Bread!

15th May 2014 by

Did you know that this week is Real Bread week? A time to celebrate slowly fermented bread, made with nutritious flour, that’s good for you, and good for the planet! We hope you’re doing something to celebrate – whether you’re baking bread, eating it, or sharing it here are a few ideas of things you could do:

Okay, so it sounds like a good idea, but how do I make it? And doesn’t it take a really long time? Well, yes and no. As sandwichyou might have seen on the other links, sourdough needs time – it’s a fundamental ingredient, and time will hugely improve yeasted bread too. But the good thing is, you don’t have to be there all the time. I make sourdough bread every week, lots of it and I definitely end up spending a lot longer washing up, and clearing up a fine coating of flour across half the kitchen than tending to the loaves… (every time I promise myself I’ll be a bit tidier next time).

  • If you want a good place to start why not try Do Sourdough – a little book helping you fit real bread making into busy lives! Last night I went to the book launch and was also treated to a fascinating talk about bread and its making from Andrew Whitley of Bread Matters, as well as some delicious bread and beer. Thank you!
  • Spread sourdough - join the Bread Matters Fungal Network! (I’ve got some sourdough if anyone wants some!)
  • Make your loaves more sustainable. Choose flour that’s organic, and as locally sourced as possible. Why not bake lots of bread at once to minimise oven usage, or bake with friends? In Germany there are some really cool, old baking houses, traditionally fired up on certain days where all the village can take their bread to bake.
  • If you don’t want to bake, it doesn’t mean you can’t have real bread: you can still eat good quality, healthy, and more sustainable loaves. The Real Bread Campaign have a Real Bread finder! Yum!

Enjoy!

Make….Bake…..Cake!

1st April 2010 by

Nothing feels more exciting than opening the oven to find a big lump of sticky sweet goodness to devour in half the time it took to make. What a good way to cheer not only yourself up but the people around you too. So this month we’re challenging you to get creative in the kitchen.

Making your own treats will also help reduce; the amount of packaging you consume, the amount of products which have travelled so many miles to you and the amount of money you spend which goes to companies who advertise heavily at children and stick horrible additives in their food.

This is Nick’s ever evolving and never quite the same cake recipe:

With a fork mix 2 tablespoons of margarine with a good pouring of fairtrade caster sugar, pour a tiny bit of oat-milk/milk/water/whatever into the mixture and mix, add chocolate/nuts/fruit if you fancy some or have some in stock but if not don’t worry, mix together and then add around 5/6 tablespoons of organic self raising flour, mix together. You should now have a mixture which is thick and gloopy (if not add some more flour). Then put into whatever baking utensil/casserole dish (line with baking paper) you have and put into a hot oven of around 180C and cook for about 30 mins or until you can prod the middle with a knife and the knife comes out clean.

As always we would like to see pictures of your best brownies, Fairtrade fruitcakes, lovely lemon tarts and organic oakcakes. We also want to hear stories of kitchen happenings and any great recipes that you would like to share (jo@otesha.org.uk). Bon appetite!

Here are three cakes (carrot cake, cheesecake and chocolate cake) that Carla made and brought into work!

make bake cake

At Stitch and Bitch they’re laying down their needles to bake too. Full of puns and peatnut butter, two of our favourite things, purl your eyes around this stitch dropping and drooling recipe- PKnit2Togobble Pknitbutter Cookies


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