Back in the Bakehouse; the dough is rising....

Hey soul bread makers!

This post pays tribute to Yanik for her succinct vision for
  Make Change- Give Bread.

The  art and act of giving
Value =

Make Change-Give Bread was officially launched just three days ago by Yanik,




 Ten loaves later in different corners of the globe and the response and support has been overwhelming:  we envisage 100 loaves  real soon!

Make a difference by inspiring your social networks with this concept and share our delight in seeing our pins in the map grow.

Bread is the food of life and there's always a story behind it..

May these ad campaigns for a fantastic whole grain locally make product inspire...

Homesick Kiwi model ad for this bread

Just Bread - Can one loaf feed thousands?

Stunning presentation from Mikhail Smirnov and his team! Wow! Very impressive!

Make Change Give Bread - Video

We are team Make Change Give Bread Anna Louise Johns Yulia Krevska Alvaro Gonzalez Carlos de Santiago Yanik Falardeau

Teaching the bread

Fellow educators!

We aspire for our students to synthesise their learning and share!

Meantime sometimes we just need mentors.... and powerful inspiration about the value of this commodity...


School gardening from Grain to Bread
This is a Youtube of an urban gardener educator who grows and grinds the grains to make the flour..

"Ian Lai, a chef and urban agriculture consultant, has been teaching children how to make bread. But what is so unusual and especially in a city, is that all the grains used to make the bread are grown in the city. Wheat, barley, spelt, flax, buckwheat, amaranth, and keenwa are grown at the Terra Nova Garden site in Richmond.

Young students learn to winnow, crush, and grind the wheat to make their own loaves of bread. The other grains are added to the loaf to create a "multigrain' loaf."             www.cityfarmer.info

2.. Senior students: Explore the saying " A days wages equals a loaf of bread"

Examine this vidblog translation of the rise in costs of flour due to droughts

3. Here are simple "front loading" inspiring ideas to weave Make change-Give bread into your curriculum.

The Bread project
Creative fun and interaction generates authentic donations


Science; does bread land on the buttered side up?


Interactive White board resources
from Topic box,  a UK based company; providing a small selection of the process of making bread

Bread making game that teaches time
Wallace and Grommit teach time and motion!

Early years games that teach the variety of bread products

Two delicious loaves made by Alvaro from Mississauga

Our teammate Alvaro Gonzalez shares the steps involved with making his bread. Mmmm looks amazing, Alvaro! ;-) Please see the previous post for details! This is his own recipe!

 Warm thanks to you and your family, Alvaro!!!

Creative VEGAN hits the Bread machine

Alvaro is another member of our team,

He's from Mississauga, Ontario, Canada.

This is his OWN recipe!

Vegan Fruit and Nut Granola Bread
Ingredients (use vegan versions):

   1 1/2 cups plus 2 tablespoons water
   2 tablespoons vegetable oil
   2 teaspoons salt
   1/3 cup packed brown sugar
   4 1/4 cups unbleached white flour
   11/2 teaspoons active dry yeast
   1 cup vegan fruit & nut granola  (Fruits are Dried; apricots, blueberries, cranberries, raisens,ginger )

Directions:

This is a bread machine recipe.

1) On your bread machine, set the function on White Bread. Add all ingredients except granola in order recommended by your machine. Add the granola to the top tray if you have it, or during the last 5 minutes of the second knead cycle.

The bread will have a mixture of a nutty taste with the sweetness of the fruit.  Whole Foods packages a nice Fruit and Nut Granola, but you can use any type.

Source of recipe: I came up with this recipe after adding different ingredients to bread.  It has a very nice mix of tastes with nuts and fruit standing out.

Makes: 2 pound loaf, Preparation time: 15 Minutes, Cooking time: 3:10

Yulia shares her Grandma's recipe from Kiev

Yulia from White Church, Kiev, Ukraine is our team mate on this project.
She writes:

As I understand I have to write a recipe and I can write in Russian.
Here is the most simplest of recipes. My grandmother used to bake it a lot when I was child.

Home bread:
1. Залить свежие дрожжи 900 мл теплой воды и размешать их.

1. В большую миску вылить опару, добавить растительное масло, сахар, соль и высыпать почти всю муку. Оставить 1 стакан муки.
2. Замесить тесто. Если тесто будет слишком липким, добавить еще немного муки. Из замешанного теста сделать колобок и месить его в течение 10 минут.
3.  Затем тесто переложить в смазанную растительным маслом кастрюлю и накрыть крышкой.
4. Тесто увеличится в объеме в 2 раза. Тесто обмять.

Месить его еще в течение 2-3 минут.

1. Подготовить формы для выпечки хлеба. Я делю тесто на 3 части. Формы смазать растительным маслом и положить в них тесто.
2.  Тесто в формах накрыть полотенцем и оставить на 1 час в теплом месте, чтобы оно подошло.
3.  За 15 минут до выпечки разогреть духовку до 200°С.
4.  Выпекать домашний хлеб в духовке на средней полке в течение 35-45 минут. Учтите, что должно оставаться место в духовке для подъема шапочки на хлебе.
5. .Домашний хлеб готов. Помните, что горячий хлеб кушать вредно. Дождитесь, пока хлеб остынет

1. Pour 900 ml of fresh yeast with warm water and stir.

2. In a large bowl pour the dough, add vegetable oil, sugar, salt, and pour most of the flour. Leave 1 cup of flour.

3. Knead the dough. If the dough is too sticky, add more flour. Of kneaded dough to make a loaf; knead it for 10 minutes.

