Bread is often called the “staff of life,” and that’s because a man can survive on bread and water. We think of this, in today’s world of Wonderbread and fake food, as a cruel punishment. In medieval times, bread and water was fairly standard fare for a person. In the 1750s, bread was 60% of the average colonist’s daily food intake. Today, that would be considered outrageous and possibly dangerous. Then, the wheat was whole, and even when finely ground (very doable along the many rivers in water-powered mills), it contained all of the natural protein and fat of the kernel.
This recipe is one that I’ve developed on my own. It’s a blend of several recipes that I’ve worked on over the years. It combines a pain de mie recipe, a no-knead recipe that I love, and the “beginner’s loaf” from a book of Chris’s, Bread Alone. It’s the culmination of about 20 years of practice, learning, failures, successes, and surprises as I learned enough about bread baking to casually consider teaching myself to use a wood fired beehive oven at the Fort.
This is not an easy recipe. It is a simple recipe, however. The beginner bread recipe I mention above is the best place to go for instructions on how to bake bread. If you do what the authors tell you, you will eventually make amazing loaves of bread, every time. It will take a few years of practice, though, and you will probably make up new swear words as you go along. This recipe here, is not as difficult as the beginner loaf, but will not teach you as much about baking as you make it. I heartily encourage you to make it entirely by hand at least a half dozen to a dozen times before indulging in the use of a MixMaster or other bread making machine. Getting your hands onto fresh dough is good for you mentally, and the resulting bread will feed you physically and spiritually. There’s definitely something “more than human” about creating a loaf of bread.