I’ve been baking my own bread for a long time. Forever, I suppose. As a child, I watched my mother make bread, and I have always associated it with that warm and fuzzy homey feeling. The smell of bread baking, the warmth of the kitchen, the happy faces of those who bit into the freshly baked bread–a basic anchoring of a primitive nature.
I wrote a post about The Staff of Life last February, after I discovered how to make easy ciabatta bread. (Click on the link if you’d like to see it again.)
I mumbled to myself as I kneaded the dough for regular whole wheat bread this morning, “The staff of life … hmm … people have been baking bread for many hundreds of years.” I got hung up on the term “the staff of life,” and decided to look it up.
Dictionary.com. The American Heritage® Dictionary of Idioms by Christine Ammer. Houghton Mifflin Company.http://www.dictionary.com/browse/staff-of-life (accessed: April 27, 2016).
That got me thinking, only some cultures bake wheat bread. Some use corn, or other starches. Then there are those countries that grow rice more easily than wheat. The staff of life is rice for millions of people the world over.
Every culture has its own special kind of bread. I love experimenting with baking them, but I tend to come back to my basic whole wheat bread as the staple in my own family.
Today I threw some caraway seeds in my whole wheat bread even though it is generally meant to go into rye bread. I know the flavour will be fine in this batch too.
Do you bake your own bread?