Homemade bread: easy recipes, tips and nutrition

The ultimate guide to homemade bread: easy recipes, baker's tips and nutritional benefits

Introduction: The fascinating history of bread and its place in our daily lives

Bread is much more than just food: it's a universal symbol of sharing and conviviality. Over 10,000 years ago, the first civilizations baked flatbreads of grain on hot stones. In Egypt, natural leavening was discovered; in Rome, ovens were perfected; in the Middle Ages, mills became widespread… and bread became an essential part of our cultures.

Homemade bread is making a strong comeback: choosing the right flours, avoiding additives, rediscovering the true taste of crusty bread… These are just some of the reasons that appeal to today's aspiring bakers. In this guide, you'll find simple recipes, professional tips, nutritional advice, and a comprehensive FAQ to help you bake bread like a pro.

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Why make your own bread at home?

• Controlling the ingredients : organic, wholemeal flours, without additives or preservatives.

• An economical choice : homemade bread costs much less than artisanal bread.

• An eco-friendly gesture : less packaging, zero waste.

• A convivial ritual : kneading, feeling the dough rise, sharing a still warm slice… homemade bread is also a sensory and family experience.

The basics for making successful homemade bread

The essential ingredients

• Flours : T55 or T65 for a light bread, wholemeal or rye flour for a rustic taste.

• Yeast or sourdough : baker's yeast for simplicity, natural sourdough for authenticity.

• Water & salt : the basis of any successful recipe.

Essential utensils

• A large salad bowl , a casserole dish or a baking tray .

• A brioche mold if you're trying the sweet versions.
  Discover our utensils for homemade bread

Mistakes to avoid

• Water that is too hot = yeast “killed”.

• Sloppy resting time = flat bread.

• Insufficient kneading = compact crumb.

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Step-by-step homemade bread recipes

1. Classic homemade bread made with baker's yeast

Ingredients :

• 500g of T55 flour (white bread flour)

• 300 ml of lukewarm water

• 1 sachet of dried baker's yeast

• 10 g of salt

Preparation :

1. Mix the yeast with a little lukewarm water and let it rest for 10 minutes to activate the yeast.

2. In a large bowl, pour the flour and salt. Add the diluted yeast and the remaining water.

3. Knead for 10 minutes until you obtain a soft and elastic dough.

4. Cover and let rise for 1 hour 30 minutes.

5. Shape into a ball and let rest for 30 minutes on the baking sheet.

6. Bake at 220°C for 30 minutes, until the crust is golden and crispy.

Tips and variations:

• For a richer taste, add 1 tbsp of olive oil or some aromatic herbs to the dough.

• You can replace 100g of T55 flour with wholemeal flour for a more nutritious bread.

• Cook on a preheated griddle or in a cast iron casserole dish for a perfect crust.

Approximate nutritional value per serving (1/6 of the bread):

• Calories: 250 kcal

• Protein: 7g

• Carbohydrates: 50 g

• Lipids: 2 g

• Fiber: 3 g

• Sodium: 170 mg

Discover our utensils for homemade bread .

More information on baker's yeast on Marmiton .

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2. Homemade wholemeal bread rich in fiber

Ingredients :

• 400g of wholemeal flour

• 100g of white flour

• 320 ml of lukewarm water

• 1 sachet of dry yeast

• 1 teaspoon of honey

• 10 g of salt

Preparation :

Same process as classic bread, but the honey promotes fermentation and adds a slight sweetness.

Tips and variations:

• Sprinkle flax or sunflower seeds over the dough to increase the intake of essential fatty acids.

• Let it rise for 2 to 3 hours for a more digestible and airy bread.

• For an even more rustic taste, use a blend of organic wholemeal flours.

Approximate nutritional value per serving:

• Calories: 270 kcal

• Protein: 8g

• Carbohydrates: 48 g

• Lipids: 3 g

• Fiber: 5 g

• Sodium: 165 mg

Discover our bread molds .

To understand the benefits of wholemeal bread

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3. No-knead bread for beginners

Ingredients :

• 500 g of flour

• 400 ml of lukewarm water

• 1 teaspoon of salt

• 1 tsp dried yeast

Preparation :

1. Mix all the ingredients together with a spoon.

2. Cover and let rise for 12 hours.

3. Pour into an ovenproof casserole dish.

4. Cook at 230°C: 30 min with lid closed, then 15 min without lid.

Tips and variations:

• Add olives, nuts or herbs for an aromatic and original bread.

• A cast iron casserole dish can be used to simulate a steam oven, ideal for a crispy crust.

• This recipe is perfect for beginners and people in a hurry, with no long kneading required.

Approximate nutritional value per serving:

• Calories: 260 kcal

• Protein: 7g

• Carbohydrates: 50 g

• Lipids: 2 g

• Fiber: 4 g

Internal link: Our casseroles and oven dishes are perfect for this type of bread.

External link: Discover The no-knead bread technique on BBC Good Food .

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4. Homemade seeded bread

Ingredients :

• 400g T65 flour

• 100g rye flour

• 50g mixed seeds (sunflower, pumpkin, flax, sesame)

• 320 ml lukewarm water

• 1 sachet of dry yeast

• 10 g salt

Preparation :

The process is the same as for classic bread, incorporating the seeds into the dough.

Tips and variations:

• Soak the seeds for 5 minutes before adding them to release more nutrients.

• Add spices like cumin or paprika to vary the flavors.

• This bread is ideal for sandwiches, toasts and gourmet brunches.

Approximate nutritional value per serving:

• Calories: 280 kcal

• Protein: 9g

• Carbohydrates: 46 g

• Lipids: 5 g

• Fiber: 6 g

The benefits of seeds: Health Magazine .

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5. Soft homemade brioche

Ingredients :

• 500g flour

• 20g fresh yeast or 1 sachet of dry yeast

• 60g sugar

• 2 eggs + 1 for the egg wash

• 120g soft butter

• 10 g salt

• 200 ml lukewarm milk

Preparation :

1. Mix flour, sugar, salt, add eggs and yeast to the milk.

2. Incorporate the butter, knead until smooth dough.

3. Let rise for 2 hours, degas, shape.

4. Leave to rise for an additional hour, brown and bake for 25 minutes at 180°C.

Tips and variations:

• Add chocolate chips, raisins or citrus zest.

• High-quality butter guarantees a soft texture and a rich taste.

• Keep it wrapped in a damp cloth to keep it soft for several days.

Approximate nutritional value per serving:

• Calories: 320 kcal

• Protein: 8g

• Carbohydrates: 45 g

• Lipids: 12 g

• Fiber: 2 g

Find our brioche and pastry molds .

Secrets and history of the French brioche - VoxBaguette