Marc’s Bread Recipe

This recipe developed after trying different quantities of flour in order to produce a healthy bread with a mixture of different flours. Although white flour is not as healthy, we found a mixture of white and wholemeal makes good bread that tastes good and rises well.

  1. Add to a mixing bowl: 300g of very strong white flour, 100g wholemeal wheat flour (preferably Canadian stone ground), 50g rye flour, 50g medium oatmeal, a handful of chopped seeds (Linwood's seeds, green packet: flaxseed 50%, sunflower 25%, pumpkin seed 25%), mix with a fork.
  2. Add to one side of the bowl 10g of salt (approx 1 teaspoon), and to the other side of the bowl 5g (approx 1 teaspoon) of dried easy bake yeast
  3. Add 15ml olive oil and 300ml cold water
  4. Mix using an electric mixer with dough hooks if possible for a few minutes
  5. Kneed for 10 minutes
  6. Shape the dough into a ball, cover with a bit of oil, put back into the mixing bowl, cover the bowl and leave it to rise somewhere about room temperature
  7. When the dough has doubled in size (about 2 hours) take it out and flatten it, shape it into a fat roll shape, dust with rye flour, cover and leave to rise again (about 1 hour)
  8. Heat the oven to maximum temperature; preferably cook on a baking stone
  9. When you are ready to cook the bread, make three diagonal slashes on the top of the bread about 1cm deep
  10. Spray the top of the bread with water
  11. Put the bread in the oven for 10 minutes, then reduce the temperature to about 180 degrees Celsius (approx. 350 degrees Fahrenheit)
  12. Cook for another 35 minutes, then leave to cool on a rack

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