Free Feet


	Bread About Bread About the Recipes Basic Bread Coriander Bread Carrot Bread Fruit and Nut Bread Seedy Bread Savoury Bread Tomato and Olive Bread Home


	About Bread I remember as a child we went to school and were taught everyday to grovel to a make believe idea called god for our daily bread, under the belief that if we had conformed with this god's demands (as relayed to us through our teachers/conditioners) then we would be issued with our daily bread. Parents reinforced this conditioning by sending us to bed early without our daily bread if we didn't adhere to their god-like demands. We were never taught how to make a loaf a bread. Why would they teach us that when we were being conditioned to be enslaved to those who control the loaves of bread? Then we grow up and our daily bread is supplied by the capitalist system, which our conditioning therefore associates as god-like - omniscient and omnipotent - because we've been conditioned for all our childhood to believe that an omniscient and omnipotent god provides our daily bread - and that this god only provides our daily bread if we conform to its demands and sell our lives and souls to its demands upon us. Those not complying with the system/god are not given the means (money) to get their daily bread from the system/god. So it therefore seems to me that the greatest step anyone can make towards their freedom is to learn how to make their own daily bread - utter blasphemy i hear you cry! LOL. Thus we instantly become our own god and we live our lives to our own demands because that is what their conditioning demands that we associate with the maker of our bread. And, henceforth, we become forever free of the system that they wanted us to recognise as god.


	About the Recipes All my bread recipes are using Doves Farm organic bread flours. You can get it in most supermarkets and all health food shops. You can use other bread flours, but you'll find that you may have to add a little more or less as different flours absorb different amounts of water depending on their grading. At the end of the kneading you want a nice, firm, elastic, non-sticky dough. The dough should leave the work top clean but be pliable enough that it's not tearing apart when you need it. You also have to factor in that you'll be using a different set of scales to me and a different measuring cup so recipes may still need adjusting if you use the same flour. If you are concerned about your weight, feel free to use less oil. You can use as little as one desert spoon and still acheive a decent loaf. But remember that if you use less oil you'll have to use a little more water. If you do adjust the recipes, keep a note on exactly how much you use and stick to it. It makes baking a lot easier if you measure things exactly and the end result is always much better. I personally like to use extra virgin olive oil, but any cooking oil is ok, as is butter or lard. The yeast is Allinson Dried Active Yeast. It comes in a little tin that's easily recyclable, and also comes with a sealable plastic lid so they're also very good for storage if you want to re-use the empty tins for something else. This yeast doesn't need reactivating with sugar in these recipes and please ignore the amount it says to use on the tin; they want you to use more than you need in order to sell you more than you need. I've written all the recipes for baking by hand, but you can use a machine for them all.


	Basic Bread Recipe 9.5 oz warm water about 30 degrees 1 heap tsp yeast 1 round tsp salt 240 grams Doves wholemeal flour 240 grams Doves unbleached white flour 6 desert spoons oil Disolve yeast in the water, add flour, then salt and oil. Knead until the dough is quite elastic and smooth - you can do this in a food mixer with dough hooks. It shouldn't be sticking to anything and it shouldn't be so dry as to being rough textured. The above recipe should be slightly wet so you should need to add a little flour when kneading. Kneading is required to develop the gluten, which is the protein in the flour. It's the gluten that holds the bread together when the yeast starts to produce CO2 making it expand Place in bowl and cover with a damp cloth and let it prove in a warm room until the surface starts to pull apart (about two hours at 24 degrees) This first proving is important in that it allows the yeast to activate fully and multiply giving the bread a really good natural flavour while at the same time developing and strengthening the gluten to give the dough more strength and better texture Knock back the dough - knead all the air out of it taking it back to original size Shape into loaf or rolls place into non stick tin or onto a baking sheet - don't ever wash these! Prove till double size Bake at gas 8.5 for 30 minutes


	Coriander Bread To basic bread recipe using 8.5 oz water add... the top third of a large bunch of coriander washed well (shake as much water out as possible) Bake as normal


	Carrot Bread To basic bread recipe using 7.5 oz water add... 20 grams raw sugar 5 oz grated carrot 0.5 tsp nutmeg Bake as normal


	Fruit and Nut Bread To basic bread recipe add... 0.5 tsp mixed spice 10 grams raw sugar Just before the end of the kneading add... 4 oz broken mixed nuts (i use cashews, brazils, hazelnuts & walnuts) 8 oz various dried fruit (i use bananas, figs, apricots, sultanas and currents) Bake as normal


	Seedy Bread To basic bread recipe add... 20 grams sunflower seeds 20 grams sesame seeds 20 grams poppy seeds Bake as normal


	Savoury Bread To basic bread recipe add... 1 tsp stock powder 1tsp mixed herbs Fresh ground black pepper to taste Bake as normal


	Tomato and Olive Bread To the basic bread recipe add... 2 tsp dried oregano or basil Just before the end of the kneading add... 1 oz sun dried tomatoes 12 roughly chopped green pitted olives Bake as normal