Breads from a Natural Kitchen
Study bread grains and learn four basic styles of dough: 100% sprouted grain, sourdough, traditional yeast, and natural rise. Any of these dough types can be formed into many shapes of bread, including/ baguette, pizza, pita, crackers, both crescent and round dinner rolls, filled batard, and even spiraled cinnamon rolls, bread sticks and crackers.
Details and Inspiration
At The School of Natural Cookery, we see grains as occurring in two main categories, “Bread Grains” and “Dish Grains,” according to how they grow.
Bread grains (ie: wheat, corn, rye, spelt, barley, kamut) grow differently from dish grains (ie: quinoa, millet, rice, amaranth, buckwheat, oats). Because of their exposure to nature’s elements, and when they have no protective hull, bread grains have a tough skin. Their tough skin makes them less palatable to eat and more difficult to digest without pre-treatments, which helps them be part of main dishes. Unlike “dish grain,” which are usually cooked and served energetically whole, Bread Grains are most often milled into flour to make crackers, breads, and pastas. Although the grain flour is called “whole,” milled bread grains are not “energetically whole” when we eat them. Bread Grains may be prepared with the same techniques as Dish Grains to soften their tough skin and manipulate their texture. But the focus of this topic is about bread forms and not main dishes.