• 1 kg of white wheat flour
  • 2 cups of coconut milk diluted in water or other vegetable milk or water
  • 1/2 cup of oil
  • 1 teaspoon of salt
  • 50 grams of fresh biological yeast, bread yeast
  • 8 tablespoons of sugar


  • Step 1: Mold the milk and pour it into a large bowl with the oil, salt and sugar – mix well

  • Step 2: Put in the yeast and leave without stirring until it dissolves and turns into foam

  • Step 3: Sift the flour, pour in little by little and stir

  • Step 4: Knead the dough well, it should be soft

  • Step 5: Make a big ball with the dough and let it rise in the bowl, covering it with a damp dish towel or putting it in a closed place

  • Step 6: Let the dough rise for an hour or so, until it doubles or triples in size

  • Step 7: Open the dough with a rolling pin, shape the bread

  • Step 8: Optional: Add stuffing to bread

  • Step 9: Place on a tray dusted with wheat flour (no need to grease)

  • Step 10: Let it rise for another hour at least, cover with a damp dishtowel

  • Step 11: Put them on the board, giving them space to grow and not stick together

  • Step 12: Take to medium oven until golden


  • 1: Sifting the flour is really important as there can be bags of wheat flour with maggots in it, so you could lose your entire recipe

  • 2: It may be that the dough does not completely leave the hand, but it should not be too sticky

  • 3: The closed place for resting the dough can be inside the microwave

  • 4: When rolling out the dough, sprinkle flour on the table or marble stone, this will prevent the dough from sticking

  • 5: Instead of coconut milk, you can use any vegetable milk or water

  • 6: To make semi-wholemeal bread use half a kg of white flour and half a kg of wholemeal flour