The Importance of a Well-Positioned Kitchen
As someone who enjoys making bread, I have come to appreciate the value of having a kitchen in the best position within a house. When my family and I designed our home, I insisted that the kitchen should have a view and be located at the front. Now, as I knead bread in the early hours of a summer morning, I am grateful for the sun-soaked landscape and the distant mountains that greet me. The act of making bread provides a therapeutic and contemplative experience, allowing my mind to wander as I engage in the rhythmic activity.
From Jam to Bread Making
Although bread making is a relatively recent development for me, my journey towards self-sufficiency began with making jam. However, when our local supplier of rye bread changed their recipe and added caraway, my family rejected it. Determined to find an alternative, I decided to venture into bread making. Initially, I hesitated due to the perceived time-consuming nature of the process. Mixing, kneading, rising, forming loaves, and baking seemed overwhelming amidst the chaos of a three-child household.
A Leap of Faith and Foolproof Recipes
Encouraged by my friend Nigel Slater’s foolproof recipe for a white loaf, I mustered the courage to start with a simpler option. The first attempt yielded a reasonably-sized loaf, albeit slightly doughy in the middle. Undeterred, I persevered and soon mastered the art of baking perfect loaves. My next challenge was finding a recipe for rye bread. While 100% rye bread is typically made using the sourdough method, I opted for a half-and-half rye/whole-wheat recipe that satisfied my family’s preferences. With each successful bake, I became more engrossed in the process, relishing the view from my kitchen and meeting the ever-increasing demand for homemade bread.
A Recipe for Success
For those interested in trying their hand at bread making, here is a recipe for a delicious rye bread:
- 500g rye flour
- 450g whole-wheat flour, plus more for kneading
- 50g plain flour
- 1 tablespoon salt
- 1 10g sachet of instant yeast
- 1 tablespoon honey
- 3 tablespoons oil
- 670 ml milk
- 125 ml water
Warm the milk to lukewarm and mix the flours and salt in a large bowl. Create a well in the middle and add the yeast, honey, and oil. Pour in the warmed milk and water, and mix until the dough forms. Transfer the dough to a well-floured surface and knead for 10 minutes, adding more flour as needed. Return the dough to the bowl, cover with a plastic bag, and let it rise in a warm place for approximately two hours. Afterward, knock down the dough, form it into loaves on a baking sheet, cover again, and let it rise for another hour. Bake at 190°C for 30 minutes or until the loaves sound hollow when tapped on the bottom. Allow the bread to cool on a wire rack.
While it may be challenging to keep track of bread making amidst a bustling schedule, I have learned that bread is forgiving. Even with occasional mishaps, I have always managed to produce bread, albeit not always perfect. Sometimes, it’s the variety that adds spice to life. So, whether you’re a seasoned bread maker or a beginner, I wish you luck in your bread-making endeavors.
