Wildfarmed White Breadmaker Loaf

There’s a reason some classics never go out of style. To bring out the best in our Wildfarmed flour, we let the dough ferment naturally over three days. The result? A show-stopping loaf with a satisfyingly crunchy crust and a soft, airy middle bursting with flavour. It’s a bit of a wait, but trust us—this bread is worth every minute. Perfect for when you want to impress or just treat yourself to something truly special.

Wildfarmed White Breadmaker Loaf
Your favourite white Bread maker loaf

Ingredients 

  • 1 quarter teaspoon (4 grams) fast-action dried yeast 
  • 500-gram Wildfarmed Life-changing Bread Flour 
  • 1 ½ teaspoons (6 grams) caster sugar 
  • 1 tablespoon (14 grams) British rapeseed oil / extra virgin olive oil
  • 200 grams of warm water 
  • 150g milk or plant-based milk

Method 

  • Measure all the ingredients into the bread machine pan in the order recommended by the machine manufacturer.
  • Lock the pan into the machine and select the ‘Basic’ bread setting and your preferred crust option (if available) 
  • Start the machine 
  • Once finished, immediately remove the pan from the machine. Tip the finished loaf from the pan and remove the paddle from the base of the loaf.
  • Leave the load to cool on a wire rack, leaving it to cool fully to room temperature before slicing.