How to Make Some Real Dough- No Experience Necessary

Ahh! that wonderful, warm aroma of fresh baked bread. It can fill a kitchen, the whole house or come at you from down the block. In the past the local baker often supplied bread

for the whole neighborhood, the day's first loaves out of the oven signaling the time of day. The cornerstone of these staples were whole grains. The breads were freshly prepared by hand and sold on the spot in the bakery. Over time these small, local establishments were replaced by factories mass producing generic products, trucked hundreds of miles and purchased in grocery stores identical all across America. In recent years we have begun to reverse this trend as we experience a resurgence of small, local, whole-grain bakeries. This coincides with the rise in popularity of locally produced pub beers, family-run, organic farms and the farmer's market. The products you receive are fresher, taste better and brought to you by your neighbors. Think Globally, Eat Locally!

Back to bread. As lucky as we are in Eugene to have such a variety of fine whole-grain bakeries, there's nothing like the smell of fresh bread emanating from your very own kitchen. It's as easy to make 1 loaf as it is to make 4. Some of the dough can be used to make sweet bread or rolls for a weekend breakfast treat. The whole process can be spread out over several hours, most of it letting the yeast do its thing while you do yours. Follow some simple, time-honored steps and your on your way.

Basic Bread

The Sponge: Dissolve 1 pkg. or 2 1/4 tsp. active dry yeast, in 1/4 cup warm water. Add this to 2 1/4 cups warm water, 1 cup whole wheat or spelt flour and 2 tsp. salt to make a soupy batter . Whisk or beat for a few minutes (about 100 strokes until it is smooth.) Cover the bowl & leave it to foment in a warm (85°-100°) place, 30-60 min. (it should get frothy.) Note: There's no need for sweeteners here, the yeast will feed on the sugars that are formed by the enzymatic activity transforming the starch.

Mixing the Dough: Gradually add most of 5 more cups of flour to the frothy sponge and mix by hand or with a wooden spoon. When the dough coalesces and separates from the side of the bowl, place it on a floured surface and knead with flour-dusted hands for the 10-15 minutes it takes to become smooth and elastic. Knead by pushing & rocking into the dough with the palms of your hands - or whichever part of the hands works for you - and rotate and fold the dough (push-rock-rotate-fold.) The key to kneading is a smooth, flowing, rhythmic movement, like a gentle dance - put on some of your favorite music and let your hands take the lead. If baking in a pan, the dough can be less firm than if it will be placed open on a baking sheet.

Rising & Punching Down: Now place the dough smooth side down in a lightly-oiled, covered bowl to rest in a warm place so that the yeast may work to puff up the dough and improve the texture. Let the dough double - usually 30 - 60 minutes, then thrust your fist into the dough to flatten most of the air out.

At this point you can let the dough rise, double & punch it down again, or shape the dough to the desired size, place the smooth side up in a pan and bake at 350° for 45 minutes (400° for 35 minutes.) It should be golden brown and when taken out, the corners should be firm - if not bake more. (Oven temperatures vary considerably so adjustment may be necessary. If the bread browns too fast, cover with another pan or foil.)

Note: A pan of water in the oven will help form a crisper crust.

Variations:

Make enough dough for 2 loaves of bread & save the second for cinnamon rolls. Next morning, roll the dough flat to about 1/4" thick; layer with a sprinkle of cinnamon, honey, raisins & chopped nuts. Roll and cut into 3/4" slices and place on a baking sheet in 375° oven for 20-25 min.

Replace 1/2 the flour with even amounts of cornmeal & soaked (in hot water) millet.

Add a cup or more of chopped walnuts, pecans, sunflower seeds or any other nuts or seeds of your choosing. These are often better slightly roasted.

Add a cup or more of chopped, soaked or cooked dried fruit, e.g. apricot, prune, peach, date or apple.

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