- 110g wholemeal bread flour, plus 1 tbsp extra
- 110g white bread flour
- 1/2 tsp salt
- 1 x 7g sachet of dried yeast
- 150ml lukewarm water (or 75ml milk and 75ml lukewarm water)
This recipe is part of our 'cooking with kids' feature and has instructions for children.
Cut a piece of foil about 80cm long. Fold it in half, then scrunch up the corners to make your own baking tray.
Put the empty bag on the scales. Measure both flours into the bag. Add the salt and dried yeast. Seal the bag and give it a good shake.
Open the bag and add the water (and milk if using). Squeeze out the air and re-seal the bag.
Knead dough in the bag with the heels of your hands until it's all blended, turning occasionally. Knead for at least 10 mins until dough doesn't stick to the bag.
Dust the table with flour. Take dough out of the bag and knead a couple of times.
Shape the dough with your hands. Be creative! You can try all sorts of shapes; round, oval, oblong or even square.
Put your loaf in the foil tray and place on a baking tray.
Sprinkle with flour. Lay the bag over the top. Leave to rise for 45-60 mins in a warm place.
Half an hour before baking pre-heat the oven to 220C/200C Fan/Gas 7. Remove the bag. Put the bread in the oven. Bake for 20-25 mins until risen and golden.
The bread should sound hollow when trapped on the bottom. Place on a rack to cool before serving.