Easy Homemade Bread Recipe UK: Simple Loaf for Home Bakers

By / May 10, 2026

Why This Easy Homemade Bread Recipe is Perfect for the UK Home Baker

There’s nothing quite like the smell of freshly baked bread wafting through the house. This easy homemade bread recipe UK is designed for the everyday home baker, using simple ingredients you can easily find in your local Tesco or Sainsbury’s. No fancy equipment needed – just a bit of time and a love for good, honest bread.

I’ve always loved baking, but I know that the idea of making bread can seem daunting. That’s why I wanted to share this straightforward recipe that I’ve been using for years. It’s reliable, tastes fantastic, and costs only about 35p per loaf, making it a winner all around.

What is this recipe and who is it for?

This recipe is for a simple loaf of bread, perfect for sandwiches, toast, or simply enjoying with a bit of butter. It’s ideal for anyone who wants to try their hand at baking bread but is intimidated by complicated recipes. It uses a mix of strong white and wholemeal flour for a lovely texture and flavour. This recipe is easily adaptable and customizable.

Recipe Summary

  • Cuisine: British
  • Prep time: 20 minutes
  • Proving time: 1 hour 30 minutes
  • Cook time: 30 minutes
  • Total time: 2 hours 20 minutes
  • Cost: £0.35
  • Serves: 1 loaf
  • Calories: 1889kcal

What ingredients do you need?

  • 300g strong white flour
  • 200g strong wholemeal flour
  • 7g fast-action dried yeast
  • 25ml olive oil
  • 10g runny honey
  • 350ml warm water
  • 10g salt

How do you make it step by step?

  1. In a large bowl, mix together the strong white flour, strong wholemeal flour, and salt. Make sure the salt is evenly distributed, as it can inhibit the yeast if it comes into direct contact.
  2. In a separate jug, dissolve the fast-action dried yeast and honey in the warm water. Give it a good stir and let it sit for about 5-10 minutes until it starts to get frothy. This indicates that the yeast is active and ready to use.
  3. Pour the yeast mixture and olive oil into the dry ingredients. Mix everything together with a wooden spoon or your hands until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for about 5-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it becomes manageable.
  5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with cling film or a damp tea towel and let it prove in a warm place for about 1 hour 30 minutes, or until it has doubled in size.
  6. Preheat your oven to 220°C / Gas Mark 7 / 425°F. While the oven is heating, gently deflate the dough and shape it into a loaf. Place the loaf on a baking tray lined with baking paper.
  7. Dust the top of the loaf with a little flour and score it a few times with a sharp knife. This helps the bread to expand evenly in the oven and prevents it from cracking.
  8. Bake the bread in the preheated oven for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Check after 20 minutes and, if it is browning too quickly, cover loosely with foil.
  9. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

What are Emma’s tips for making easy homemade bread?

  • Use strong flour: Using a strong flour is essential to get a good rise.
  • Warm water is key: The water shouldn’t be too hot, or it will kill the yeast. Aim for lukewarm, around 30-40°C, which feels just warm to the touch.
  • Don’t skip the proving time: This is crucial for developing the flavour and texture of the bread. Be patient and let the dough rise properly. A warm place can be near a radiator, in a airing cupboard or in a turned off oven.
  • Kneading is important, but don’t overdo it: Kneading develops the gluten in the flour, which gives the bread its structure. You want the dough to be smooth and elastic, but over-kneading can make it tough. Watch a video on bread making techniques for help.
  • Scoring the loaf: Scoring the loaf helps it expand evenly in the oven. Use a sharp knife or a lame, and make shallow cuts across the top of the loaf.

What kind of flour can I use?

This recipe works best with a combination of strong white and wholemeal flour. Strong flour, also known as bread flour, has a higher gluten content, which is essential for developing the structure of the bread. If you don’t have wholemeal flour, you can use all strong white flour, but the wholemeal adds a lovely nutty flavour and slightly denser texture.

Can I use different types of yeast?

This recipe calls for fast-action dried yeast, which is very convenient as it can be added directly to the flour without needing to be pre-activated in water. If you prefer to use fresh yeast, you’ll need to convert the amount and activate it in warm water with a little sugar before adding it to the flour. As a general rule, you’ll need approximately double the weight of fresh yeast compared to dried yeast.

What if my dough doesn’t rise?

There are a few reasons why your dough might not be rising properly. Firstly, make sure your yeast is still active. Check the expiration date and test it by dissolving it in warm water with a little honey or sugar. If it doesn’t get frothy after 5-10 minutes, it’s probably dead. Additionally, ensure that the water isn’t too hot, as this can kill the yeast. Finally, make sure your dough is in a warm place, away from drafts.

Can you make it ahead/freeze it?

Can you make this ahead? Yes, you can prepare the dough ahead of time and store it in the fridge for up to 24 hours. This will slow down the rising process. When you’re ready to bake, take the dough out of the fridge and let it come to room temperature for about an hour before shaping and baking.

Can you freeze it? You can freeze the baked loaf. Wrap it tightly in cling film and then in foil, or place it in a freezer bag. It will keep in the freezer for up to 3 months. Defrost it completely before slicing and serving. To refresh it, you can pop it in a warm oven for a few minutes.

What should you serve with it?

This homemade bread is incredibly versatile and pairs well with a variety of dishes. It’s fantastic for making sandwiches with your favourite fillings, perfect for toasting and serving with butter or jam, and ideal for dipping into homemade soup. I love serving slices of this bread with a hearty bowl of Welsh cawl during the colder months.

Serving Suggestions:

  • Sandwiches: Use it for classic fillings like ham and cheese, egg mayonnaise, or even a Ploughman’s sandwich with cheddar and pickle.
  • Toast: Serve it toasted with butter, jam, marmalade, or a drizzle of honey.
  • Soup: Perfect for dipping into soups like tomato, lentil, or vegetable.
  • Cheese Boards: A wonderful addition to a cheese board, pairing well with both hard and soft cheeses.
  • Garlic Bread: Slice the bread, spread with garlic butter, and bake for a delicious garlic bread.

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