I have been influenced by a couple of bloggers this week or so. I have been reading Liz's posts ( from Farmer Liz) on the book Nourishing Traditions by Sally Fallon and the inspiration it has given her in terms of making whey drinks . I was so interested that I went out and bought the book! The other post that resonated with me was Linda from Greenhaven blogspot for her post on how 'slow living ' should be called 'Simple living' because we are all so busy living so slow.Like the ingredients in a recipe these elements swirled around
Here I am reading Sally Fallon's Nourishing Traditions ...which is truly the best book in the world if you are interested in good nutrition and the science to back it up. I found myself questioning many things in our diet but was also quietly pleased to discover that we are doing alot of what she says too, just by instinct.I was fascinated by Sally's information on fermented foods and how our body needs them to aid good digestion,good vitamin and mineral absorption etc.There is lots of information on the importance of soaking your grains,She quotes Jacques Delangre as saying 'Baking with natural leaven is in harmony with nature and maintains the integrity and nutrition of the creal grains used.'
One thing our family has realised about sour dough bread ...is that even with our wheat allergies - a spelt sour dough bread never gets reacted to (ie. no hay fever, no tummy aches etc) compared with yeast risen bread. Apparently this is because the sour dough leaven actually partially digests the gluten for you .I was buying alot of sour dough bread which tends to be on the expensive side, but over the past 2 weeks we have got a sour dough culture going and are making our own. The bread is far better than anything we buy and our tummies are thanking us for it.
But the trouble was , I was exhausting myself. Checking on my sour dough all the time, kneading it and rising it etc. It was all great fun and there is something really special and ancient about kneading dough for your families bread. But if you are teaching, doing farm work ,interacting with farm stay visitors and doing house hold chores as well as all the 'mum can you take me to....s' as well , well then hand made sour dough bread everyday is just impossible for me! So I was thinking 'I want to live slowly but I want it to be quick as well'.
I knew I had to come up with a solution that would mean that I did not revert to bought bread because we just feel great eating this bread .So here it is ...
The Busy Mother's Bread Maker Sour Dough .
625 grams of spelt flour ( I sure you could use white if you wanted)
325 grams water
2 teaspoons of salt
65 grams unsalted butter
30 grams of honey
412 grams sour dough starter.
Method: I do this the night before so that we have fresh bread in the morning .
In my Breville breadmaker , it likes the wet ingredients in first .
1. Add the following ingredients in this order:
- water, sour dough starter,honey , butter, flour.
2. Press the dough setting for bread.
3. Go to bed. (Yay!!)
4. Allow the dough to rise all night in the bread maker . This time gives the dough time to rise slowly and gently.
5. As soon as you wake up , go and press the bake button on bread maker . (and make sure you really wake up properly before you go pressing buttons!)
6. Our bread maker has a 45 min baking cycle . Once it beeps, I actually press the baking cycle for one more baking of 45 mins . It's a big loaf so it takes a while.90 mins baking time in a Breville bread maker all up.
By the time the kids are ready for breakfast and sandwich making - we have freshly baked sour dough bread at 7am (but I do get up at 5am to push the button for baking ).
It's all flexible though, you could give it the same raising time during the day in the bread maker. The great thing is , it is a very wet dough...so not handling it and leaving it in the bread maker really helps.
The other variation I do , if home and fire is going ...is instead of letting it rise all day , I take the pan out of the bread maker and sit it near the fire for 2-3 hrs . The result is a softer , milder bread..
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