Make your own food part one - bread
It’s almost a shame that this blog doesn’t have a slightly broader scope; maybe “how granny used to do it” or something. Maybe that would attract the wrong crowd, though. Anyway, there’s something truly Luddite-ish about this particular article, and it’s thoroughly practical and healthy with it. So even if it doesn’t save money or time, and consequently can’t really score very high here, it definitely captures the mood of the blog.
A little something came to my attention a while ago regarding bread. Have you heard of the Chorleywood Bread Process? It was developed in 1961 as a way of making use of British-grown grain, which had a lower protein content than imported grain. The short version of the story is that by judicious application of high-speed mechanical mixers, and the addition of more fat and salt, the fermentation process was greatly reduced, allowing for rapid production of bread. Unfortunately this bread had more fat and salt, and less protein and flavour, than bread made by previous processes.
So it’s a little surprising (or is it?) to find that bread made by the Chorleywood process accounts for approximately 80% of the bread in the UK.
I was checking out one of my favourite clothing companies, Howies, when I had a look at their Doh Boy doll. And there, tucked away, is a wonderfully simple recipe describing how to make your own bread. Now, there are such things as bread-making machines, and they’re probably no bad thing. But this particular recipe is about kneading and bashing a big lump floured dough that you make with your own hands.
Delicious.
There’s a lot to be said for the Slow Food Movement.
Incidentally, I’m thinking of writing more about making and growing your own food. My cooking is basic at the best of times, so I’ll have to hunt around for inspiration. Feel free to leave a comment with suggestions.
