Wednesday, November 24, 2021

Natural Bread


Greetings and I hope you are doing uncommonly well today. I have returned from my before-breakfast Austenworld walk in which I appreciated the creation's green.  I believe that the color green indicates wellness, and it does us all good to feast our senses on it when it is available.

Here is my teacup for the day...

...and a sample of the way I store my cups in the shelf:

In this broadcast of Homemaking Radio I read from Bryan Koslowski's book The Jane Austen Diet, about natural bread. He noted the Regency bakery practice of using additives in bread, and says that the modern bread aisle is in some ways, "an additive blast from the Regency past."

To remedy this, I keep a running commentary of alternatives to commercial bread.

For my personal "use of brown paper" challenge, I made a shorter bag, leaving the handles on, for carrying nature walk collections:





My bread recipe for two small loaves of bread in  the toaster oven ("oven") setting is approximately this:
Mix 3 cups unbromated flour (King Arthur or any other that fits your requirements for health)
with 1 teaspoon of Red Star yeast
1 teaspoon coconut sugar (or raw sugar, turbano, other types--some people like to use molasses for flavor instead)
1/2 teaspoon sea salt

In another bowl mix I cup lukewarm water with one fourth cup olive oil and 1 well beaten egg. 

Blend the dry ingredients with the liquids and knead with wooden spoon until the dough sticks together. Add a handful of flour if necessary to make the dough less sticky.  Knead until it forms a ball and then place in the bowl, cover with a towel, and set over the dishwasher or some warm place until the dough has risen, doubly.

form two long loaves by rolling and twisting the dough, then brush with egg white or milk on the top, and place in greased (I use olive oil) baking pan in warm place. Cover with a large bowl until it has risen to double.

Bake at 350 F in your toaster oven for 25 minutes.

To raise the bread, I turn on my toaster oven and let it heat for a few minutes. Then I turn it off and place the bowl or pan on top the oven on potholders, covered, until it has risen. 

Everyone has to figure out what works best for them. This is satisfactory to me, but other people have their own ideas of what is the best recipe and technique for making bread.

Please enjoy whatever you need to do, while you listen today:
 

            

7 comments:

Laura Jeanne said...

I enjoyed this talk, as I love making bread. When I was first married I made bread that was as heavy as bricks, but I've come a long way since then! My favourite kind of bread to make is the no-knead kind that uses only a small amount of yeast and then has to rise for 18 hours. It's so easy, and the resulting bread is so chewy and delicious, although it's very dense and probably very high in calories!

I found it interesting what you said about brominated flour. I guess if it's banned in Canada, that's why I never heard of it. I do find it hard though to find good flour here. Even organic flour usually has enzymes and synthetic vitamins added - I don't know why they can't just leave well enough alone and give us ground up wheat with nothing added!

I think maybe the ingredient you were talking about in the past, was DATEM?

Lydia said...

Yes Laura it was DATEM. King Arthur flour is not brominated . I’ll have more later about the problem with whole grain flour and how they muck around with it to our detriment

Janine said...

Thanks! I learned a lot. I cleaned up our Thanksgiving dinner while I listened. Thanks also for the recipe. Hope you had a wonderful Thanksgiving!

Kimberly said...

I like this idea of bread! Does the standard oven at 350 work? This sounds so easy that I might not even mess it up!

Lydia said...

350 is the same in a standard oven as a toaster/ turbo oven. Just make sure water is warm, not hot, and it should rise . Remember the 2nd rise is after you form the loaves or rolls. Don’t bake til they have doubled in size

Miriam said...

Flour should be considered fresh produce. The minute it gets ground it begins to lose it's vitamins etc. Freshly ground flour has more rising power as well. Humble grain has no problem with storing, as long as there's no high humidity. I highly recommend investing in a grinder, and grind your own flour.

Lydia said...

That’s true.