by
Paul
Benhaimand are not of the same quality as the ancient Essene bread that
was made by germinating wheat, grinding with stones and leaving
to cook in the heat of the sun.
The heart of any bread is the whole-grain and freshly
ground flour it is made from. All seeds and grains start to loose
their natural enzymes, vitamins and oils when ground. Grind your
own, the effort is worth it for the long-term results. If you are too
busy then choose the best organic dated flour you can (see
resource list) and see the difference from the flour you can buy in
the supermarket for ten pence.
Some of these bread recipes have been developed with
the Village Bakery, one of the UK's premiere bread bakeries. See
resource section for further information.
Bread
Basics
- Knead well.
A note on kneading
Kneading for 10-15 minutes is longer than most recipe books
would recommend, and it is very easy it is to stop after 5- 10
minutes as your hands start to ache. However, the longer you
knead, the lighter the bread you produce will be. And the idea is
not to produce a dense block of cooked dough, but a lovely light
wholesome bread.
- Use good fresh yeast if possible, otherwise the dried variety
works. - Substitute l/3rd ground hemp seed, ground hemp cake or hemp
flour for your regular flour.