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Whole wheat bread (400 gram) or white bread

The recipe assumes a ratio of 60% whole wheat flour and 40% plain flour. This ensures a relatively airy bread with a significant amount of semolina and bran. The ratio can be adjusted, of course. The larger the amount of whole wheat flour, the heavier the bread becomes.

Use 100% plain flour to bake white bread. Substituting 10% whole wheat flour with 10% rye flour is also a very tasty option.

Pre-dough

It is a good idea to prepare the pre-dough a day before baking. This ensures the bread becomes airier and tastier.

In a bowl, combine:

50 ml water
80 g plain flour, 2 g salt
1 vitamin C tablet, crushed
2 g sugar
2 g salt
2 g yeast (when fresh), 1g when dried

Knead the ingredients together to form a dough. The easiest way is to first stir the mixture together with a finger. The mixture will become viscous and then you can start kneading. Knead the dough for around 10 minutes. It should then be stored in the fridge for a minimum of 14 and maximum of 48 hours.

Bread dough:

The bread starter corresponds to 20% of the final dough. Now we start making the remaining 80%. You can bake the dough immediately, but it will be more dense in structure. In a bowl or the tin of the bread making machine, combine:

200 ml water
250 g whole wheat flour
100 g plain flour
6 g salt
3 vitamin C tablets, crushed

Mix this well, then make a well in the centre of the dry ingredients. Into this add:

15 g fresh or 8 g dried yeast into the dent. The older the dried yeast becomes, the more one needs.
8 g sugar
Splash of olive oil (2 table spoons)

Start the bread making machine (basic programme or dough programme) or start kneading. When kneading by hand, the dough needs at least 20 minutes of thorough kneading. To do this, really stretch out the dough, so it results in a supple, elastic dough.

After kneading, let the dough rise for 30 minutes in a warm spot under a moist tea towel.
Take the dough ball out of the bowl, flatten it and fold in the shape of an envelope
Let it rise for another 30 minutes. Meanwhile, grease a baking tray or line it with baking paper. The dough can also be put into the oven on a pizza stone. In this case, let it rise on a cutting board and place it on the stone for baking.
Take the dough ball out of the bowl and form it, preferably with slightly wet hands. To make stone-baked bread, flatten the dough slightly and form in the shape of an envelope. Put the lid onto the tray so no gas in the dough can escape.
Let it rise under a tea towel for 25 minutes
Pre heat the oven to 250 degrees C
Bake at 220 degrees C. For buns, bake for 30 minutes. For a whole loaf, bake for 45-50 minutes. Bake the bread in the middle of the oven. Before putting it in the oven, wet the dough and put a splash of water onto the baking tray. This will prevent tears in the bread, making for an airier bread, because the final rise of the dough – which happens in the oven – will start more easily.

Spelt bread

Spelt dough may not be kneaded for longer than 5 minutes. Because of this, spelt flour is not ideal for a bread making machine, which kneads dough for 20 minutes. The recipe below is so simple that you will not miss your machine. This baking method, sometimes called the lazy-dough method, is ideal for making spelt bread. You can knead in the morning and bake after work, for example.

In a plastic bowl, combine:

450 g spelt flour
In a C-shape around the edge, 4 g salt
Make a well in the middle and put in 17 g fresh or 10 g dried yeast
150 ml water

Stir the mixture with the handle of a wooden spoon. After around 10 seconds, stirring will become heavy. Stir for another 10 seconds. A crumbly dough will form. Cover the bowl with a tea towel and let rest for 20 minutes. Then add:

150 ml water
1 full table spoon of honey
1 full splash of olive oil (2 tablespoons)

Stir the mixture again so that all flour is incorporated into the dough. Cover the bowl with a tea towel and let it sit in the fridge for 8-10 hours. Then leave it outside the fridge for 2 hours. Meanwhile, grease a baking tray or line it with baking paper. The dough can also be put into the oven on a pizza stone. In this case, let it rise on a cutting board and place it on the stone for baking. Pre-heat the oven to 250 degrees C and bake at 220 degrees C. For buns, bake for 30 minutes. For a whole loaf, bake for 45-50 minutes. Bake the bread in the middle of the oven. Before putting it in the oven, wet the dough and put a splash of water onto the baking tray. This will prevent tears in the bread, making for an airier bread, because the final rise of the dough – which happens in the oven – will start more easily.