4. Shift the dough into a greased pan with oil and cover with lid.

5. Check dough  to see if it has doubled in size. Knead dough.

Knead it for another 2-3 minutes.

1. Prepare the bread pan. Divide the dough into 3 parts. Form greasy surface with vegetable oil and place in the dough.

2.  Cover with a towel and leave for 1 hour in a warm place, so that it rises.

3. 15 minutes before baking Preheat oven to 200 ° C.

4. Bake homemade bread in the oven on the middle shelf for 35-45 minutes. Please note that should remain a place in the oven to lift caps on bread.

5. Do make sure the bread is ready. Remember that hot bread to eat is harmful. Wait until the bread has cooled

Where's your dough coming from?

What kind of bread are you going to bake and give away?

Do you have a family recipe?

What's your national or regional speciality?

I'm from New Zealand and we have a bread called Rewana that is similar to Irish soda bread.

It was mostly likely inspired by Irish settlers as when the Maori first arrived the country was basically a thick and dense forest. The only vegetable they brought that survived their long voyage and the temperate climate was the kumara or sweet potato.

There is no yeast in a traditional rewana.

Here is a recipe that teaches you how to make the raising agent.
Rewana

Want to learn more of  how  this bread became integrated into the Maori Pre European diet?

from A messy kitchen

Let them eat cake!

Marie Antoniette, said, "Let them eat cake".

 "Qu'ils mangent de la brioche",

A Queen's ignorance and the price of bread, ultimately cost her;

her head.

These two images play with how bread permeates and shapes cultures; the journeys and stories of our ancestors and touches our daily lives.

A pretzel style hairpiece doesn't seem so out of place in a fashionable court wig. 

A crusty baguette can be quickly divided; to be shared, rationed or eaten sparingly.

Not having the means to make or afford  bread leads people to move to unknown lands

and they bring their heritage in recipes.

 baguette, pretzel, nan, baozi, pizza..

Bread is the staple that binds us all.

"Give us our daily bread, and forgive us of our trespasses"

A significant proportion of British convicts shipped off to the New World were victims of hunger.

Stealing a loaf became a perverse new opportunity to have a much better life.

~Anna Louise Johns

The bread index -

Wow! This bread index was created by our fellow classmates. 

The Bread Index is meant as a social experiment with a touch of humor. It is inspired by the Big Mac Index by the Economist." 

Kudos to Bas van Eijk and his team! http://thebreadindex.com/ I'm looking forward to hearing more about this.

The smell of freshly baked bread makes people kinder.

Source : Newsy

Rye bread recipe suggested by Tasha Bergson-Michelson

Oh! This sounds like an amazing recipe as well. Many thanks to+TashaBergson-Michelson for telling us about this fabulous rye bread by Kevin from A Year in Bread. Looks like a very interesting blog too.

Bread Recipe from +MashaDuToit

We are starting to receive great bread recipes! Keep them coming. Here is the first recipe submitted by +MashaduToit in South Africa. Looks delicious!

Picture credit : Masha du Toit 
By the way, Masha is a teacher as well as a great artist & writer. Be sure to check out her blog. 


This is a bread-machine recipe, I use the Kenwood Rapid Bake BM210:

Add ingredients in the order listed, otherwise strange things happen :)  I use a mix of flours - whole wheat mixed with rye, white, even some cake flour sometimes.

I grind the seeds with a coffee grinder that's never been used for grinding coffee. 

310 ml water
3 tablespoons olive oil
1 tablespoon roasted sesame oil
500g flour
1 teaspoon salt
1 teaspoon yeast
half a cup of ground seeds, mix of sesame, crushed almonds, linseed, and (not ground) a palm full of poppy seed.

Machine Settings:
Programme 3  (Whole Wheat, 3hours 40 minutes)
Crust 2 (Medium)
Weight 900

Be sure to send us a picture if you decide to try this recipe! Thanks! 

Are you a bread winner?

We are a group of students currently taking a MOOC from the Stanford Venture Lab called "Crash Course on Creativity". This week, our teacher (and internationally bestselling author)
Tina Seelig, asked us to see how we could look at bread in a new way. Our goal is to add as much value as we can starting with a single loaf of bread.

Being located in different time zones, we started to wonder about the value of bread in the cities we live in. We also researched different & unconventional that ways that bread can be used and we wondered why many of the commercial grade breads we buy are so expensive considering their low nutritional value.

We learned that certain countries, like Hungary, set a fixed price on bread to make sure that people will always be able to buy the bread they need. We also polled our various networks to find out how much bread they can purchase with $5.

In the aftermath of hurricane Sandy, we talked about how bread would have a greater perceived value in communities where food was scarce. This led us to wonder what would happen if we encouraged people to make a bread and then give it away?

Offering the bread as a gift would certainly increase it's perceived value and it might also make us realize that we can create more value for ourselves by baking a fresh loaf with nutritional, wholesome ingredients.

We think that the simple act of giving bread will create positive change in your world... and ours.  We hope you will join in the fun! So, what kind of bread would you like to make? Share your favorite recipes in the comments!

-Yanik