The smell of fresh baked bread can trigger hunger in just about anyone! |
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The colour of the baked bread depends on the
sort of grain used in it’s making. White bread is made out
of strong white flour, (strong flour is best, as it absorbs liquids
easily and with kneading, develops quickly into a firm elastic
dough) but of course, there are so many different types of flours,
Rye, wholemeal, granary, oat or a mixture of different flours.
Many breads have added ingredients, such as sunflower seeds, pumpkin
seeds, sesam or poppy seeds. Send us your recipes
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While
bread has remained a constant need in everyones diet for hundreds
of years, the ingredients and the way it is cooked have changed,
depending on the grains and flours available. Up to the middle
of the 19th century, only the wealthy had ovens and these were
fuelled by wood, so slow to heat up, therefore bread was normally
baked for the whole week on one day. For the not so affluent,
bread was often baked on a griddle, or taken to a public bakehouse,
where for a small fee, the finished dough would be baked for them.
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