Hello bread and grain friends,
Are you baking your way through early Fall like I am? With school starting again, I’ve been thinking through two bread questions: 1.) What’s the best sandwich bread? And 2.) How can I get more whole grains into our busy lives (football practice and play rehearsals almost never line up!)
Unfortunately, the first question almost never lines up with the second, and my favorite whole grain breads do not please my teens as a sandwich supply. The Approachable Loaf to the rescue! If you don’t know about this project, read about it here. I first learned about it at a panel discussion at the Grain Gathering years ago (when there still was such a thing), and it’s the bread question that has stayed with me as I watch my kids grow up. Thank goodness for our local Grand Central Bakery and their Goldendale Whole Wheat loaf.
People ask me often, “You actually buy bread?” The answer: YES! Yes, I do! I make most of our bread, true, but I love knowing enough about the process to know who to turn to for the best, most nutritious loaves when I’m too busy to take the time. I encourage you to do this, too. Look for, and support, the people making bread the way you would at home.
Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is made with a variety of flours from Hayden Flour Mills in Arizona. I love this mill, and when I saw that they were offering a baker’s bundle of different flours they developed with various bakers, I couldn’t help myself. What fun it’s been making my foundation loaves with nuances of flavor. Also, Emma Zimmerman (co-founder of Hayden and lovely human being) has a book out called The Miller’s Daughter, and I can’t wait to get my hands on a copy!
Sesame Einkorn
I got a new batch of Einkorn grain and I’ve been playing with it to figure out the hydration of the new harvest. In the meantime, I’m craving that alluring sesame crunch. The einkorn comes from Camas Country Mill, and the sesame is Anson Mills Sea Island benne seeds.
Ancient Grain Pita
I’ve always loved making pita, but I learned something new recently. The word pita mean bread in Aramaic! I’ve always wondered and researched about the origins of what we know as pita bread, those puffy pockets of goodness. When I learned that the word simply means bread, I was resolved to try it with the grains that were around when Aramaic ruled the world. I love the emmer pita a lot, but spelt and portions of einkorn and barley are wonderful, too! These grains come from Camas Country Mill and Lonesome Whistle.
Other news from the world of grain:
– Serious Eats does it again with this article about refrigeration and bread staling process. After reading this, I really feel like I understand what stale bread is. The things you never thought you’d contemplate…
–This video by Oldways PT presented by cereal scientist Andrew Ross is excellent! It discusses in depth the reasons to add a diversity of whole grains to the diet.
– I am hosting a monthly Zoom meeting as a free resource for all bakers who want to ask questions and share ideas. It will be the first Sunday of each month, and you can join the by going to this link. Hope to see you there!
-For information about the Flour Hour experience on Airbnb, go here.