This week is real bread week. ๐Ÿž: Good... - Healthy Eating

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This week is real bread week. ๐Ÿž

Jerry
JerryAdministrator
โ€ข15 Replies

Good morning everyone,

This week is the start of Real Bread Week and those of you who can eat wheat you can make amazing bread so if we have any keen bread makers please share your photo's.

I'm a coeliac so have to have a gluten free diet and bread is harder to make as we have to replicate the gluten.

I bake my pwn GF bread and this is a large white gf loaf with pumpkin seeds and flaked quinoa on top for extra taste and nutrition.

Fortunately for me I love baking and baking bread in particular so I don't have to think about buying it and my home smells wonderful when I've bread baking.

Here's a link to real bread week, its also .listed under events, please see:

sustainweb.org/news/jan21-g...

Enjoy your weekend now folks. ๐ŸŒˆ๐Ÿ˜Š

15 Replies
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crazyfitness
crazyfitnessPWB Guest

First and foremost Jerry that's an excellent loaf of bread and you wouldn't know it was GF.

As it so happens my sourdough dough is in a bowl above the heater on my windowsill rising ready to put it into loaf pans later to rise again overnight, it will be baked in the morning.

It's a very interesting article Jerry so thank you for sharing.

Enjoy the rest if your day.

Alicia ๐Ÿž๐ŸŒˆ๐Ÿ˜Š๐Ÿ‘

Jerry
JerryAdministrator in reply to crazyfitness

Hey thanks Alicia, how good is this you have south dough bread on the go as I've seen you're lovely sourdough bread.

I didn't realise that you left it rise then collapse and rise again overnight this must give a wonderful texture like old fashioned real bread. Maybe you'll post a photo...๐Ÿž

You have a great day Alicia and keep safe and dry now ๐ŸŒˆ๐Ÿ‘๐Ÿ˜Š

crazyfitness
crazyfitnessPWB Guest in reply to Jerry

Your's look rather tasty to me๐Ÿ˜‹๐Ÿ˜‹.

Yes you do. First you have a starter which is made over 5 days (I keep my starter in the fridge when I don't need it and take it out in the morning and use later in the day). They say make a fresh starter for each loaf but I don't, I just keep feeding mine with flour and filtered water. You then make a ferment using some of the starter, flour and filtered water. Then you make a dough using the ferment, flour, filtered water and a small amount of salt, knead for 100 presses. Leave to rise in a bowl. Knead again for 100 presses and put in load tins and leave to rise overnight. Bake in the morning. It really is like old fashioned bread.

Hope you're staying safe and dry.

Enjoy the rest of your day.

Alicia ๐ŸŒˆ๐Ÿ‘๐Ÿ˜Š๐Ÿž

Jerry
JerryAdministrator in reply to crazyfitness

Hey thanks for this Alicia its a very comprehensive explanation of your method it sounds like but helps keep you fit with 100 presses. Overnight dough bread is what our parents and their parents ate.

As for me Im ensconced at home as its very wet here so you stay safe and dry as well.

And enjoy your day. ๐ŸŒˆ๐Ÿ‘๐Ÿ˜Š

crazyfitness
crazyfitnessPWB Guest in reply to Jerry

Thank you Jerry. It does sound comprehensive but once you've made it a few times it becomes second nature. Yes they did,my mum's bread was delicious.

I'm also at home, managed the local shop in the dry this morning, which was a bonus.

Enjoy your cuppa at home๐ŸŒˆ๐Ÿ‘๐Ÿ˜Šโ˜•

Activity2004
Activity2004Administrator

Your gluten free bread looks fantastic! Did you have some with dinner tonight?

I will have to see if I can find some of the gluten free dough for the bread machine and see if it can be done this week. Itโ€™s been a while since weโ€™ve done bread making in the house.๐Ÿ˜€๐Ÿ‘๐ŸŒˆ๐Ÿฅ–

Jerry
JerryAdministrator in reply to Activity2004

Hi Leah, I had some for lunch as I love salad sandwiches. ๐Ÿฅ–๐ŸŒˆ๐Ÿ‘๐Ÿ˜€

Hi Jerry. The large white with pumpkin seeds looks lovely, would you mind posting the recipe please? Thanks

Jerry
JerryAdministrator in reply to 1839

Hi there, thanks for asking and here's the recipe๐Ÿ˜Š:350g gluten free white bread flour I used Doves farm.

300ml lukewarm water with a teaspoon of brown sugar and 2 heaped teaspoons of dried yeast left to wake up and go frothy on top.

1 Table spoon of olive oil, 1 tea spoon salt

3 large free range eggs.

Mix thoroughly in a food processor and put in a large loaf tin allow to prove 35 mins and bake for 35mins 180C For a crusty white loaf and less for a softer crust.

The photo is from a previous post without the pumpkin seeds or quinoa flakes on top but its the same recipe and ingredients.

1839
1839 in reply to Jerry

Many thanks Jerry, we donโ€™t have a processor but have a kenwood food mixer, do you know if you can mix the ingredients OK with that? I see from research a dough hook may be the attachment to have, we just have a soft silicone beater attachment. Any guidance you have would be appreciated. Thanks

Jerry
JerryAdministrator in reply to 1839

Hi its more of a thick batter than a dough so its not like kneading bread made with wheat its more like mixing up a Yorkshire pudding. So I don't see any problems with whatever mixer you use. ๐Ÿ˜Š

1839
1839 in reply to Jerry

Many Thanks Jerry

looks delicious Jerry :)

Jerry
JerryAdministrator in reply to Bkin

Hey thanks ๐Ÿ‘๐Ÿ˜Š

I made these last week โ˜บ๏ธ Iโ€™ve been experimenting with adding psyllium husk and egg whites lately and it gets some good results.

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