Monday, June 15, 2009


There is an enormous satisfaction in making your own bread.
And it so easy.
Maybe people think that when they bake their own bread, they have to put in what is found in commercially produced bread such as:

Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), “B” vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), water, sweetener (high fructose corn syrup or sugar), yeast, wheat bran, whole wheat flour, wheat gluten, molasses. Contains 2% or less of: soybean oil, salt, sweet dairy whey, butter (cream, salt, enzymes), maltodextrin, honey, corn syrup, calcium sulfate, soy flur, dough conditioners (may contain: dicalcium phosphate, calcium dioxide, sodium stearoyl lactylate, ethoxylated mono and diglycerides, mono and diglycerides, and/or datem), yeast nutrients (may contain: ammonium sulfate, ammonium chloride, calcium carbonate, monocalcium phosphate, and/or ammonium phosphate), cornstarch, wheat starch, vinegar, natural flavor, beta carotene (color), enzymes, calcium propionate (to retain freshness), soy lecithin

No need to worry, all those chemicals need NOT be in the bread you make yourself.
Use organically grown flour and use various kinds of rough grains and brans and you will enjoy the kind of rough bread your ancestors grew healthy on.

1 comment:

  1. Great advice. I'm going to try it instead for going to Poilane every few weeks!