Salt and Love

Salt and Love

Salt and Love

Making bread for me is really a ritual ... Activate the dough for two or three days, mix, knead, wait, mold, heat the wood-fired oven and bake. To make dough bread, it is necessary to devote a little time and affection ... And it is worth, for the healthy, creative and rich that is and for the personal satisfaction that gives to eat the bread kneaded by my hands, with the best ingredients.

In this recipe I use spelled flour, an older, healthier type of wheat, but can also be made with whole wheat flour, rye, barley or kamut (another type of old wheat) or semi-slightly varying the amount of water , taking into account that masses of whole flours require more moisture. I have added seeds, full of vitamins, minerals and Omega3. The recipe of the dough is a base to which we can add anything we can think of, such as molasses, squash, onions, olives, herbs, raisins, figs, nuts, olives, dried tomatoes, rice or other whole grains, seaweed. .

The bread of the ancestors, true bread, hardy, heavy, slightly sour and with aroma of fire ... The bread ... the seeds, fields of golden peas in the sun, the stone mill , the salt of my Atlantic, the water of this land, my hands mixing, kneading and giving life, the fire ... For cereals and seeds to be digestible and their nutrients assimilated, they need to be soaked or fermented. Thus, for bread to be a good food, it must be sprouted grains, such as Esenio bread or fermented with dough, for yeasts and bacteria to pre-digest the flour.

Here and here too there is all the information with detailed photos and videos of the process of creating a dough.

Mother dough

300gr whole rye flour

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In a bowl mix 100gr of flour with 300gr of water. The consistency must be pasty. Cover with a damp cloth and leave in a place with a warm temperature (22º / 28º C, less temperature will need more time). Occasionally moisten the environment with a vaporizer (fris fris).

Add 100 gr of flour and 100 gr of water to the previous batter and leave it again in the warm and humid place.

We repeat the above process.

On the fourth day, if all goes well, air bubbles are observed on the surface and inside the mass and the odor will be slight. Our mother is ready!

Keep in the refrigerator and feed with 2 tablespoons of flour every 4/6 days.

When you use it you have to reserve a small portion (one tablespoon) to continue feeding.

If you create a layer of whitish color, you have gone hungry, withdraw with a spoon and follow the normal process. If you create a dark layer is that the mass is too liquid, is withdrawn with a spoon and the normal process is followed.

If it smells too bad and looks horrifying ... Better discard and start over. (for 2 breads of 700g approx.)

1kg of semi-integral spelled flour (with germ)

700gr of warm water

1 good handful of flax seed *

1 good handful of sunflower seeds *

1 good handful of buckwheat * It is important to leave the seeds before soaking for at least 4 hours, so that their nutrients are bioavailable and to remove toxins and other wastes. After soaking, wash with plenty of water and drain.

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The most outstanding artists of that period were Marsden Hartley, Joseph Stella, Arthur Dove, Georgia O'Keeffe and Stuart Davis. They are works, sometimes almost abstract, of great elegance and vitality, whose forms show a hidden sensuality.

1Place the flour in a bowl and mix with the salt.

3D After mixing well all ingredients are kneaded with quick and smooth movements (without sinking the hands into the dough) and are folded so as to incorporate air into the dough. The whole process of mixing and kneading can take just 5 minutes but you can knead more, if desired. The dough should be homogeneous and moist (easily sticking to the fingers).

4Cover the bowl with film or a damp cloth and leave in the refrigerator for 8-12 hours.

5Remove from the refrigerator. Add the seeds previously soaked, washed and drained. Knead briefly so that the seeds are well incorporated.

Divide the dough into two. Place it in the desired molds, previously anointed with oil and flour. Allow the dough to rise to room temperature until it rises about 30% of its volume. Meanwhile pre-heat in oven at 230º Celsius.

6 Put the bread in the oven. Spray lightly with water and quickly close the door. At 20 minutes lower the temperature to 190º Celsius. Bake for 20/30 minutes more.

7 Remove from oven and allow to cool slightly before opening. Once this is completely cold it is wrapped in a cloth in a cool, dry place.

The spelled is a type of old wheat considered the mother of the current wheat varieties. It contains more proteins, vitamins and trace elements than common wheat and 8 of the 9 essential amino acids. Being a less exploited and manipulated grain is healthier and digestible than wheat.

It is found in grain or flour in dieticians, supermarkets or cooperatives of organic products.

This seed is not a cereal but belongs to the polygon family like the rubardo.

Very rich in carbohydrates, fiber, protein, folic acid and phosphorus. Excellent source of Omega3, is a good anti cholesterol food. It is also a liver protector.

The best vegetable source of Omega3, essential fatty acid on which our health depends. Flaxseed helps in the health of the heart and the vascular system, the liver, the skin, the digestive system. It also has the ability to neutralize excess estrogen.

Helps regulate blood sugar levels.

Very rich in vitamin E that is a potent antioxidant that can protect the body against harmful free radicals that trigger cardiovascular disease, stroke, various types of cancer and other diseases. Linoleic acid is abundant in these particular seeds. It helps increase the metabolic rate of the body so that it can burn fat efficiently. They are rich in minerals such as manganese, magnesium, copper, selenium and phosphorus, are a great way to get another source of vitamin B, pantothenic acid, and a great way to get tryptophan in the diet. Tryptophan is an amino acid that releases serotonin into the brain and makes us feel happy and satiated.