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Great and Easy Bread Recipe

Updated on September 7, 2013

Easy way to make a tasty, healthy, old-fashioned bread

Healthy living, living close to nature becomes more and more popular. We focus more on fitness and free time activities, not forgetting about proper nutrition. Yeah, natural, free from conservatives food is one of the keys to your health and well-being.

Following this trend I also turned my attention to food - or in this particular case - to bread. In many cultures and throughout the ages bread was the basic meal component. So let us see, how can we make our own aromatic, old-fashioned bread at home

At the shelves of a mall or supermarket we usually notice "hundreds" of bread types. On each loaf there is (or should be) an information about the ingredients. There are many of them. Besides flour and water there are:

-acidity regulators (vinegar, acetic acid, citric acid, sodium diacetate),

-preservatives (calcium propionate),

-emulsifiers (lecithin, sodium stearoyl lactylate, glycerol monostearate, diglycerides),

-conditioners (sodium stearoyl lactylate, calcium dioxide, calcium iodate, potassium iodate, ammonium sulfate, potassium persulfate, ammonium persulfate, calcium sulfate, azodicarbonamide ).

Yummy, isnt it? Like in a small chemical factory.

Bread eaten by our ancestors consisted of basically of flour, water and salt. No more than that. Was tasty and could be preserved for some time. Let's see how this was possible.

As we said before, to make bread we need flour and water. This is not entirely true, because in order to make the bread dough to raise we need an ingredient producing small gas bubbles inside the dough. This secret ingredient can be yeast (which is relatively modern invention) or sourdough starter, used for thousands of years

What is sourdough? Basically a fermented flour. Controlled fermentations is the same process known from production of cheese, pickles, sauerkraut etc

What you need for bread raising process

Breadtopia Rattan Proofing Baskets (Oblong)
Breadtopia Rattan Proofing Baskets (Oblong)

* Hand woven in Europe following a century old tradition

* Made of natural cane

* It will hold the desired shape of the dough during rising

* Designed to accomodate up to a 1 1/2 pound loaf.

* Ideal for forming loaves intended for baking in the Romertopf Clay Baker

 
Frieling USA Brotform Oval Bread Rising Basket, 10-Inch by 7-Inch
Frieling USA Brotform Oval Bread Rising Basket, 10-Inch by 7-Inch

* Ideal for making European-style hearth breads at home

* 1-pound oval loaf basket

* Doubles as a serving piece

* Made of natural cane

* Hand wash in warm water

 
Frieling USA Brotform Round Bread Rising Basket, 8-Inch
Frieling USA Brotform Round Bread Rising Basket, 8-Inch

* Ideal for making European-style hearth breads at home

* 1-pound round loaf basket

* Doubles as a serving piece

* Made of natural cane

* Hand wash in warm water

 

Sourdough is easy to make and simple - it consists only of flour and water. How to make it?

- Day 1: Take half a cup of rye flour, put it in a jar, add half a cup of lukewarm water and make a loose mixture. Put the jar in a warm place (25 degrees Celsius).

- Day 2: Add four table spoons of flour and a little bit of water, stir and leave it in peace.

- Day 3: You will probably see the first signs of "life" in your sourdough mother mixture - small air bobbles. Add four table spoons of flour and a little bit of water, stir and leave it in peace.

- Repeat the procedure with adding flour and water in the next couple of days. When the mother dough is mature (very "lively" and smelling a little sour) you can move to the next stage and make your bread

You need to prepare sourdough starter only once. Just remember to save some dough during bread baking process and keep it alive by feeding it with flour from time to time, until the next baking round comes.

What you need to bake bread

Farberware Bakeware 52105 9 x 5-Inch Nonstick Loaf Pan, Gray
Farberware Bakeware 52105 9 x 5-Inch Nonstick Loaf Pan, Gray

* Constructed of 0.6 mm cold rolled steel - ideal gauge to provide strength and druability without being too heavy

* Large handles on both sides, makes for easy gripping without sticking the thumbs of your oven mitts in the pan

* A specially formulated two-coat, top-of-the-line silicone polyester nonstick coating

* Safe to use in dishwasher

* 9-by-5-inch

 
OvenStuff Non-Stick Large Loaf Pan 2 Piece Set
OvenStuff Non-Stick Large Loaf Pan 2 Piece Set

* DuraGlide Plus non-stick finish inside and out of each pan allows baked goods to release easily from the pan while making clean up simple

* Heavy weight steel construction ensures even heating for optimal baking results

* Scratch resistant

* Dishwasher safe

* Made in the U.S.A

 
SuperStone /Covered Baker
SuperStone /Covered Baker

* Bakes crisp, thin-crusted bread

* Use also for poultry, meat, vegetable dishes

* Measures 14-1/2 by 5-1/8 by 5-1/2 inches

* Heavy stoneware

* Rinse and scrub with plain water

 
SuperStone Non-Stick Bread Pan
SuperStone Non-Stick Bread Pan

* Use to bake light, crusty breads and moist fish and meats

* Fits in standard-size oven with upper racks removed

* Superstone natural stoneware

* Soak in warm water, scrape off food with a wire brush or pad

* Unique dome top and material create even circulation of heat

 

Remember

Always save a small bit of sourdough as a starter for the next bread making. In this way, from baking to baking, the sourdough will get stronger and stonger.

This is how I make it. I take:

400 g rye sourdough starter

600 g wheat flour (or rye or mixed)

200 g lukewarm water

2 full tea spoons salt

2 tea spoons of honey

I put rye starter, flour, honey previously dissolved in some water and salt in a bowl and add so much water to have the right consistence of the dough or a bit looser. By right consistence I mean one similar to pizza dough. I work a little bit with the dough (longer if it is wheat dough). If you want, you can add linseed, pumkin seed, caraway etc. Put the dough in a baking form and leave it in a warm place to raise.

Depending on temperature and strength of the starter the raising process will take a couple of hours.

After the dough has raised, put it in the own preheated to 180C for about 45-50min. After this time your bread should be baked. You can take it out of the own and check it by taking out of the baking form, turning upside-down and

Bon apetit!

Did you ever tried to bake your own bread? Do you have your favorite recipe? Do you prefer light, wheat bread or rather darker one, from rye flour?

Your Hyde Park :) - Feel free to leave a comment here

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    • Kiwisoutback profile image

      Kiwisoutback 

      7 years ago from Massachusetts

      Sounds good, I like easy, and I like homemade. Nice work!

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