The making of a bread

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!

We grew our grains on two fields with a bit different methods. This is the field of Roberto's mother, amidst the building of their new wooden house (therefore the ugly orange fence)! It's the rye the nice thick one to the left. To the right are different sorts of wheat.

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

Rye drying

Linen seeds

Rye

Poppy seeds

Almost the hardest job was the cleaning of the seeds in the end! And all of them probably still has a few sticks and shells in, but I think it just does us good to eat a bit of wilderness!

And then to the making of the bread in the end!