Sophie’s bread


  • 1200 grams Eden Valley Biodynamic Bakers Flour
  • 3 teaspoons salt
  • 1 teaspoon dried yeast
  • 1 tablespoon soft brown sugar
  • 900 mL warm water


  1. Combine flour and salt.
  2. Activate yeast with brown sugar and 100 mL warm water.
  3. Add activated yeast to the flour and salt with 800 mL warm water.
  4. Once risen and shaped into loaves and then risen again, bake for 20 minutes at 240 degrees celsius and then another 25 minutes on 200 degrees celsius.
  5. Take the loaves directly out of the tin and place directly back onto the over racks.
  6. Bake for another 5 minutes to crisp the crust all around.