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Real Bread Recipe for Real Bread Week

Real Bread Recipe for Real Bread Week

Several years ago I was lucky enough to attend a community bread making course. I woke early Sunday morning and headed out whilst everyone was sleeping. I must be mad to wake up at 6am on a Sunday, but I really wanted to learn how to make bread properly. I’d bought a bread maker years ago but the bread always seemed to be heavy and grey. I was determined to find out how to make bread without the use of a bread maker.

I got to the venue and several other bleery eyed people were waiting for the doors to open. At just before 8am our breadmakers let us in! How exciting…

We were using a rather lovely modern kitchen belonging to the local college. We got started straight away, not time to loose if we were going to have focaccia for lunchtime! (Yum Yum) We washed our hands and put on our aprons. We were ready.. We were going to make a white, wholemeal loaf plus a delicious focaccia for our lunch.

Carole our chief breadmaker explained that traditional bread only needed a few ingredients

  • Good quality strong bread flour
  • Fresh yeast
  • Salt
  • Tepid/Lukewarm Water

All the ingredients, including the water, needed to be weighed on a scale.

Here’s my favourite bread we learnt to make on that day.

Mediterranean Bread


500g strong white flour

100g sponge (see tip at the bottom)

10g fresh yeast

5-8g salt

20g olive oil

20g dried semolina

300-350g warm water

50g of olives, sundried tomatoes, onions, herbs


Equipment & Oven Settings

Turn your oven onto temperature 220C/Gas 7/425F

Large plastic bowl

Clean Tea Towel

Bread proving basket

Dough scraper x 2

Dough Scoring Knife

Bread Knife



  • Weight all the ingredients
  • Pour flour and semolina into the bowl
  • Crumble the yeast and add to bowl
  • Add salt
  • Add olive oil
  • Slowly add the 300ml water and mix. If the mixture seems dry add more water until the mixture has a “wet” consistency
  • Add the olives, tomatoes etc
  • Kneed for 10 minutes- do not add any extra flour when kneading
  • Leave in a warm place to rise for 1-1 1/2 hours
  • Use the dough scraper to scrape out the dough and gently flaten the dough until a size large A4 sheet of paper (landscape)
  • Pull the corners into the centre of the rectangle until you have a small square shape
  • Then repeat bringing the corners until you have a long sausage shaped dough
  • Turn over and put into a oiled tin or lightly floured proofing basket seam side down
  • Leave for a second rise for approx 45 minutes
  • Dust baking tray with semolina and place bread seam side down, and any topping  and slash across
  • Bake for 25 minutes at 220C (Place a bowl of  water in an ovenproof container into the oven to create steam)
  • Tap the bottom and you should hear a hollow sound, if not place back in the over for a few more minutes and check again
  • Leave to cool on a wire rack for an hour


About The Author


Proud to say I'm a blogger and female digital technology expert who loves baking, cooking, being creative and most importantly spending time with my family and Matilda, my Golden Retrevier. and sharing the stories with you.

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