Real Bread Maker Week
TAKE ACTION: Make a loaf of bread for the Real Bread Campaign
11th May, 2011
Dust off your old bread maker and get your hands dirty during Real Bread Maker Week from May 9 - 16
Here is a list of the essential ingredients of bread:
It doesn't involve the use of any processing aids, artificial additives, flour 'improvers', dough conditioners, preservatives, chemical leavening or, well, artificial anything.
That is not the case for the majority of the bread produced in the UK. Most store bought bread is made in large factories using artificial additives and often large doses of salt and fat. High speed mixing, high levels of yeast and perhaps a lacing of enzymes are employed to force the dough to rise quickly, rather than allowing the bread to ferment and ripen in its own good time. These products may well then be sprayed with chemicals such as calcium propionate to prevent the growth of mould.
There are many reasons to support your local bakery and independent bread makers - not least of which is the fact that you will get a better loaf and your community will get a better deal. Alternatively, you can take the matter into your own hands and get in the kitchen and make your own. Nothing fancy - just real bread.
If you don't have a bread maker, don't worry. Try: Tracey Smith's no fuss recipe for fabulous flatbread
Behind the label: Hovis Wholemeal Bread
Mix flour, water and yeast and you’ve got a tasty loaf of bread. But make your bread the industrial way and you’ll end up eating more than you bargained for.
Special Report Supermarkets: Bread
Supermarket in-store bakeries are nothing but bogus ‘retail theatre’
|HOW TO MAKE A DIFFERENCE
CASE STUDY: baking and selling real bread
The creation of the modern loaf is an industrial process that uses a cocktail of artificial ingredients - but for taste, bite and goodness, nothing beats the old ways. Laura Sevier meets a baker bidding to become the saviour of our daily bread
Special investigation What's the real environmental cost of the French baguette?
Water in France's 'breadbasket' - where much of the wheat used to make the iconic baguette is grown - is under threat from industrial agriculture, with excessive consumption and contamination by pesticides and nitrates. Carolyn Lebel reports...
Forget Nori: Laverbread is the seaweed to savour
Parsons Pickles' Welsh laverbread might not look particularly promising but it does pack a seriously nutritious punch
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