Bread making is an art. It seldom works perfectly first time round. So, try to be patient and seek advice from others who bake their own bread.
Why you should make your own bread
Most commercially available breads today, are a long way from what Nature intended for the human system. White breads are especially constipating. If you prefer white, it may take a little time to get accustomed to using whole‑grain breads. However, once you eat it for a week or two, you will not believe that you ever enjoyed white bread.
Even the average commercial `whole‑wheat loaf’ is anything but whole‑wheat. In most cases, it is simply made of white flour that has had a bit of the bran added back, together with molasses and a number of chemicals. For best health, use only freshly milled, Nature’s Choice whole‑wheat flour, and learn to bake your own bread.
Quick No‑Knead Bread
14 cup whole wheat flour
2 cup mixed flour
Two pkts instant yeast
2 Tbsp honey
4 heaped tsp salt
8 cups water
Enough water to make a soft dough.
Mix dry ingredients. Add rest of ingredients and enough warm water to form a scone‑dough consistency (will drop from spoon). Divide among 4 pans. With a wet hand, smooth top of loaf. Sprinkle with sesame or poppy seeds. Let rise in warm place or warm drawer of oven for 40 min. to top of pan. Bake 1 hour at 180C (350F). Wrap in clean cloth to cool. You must store this bread in a refrigerator.
Note: For 2 cup mixed flour,you can use a combination of any of the following: mealie meal, soy flour, oats, bran, wheat germ, etc. Furthermore, instant yeast ‑ must be the glossy green or blue packet. Lastly, you can substitute molasses for honey.