I have now, at the age of 30, made my first rye bread, 100% of our own cultivation (apart from the salt that some good people from Pakistan collected from the Himalayas).
But actually it is crazy to think that it took 30 years for me, and for most people their whole life, without eating a bread where they could follow every seed, sprout, plant, harvest and baking of! Well that's the world we live in, but I can tell you, it's a beautiful and really satisfying thing to do.
This bread is made solely from rye, poppy seeds and linen seeds.
Here are some photos of the process! (of course everything grown without any chemicals!)
|The amazingly huge self sown poppy in our green house that gave a huge amount of seeds!|
|And Willow doing his part|
|The other field, here Roberto is sowing clover for ground cover / living mulch|
|Our circle bed where we grew linen together with potatoes in the outer circle. In the inner were beans with some aromatic plants and flowers.|
|Just about a month or so later, grown wild! The high straight plants are the linens (we have also used the fibers of the stems of the linen to make both paper and thread)|
|Roberto harvesting the grains|
And then to the making of the bread in the end!
|Sourdough! There is no artificial or refined yeast in our bread, just natural fermentations|
|Grain to flour|
|seeds and halved rye kernels mixed with water and ferment for 24 hours|
|sourdough, and rye flour ball rests in another bowl 24 hours|
|next day the two bowls get mixed with some extra rye flour|
|And here in the end the bread, as a part of the open house day of Roberto's parents natural building project!|