When you love bread as much as I do and carbs are not your enemy – for me making bread is extremely meditative and a labour of love.

Preparation: 1 h 30 minutes              Baking time:  25   minutes

  • 500g white bread flour
  • 1 tsp (5ml) fine salt
  • Instant yeast (10g)
  • 430-440 ml water
  • Extra flour and semolina for dusting
  • Oil for greasing the container

This is how 🙂

  • In a large mixing bowl – add flour, instant yeast and salt.  Give it a good mix until evenly distributed.
  • Add water in batches.  First pour half the quantity – mix with a spatula – add more water mix again until the dough comes together.
  • Keep mixing until the dough is smooth and stretchy.
  • Tip the dough into an oiled container and cover with cling wrap.  Oil the side of cling wrap facing the dough, this prevents the dough from sticking to the plastic once it has risen.
  • Leave the dough to rise in a warm place until double in size – about 1 hour. 
  • Prepare baking tray with baking paper and a generous sprinkle of semolina and flour – keep aside
  • Dust a board or clean surface with semolina and flour and carefully tip out the dough onto the board. Sprinkle the dough with semolina and flour.
  • Cut into 2 or 3 pieces depending on the capacity of your oven. 
  • Gently scrape up the cut pieces and place on a lined baking tray, stretching it lengthwise. 
  • Add a generous dusting of semolina and flour. 
  • Leave to rest for another 30 minutes.
  • Preheat oven for 10 minutes.
  • Bake in oven at 220 c for 25 minutes

Some step by step pics

In a large mixing bowl – add flour, instant yeast and salt.  Give it a good mix until evenly distributed.
Add water in batches.  First pour half the quantity – mix with a spatula – add more water mix again until the dough comes together

Keep mixing until the dough is smooth and stretchy.

Tip the dough into an oiled container and cover with cling wrap.  Oil the side of cling wrap facing the dough, this prevents the dough from sticking to the plastic once it has risen.
Leave the dough to rise in a warm place until double in size – about 1 hour. 

Prepare baking tray with baking paper and a generous sprinkle of semolina and flour – keep aside
After an hour
Remove cling wrap

Dust a board or clean surface with semolina and flour and carefully tip out the dough onto the board. Sprinkle the dough with semolina and flour.

Cut into 2 or 3 pieces depending on the capacity of your oven. 
Gently scrape up the cut pieces and place on a lined baking tray, stretching it lengthwise. 
Add a generous dusting of semolina and flour. 
Leave to rest for another 30 minutes.


Preheat oven for 10 minutes.
Bake in oven at 220 c for 25 minutes