Fairly Simple Bread

For the last few years I taught how to bake a basic loaf of sourdough. There were plenty of others around with more skill, expertise and prowess than I but I loved teaching the simple skill and getting to meet people that I often chatted with over Instagram.

These days I rarely bake a sourdough loaf, but do get to enjoy the lovingly baked rye sourdough loaves that one of our wonderful staff puts into our wood fired oven at least once a week. I’ve been enjoyed baking the occasional loaf, following the beautiful recipe by The Clever Carrot.

While I no longer bake excessive sourdough loaves I am finding myself teaching and baking a whole lot of yeasted breads.

Each Monday afternoon we teach a different group of young people how to bake bread. We use a very simple recipe and I have since found out that it makes wonderful flat breads too.

Learning how to bake bread is such a wonderfully simple step in the direction of being more self sufficient, using less single use plastic and living more frugally. If the young people who come to visit take one thing from their time here I do hope that bread baking is it, or at least the philosophies behind it.


So today I wanted to share my recipe with you, a wonderfully simple recipe that everyone should know.

Basic Yeasted Bread
Author: Clare Reilly
  • 3 cups strong bakers flour (sometimes I use 2 white and 1 whole meal)
  • 1 dessert spoon yeast
  • 1/2 dessert spoon salt
  • Luke warm water
  1. Add all dry ingredients
  2. Slowly add warm water until dough comes together.
  3. Kneed in bowl or on bench buy folding one ‘corner’ on to the dough ball and pushing firmly with heal of your hand.
  4. Let rise until about double in size.
  5. At this point you can either cut into about 16 small balls and roll flat, dry fry in a hot fry pan. Or shape and place into bread tin. Allow to rise until just below rim of the tin. Bake until dark and hollow sounding.


5 thoughts on “Fairly Simple Bread

  1. My bread goes really well until the bake bit. What temp do you bake at? I’ve read so many different ones but all I ever seem to make is a door stop. I can make amazing pizza bases and flat breads but loaves, nah. Rolls are slightly better but not great.
    Please help me.
    Cheers Kate

    1. Hi Kate, I don’t know what temperature the oven is as we use a wood fired oven that has no temperature gauge. But I usually go with the philosophy that the hotter the better.

      1. OK thanks for that. Some recipes say hot then turn down after 15 mins others say lower temps for the whole time. I think I’m going to try hot and see what happens. They can’t be any worse so I’ve got to improve soon.
        Cheers Kate.

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