Bread making goes back in my family to at least the 1800’s – probably earlier. I now am unable to do the kneading, due to osteoarthritis in my hands. I initially used a basic bread maker to do the kneading for me, but the results were not always satisfactory, so I now use a food (stand) mixer equipped with a dough hook to perform the mixing and kneading stages of all my bread-making .
I use an electric fan oven in my kitchen for the baking stage, and add a pan of water into the bottom of it when I am actually baking bread.
I only use flours marked as ‘Strong’, but they range quite markedly in price and in performance; trial and error is the only way.
I add a range of additional items to nearly all my loaves, such as blackstrap molasses, barley malt extract, honey, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, olive oil and recently started using dry active yeast (as opposed to the small tins of dried instant active yeast)
I now use a 33.3% / 66.7% mix of spelt wholemeal flour with a strong white spelt flour. I made this change to increase the amount of protein and to make it more nourishing.
I only ever use sea salt (it’s not been refined to death!) and I use olive oil as opposed any other oils or fat.
The quantities shown, times etc, work well in my kitchen, but beware – different ovens / equipment will impact on the baking / resting times and quantities.
The recipe I use as my standard loaf is my Spelt & Seeds Loaf
Beware! You may have to hide the loaf, as it disappears so quickly!!