Bread in countless forms has been a staple in people’s diet the world over for untold centuries. And the tradition of baking bread long predates this modern era where we run to the store for a loaf. Breaking bread is as much a part of many lives as any other aspect of our food rituals, something to be shared, just as most customs traditionally share meals as a time to gather with family and friends and celebrate life with good food and beverages. This sharing of meals is becoming increasingly rare in western cultures where most everyone runs too fast and demands foods they can eat on the go, but that’s another subject. So back to making bread…
Yeast and flour are the primary ingredients, but literallyhundreds of other things can be included: Oil, Milk, Eggs, Whole (or coarsely ground) Grains and Seeds, Cheese, Garlic, Onions, Herbs, and the list go on as far as your imagination will take you. The yeast is a living organism that is usually purchased in a dormant state and must be activated with moisture, warmth, and food. You can watch it grow and savor the yeasty aroma as it comes to life and multiplies.
Rustic Square Loaf
This is all on my mind because my wife and I are making bread today, rich and hearty with lots of cracked grain and whole grain flour. This won’t be a bread for those who prefer “white” bread, but it isn’t intended to. When we sit down to eat we want the bread to be a healthy addition to the meal, not just empty calories. And when we make it ourselves we know exactly what the ingredients are—no artificial colors, flavors, or chemicals with strange sounding names—just wholesome food resulting from nature’s bounty and our efforts.
The art and practice of making bread is similar to growing a garden in that you become an active participant in the eternal walk of life. Now this may be meaningless to some, but many folks, myself included, believe that the love you put into the production and preparation of your food expresses itself in ways that enhance your health and happiness.
And for now it is back to the kitchen to help my darling wife, Tia, with the project. I hope to return later with a chunk of still warm buttered pull-apart bread and some pictures to share. Wish us good luck!
Two Rustic Loaves and Two Pull-aparts
I’m back with a chunk of one of my pull-apart twists, heavy with fresh organic butter, and a chilled Belgium style ale to celebrate our success. And now we have fresh baked bread for the next week and an extra loaf to share with a friend or neighbor. I wish I could put samples in this blog for you all to enjoy, but I’m afraid they might not survive the journey through cyberspace.
Onion Rolls
These hearty loaves were made with whole wheat flour, spelt flour, coarse cracked oat grouts. buckwheat and barley, wheat germ, and ground flax seeds. With the coarse grains the bread is simple and rustic—just good healthy food made with love.
Thanks for reading. I hope you enjoyed it.
