Honey Wheat Recipe
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Bread visits a French Bakery
The "golden rule of homemade bread:
it will always be a hit no matter how it turns out."
From The Bread Baker's Apprentice by
Peter Reinhart, a master teacher of professional bakers.
10 Good Reasons
to Learn How to Make Bread
- Fresh warm bread is delicious and
- Breadmaking is enjoyable and reduces
- Making bread leads to a feeling
- Serving homemade bread to guests
is a wonderful treat that everyone appreciates.
- Breadmaking is a great family activity.
- Breadmaking connects us with something
real and essential.
- Making bread develops an appreciation
- Breadmaking develops patience and
- Learning about bread leads to an
appreciation of different cultures.
- Breaking bread together builds
all the reasons listed above, we encourage you to try
to make bread at home. While some breads require extensive preparation
and pose difficulties for the occasional home baker, there are many kinds
of bread that are relatively easy to prepare at home. For those
who have never baked bread before we suggest that you start with something
basic like the whole wheat loaf recipe contained
on this web site. We've used this recipe quite successfully in hundreds
of workshops in the schools. Once you've had success with this basic
recipe you will have more confidence to explore the vast and varied world
Outline of the Basic Steps for Raised Bread
Most of the breads we eat in the United States are raised or leavened
breads that use the fascinating ingredient called yeast to make
the dough rise (see The Staff of Life).
The following outline of the steps involved in making these breads
can serve as an aid in understanding the breadmaking process:
of ingredients: This
includes a special kind of mixing called kneading in which the
dough is worked in a way which helps to make it more elastic.
the dough: During
this step the dough rises as the action of yeast causes fermentation which
releases carbon dioxide (as enzymes break down the sugar in the
flour). Fermentation also releases from the flour the wonderful
flavors contained in raised breads.
of loaves: The
large mass of dough is divided and shaped into the type of loaves
of the loaves:
The shaped loaves rise as the dough continues to ferment.
and cooling: The
loaves are baked and then allowed to cool down before they are
you can see, the process is fairly simple. Most of the work
is done in step #1 with a little more done at step #3. Breadmaking
does take time, however. While the most time-consuming steps
- 2, 4, and 5 - don't involve any work, they do require
some patience and vigilance on the part of the baker. Go
ahead, give it a try!