Bread-Matters

Mass produced bread:

Bread is one of our most important staple foods. Here are some facts kindly supplied by the Flour Advisory Bureau:

• “99% of British households buy bread and it remains one of the UK's favourite foods.
• Almost 10 million large loaves are sold each day in the UK.
• We eat the equivalent of 220 million slices of bread every day in the UK.”

Rising Bread Prices:

Prices of wheat have almost doubled in the last year, and global stocks have dropped to their lowest point in the last 30 years. One reason for this is dwindling supplies due to poor harvests either caused by drought or flooding. Another reason is that many governments have put restrictions on wheat exports to ensure continuing supplies. Also there is a growing demand for wheat due to population growth and increasing prosperity in China and India where consumers have an increasing appetite for meat. Meat growth is partly dependent on grain.

In the States many farmers are switching to growing bio-fuels instead of wheat, being awarded good subsidies to persuade them grow it for this purpose. Some 40 million tonnes of maize is now being used to produce ethanol bio-fuel.

Home baked bread versus mass produced supermarket bread

Bread being offered as a “lost leader” by many supermarkets has virtually ended. Bread costs a lot more now than it used to before the prices of wheat rose so dramatically. All the more reason then to bake your own bread. This saves money, and a straightforward simple recipe of strong bread flour, yeast, salt and water – perhaps adding a nugget of butter or a small spoonful of oil – will make an honest decent tasting loaf for you and your family.

If you check the ingredients list on a wrapped loaf of bread you will probably find at least nine ingredients in the recipe of the loaf, such as “White flour, water, yeast, salt, vinegar, soya flour, emulsifier E72, vegetable fat, and flour treatment agent E300.” Most mass produced breads are made by the Chorley Wood Method where the dough is vigorously agitated in huge high-speed mixers, with vitamin C added to the flour to accelerate the process. The mixed dough is not allowed to have a slow rise and fermentation period which would ensure good texture, excellent keeping qualities and – above all – TASTE!

Now here is the second bread recipe. Try this easy and tasty loaf - no need for a bread-making machine. The instructions given on temperatures of liquid will appear to be contrary to almost every recipe in a cook book. Have faith though. It will work! The matured dough will be easy to knead after proving, and the finished loaf will taste wonderful. The bread will keep fresh longer - provided you can keep the family away from the bread bin that is.

Oat and Rye Bread - Easy overnight method
(Made in food mixer with dough hook, or by hand - but not in food processor)

Tin size: 2 lb. size - 20x13x11 cms or 8"x5"x4.5"

Ingredients:

• 110g/4 ozs. rye flour
• 110g/4 ozs. of fine oatmeal
• 50g/2 ozs. 100% wholewheat bread flour
• 400g/14 ozs. unbleached strong white bread flour
• 25g/1 oz. butter, flaked
• 2 flat teaspoons sea salt
• 425mls/15 fl. ozs. cold water
• 15g/½ oz. fresh yeast

Method

1. Crumble the yeast into the water, and whisk to dissolve.
2. Put all the dry ingredients and butter into the bowl of your food mixer.
3. Switch to low speed just enough to mix dry ingredients and rub in the butter.
4. Pour the yeasty cold water over the mixture
5. Mix, on lowest speed, until a clump of dough forms around the dough hook
6. If the mixture seems a little dry, add extra water, a dessertspoon only at a time until the ball o dough forms. As soon as this happens stop the mixer.

To make the bread entirely by hand

1. Crumble the yeast into the water and whisk to dissolve.
2. Put all the dry ingredients and butter into a large mixing bowl.
3. Rub the butter into the flours.
4. Pour the yeasty cold water over the mixture.
5. Mix with a wooden spoon, and then by hand until all the loose flour is incorporated into a ball of dough.
6. If the mixture seems a little dry, add extra water, a dessertspoon only at a time until the ball of dough forms, and there is no loose flour left in the bottom of the bowl.

Then for both methods continue like this:

7. Lightly flour a work surface
8. Place the dough in an oiled container - a bowl, or even a saucepan - and cover with a clean damp tea towel.
9. Tip the dough on to it, and knead it for about 5 minutes, or until the dough has become non-sticky and has a slightly shiny look. If you mix up your dough by hand only it is almost impossible to over-knead.
10. Put the dough into an oiled container - a bowl, or even a saucepan will do - and cover with a clean damp tea towel.
11. Place the container in the coldest part of your house and leave OVERNIGHT. Ours sits in a cold single-glazed conservatory.
12. If your house is warm everywhere, then put the container in the bottom of the fridge overnight.

Next morning

13. Lightly flour your working surface.
14. Knead the dough (which should have risen beautifully while you slept) until it is the original size, and all the air has been expelled (about 5 minutes).
15. Shape the dough and put it into a large lightly buttered bread tin.
16. Cover again with damp tea towel, and leave it to rise again at room temperature.
17. When the dough has reached the top of the tin it is ready to bake.

Aga 2-Oven:
Put the tin on the runners on the floor of the BAKING OVEN for approximately 33-35 minutes.. If you like a crisp crust, remove the bread from the tin, and return the loaf to the oven on the grid shelf for a further 3-4 minutes. Then remove from the Aga and cool on wire rack completely before storing in the bread bin.

Aga 4-Oven:
Put the tin on the runners on the floor of the BAKING OVEN for approximately 33-35 minutes.. If you like a crisp crust, remove the bread from the tin, and return the loaf to the oven on the grid shelf for a further 3-4 minutes. Then remove from the Aga and cool on wire rack completely before storing in the bread bin.

To test to see if the loaf is baked through : Remove the bread from the tin, and tap on the bottom of the hot loaf. If it sounds hollow, then it is baked, but if not return the bread to the oven a further few minutes, and then test again.