Farm-style Bread

I don’t think there is anything that compares to the smell of warm, freshly-baked bread. The homey aromas that fill up the kitchen with each baked batch brings about nostalgic memories from the past. The trick is to cut a thick slice as soon as it comes out of the oven and quickly spread it with a layer of margarine so it melts marvellously into the fluffy dough. Finish off this indulgence with a slight sprinkle coarse sea salt on top.

Farm-style bread

Serves: 10
Prep Time: 1 hour Cooking Time: 1 hour Total Time: 2 hours

A delicious homemade bread that will melt your heart quicker than the margarine melts into the warm, fluffy dough.


  • 1kg bread flour (white or brown)
  • 1 ½ teaspoon (7.5ml) salt
  • 1x packet of yeast
  • 1 litre warm water (boil kettle and let water cool down)
  • 2 teaspoons (10ml) vegan margarine (e.g. Flora)
  • 2 teaspoons (10ml) sugar
  • Sugar water for basting (1 tablespoon sugar dissolved in 1/2 cup water)



Turn oven to 180 degrees Celsius.


Place margarine in warm water to melt.


Sift flour, salt, yeast and sugar together in a bowl.


Add 800ml of the water mixture bit by bit and mix well (if it needs more water, you can add the rest).


Knead the dough well. Place dough in a bowl and wrap in blankets. Let the dough rise for 30 minutes until it is double its size. (Tip: It helps to place the bowl dough inside a plastic packet, then wrap it in blankets and then place it in the sun for 30 minutes).


In the meantime, grease a bread tin with margarine.


Knead the dough again and place it in the greased bread tin.


Wrap the dough and let it rise again for about 15 minutes until it fills ¾ of the bread tin.


Bake the bread for 1 hour.


Brush with sugar-water mix to keep the crust crunchy (optional)

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