Baking Your Own Bread

Sunday, October 23, 2016

I love making bread. There's just something about it... It's a bit chemical, a bit domestic, a bit artisanal, and very therapeutic.
You make a dough, roll it all around, squeeze it, watch it grow big, bake it, fill the room with warm yummy smells, and voilĂ  - everyone is amazed. It's so funny too... It's something most people eat every day, yet I've found that very few actually have tried making it (or even know where to begin). It's actually quite simple & requires very few ingredients (while store made bread, you'll find, has a lot of mysterious junky ingredients that you just don't need). In the end, it's much cheaper to do at home, you know exactly what's going into it, and it's always fresh.

I buy locally grown, organic white and wheat flour, and standard quick-rise yeast packets, and each loaf ends up costing me about $2.50. Compared to the pretty high quality store loaves I was buying, it ends up being about half the cost. I know bread usually isn't breaking the bank in terms of groceries, but it's just a bonus to save a little money when you're having fun :)

The bread pictured is my preferred "everyday bread" loaf. Sometimes I change it up and do a hearty whole wheat, but this is the most versatile, yummy bread I've made so far. It's my vegan modification of a King-Arthur Flour Company recipe. Above, I made some yummy grilled almond butter and jelly sandwiches with it.

3 cups of all-purpose flour
2 1/4 teaspoons instant yeast (one packet of yeast is usually this amount - found in the baking aisle)
1 cup old-fashioned rolled oats
1 1/2 teaspoons salt
4 tablespoons olive oil
3 tablespoons agave or maple syrup
1 cup lukewarm water

  • Combine all of the ingredients, and mix until cohesive. (It will seem a bit stringy - but that's okay). Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead by hand to make a smooth, soft, elastic dough.
  • If you don't know how to knead dough, take a peak at this video :
  • Place the dough in a lightly greased bowl, and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.
  • Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" bread pan, pressing it gently to flatten.
  • Let the dough rise in the pan until it pops a bit past the top of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 30 minutes.
  • Remove the bread from the oven, and turn it out of the pan onto a rack. Dip a paper towel into some olive oil and paint the top for a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.
Yield - 1 loaf


  1. off topic but I'm obsessed with your table haha such a unique piece for indoor dining i love it! and great for pictures! i noticed with a lot of your blogs you do really well with the set up and composition :)

  2. I baked this bread tonight and my family loved it!
    I love how it's the perfect medium between light and dense.
    I topped it with Earth Balance and some blueberry jam and was in heaven...

    Thanks for posting x



By Dayna Frazer