bury St Edmunds
  • 1 1/2 tps Maldon sea salt
  • 1 1/2 tps Allinsons dried Yeast, Peterborough
  • 360 ml  water

Will check the cooking time and work out a cost per loaf including power used.

Most breadmakers have an option for a French bread that is sugar free.

Posted by Penny

This entry was posted in Eating Local - Winter 2011/2012, Sustainable food. Bookmark the permalink.