A snowy Sunday and warm bread

It’s snowing today. It’s beautiful and sparkling. Still crisp and clean, waiting for people to begin marvelous adventures.


Snow makes me crave warm and cozy foods that I can enjoy by a fire. So, let’s talk bread. Bread. One of the most basic things people eat. It has many manifestations across cultures but all have some sort of bread equivalent – whether yeast or non-yeast – in their traditions.

Look at that label on the bread from the grocery store. How many words do you know? How many can you pronounce? Chances are you see things that have you thinking, “I have no idea what that is.” Most of those ingredients you see are part of the process used to ensure that the bread can travel long distances from factory to store, and still be fresh until someone eats it. Chances are it also includes unnecessary amounts of salt, sugar, and fat.

But bread baking at home takes a ridiculous amount of time, right? Bread is about intention. It doesn’t have to be extravagant. It doesn’t have to usurp all of your free time. But it is a choice – a choice to make something, a choice to know your ingredients, a choice to act. For my everyday bread, most of the work is done at night while I am sleeping.

6 cups flour – I use 3 cups sprouted whole wheat and 3 cups sprouted spelt

3 1/2 teaspoon sea salt

1/2 cup warm water sprinkled with 1/2 teaspoon yeast

3 cups warm water

Mix everything together. I use a KitchenAid mixer with a paddle attachment. At this stage I often add in other items such as: sunflower seeds, gluten free oats, flax seed, etc. Shape into a ball and cover; I leave mine on the counter or sit it in the oven. Just make sure it is a safe place where it won’t be disturbed so the ingredients can do their work.

6 to 24 hours later, dump the dough onto a floured surface and shape into a loose loaf. Cover with a bowl. Place a covered dutch oven – I use a cast-iron dutch oven – into the cold oven and turn it to 450 degrees F. Set the timer for 30 min. In 30 min, transfer the loaf into the dutch oven, seam side up. Cover and bake for another 30 min. Remove the cover, and bake for an additional 5 minutes or so until golden brown. Cool on a rack.

This is our daily bread that is used for sandwiches, cinnamon toast, French Toast, everything. For me, it is most perfect when it has cooled just enough to slice and is paired with a cup of tea.

Read the labels on everything. Not just the nutritional information (calories, fat, sugar, etc.) but the ingredients as well. Reading the labels opens up a whole world of what one is choosing to put inside one’s body. What is one thing you have been surprised to see in the ingredients list on a food label?

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