Baking Bread

Baking, and prefecting the art of a great loaf of bread is hard work! I am yet to get there. Each loaf is different. Thankfully no one has complained and are happy to eat it. I did throw a loaf out yesterday that was just too doughy after baking (oh to have some chickens to give the duds too). This morning I made another loaf- Buckwheat and Whole Wheat. I have yet to cut the loaf open but it looks good from the outside.

I think the whole thing about bread is patience. Which I am happy to admit is not my strong point. I am either in such a rush I don't give it enough time, or I leave it too long and it over proves and goes like bubble gum. The Thermomix demo made it look so easy. I might have to get some more pointers. I am convinced that the dough changes when you grind your own grains. So when I add buckwheat or wheat that I have milled in the Thermomix it defeintly takes more time. And then when I had grains or seeds it takes more time again. But it is all worth it in my mission to eat better and bake better and to feed my family better.