Windmill sour dough bread

First, the sour dough starter has to be made. This takes about a week.

Sour dough starter

40 g rye flour and 40 g tepid water

Put into a plastic bowl and let sit for 24 hours.

Day 2, 3 and 4: stir and feed. This means taking 40 g of starter from the bowl and adding 40 g of whole wheat flour and 40 g of water. By switching to whole wheat flour, the dough will become less sour. It’s important to use a wooden or plastic spoon, as the starter doesn’t like metal.

On day 4, there should be some activity: bubbling, a sour smell.

Repeat this process for 5 to 7 days. After baking the bread, the culture can be added to again. After feeding for three days, it can be used for baking again. It is also a tradition to name the starter.

Making the pre-dough

30 g starter
100 g plain wheat flour
24 g whole wheat flour
12 g rye flour
170 ml tepid water

Add the water to the bowl, then the starter. Mix well and then add the flour. Mix again until combined and let rest for 14-16 hours at room temperature. .

Remaining dough

150 g starter
300 ml tepid water
450 g flour (mix of plain-, whole wheat-, if preferred spelt- and rye flour)
9 g salt
Splash of olive oil
The pre dough

Add water to the pre-dough and mix. Add the flour, let rest for 45 minutes, add salt and knead the dough. Let rest again for 45 minutes.

Fold the dough (working in both directions, pull apart and fold in half 20 times) and let rest for 45 minutes. After the last resting period, add dough to an oiled bowl and let it rise for 45 minutes. In total, the dough should have had 4 x 45 minutes of rest.

Add a light dusting of flour to the counter. Place the ball of dough on the counter,carefully flatten it out and fold like an envelope. Put it back in the bowl and let it rise for 45 minutes. Again, fold it like an envelope.

Pre-heat the oven to 250 degrees C and bake at 220 degrees C. For buns, bake for 30 minutes. For a whole loaf, bake for 45-50 minutes. Bake the bread in the middle of the oven. Before putting it in the oven, wet the dough and put a splash of water onto the baking tray. This will prevent tears in the bread, making for an airier bread, because the final rise of the dough – which happens in the oven – will start more easily.

Sausage bread from Brabant

Make dough as described under ‘whole wheat bread’ (no need for a pre dough) out of:

250 g wheat flour
5 g salt
155 ml water
25 g butter
5 g sugar
10 g fresh yeast, 7 g dried yeast

In a bowl, put 250 g ground meat: half beef/ half pork, or pure pork. Add 4 crumbled rusks (zwieback) and 2 eggs. Also add some salt (or a stock cube and/or worcestersauce). Add plenty of pepper and nutmeg, and knead well.

After 1 hour of rising, roll out flat on a counter dusted with flour. The slab of dough should be about 5 mm thick. Cut pieces of 10x8 cm. Put a roll of meat inside and fold the dough around. Close the edges. Put the rolls on a baking tray greased with butter. After shaping them, let them rise under a moist tea towel for 25 minutes. Meanwhile, pre-heat the oven to 220 degrees C. After letting them rise, coat the rolls in egg yolk and have them bake for 30 minutes, at 180 degrees C.

If you want to re-heat them:
Pre-heat the oven to 160 degrees C
Wet the rolls under the tap
Bake for about 6-7 minutes at 160 degrees C

Basic recipe for pancakes

250 g pancake mix
500 ml milk
1 egg
75 g butter or margarine
If preferred, a bag of vanilla (salt is already in the mix)

Add the flour, the egg and half the milk into a bowl. Make a lump-free batter and add the rest of the milk. Bake the pancakes in hot butter.

TIP: by using a bit of (olive) oil in the batter, one can use less butter and the pancakes won’t stick to the pan.

Recipes by miller Camiel

Whole wheat bread (400 gram) or white bread

Spelt bread

Windmill sour dough bread

Sausage bread from Brabant

Basic recipe for pancakes

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