Your guide to baking the freshest homemade wheat bread

Many of us have forgotten about time-honoured ways of preparing food. Read on for wheat breadmaking tips from yesteryear that are still useful in today's kitchens.

Many of us have forgotten about time-honoured ways of preparing food — from drying to pickling — that are both nutritious and easy on the pocketbook. Nothing compares to the comfort and freshness of homemade bread. It tastes delicious, and will fill your kitchen with a wonderful aroma. Read on for wheat breadmaking tips from yesteryear that are still useful in today's kitchens.

To make wheat bread, you'll need 500 grams (18 ounces) of wheat flour or wholegrain wheat, 20 grams (2/3 ounce) yeast, one pinch of sugar, about 175 millilitres (3/4 cup) warm water and five millilitres (one teaspoon) salt.

• Stir 75 millilitres (five tablespoons) flour with the crumbled yeast, sugar and water in a bowl and let rise in a warm location for 15 to 30 minutes.
• Sift the remaining flour and salt over it and knead until the dough no longer sticks to the side of the bowl.
• Knead it a little longer on a flat work surface until the dough feels elastic and dry.
• Shape your dough into a ball and place in a large bowl. Cover with a cloth, and let rise again until it doubles in volume (about 30 to 60 minutes).
• After kneading again, form into a loaf on a baking sheet and let rise for 30 to 60 minutes.
• Finally, lightly brush the loaf with water and bake for about one hour at 200°C (400°F).

• Bake dough within three hours to avoid having the dough collapse.
• Form rolls by shaping the dough into a fairly thick rope, cutting it into pieces and rolling each one into a smooth ball with your cupped hand. Place balls on baking sheet and bake at the same temparature as you would the loaf, but for less time, potentially. Check on them periodically.
• Place a bowl of water in the oven during baking to make bread and rolls crisp (but not hard).
• Brush your loaves with a little water or egg yolk for an attractive shine.

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