Basic BreadBy Wessex Mill


Wessex Mill is different, only using wheat grown locally to the mill and you can find the names of each farm on the back of every bag. Above all, they pride themselves on producing flour that is milled to make top quality bread time after time. 

This simple yet delicious basic bread recipe works well with any of the Wessex Mill flours from strong white, six seed or wholemeal.

About Wessex Mill

Their flour is different. It has been milled to produce top quality bread time after time. They collect wheat from farms within a 30-mile radius of Wessex Mill, before being ground slowly on the mill's 1935 built roller mills. The name of the farms can be found on the back of each bag.


  • 500g Wessex Mill strong white bread flour
  • 10g salt
  • 10g fresh yeast
  • 250g water

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N.B. 1g instant dried yeast =1.25g active dried yeast = 2.5g fresh yeast
Finished dough temperature: - 28°C if possible

1. Place all the ingredients into your mixing bowl and mix until you have a slightly sticky dough. Put onto your work surface and knead until the dough becomes soft and silky.

2. Place back into your bowl and cover for 30 minutes bulk proof.

3. Turn the dough onto the work surface. Push the gas out without tearing the dough and then bring the sides of the dough into a tight ball. (This process is called “knocking back the dough”.)

4. Put to one side (covered with a plastic bag to avoid it skinning) and stand it for another 15 minutes, this is called intermediate proof.

5. Knock back the dough again and then mould it into your final shape.

6. Place on your tray or into the tin and put it into your plastic bag to keep it nice and moist and stand at room temperature for about 30 minutes final proof.

7. Bake at about 220°C for 30 to 35 mins. The bread will be cooked when it sounds hollow when tapped on the bottom.

Serve and enjoy!

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