Above: a fresh, hot out of the oven, deliciously smelling loaf of bread with onions, caraway seeds and poppy. It was made, in concession to my family’s preferences, with instant yeast and half whole wheat, half white flour.
Bread is one of the most rewarding and cost-effective things you can make in your own kitchen – anything you bake yourself will save you money, too, vs. any store-bought bread of comparative quality. Far from being time-consuming, it simply requires some planning ahead. Here is the total time it takes to produce a beautiful loaf like the one I made yesterday afternoon:
- Mix dough – 15 minutes, more or less, including kneading.
- Wait for dough to rise: this varies according to weather, flour used, and yeast (instant or sourdough starter). Can be anything between 1 and 24 hours, but during this time you don’t need to babysit your bread – you just put the dough in a warm place to rise and go on doing other things.
- Punch dough down after it has risen – 1-2 minutes.
- Wait for dough to rise again: the second rise is usually shorter.
- Roll out/shape into loaf (or loaves): 5-10 minutes.
- Bake: 20-40 minutes, depending on size of loaves and heat of oven.
- Clean up: 10 minutes max.
Total work time: 30-40 minutes. This really isn’t so much at all, when taking into account the deliciousness of the bread and the fact that I know exactly what I put in it (olive oil, organic maple syrup and home-grown eggs, vs. cheap commercial oil, white sugar and I don’t know what else).