This is a fun way to find out how bread is made, and you'll love seeing yeast make the dough rise!

By , 21 September 2015
  • Ready in: 50 mins
  • Serves: 4
  • Price: 6p per serving
Nutritional Info
Each 82g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt med
  • Energy 754KJ 180KCAL
of your reference intake.
Typical energy values per 100g: 920kJ/220kcal.
  • 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.