My father and I are quiet people, we value our peace. Some view silence as hostility, coldness, but the silence within our house is far from uneasy. Oftentimes in the evenings, we slip off to separate corners of the house, so our time together is when we cook supper in the evenings, or when we make bread on the weekends. He teaches me how to balance the flavour profiles, and how the percentage of humidity affects the texture of the loaf. He’s been coaching me in how to properly knead dough and shape various kinds of loaves since I was eight and could finally reach the countertops. 
         Nowadays I’m mostly too busy to help with the breadmaking, but sometimes I come home to a house filled with mouthwatering, warm, yeasty air. On bread days, my father will often have some ready for me, waiting on the kitchen island. We will sit down together after I get home from school, with our fresh bread covered in melty butter and cheese, and our cups of tea. The bread is soft in the middle, and crusty on the outside, perfectly contrasted with itself, and perfectly suited for conversation. Sometimes we talk about our days, our lives, the future, but sometimes we just sit there, enjoying each other’s presence. 
         When the weeks get busy and the days get hard, there is nothing quite like someone you love sitting with you and forcing you to take a pause. Breathe for a moment. Allow your mind and body to rest, in a space you can call your own. And no one lets you call them your own like my father. He is my rock. He is a steady constant, of firm hugs and steadfast assurance. He is the quiet in my storm. Always has been, always will be. 
          He does his best to be a good father, and I do my best to be a good daughter. We don’t always succeed, but when we do, it feels like warm, fresh bread.
Ingredients - can be adjusted to desired volume. Each bread pan is unique! Percentages are based off of total weight of flour
    Flour (100% or 1)
        50% white flour
        50% whole wheat flour
    70% water
2% salt
0.5% yeast
FOR 1 1100g LOAF:
  • 325g whole wheat flour
  • 325g white flour
  • 455g water
  • 5g salt
  • 1g yeast
Equipment:
  • Large bowl or other vessel
  • towel/lid/plate, suitable for covering that vessel
  • Standard loaf pan(s)
This recipe both keeps on the counter and freezes well, so it can be made in large batches. 
  1. Combine all ingredients in the large bowl, mix well
  2. Once combined, cover loosely with a plate, lid, or towel (depending on the type and shape of container) and let rise in a room temperature environment until doubled in volume
  3. Knock down the dough, continue to let it rise, usually between 6-12 hours.
  4. After the bread is sufficiently risen (when the dough doesn’t bounce back when solidly poked), remove it from the container and place it onto a well-floured surface.
  5. Knead the dough by stretching it then folding it back on itself to develop tension in the dough.
  6. Once the dough is tight, and is less sticky, begin tucking the bread under/into itself, a bit like rolling a towel, to form a log-like loaf shape.
  7. Put the loaf in a standard loaf pan, cover with a clean towel, and leave in a warm location for the second proof.
  8. Once the dough is risen to the top of the pan, heat the oven to 450°F, and bake the loaf or loaves for 15 minutes. After this, reduce the heat to 325°F, and bake for another 45 minutes. The top should be a rich golden brown.
  9. The loaves should demould easily once out of the oven. To determine whether they are done, tap or knock on the bottom of the loaf. A properly cooked loaf of bread sounds hollow inside. Additionally, the top should echo when you scratch it with your finger. 
  10. Cool until just barely reasonable to touch, then slice and serve fresh with butter. ​​