All posts tagged: Traditional bread

Traditional home-made loaf

  Bear in mind that the recipe below uses a sourdough starter. Don’t be intimidated by a sourdough starter. They are easy to make and maintain. The advantage of a sourdough starter is  it allows the wild micro-organisms and naturally present enzymes to break down much of the protein, sugars and hard-to-digest anti-nutrients present in the flour. If you’re just starting out my recommendation is that you begin with wheat and progress onto a mixture of other flours once the family have adapted to and gotten used to the idea of eating traditionally baked bread. Ingredients ½ tbsp. of salt 1 cup of lukewarm water 1 cup of sourdough starter 1 cup of whole wheat flour 3 cups of hard (high protein) wheat flour Directions Mix the salt, water and sourdough starter together in a bowl until the salt has dissolved. Add the whole wheat flour (this is where the nutrients come in – the bran and wheat germ contain the B vitamins and omega-3 oils that make this such a valuable, nutritional loaf). Stir the whole wheat …

Author’s Note

It all began with bread …. It was the lousy store-bought bread that set me on the quest to change the way I bought, prepared and consumed food. Growing up in Germany in the 1970’s sourdough brown bread was part of the staple diet. I had no idea at the time that the bog standard grey bread was actually a form of soured rye bread. As a kid I just thought that this was what bread should be.  Nor did I find it particularly exceptional. We ate grey bread all the time. For breakfast, for supper and as a snack in between. The bread would always be spread with thick butter though the toppings varied. For breakfast either jam or cheese or a boiled egg. For supper cold meat and cheeses with gherkins. Sometimes with soured cream and cherry jam. If there is a national dish for Germany then the humble grey bread has got to be it. Many associate German baking with the “Torte”. I have to admit they look impressive but they always remind me …

Author’s Note

“The world may or may not need another cookbook, but it needs all the lovers – amateurs – it can get.” Robert Farrar Capon, The Supper of the Lamb It was the lousy store-bought bread that set me on the quest to change the way I bought, prepared and consumed food. Growing up in Germany in the 1970’s sourdough brown bread was part of the staple diet. I had no idea at the time that the bog standard grey bread was actually a form of soured rye bread. As a kid I just thought that this was the standard loaf.  Nor did I find it particularly exceptional. We ate grey bread all the time. For breakfast, for supper and as a snack in between. The bread would always be spread with thick butter though the toppings varied. For breakfast either jam or cheese or a boiled egg. For supper  cold meat and cheeses with gherkins. Sometimes with soured cream and cherry jam. If there is a national dish for Germany then the humble grey bread …