Sunday Loaf

Work through the week and loaf on Sundays? Oh, I wish! The loaf in queston is a loaf of bread. I usually make one every Sunday, cut it nice and thick and put it in the freezer. We use it for breakfast toast—one slice each. It’s so filling and nourishing that one slice is enough.

So here’s the basic recipe:

5 cups bread flour
2 teasp salt
3 teasp dry yeast
2 & a half teasp bread improver
600 ml warm water + 1 teasp sugar

To the basic mixture I add one tablespoon of each of the following:
Sesame seed
Sunflower seed
Wheat germ
Oat bran
Polenta (corn meal)
LSA meal (ground linseed, sunflower & almond)
Poppy seed
Caraway seed (sometimes I’ll use dill seed)

The flour must be bread flour, i.e. made from hard wheat with a protein content of 12-13%. Cake flour won’t do. I buy Wallaby brand bakers flour at the supermarket. The bread improver is usually also available at the supermarket.


Mix all the dry ingredients (except the yeast).
Add the yeast to the warm water+sugar and leave till it starts to froth.
Add the yeast mixture to the dry ingredients and mix till it looks like tacky porridge.
Cover the bowl with a towel and leave to stand in a warm place until it’s doubled in size.
Turn out onto a floured bench and knead until the dough becomes firm and elastic.
Place in the tin, cover with a cloth and allow to rise again in a warm place until the dough is level with the top edge of the tin.
Bake in a pre-heated oven at 180 deg celsius for 30-35 min.
Turn out of the tin immediately and cool on a wire rack.

Here ’tis:

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