Bread, The Staff of Life

If I were keeping a food diary — I’m not — would this be one piece of toast or two?  I got this bread for French toast. It’s not going to happen.



Happy New Year Everyone!  Perhaps a little belated.

One of my goals for the new year is to learn new things.  That can apply to a variety of different subjects.  One is bread making.

I love bread, especially organic seeded bread, which we have been purchasing at Whole Foods – expensive – in more ways than one, considering we are 1 1/2 hours away from Whole Foods.  Sometimes I opt for the Trader Joe’s variety, but I try to go for as few ingredients and ones I can pronounce, therefore, Whole Foods won out in the bread category.

This is the year, though, that I decided to break down, bite the bullet, and learn to make my own bread from scratch.  It has been trial and error.  I’m learning about yeast, for one thing.  Maybe it’s the fact that I started this whole endeavor in the midst of one of the biggest cold fronts in history.  It has been below zero several times over the last few weeks.  I did discover a feature on my oven that has come in most helpful.  It is something called Standard Proof.  Yeah!

My ingredients thus far has been:  bread flour, spelt flour, yeast, olive oil, sea salt, sugar, sometimes butter in lieu of the oil, and various seeds such as pumpkin, sunflower, poppy, and sesame, all organic.  On two loaves I omitted seeds and added raisins and cranberries.

I’ve been watching lots of youtube videos on bread making.  Any suggestions are most helpful.  One of the best things is nothing really goes to waste, as my husband will even eat what I consider my flops, and tell me how great they are.

One of the best things is thatPictured below are two of my attempts.