Good news - we're open for limited services in Wembley. Ujima House is now actively under refurbishment and we'd love your help in making the space the best it can be.

Please pay attention to the main LHS mailing list or pop into our #london-hack-space IRC channel and say hello.

During this interim period donations and continued membership are greatly appreciated while we transition to our new space.


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Hackspace Unknown.png
Model Unknown
Sub-category Kitchen
Status Scrapped
Last updated 26 November 2018 13:06:35
Consumables Ingredients
Accessories Unknown
Training link Unknown
Owner Unknown
Origin Unknown


Press start. Select the correct bread type, and then weight and preferred darkness. Or just make it beep lots until things look right.

Warning: I wouldn't try making more than a 1lb loaf in the breadmaker with the current yeast. It rises significantly with a 1lb loaf (up to 0.75% of the height), so any more is likely to overflow.


  • 800 ml of wholemeal flour
  • About 300ml of warm water (needs more refinement)
  • 1 desert spoon of honey
  • small amount of salt
  • 1 desert spoon of yeast
  • 2 desert spoons of oil

Put the yeast in the water and stir it around until dissolved. Add honey and oil.

Add more water at the kneading stage to get all the flour up. Or just poke at the bits that haven't been assimilated.