Stoneground bread

Ronnie Corbetts secret recipe for simple, traditional, great tasting homemade bread
Stoneground bread
  • Rating:
  • Serves: 3 x 500g loaves
  • Effort: medium


  • 2 scant sachets (14g) instant dried yeast
  • 1 tbsp brown sugar
  • 1.3 kg wholemeal flour
  • 1 tbsp salt
  • 25 g butter, diced
  • 750 ml warm water


1. Set the flour into a large mixing bowl with the salt. Stir in the yeast, brown sugar and butter.

2. Make a well in the centre of the flour and pour the warm water into the middle of the flour.

3. Using your hands, bring all the ingredients together into a soft dough. You could also make this bread with a sturdy food mixer

4. Sprinkle the work surface with flour and turn the dough out of the bowl onto the counter. Dust your hands with flour and give the dough a good knead for about 10 minutes until it becomes smooth. You might need an extra dusting of flour to stop it sticking. Leave to rise in a covered bowl in a warm place until double in size.

5. Lightly grease 3 x 500g loaf tins

6. Turn the risen dough out onto the floured counter and knead lightly before dividing it into three equal portions.

7. Shape each portion so it fits snugly into the bread tins. Leave to rise in a warm place once again - until nearly double. This should take about 30 minutes or so.

8. Turn the oven to its hottest setting about 220C/200C fan/ 450F/gas no 8

9. Bake the loaves for 10 minutes, before turning the heat down to 200C/180C fan/400F/gas 6 for a further 20 minutes. The base should sound hollow when knocked with your knuckles.

10. This bread tastes best when eaten on the day it is baked.

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