The truth about food and medicines.
  • Home page
    • Coronavirus-is-the-uk-in-danger-of-becoming-a-police-state
    • One of the greatest Crimes against Humanity
    • Covd 19, was logic one of the first victims?
    • That Gut Feeling
    • Why don't doctors and vets share their wisdom
    • Doctors whose revolutionary thinking linked diet with disease >
      • Surgeon Captain T.L. Cleave
      • Sir Robert McCarrison
      • Weston A. Price
      • Dr. Walter Yellowlees
  • Foods to avoid
    • The White Loaf
    • Sugar - the slow poison
    • The truth about seed oils
    • The link between soda drinks, sugar and mineral deficiencies
    • Soy Foods, Friend or Foe
    • G.M. Foods
    • The Dangers of Artificial Sweeteners
    • Western Diet
  • Degenerative diseases
    • Appendicitis
    • Diverticular disease
    • Gall stones
    • Deep Vein Thrombosis - DVT
    • Constipation can be a killer
    • Constipation - the condition that can have serious consequences
    • Obesity - don't count calories
  • Deficiency Diseases
    • S I D S - Sudden Infant Deaths
    • Cystic Fibrosis
    • Diabetes - A preventable disease ?
    • Alzheimer's Disease
    • Collagen - that vital Protein
  • Drugs and treatments
    • Hip and Knee replacements
    • Measles - revealing the truth
    • Are vaccinations damaging our children?
    • Vaccinations update
    • Statins - Are they effective and safe?
    • Are Statins Safe?
    • Statins - vested interests
    • Not to be sneezed at
    • Too many pills?
    • Sepsis - a modern day plague.
    • Selenium
    • Vitamin C as a medicine
    • Antibiotic resistant infections
    • Vitamin & Mineral depletion
    • Big Pharma
    • Routine vaccinations.
    • Heart Surgeon admits huge mistake.
    • Mammograms, are they doing more harm than good?
  • Chronic Inflammation
  • To be or not to be vegetarian?
  • Looking back for future farms
  • How Food is produced
  • Surviving in a Heat Wave
  • What is good for you
    • Don't be Coconut Shy
    • Saturated fats are essential fats
    • Milk
    • Wheat
    • Bake your own bread
    • Rice
    • Superfood
    • Cod liver oil
    • Sprouting seeds
    • The importance of drinking water
  • Save our soil
  • Why are hosptals full
  • Fluoride
  • Beauty and the Beastly Chemicals
  • Diets for pets
  • Hidden dangers in the bathroom
  • Unbalanced aggression
  • Blame the Genes
  • Homeopathy - a case history.
  • Allergies
  • Reducing carbon emmissions
  • SACN members
  • Glyphosate - the slow poison
  • Make contact
  • Terms & Conditions
  • Fuellmich
  • Coronavirus, legal

Bake your own bread

A quick and easy recipe created by the late Doris Grant

Picture
  •       600g (100%) Wholemeal flour - organic if possible

  •       400 ml Warm water (hand hot)
 
  •       1 teaspoon Salt
 
  •       1 sachet Dried yeast (Super Active Bakers’ Yeast)                                                                                                                                                      

                                                    

Bread baking is quicker if the flour and tins are faintly warm.

The dried yeast can be thoroughly mixed with the flour in a large polythene bag before turning into a bowl and adding the water. 
Dissolve the salt in 150ml of boiling water before adding a further 250ml of cold water. Add the water slowly and mix until the flour is evenly wetted, then mix thoroughly for several minutes.

The dough should be evenly wet and be slightly slippery so that it leaves the side of the bowl when tilted.  Grease and flour the bread tins.  Turn the dough on to a work surface and cut into two equal portions. Place each portion into a tin and press well down.  Cut a line on each loaf from end to end.  Turn on the oven to preheat to 240°C.  Put the tin inside a large polythene bag and leave in a warm place for about 15 minutes - just until the dough BEGINS to rise. Before putting the tin into the oven press the dough back down at the sides of the tin so as to give it room to rise in the oven.

The dough should NOT be allowed to double or rise and puff up as with white flour - but smoothing out on top and seen to be rising.   The bread will continue to rise in the oven.

Cook for 30 minutes then remove the loaf from the tin and return it to the oven for a further five minutes.  When removed it should sound hollow when tapped on the bottom.

Use a loaf tin size approx 215mm x 110mm.  (Tin size approx conversion from English size 9” x 5”)

 
.

Picture

Note:  It is economical to make twice this quantity (1.2kg flour) putting one loaf in the freezer and eating the other.  Only one sachet of yeast is necessary. This saves oven time.

milling your own wheat..........

Picture


Of course, the best possible way to ensure that the flour is fresh is to mill your own from the actual wheat grain using an electric stone mill.  This way all the goodness is retained right up until the time of milling. The wheat grain should be organically grown to avoid any residues of pesticides which can accumulate in the bran layer.  The resulting flour should be used within 36 hours of milling after which time it will begin to lose some of its nutritional value.

Back to home page
Powered by Create your own unique website with customizable templates.