Just call me ‘Bec the Baker’, hee! hee! I am here to announce the new arrival of three beautiful Fermented Spelt Sourdough loaves. Yay!
My first and will no way be my last. I am off to the kitchen shop to buy two bread loaf dishes for future nutritious bread. I followed the recipe instructions in NT for Sourdough bread.
With great anticipation I bought two large ceramic bowls to make the starter culture. Each morning for one week I adapted into a routine of mixing one cup of organic rye flour to one cup of filtered water. Each time I would tip the mixture from the day before into a clean bowl before adding the new flour and water. I would mix this and cover with a double layer of muslin cloth and secure it around the bowl with a converted old head band of mine and leave it on the ironing board overnight in the ‘Fermenting room’ otherwise known to others as ‘the spare room’. :-) Here my mixture would swell slightly and bubble and much to my amusement begin to permit a sour smell which the husband did not like at all. Hee! Hee! The smell did not bother me, in fact I revelled in it as I was appreciative of the necessary and beneficial bacterial and fermentation process that was occurring. After repeating this process from Monday to Sunday, I added 13 cups of Organic Wholemeal Spelt Flour (from Relish Organics) and wasting no time I quickly gathered up a husband that happened to be walking past to help knead the dough for a good 10-15mins. What a good husband he is!
I only had one bread loaf dish so one loaf went in there, one was rolled by me into a rectangle and put into a pryex dish and the other was rolled into a cob shop by my husband and placed in a roasting pan. I simply pulled a small knife out of the drawer to put slits across the top of the dough before leaving it to rise. Then the competitive testosterone got the better of my husband and he had to do one better…he pulled out a very long and very sharp knife (a man’s knife) and promptly proceeded to show me how the slits in the dough should be done, and giving me a running commentary as he did it. (who knew bread sliting could be turned into a competition :-)
Whilst kneading the bread my thoughtful husband helpfully asked “Is there salt in this?” Without hesitation I relplied…”No it only has Rye, water and Spelt.” Once the bread dough was tucked in their cosy beds waiting to rise…I sneaked a look at the recipe and was caught by my husband. “Oops! I needed to add 2 and half tblsp of salt…eek!” Oh well. We’ll see what happens now won’t we? Ofcourse the husband had to take this opportunity to remind me that he knew bread needed salt (yes dear, was my relpy :-) ).
The next morning was to reveal, after one hour in a moderate oven, Ta Da! Success. And boy does this bread taste yummy. Very dense and satisfying.
All up, the only time this takes is, 10 mins once a day, 20 mins on day 7, then 1hr in the oven on the 8th day - et Viola! I have one in a bread tin and the other two have taken up residence in the freezer.
Next time I think I will make spiced fruit bread.
The best and main reason for this whole process of making such a simple bread was because I like and prefer the idea of knowing what is in my food . I now know how imperative it is for grains to be soaked before consumed and I know every tiny process that has occurred to this homemade bread and anyone who consumes this bread will be eating a bread that has been made with passion, knowledge and true to nutritional and wise traditional ways.
It is one thing to make your own food from scratch, but it is something completely wonderful when other family members become part of the production of the food. It is amazing how involved that other person becomes and how much they enjoy the process when invited to do so. Regardless of who you are…whether you are a ‘food nut’ or not, there is a certain amount of pride that develops in one’s soul when one achieves such a feat as creating one’s own food. Decades ago making one’s own food was common activity in a house but contemporary society, politically correct nutrition and multi-national advertising campaigns dictate there is not enough time for such ‘nonsense’ and it is just easier and quicker to get it from the shop ‘So why would you bother with making it?’ To these such comments I believe is a very simplistic answer. Why wouldn’t you? Especially for those who have children. Doing such a simple thing as making this bread, which children can get stuck into and help with, they learn and develop language, maths, problem solving, and hand-eye co-ordination to name a few. Children these days I believe do not have many chances to build pride and self-esteem within themselves. What better way to spend time and bond with your children then by making food that you can all enjoy afterwards. They will be proud as punch at what they have achieved and it educates them on the simple processes of life and nature and not the fact that everything they eat comes from the shop. Many parents will be surprised also of how much more children will be willing to eat new and varied foods if they are involved in the process.
Food is spiritual, physical, cultural and social/emotional so why not use it to your advantage by getting the family involved in the simple process of preparing wholesome nutritional food. Stay away from processed ingredients i.e. refined sugars and stick to basic ingredients. One way of working out if an ingredient is a good choice is, ‘If you can not pronounce it or it was not around 100 years ago… do not use it.
You will be amazed at what comes out of a small session of cutting, mixing, kneading and pouring. I did this with children for seven years with amazing results and it has given me hundreds of wonderful and cherished memories, and because of this I am a strong believer in the power of food.
About the Author...
Rebecca lives with her wonderfully supportive husband. She is studying for a degree in Nutrition and would like to be a Child Nutritionist when she grows up. She would like to use the degree in the future to promote getting back to basics, organic and bio-dynamic food, and Permaculture. She has worked in Child Care and as an International Nanny for 12 yrs and has travelled 27 countries. Her three favourite things are Good Food, Good Friends and Good Conversation. She loves swimming and Oh! her husband ofcourse...hee! hee!
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