Wing-It Bread

Since I am now eating gluten I decided it was time to have a go at baking bread.  Bread baking is part of my heritage.  My nanna always baked bread, and then my dad took on the tradition.  Maybe now it is my turn.  I don’t have the family recipe (yet) so I decided to make my own recipe up.

Yesterday I set a challenge for myself.  I am rubbish at doing nothing and easily get restless.  But yesterday I determined to spend the entire day in our little flat, in my PJs (incidentally I failed at staying in my PJs all day).  It helped that we are 4 inches (or more, I’m rubbish at estimations) deep in snow.  However, I did not have the traditional bread ingredients to hand so I worked with what I did have, thus honouring my challenge to stay within the. same. four. walls.  This challenge was greatly increased with the husband being home all day too since he’s on hols.  I love him but our flat is very small, and sometimes too small.  Anyway, onto the bread baking challenge.  Oh, and this bread is vegan btw.

Wing-it Bread (makes one large loaf)


250g wholegrain spelt flour
250g plain/all-purpose flour
1 scant tbsp active dried yeast
1 tsp salt (v. important)
1 tbsp agave
2 tbsps olive oil
300ml hand-hot water


Mix all the dried ingredients together in a large bowl.  Then mix the agave and olive oil into the hot water to combine.

Add the wet ingredients to the dry and mix all together with your hands until you have a sticky mass of dough.  Next is the fun bit.

On a lightly floured surface knead the dough until it is stiff and no longer sticky.  Put back into the mixing bowl, cover with a tea towel and leave in a warm, draft-free place for an hour or two.  The mix should double in size.  Once the time is up go through the process of kneading again, but this time put in a large greased loaf tin and cover again for an hour or until the loaf has doubled in size.

Once the dough has risen for the second time place the loaf in a pre-heated 180C oven carefully; without knocking the tin as this can cause the air to be dispelled.  Bake for 30-35 mins.  Once ready, turn the loaf out onto a cooling rack and knock the base of the loaf.  It should sound hollow when it’s ready.

Enjoy whilst still hot (although it is difficult to slice well)… and spread with butter (non-dairy or standard) and marmite… or leave to cool before slicing into it.

Now, my problem is that when it comes to baking and cooking I’m competitive.  I have to produce the best “insert recipe” otherwise I’m not satisfied.  When I was gluten-free and vegan the standards were, naturally, different.  But now that I’m not, and I’m also inexperienced in these creative ways, the challenge is greater.  Up until a couple of years ago, the only homemade bread Tom had tried was my dad’s (which is awesome, btw).  However, a couple of Christmases ago Tom’s parents were bought a bread machine.  This bread machine makes some of the best homemade bread.  Aside from the fact that it’s using a bread machine, and so is cheating (sorry!), I still have to bake a better bread.   Oh, and our friend John is an experienced bread maker.  Whilst I am yet to try his bready creations, I’m sure they’re good.  So, the challenge is an intimidating one.  I’m not sure that these family and friends know about the challenge but I know they’re not shy of some friendly competition (plus they’ll find out once I hit “publish”).  This recipe did not cut it (pardon the pun).  So, the challenge remains.  Watch this space.


15 thoughts on “Wing-It Bread

  1. I highly recommend the following bread recipe – it is a “no knead” bread, but is by far the best bread I have ever baked, and my husband’s all time favorite. The most difficult part is the waiting, the long rise requires a good deal of patience :). It produces a very crusty exterior with a lovely chewy interior.

    This one is similar and quite good, but doesn’t require a pot – it is less crusty, but great for sandwiches.

    *For both recipes I substitute 1/3 of the white flour with whole wheat. Spelt would be a good option too. If you want to use more whole grain flour add in a few tablespoons of vital wheat gluten to avoid having a overly dense loaf.

    Happy Baking 🙂


  2. Ooooooooo I love fresh bread, I have to have soda bread as I can’t have yeast. Its so good warm out of the oven, enjoy : )


  3. Hahaha – love your challenges :-). And the bread looks beautiful and delish! Must be a real joy to be back with gluten flour – I “baked” scd cookies yesterday and very nearly wept with desire for whole wheat flour, ha… The cookies were c**p by the way, no other word for it. I am sick of meat and eggs…:-(

    Oooh, I know what you mean with the small apartment…my guy loves all the time we’re together but me…I like just a leeeetle space sometimes 😉


  4. Oh, I miss marmite! When I describe it to folks over here, they always think it sounds so gross, and otherwise I’m not a lover of salty things at all! But it is so good…

    So how come you’re eating gluten now? Are you tolerating it ok?

    Good job on having the downtime day, and good luck with making your own best ever bread!


  5. Bread baking, huh? Excellent decision. It is really just the perfect way to welcome gluten! But trust me, there is no such thing as a perfect bread…bread is dependent on so many factors that each time you bake you get a unique result. So just enjoy each delicious result! 🙂


  6. Bread baking is an art form, and I immensely respect anyone that can turn out something even resembling a decent loaf. I wouldn’t know where to begin.

    I understand the competitive impulse though: I turn everything into a contest too, not from a point of view of wanting to better others per se, but being frustrated that someone else can do something I can’t, and thus feeling a failure if I don’t match up.

    I’d happily snaffle your bread though ~ it looks like it would be divine with PB and strawberry jam!


  7. I swear that I commented on a recent post here about you returning to eating gluten but can’t find it.

    So i’ll try again. I just wanted to say that you can have coeliacs disease and not have any symptoms so I strongly recommend having the biopsy even if you are not sure. It can’t hurt to double check. My symptoms were almost non existent.


  8. Freshly baked bread is one of my favourite things!! I actually have some dough rising at the moment!
    I get competitive like that too…but I suppose that baking bread is an art form, and that it needs time and practice. Having said that, your loaf looks fantastic!
    Thank you SO MUCH for your email. I don’t know how to tell you how much it meant to me without sounding like I’m being insincere. Thank you!!! I feel a bad that I haven’t replied to you yet, but I will! It is so good just to know that you are there, and that you care (:
    I hope that you are having a lovely day so far xxxx


  9. I bought yeast over the weekend to give bread baking a try. The only problem is that yeast and I don’t get along that well. Your bread looks so good, clearly a winner!


  10. Hi sarah, just wanna say a merry Christmas to you! Hope you are having the best of times with the family and the husband! What a year, huh? Gluten and exams…:-)


  11. Beautiful bread, girl! Seriously, it looks so good!

    I totally agree that bread machines are cheating:) I can’t wait to follow along with your bread challenge! I am loving baking bread these days (especially the kneading part), so I’m excited to eventually try your winning recipe!

    Hope you’re having a great Christmas Eve today!


  12. Hey! Happy NYE! Thanks for stopping by my blog…glad me lead it back to yours! I love your little “about me” blurp saying that you now embrace all foods – I think that’s fabulous!

    I really need a food scale…noted! This bread looks wonderful!!


Let's chat

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s