Baking bread


We baked bread for our family easter sunday lunch.  Having a big lunch on Easter Sunday is not a family tradition however breaking bread and sharing stories and laughter over a meal is.  This week that coincided with Easter Sunday. So along with several children who clearly had had quite a bit of chocolate we gathered for a shared lunch of beef bourguignon, jacket potatoes, green salad and homemade bread rolls.  This was finished off with an old school feijoa, ginger and apple sponge pudding. A lovely sponge pudding is a classic pudding in my family.  It is a recipe that takes a small amount of fruit topped with a lovely warm sponge.  A good pudding for feeding big families with a few extra mouths to feed.  But I digress….

So, we baked bread.  Out of necessity really.  We forgot to buy fresh bread yesterday and I fancied practicing my limited bread baking skills.  A whipped up a recipe.  Now I am familiar with recipes.  This recipe is concise and reflects a professional chef who can whip up goodness in a flash.  It required some interpretation.

Nevertheless it is an easy recipe.  The ‘1kg flour’ can be interpreted as 1kg of dried goods.  I used oat flour, oat bran, pumpkin, sunflower and chia seeds, white flour and linseeds. We ended up adding a bit more liquid to ensure the mixture was wet enough. We proved the covered mixture in the oven for 35 minutes.  The oven was at its lowest setting.  Once it had doubled in size we kneaded again and cut into rolls.  They then went covered back in the oven for 20 minutes.


We made a simple egg wash and then topped each roll with pumpkin seeds.  And they turned out wonderfully.

Slightly heavier than the rolls you buy from the market but delicious warm with a pat of butter.  They went a treat with the autumnal menu of the day.  Well worth the effort of making – and you get the added bonus of your house smelling wonderful as the bread bakes. I reckon this recipe would work well with a broad range of nuts and seeds.  Next time I am going to give it a go with half wholemeal and half white flour.

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