Egyptians use the same word for bread as they do for life: عيش—‘aish. Bread, quite literally, is life. Street bread in Egypt عش بلدي—‘aish baladi—translates just as well as ‘rustic loaf’ as it does ‘live my country’.
More broadly in Arab culture, عيش وملح—’aish w melh, bread and salt—is used to celebrate an alliance of gratitude between two people. Breaking bread together in any culture is symbolic of friendship. For Salvador Dalí, bread was a subject of fetishism and obsession.
If you like your bread leavened, then you’re at the mercy of burping microbes. This episode of BBC CrowdScience follows the fabulously unlikely story of how humans found yeast that actually tastes good.
Besides walking upright, gripping a hand tool and moaning about the weather, baking bread is the closest modern humanity comes to the lived experience of our Mesolithic ancestors.
If you’re uncertain about your status as a flesh and blood human being, what more direct way of communing with our evolution than to bake and break a loaf of bread?
Perhaps that’s why so many people have turned to their ovens during this pandemic. In a very literal sense, we knead bread.
Now I too have joined the baking legions, with a loaf that might consume your soul, but won’t consume your time. My bread of life recipe doesn’t need any kneading because there’s no gluten and no added yeast. It doesn’t need fancy weighing scales or even a loaf tin. You simply mix up the ingredients, leave it to rest (or don’t) and bake it.
Credit where credit’s due: I pinched the bones of this recipe from the back of Bauckhof’s gluten free, organic, vegan bread mix packets. I have also found this similar recipe by Sarah Britton, which gives a great explanation of how this bread works without the binding gluten of flour, and what kind of substitutions you can play around with.
Bread of Life: Ingredients
- 155-215g wholemeal rolled oats
- 185-245g of your favourite whole seeds (not ground). Bauckhof use (in descending order of quantity):
- Linseed (= Flax)
- 2 tbsp Chia seeds
- 3 tbsp Ground psyllium husks (important!)
- 1 tsp Fine grain sea salt
Play around with the ratio of oats to seeds (or go crazy and add a few nuts) for a total weight of about 430g for all the dry ingredients.
If, like me, you don’t have weighing scales, then simply measure out the dry ingredients using a measuring jug. You want to fill it up to about the 700ml mark.
Please don’t worry too much about precision: you’ll soon be able to tell when you mix the dough with water whether you’ve done too much or too little, whether it’s too wet or too dry.
Bread of Life: Method
- Put the mix into a bowl and add 360ml cold water
- Mix well and leave to stand for a few minutes
- Mix again. It should be sort of sticky, but still hold its form
- Form the dough into a loaf and put onto a greased baking tray. You can also use a well-greased loaf tin if you have one
- Leave for as long as you can. I leave it overnight, but don’t sweat
- Bake for 70 minutes at 200C. I use a fan oven, but every oven is different so keep an eye on it. It’s ready when tapping the bottom sounds kinda hollow
- Take out of the tin and leave to cool, about 20 minutes
What you’re left with is a nutritious loaf that, per 100g and depending on your ratio of oats (higher carb and fibre) to seeds (higher fat), delivers:
- 15-17g fat (supermarket wholemeal comparison: 1.8g)
- 17-21g carbs (37.8g)
- 12g protein (10g)
- 8-9g fibre (6.8g)
NOTE: This is not the Chorleywood Process, so forget any notion of airy vapidity. This recipe makes a dense loaf, an equal partner in a meal rather than the merest carbohydrate envelope for your sandwich fillings. Bauckhof note that ‘oat grain fibre contributes to an increase in faecal bulk’—great for happy guts!
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