“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
Mahatma Gandhi (1869-1948)
What’s so special about organic bread?
You know exactly what’s in it. No dangerous chemicals included. It tastes super delish and it literally doesn’t cost the earth!
Putting organic bread on our table is so important to me that I dedicated a Blipfoto journal to it for 2010: Organikal Rising
You’ll see there isn’t an entry every day. That’s not just because I forget to photograph every loaf – it’s also because we don’t make,or eat, bread every day. But when we do, it’s not just something to wrap around a sandwich filling – it’s a robust and important element of the meal. Even more so, because of the effort to produce it (blissful effort, but effort all the same). No – there’s no bread machine involved. We did buy one of those years ago, but I challenge you to tell me that anything you bake in there can honestly be called bread.
The recipes and the flour I use vary, although I most often use Doves Farm flour (which I buy direct or via various other organic food home delivery sites). A close second is organic stoneground flour from Shipton Mill (again you can buy direct or from your regular organic food online or offline source).
The method is honed from years of practice, and lots of trying and testing, but I can honestly say the single most important factor to make an impact on my bread was River Cottage baker Dan Stevens.
We originally missed the shows in the River Cottage series which featured Dan because we had no television at the time (tho we did catch up on Channel 4OD anyway – don’t feel sad, we now have a fancy telly which comes complete with Freeview) but were regular visitors to the River Cottage website. And it was there that I found the River Cottage Handbook #3 : Bread. Actually, if memory serves, I think I was prompted to the buy the book with a special River Cottage email list offer at half price (and did you know all books ordered via River Cottage are signed by Hugh Furry Wellington Boots himself?).
It’s a combination of hints and tips in Dan’s book which got me to where I reckon the bread is so good, it almost usually has resale value!
I do particularly like loaves baked with rye flour, and often combine rye,wholemeal and white flour to provide an everyday brown loaf (I think that was one of Nigella’s recipe suggestions from one of her books). It really does depend on what you’re going to do with the bread, of course – and I find myself making all types of bread these days – not just the daily loaf – some of them featured at Organikal Rising.
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