Farmhouse loaf recipe

Name: Farmhouse loaf
Yield: Serves 6
Ingredients: 500g strong white bread flour; extra flour, for dusting; 300ml tepid water; 7g fast action dried yeast; 2tsp fine sea salt; 1 tsp caster sugar; 25ml olive oil

There is something immensely comforting about a homemade loaf, fresh from the oven, cooling on the kitchen counter. To make this simple traditional loaf made using fast action yeast, you won't need a bread maker: a hot oven and some elbow grease will suffice.

See method

Serves 6
10mins to prepare, 50mins to cook plus 2hrs proving time
311 calories / serving

Freezable
Healthy

Shop your ingredients

Wrights Strong White Bread Flour (L)
500g strong white bread flour
£1.60
£1.07/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
extra flour, for dusting
£0.70
£0.47/kg
Tesco Fast Action Dried Yeast 56G
7g fast action dried yeast
£1.55
£27.68/kg
Saxa Fine Sea Salt 350G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
2tsp fine sea salt
£1.90
£5.43/kg
Silver Spoon Caster Sugar 1Kg
1 tsp caster sugar
£2.25
£2.25/kg
Tesco Olive Oil 250Ml
25ml olive oil
£3.10
£12.40/litre

Method

Combine the flour and salt in a large mixing bowl. Combine the dried yeast, sugar and a little of the tepid water in a small jug and allow it to activate for 2 minutes. Make a well in the centre of the flour and pour the yeast mixture and the rest of the water into it.
Bring together the ingredients using a wooden spoon to begin with, and then your hands to make a soft dough. Turn out onto a lightly floured work surface and knead for 10-12 minutes until smooth and elastic. Lightly oil a large bowl and sit the dough in it and cover with a damp tea towel.
Leave the dough to prove for 45-60 minutes in a warm place until doubled in size. Tip out onto a lightly floured work surface and knock the dough back, kneading for 2-3 minutes. Shape into a boule-shaped round. Oil a baking tray and transfer the dough to it. Cover with a lightly oiled piece of clingfilm and allow to prove again in a warm place for 20-30 minutes.
Pre-heat the oven to 220°C.
Make a few incisions in the top of the dough and dust with a little flour. Bake for 25-35 minutes until golden and cooked through. Remove and allow to cool completely on a wire rack. Start to slice into portions and serve.