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Simple loaf of bread
Simple loaf of bread

Before you jump to Simple loaf of bread recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Can Help You Stay Fit And Also Healthy.

On the subject of the foods that you eat, you will notice that your overall health can be effected either positively or perhaps negatively. Its also wise to understand that there are foods that you will want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. These types of foods are filled with bad fat and also have hardly any nutritional value. That is why we are going to be going over the food items that you should be ingesting that will have a positive effect on your health.

While some of you enjoy having your snack foods, as opposed to reaching for the potato chips try getting some nuts. One of several health benefits of these types of nuts and seeds is the Omega-3 and Omega-6 that can be present in them. Omega-3 as well as Omega-6 are classified as essential fatty acids and they’re essential because your body uses these fatty acids to keep your hormone levels where they should be. Something you may not realize is that various hormones that you need will only be able to be produced when you have these types of fatty acids.

If you decide that your overall health is important to you, you should take these recommendations to heart. Also if you remove all the processed foods that you should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to simple loaf of bread recipe. You can have simple loaf of bread using 5 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Simple loaf of bread:
  1. Provide 250 grams Wholemeal flour
  2. Use 250 grams Strong white bread flour
  3. Use 400 ml warm water
  4. You need 1 tsp yeast
  5. Prepare 30 grams salt
Steps to make Simple loaf of bread:
  1. Mix the yeast with some very warm (not boiling) water. Add the flours and salt to a large mixing bowl. Make a deep well in this and start adding water, about 100 ml at a time. Fold in the flour, making sure you mix as much as possible each time. When a fork becomes impractical, use your hands instead.
  2. By the end you should have a single ball of slightly sticky dough. If it’s too sticky, add a little flour, too dry, a little more water. In both instances, it should just be a very little at a time.
  3. Flour your work surface, and knead for 10 minutes. Use the ball of your hand, and it’s a gentle massage, not a vicious assault. If your arms ache while doing this, you’re going too hard. Seriously, a generation of TV chefs have sold a lie about this part of the process, in order to try and look more masculine while baking.
  4. As the yeast activates, the dough should start to feel more and more bouncy. Once it feels good and elastic, place it in a large, floured bowl, cover with a tea towel and stick it in your airing cupboard for 45 minutes. If you have no airing cupboard, balance it on top of a radiator. Warm and dry is the watchword here.
  5. After 45 minutes proving, it will have grown as if it were alive, mostly because it is, in a way. Give it another near for five minutes, then put it on a floured baking sheet or tray, cover with a tea towel, and give it another hour to prove.
  6. Yep. It’s huge now. Form it into a high ball, and stick in the oven at 170c for 10 minutes. After 10 minutes, turn it down to about 140c, and cook until it makes a hollow sounding ‘donk’ noise when you tap the bottom of the loaf.
  7. Rest on a wire rack to settle then enjoy. with any luck, it should be light on the inside, but lovely and crusty out. If you’re making toast with it, do have one with marmite and one with picallilli. The contrast between pickled bitterness and salty richness is absolute heaven.

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