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Organic Food Recipes
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Unfermented Bread
Soups
Savoury Dishes
Casserole Cookery
Curries
Gravies and Sauces
Egg Cookery
Pastry, Sweet Puddings
Sandwich and Biscuits
Jam, Marmalade, Etc.
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COLD WATER BREAD.
1-1/4 lb. fine wholemeal flour to 3/4 pint water.
MIXING.
Put the meal into a basin, add the water gradually, and mix
with a clean,cool hand. (Bread, pastry, etc., mixed with a
spoon, especially of metal,will not be so light as that mixed
with a light cool hand.) Knead lightly for 20 minutes. (A little
more flour may be required while kneading, as some brands of
meal do not absorb so much water as others, but do not add
more than is absolutely necessary to prevent the fingers
sticking.) Put the dough on to a floured board and divide into
four round loaves. Prick with a fork on top.
The colder the water used, the lighter the bread, and if the
mixing be done by an open window so much the better, for
unfermented bread is air-raised. Distilled or clean boiled
rain-water makes the lightest bread. But it should be poured
backwards and forwards from one jug to another several times,
in order to aerate it.
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BAKING.
Bake on the bare oven shelf, floored. If possible have
a few holes bored in the shelf. This is not absolutely
necessary, but any tinker or ironmonger will perforate
your shelf for a few pence. Better still are wire
shelves, like sieves. (This does not apply to gas ovens.)
Start with a hot oven, but not too hot. To test,
sprinkle a teaspoonful of flour in a patty pan, and put
in the oven for five minutes. At the end of that time,
if the flour is a light golden-brown colour, the oven is
right.
Now put in the bread and keep the heat of the oven
well up for half an hour. At the end of this time turn
the loaves. Now bake for another hour, but do not
make up the fire again. Let the oven get slightly
cooler. The same result may perhaps be obtained by
moving to a cooler shelf. It all depends on the oven.
But always start with a hot oven, and after the first
half hour let the oven get cooler.
Always remember, that the larger the loaves the
slower must be the baking, otherwise they will be
overdone on the outside and underdone in the
middle.
Do not open the oven door oftener than absolutely
necessary.
If a gas oven is used the bread must be baked on a
baking sheet placed on a sand tin. A sand tin is the
ordinary square or oblong baking tin, generally
supplied with gas stoves, filled with silver sand. A
baking sheet is simply a piece of sheet-iron, a size
smaller than the oven shelves, so that the heat may
pass up and round it. Any ironmonger will cut one to
size for a few pence. Do not forget to place a vessel
of water (hot) in the bottom of the oven. This is
always necessary in a gas oven when baking bread,
cakes or pastry.
It must not be forgotten that ovens are like children
they need understanding. The temperature of the
kitchen and the oven's nearness to a window or door
will often make a difference of five or ten minutes in
the time needed for baking. One gas oven that I knew
never baked well in winter unless a screen was put
before it to keep away draughts!
ROLLS.
If you desire to get your bread more quickly it is only
a question of making smaller loaves. Little rolls may be
cut out with a large egg-cup or small pastry cutter,
and these take any time from twenty minutes to half
an hour.
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Guide to Organic
Cooking By Shabi
Guptha
Most Popula Organic
Cooking Book
Download Your Copy
Now
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