making baking breaking bread



I don’t know about you, but I’m going to put all the troubles of the world aside and bake some bread, some dense, delicious, high-fibre rye bread. I saw the above photo, and decided it was something I kneaded (pardon the pun) to do. Not just to eat, but to make. There’s something very satisfying about making bread: mixing, kneading, letting it rise then punching it down and letting it rise a second time.

Yesterday I ate a bowl of sweet potato-butternut squash soup (homemade), and it cried out for a slice or two of rye. Making your own bread isn’t that difficult. Thanks to Paul Hollywood’s recipes below, he’s made it user friendly. It’s important to buy good quality organic flour, not the industrial stuff. This recipe calls for rye flour and white flour.

It also calls for treacle. Treacle! I’m not sure where I’m going to find that in France … I don’t even know how to say it. (Just looked it up, it’s mélasse, as in molasses.) Although I’m not sure they’re quite the same thing.

Anyway, sometimes it’s time to turn off the toxic news, listen to some music or a good podcast, and bake some bread.

Qui sème bon grain récolte bon pain. (He who sows good grain, harvests good bread.)


2 thoughts on “making baking breaking bread

  1. I don’t remember the last time I baked bread – but yours sounds just too good! Time to look for a suitable wine bottle/rolling pin!

    • An apron, too. All that flour flying around. How was your trip to South Africa? I’ll send you an email over the weekend. You must be jittery about the fires in your region …

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