I have now, at the age of 30, made my first rye bread, 100% of our own cultivation (apart from the salt that some good people from Pakistan collected from the Himalayas).
But actually it is crazy to think that it took 30 years for me, and for most people their whole life, without eating a bread where they could follow every seed, sprout, plant, harvest and baking of! Well that's the world we live in, but I can tell you, it's a beautiful and really satisfying thing to do.
This bread is made solely from rye, poppy seeds and linen seeds.
Here are some photos of the process!
Everything grown with techniques from permaculture and biodynamics
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| The amazingly huge self sown poppy in our green house that gave a huge amount of seeds! |
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| We grew our grains on two fields with a bit different methods. This is the field of Roberto's mother, amidst the building of their new wooden house (therefore the ugly orange fence)! It's the rye the nice thick one to the left. To the right are different sorts of wheat. |
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| And Willow doing his part |
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| The other field, here Roberto is sowing clover for ground cover / living mulch |
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| Our circle bed where we grew linen together with potatoes in the outer circle. In the inner were beans with some aromatic plants and flowers. |
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| Just about a month or so later, grown wild! The high straight plants are the linens (we have also used the fibers of the stems of the linen to make both paper and thread) |
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| Roberto harvesting the grains |
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| Rye drying |
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| Linen seeds |
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| Rye |
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| Poppy seeds |
Almost the hardest job was the cleaning of the seeds in the end! And all of them probably still has a few sticks and shells in, but I think it just does us good to eat a bit of wilderness!
And then to the making of the bread in the end!
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| Sourdough! There is no artificial or refined yeast in our bread, just natural fermentations |
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| Grain to flour |
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| seeds and halved rye kernels mixed with water and ferment for 24 hours |
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| sourdough, and rye flour ball rests in another bowl 24 hours |
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| next day the two bowls get mixed with some extra rye flour |
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| And here in the end the bread, as a part of the open house day of Roberto's parents natural building project! |
Read my
Full Rye Bread Recipe Here!
This is a blog post previously posted here http://frejafriborg.blogspot.it/2016/12/the-making-of-bread.html
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Thank you!
This is an awesome post! I love how you show the whole process. Gardening and growing your own food is such a rewarding experience, I can't wait for this season coming up!
Yey, just on the steps, unfortunately I don't have a garden at the moment, but foraging is almost as rewarding too :D
I was so excited to make my very first homemade bread a few years back (very simple recipe i found on the internet, called My Mother's Peasant Bread). This is breadmaking on a whole new level! I only wish Steemit provided us with scratch-n-sniff - I bet your bread smells heavenly!
Haha yes that would be great! Thank you!
You're welcome! Maybe someone should suggest it to the Steemit coders...LOL
@bread-and-butter check out this sourdough straight from the field
Amazing post. Thanks for sharing the whole process with us. I like to make our bread but havent gone to that extent yet.
Thank you :D
Amazing and inspiring project! Really love what you guys are doing!
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STOPWow...from the field to the table! Great work!
Thats inspiring to read. what country/state is this?
Thank you! This was in italy where we lived for 2 years, growing on borrowed pieces of land 😊 now we are travelling in spain