Is there anything which is more delicious than a fresh loaf of bread? If you love bread as much as everyone else, you’re going to love Real Bread Week more than anything else. If you are eating it, baking it, or both, this is definitely a week on the calendar that you must celebrate.
What is Real Bread Week?
Real Bread Week is not just about old bread, it is all about real bread. You may be thinking what this means! Let us tell you, real bread refers to any type of bread that has been made without the use of processing aids or any other addition. When we say the word bread, we mean any type of preservative-free bread.
Since, now you all know that what real bread is, what about Real Bread Week? Well, there are two important goals that are associated with Real Bread Week. This includes motivating and helping people to bake their own real bread at home, as well as encouraging them to purchase real bread from independent and local bakeries.
History of Real Bread Week
Real Bread Week has been running for relatively some time now. Real Bread Week was first launched in 2010 by the Real Bread Campaign. It is celebrated yearly in favor of Real Bread, and the individuals who make it. Since a lot of years now, community groups, youth groups, care homes, schools, mills, baking schools, and bakeries have been getting involved in Real Bread Week.
Not only do they bake tasty real bread, they also hold activities and events, ranging from feasts to bread baking classes.
Bread buff? Check out these recipes and tips
Not all breads created are equal. Check out the following bread recipes that will make a great addition to breakfast, lunch, and dinner.
Irish Soda Bread
Irish Soda Bread is known for its smooth shape with a deep cross cut on the top of the bread. This technique is commonly known as ‘blessing the bread’. It will be difficult to resist diving into this warm loaf of bread once it comes out of the oven. While serving the slices do not forget to serve them along with some Irish butter.
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup dried currants
• 1 1/4 to 1 1/2 cups buttermilk
• 1 tablespoon butter, melted, plus more for serving
Basic Moroccan White Bread
Recipe for Basic Moroccan White Bread is often referred to as force, this is the same French word used by many Moroccans for strong white flour. It is also known as Khobz and is characterized by a round, flat shape and a slightly coarse texture.
• 4 cups flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon yeast
• 2 tablespoons vegetable oil
• 1 ¼ warm water
Focaccia is soft olive-oil soaked bread that comes from Italy and Tuscany, where it is also called as Schiacciata. The Focaccia has many variations such as sponge cake and pancakes.
• 2 ¾ cups bread flour
• 1 teaspoon salt
• 1 tablespoon instant yeast
• ½ cup plus 2 tablespoons extra-virgin olive oil
• 1 cup warm water
• 2 teaspoons sea salt flakes
Russian Sourdough Dark Rye Bread
Russian sourdough dark rye is a bread meant to accompany a main-meal soup, some chunks of herring. It can be also be tried in a grilled cheese sandwich with Eastern European flair.
You need to do certain planning before making this bread. Rye needs to be made 4-5 days prior of baking.
• 1 package/2 1/4 teaspoons yeast
• 1 cup water
• 1 1/2 cups flour
• 1 slice onion
• ¼ cup water
• 1 package yeast
• 1/2 teaspoon sugar
• 4 1/2 cups flour
• 1 cup water
• 1/2 cup pumpernickel or coarse rye meal
• 1/4 cup cooking oil
• 1 1/2 teaspoons salt
• 1/4 cup molasses
• 4 1/2 teaspoons coffee
• 1/2 ounce chocolate
• 2 cups flour
• Dissolve yeast in 1/2 cup water and blend it in 3/4 cup rye flour. Then stir in onion, cover with plastic wrap and set aside at room temperature. Then remove onion and add remaining 1/2 cup water and remaining 3/4 cup rye flour. Cover it and set aside. When the sour has risen and fallen once more, it is ready to use.
• Then in a small bowl, combine 1/4 cup warm water, yeast, sugar and 1/4 cup of all-purpose flour. Then cover the stock and set aside for 15 minutes or until bubbly.
• Meanwhile, in a large bowl, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. When this has cooled down, add the rye sour, yeast mixture, 2 cups medium rye flour and the remaining 4 1/4 cups all-purpose flour. Keep on mixing until dough comes away from the sides of the bowl, then knead the same for 5 minutes.
• Let the dough rest, for 5 minutes and then knead for another 5 minutes.
• Then place a pan on the lowest rack of the oven 15 minutes before you want to bake, add water to create steam, and place another oven rack directly above it for the bread. Heat oven at 375 degrees.
• When ready to bake, cut the loaves with a bread-slashing tool up to three times diagonally or once lengthwise and brush them with cold beaten egg whites.
• Towards the end pour 2 or 3 cups of water into the pan to create steam. Place loaves on the rack directly above. Bake 35-40 minutes. Remove from oven and turn out of pans.
• Then let it cool completely on a wire rack. This bread has a gummy texture if eaten hot.
Swedish Sweet Yeasted Bread
This is lightly spiced and less sweet than most store-bought coffee bread, Swedish Vetebröd is a satisfying snack which can be paired with your favorite brand of coffee.
• 2 1/2 cups milk
• 1 1/2 cups butter
• 1 cup sugar
• 1 tsp. salt
• 2 tsp. cardamom
• 4 1/2 tsp. dry active yeast
• 9 cups flour
• 1 egg
• Pearl sugar
• Chopped or slivered almonds
• Prepare your cardamom bread dough using the first 7 ingredients listed above.
• After punching down the dough, remove from bowl and knead lightly on a floured counter until smooth and shiny. Then divide the dough into two halves.
• Divide each half of the dough into three equal parts. Later on roll each portion into a long, thin snake. Then braid three of the snakes’ together, folding and pinching outer edges to form a loaf shape.
• Place the two braided loaves on a greased baking sheet, for about 45 minutes. Preheat the oven to 375 F.
• When loaves have doubled, brush with egg wash and sprinkle with pearl sugar or almonds.
• Place in the middle of preheated oven and bake for 25 minutes, or until done.
Simran Saluja is an in-house creative writer currently working with EazyDiner. She is a food enthusiast, dog lover and travel buff. She loves to explore new cuisines and places. Simran being an extrovert loves talking around with people and sharing her stories and experiences. Apart from writing, she loves watching Netflix.
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