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Breads from a Natural Kitchen

Overview – Purchase as a stand alone  – or – as part of the Core Complete

As a stand alone purchase, this course includes the topics : Language of Intuitive Cooking, Energetic Nutrition, and Visual Rhythm – knife skills.

Four basic bread doughs are learned and practiced to gain experience and understanding of the difference between them. Many shapes of bread including baguette, pizza, pita, crackers, and even spiraled cinnamon rolls are taught with commercially prepared yeasted dough and sourdough. There are two highly digestible, healthful forms of bread. One, the traditional natural rise, and the other  100% sprouted grain bread.

Detailed Description

At The School of Natural Cookery, we see grains as being in two main categories according to how they grow: Bread grains and Dish grains.

Bread grains (ie: wheat, corn, rye, spelt, barley, kamut) grow differently from dish grains (ie quinoa, millet, rice, amaranth, buckwheat, oats).  Because of their exposure to nature’s elements, and when they have no protective hull, bread grains have a tough skin. This tough skin makes them less palatable to eat as main dishes, which are usually cooked and served energetically whole. This is why Bread grains are most often milled into flour to make crackers, breads, and pastas. Although the grain flour is called “whole,” milled bread grains are not “energetically whole” when we eat them. Bread-grains may be prepared with the same techniques as dish-grains to soften their tough skin and manipulate their texture. But this class is about bread forms forms and not main dishes.

 If I wanted to make a gluten-free bread, I could do that. But I prefer to eat the gluten-free dish grains in their energetically whole form. 

Instructor, Jeff Dec, teaches clear techniques and multiple forms for these four kinds of bread:

Natural-Rise Old World, Non-Yeasted Bread

This variety is my personal favorite because it  has complex flavors, is easy to digest, and is almost impossible to find from commercial bakeries. The natural-rise process that flour goes through over time makes this bread the only one that digests easily in my body and does not give me inflammatory symptoms. 

Traditional Sourdough

The magical process of creating a good sourdough bread relies on ritual and generates a feeling of abundance. The dough requires a rhythm. Like the natural rise “Old World” method, the sourdough starter is steeped in time. This dough makes a terrific free-form bread, pita forms, and myriad  filled bread and baguette style designs. 

Commercial Yeasted Dough 

Using this dough is quick, familiar, light, and fun.

It is my first choice for bread dough when I plan to make my own pizza crust.  This dough is easily applied to dinner rolls, sweet rolls, and all sorts of common bread forms. 

Sprouted Grain Bread

There is a commercial bread called “Manna” bread.  It is 100% sprouted grains with added decorative elements in special variations. This kind of bread is also often considered a potential living food bread although it is baked in the oven at low temperatures. I don’t think of bread as candy even though I know that bread grains are composed primarily of carbohydrates. For me, bread can be as dangerous as sugar. But when I take time to slice and heat this energetically whole bread with a touch of oil (refry), this form of bread tastes like “candy” to me. 

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