Rosemary & raisin bread and cheese & black pepper bread


- 1 tablespoon dried active yeast
- 500 ml luke warm water
- 1 tablespoon honey
- 250 g white bread flour
- 200 g wholemeal bread flour
- 200 g rye flour
- 100 ml sunflower oil
- 1 teaspoon salt


Step 1

In a large jug, dissolve the yeast and honey in the water and then leave to stand for about 10-15 minutes until the liquid froths up.

Step 2

In a large bowl mix together the white, wholemeal and rye flour with the salt. Tip in the oil and mix well.

Step 3

Make a well in the centre and tip in the yeast liquid and mix well with a spoon.Liberally flour your work surface and tip out the dough on to it.

Step 4

The dough will be sticky, but this good. Using more flour on top start kneading the dough with your hands, stretching and folding over in to the middle, over and over again. Do this for 10 minutes until the dough becomes silky and elastic.

Step 5

Oil the bowl and drop in the dough and cover with some cling film. Put into a warm place and leave to rise for at least an hour or until the dough has doubled in size.

Step 6

Remove the dough on to your floured work surface and knock back and knead again for 5 minutes. You should feel and hear air escaping as you do this. Pop it back into the bowl, cover and leave to rise again for another hour.

Step 7

Repeat the process of kneading and then form the dough into two loaf shapes.

Step 8

Place the loaves on oiled baking sheets, cover with some oiled cling film and leave to rise in a warm place until well risen and almost doubled in size.

Step 9

Brush with water and make a slash in the top using a very sharp knife.NOTE: At this stage you can sprinkle with sea salt crystals, spices or herbs.

Step 10

Place in a preheated oven 200C / 450F / Gas Mark 7 for 30-35 minutes until brown. The loaf should sound hollow when tapped on the bottom, then you'll know it's done.


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