Making Your Own Organic Bread

*certified organic bread must be made up of certified ingredients AND the bakery producing the bread must also be certified.*

Organic bread is readily available today at supermarkets, specialty chains and bakers, but if you are still finding it difficult to find organic bread that caters to your choice or none at all, you can make your own!

Making Your Own Organic Bread

So you finally made up your mind and now want to make your own organic bread.  First, you should keep in mind that the wheat grain actually contains the vitamin B together with a host of nutrients in the actual bran such as polyunsaturated fatty acids along with vitamin E.  Once in the milling phase of preparing your own organic bread, the protective layers of the actual bran cells are functionally destroyed which primarily leads to the exposure of the nutrients contained by both the bran and the germ to natural oxidation processes.  Thus, storing the flower would mean the reduction of the nutritional value of the bran together with the development of a bad taste and yellowish tint of the flower.  With this, the actual germ is usually removed to produce flower that can actually be kept for long periods which is also called white flower.  The actual bran is often removed too, and this in turn radically changes the taste together with the actual baking characteristics of the dough. 

When it comes to actual dough preparations, baking and rising characteristics of the bran need to be determined.  The actual wheat equivalency of the bran influences the baking and rising characteristics of the entire dough, and this in turn affects the overall quality and taste of the organic bread.  Wheat with high traces of protein results in dough with appropriate elasticity properties since this type of dough rises to a huge size, and it could also keep its actual shape even after baking. 

Organic breads with low levels of proteins tend to be brittle after baking and the type of dough used therein is often used to make biscuits and the like.  Furthermore, other aspects involved in organic bread-making, such as the additives that can actually be found in the mixed bran, the water that was mixed with the dough, the traces that can functionally be found in the dough together with the processes involved in the preparation of the actual dough into bread such as kneading, mixing and baking all affect the overall quality and taste of the organic bread.  With this, it would take experience to come up with the most suitable combination of the mentioned processes and quantities of each organic bread component to produce good-tasting organic bread.  Just like home brewing, organic bread-making is a process of learning.  It is best to keep track of the steps you have taken each time so that when you finally making the perfect tasting bread you can recreate it.