Real bread, according to the Real Bread Campaign consists of flour, water, yeast and salt. Ingredients such as herbs, fruit, cheese, seeds, malt, honey and nuts can be added as long as they are absolutely natural. What The Real Bread campaign says does not constitute real bread is any bread that contains processing aids, artificial additives (including flour improvers, dough conditioners and preservatives) or chemical leavening like baking powder. Read bread doesn’t just mean a regular wholemeal loaf. It can be flat, sweet or savoury, simply additive free.
To celebrate Real Bread Week, I will taking plenty of loaves and buns to the Waiting Room on Thursday, so be sure to come along if you want to get your hands on some real bread.
You can always contact Good Souls to order any of our globally inspired bakes. We can deliver locally. If you want to order to collect from The Waiting Room on a Thursday please get in touch by Tuesday lunchtime.
Of course we have the star bake for this week at the Waiting Room, Russian black bread to accompany a lovely bowl of borscht. Yes borscht, the beetroot soup is back by popular demand. Don’t forget if you are coming along with work colleagues you can each claim 10% off your food bill if you book your table in advance.
And if you feel like making some real bread yourself, here is a very straightforward recipe for a simply but satisfying, additive free white loaf.
500g strong white flour
2 tsp salt
7g sachet fast action yeast
3 tbsp olive oil
300 ml tepid water
Combine flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water and mix well. If dough seems stiff, add an extra 1 or 2 tablespoons of water. Combine until ingredients are a shaggy ball. Then turn out onto a floured surface and knead until the dough is smooth and stretchy. Place in a lightly oiled bowl. Cover with cling film or a clean towel, place in a warm spot and leave for 1 hour until it is doubled in size. (You can, if you prefer, leave it to prove overnight in the fridge).
Line a baking tray with baking paper. Knock back the risen dough, gently mould into an oval shape, pinching the ends and place on to the baking paper. Cover again and leave for another hour to rise again. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a slash on the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown. The loaf will sound hollow when tapped underneath. Leave to cool on a wire rack.To find out more about the Real Bread Campaign please visit http://www.sustainweb.org/realbread/