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There is nothing wrong with wheat or bread, but the refined flour that is available is empty, over processed and can barely be considered real food. Use stoned-ground flour to make real bread.

Makes 1 loaf of bread!


1 tablespoon butter, softened

450g of white or whole wheat stone-ground flour

1 x 7g sachet instant yeast

1 teaspoon sea salt

1 teaspoon brown sugar

450ml of water at room temperate


1. Grease a medium loaf tin with softened butter or line with baking paper.

2. Sift flour into large mixing bowl, if you want to keep the bran, tip it into the bowl after sieving. Stir in the yeast and salt. Make a well in the centre of the pile.

3. Stir the sugar into the water and pour into the well. Mix together then beat with wooden spoon for about 2 minutes. The dough is ready when its soft and sticky and come away from the sides of the bowl.

4. Transfer the dough into the loaf tin, cover with a damp tea towel, and leave in a warm place for about 30 minutes. After 15 minutes preheat the oven to 200ᴼC.

5. Once the dough has risen almost to the top of the tin, uncover and bake for 30 – 40 minutes or until brown. Remove from tin – it should sound hollow when you tap the base of the loaf.

6. To harden the crust you can return the loaf to the oven for a few minutes. Leave on a wire rake to cool.

7. Homemade bread will turn mouldy much faster than store-bought bread, so use within 2 days, or freeze in slices.

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Focus Areas: Kenilworth & Claremont Village

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