5 Ingredients or Fewer

Lockdown 50/50 Bread

March 26, 2020
Photo by Saboush Cooks
Author Notes

During the Coronavirus Lockdown in London, I resisted going out to shops unnecessarily, although food shopping was allowed. After 3 days of being inside, we had ran out of bread and I used the flour I could find in my pantry to make fresh bread for my family. I had a little bit of wholemeal flour and some fine flour for making sponge cakes with. I had to be creative, so I added fine flour which lightened the texture of the bread. The result was a success, despite this being my first time baking bread, so it can't be too hard! —Saboush Cooks

  • Prep time 2 hours 20 minutes
  • Cook time 30 minutes
  • Makes 1 loaf of bread
Ingredients
  • 125 grams wholemeal flour
  • 125 grams plain white flour
  • 1 teaspoon dried yeast
  • 1 cup milk
  • 1 teaspoon caster sugar
  • 1-2 pinches salt
  • 1-2 tablespoons plain flour, for kneading
  • 1 pound loaf tin, for baking
In This Recipe
Directions
  1. Warm the milk in a pan, add the yeast and sugar. Leave it to stand for 10 minutes.
  2. Mix the flour and the salt in a mixing bowl and add the milk mixture to form a soft pliable dough. Cover the bowl with a damp cloth and leave in a warm place for two hours. The dough should almost double in volume.
  3. In the meantime, preheat the oven to 350 F/180 C fan. Line the loaf tin with baking paper.
  4. Turn the dough on to a lightly floured surface, knead gently until it is smooth. Place it in the loaf tin. Bake for 25 - 30 minutes. Leave to cool on a wire rack before serving.

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