Books about baking your own bread.
Baking your own bread, fun to do and delicious to eat.
Of course you can buy a bread maker and ready-made packages of bread mix, but it is much more fun to make your own mix. Below we present a working method as an example, which we like best.
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Tastes differ, but to bake a hearty and healthy bread, we have chosen a mix of linseed, wheat bran, sunflower seeds and oat flakes (photo1). We mix these together and add this extra to the flour. Dissolve the yeast in a little lukewarm milk with a scoop of sugar (photo 2)
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Carefully weigh the flour and stir the salt and the organic flour improver and the self-mixed cereal mix under the flour, the salt should not come into direct contact with the yeast mixture, which prevents the rise of your bread (photo 3).
The yeast mixture is already starting to rise well (photo 4).
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Then you can add the yeast mixture to your flour and knead it a little, then add lukewarm water little by little, until the dough becomes a solid mass. Be careful that you do not add too much water, then your dough will stick and must add your extra flour (photo 5).
If you have a nice dough mass you can best knead on the kitchen counter, just live out and throw all your energy into the dough. The more you save and throw, the better the proofing process. This kneading may take at least 10 to 15 minutes. You open the yeast cells with them and of course they have to ensure the growth of your bread (photo 6).
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If you have kneaded well enough, you can put the bread back in your mixing bin. Cover it with a clean tea towel and a plastic bag over it. That holds the heat well (photo 7). After 1 hour of rising, the amount of dough has doubled (photo 8).
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Now you can divide the dough into the baking molds, then let them rise again covered with tea towel and plastic bag for 1 hour. You can decorate the bread with your own idea or cut in with the fork to make it lighter if you want (photo 9). We ourselves always bake 2 loaves at the same time, which fit together in the oven and of course saves time and energy. Now let the bread rise in the oven for about half an hour in the smallest position of about 50 degrees. Then the oven goes to 220 degrees and has to bake for another 40 minutes. (photo 10).
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When your bread has finished baking, you can leave it for another 10 minutes with the oven. Now your bread is ready to leave the oven and you can immediately take it out of the mold and let it cool on a rack (photo 11).
If your bread has cooled down well you can cut it and store it in the freezer (photo 12).
Ingredients for 2 loaves:
800 grams wholemeal flour
800 grams of multi-grain flour
250 grams of self-mixed cereal mix
80 grams of flour conditioner
2 packs of fresh yeast
1 desert spoon sugar
4 teaspoons of salt
250ml of milk
about 750ml of water
Naturally, all ingredients are organic
Of course you can think of variations on this, it is very nice to mix raisins, mixed nuts, olives in pieces, or grated carrots.
Always make sure that the environment where you prepare your dough is draft-free and pleasant in temperature.
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