Our home made bread.

That looks mouth-watering, I'm not surprised you munched so much of it! Can't beat proper bread that has a real taste of its own - these days bread tends to be tasteless, just something to hold your sandwich filling in!

Is it hand made, or does your mum use a bread making machine?

Years ago I used to make my own bread, small loaves or rolls, and they wree so more-ish! i'd have had to bake every other day to keep up with myself.

I don't have the shoulder or arm strength to knead the dough properly now, so I'm looking at getting a bread-maker - I've read that the mixing paddle gets baked in, so you have to dig it out and leave a hole in the loaf, Thought I'd use it just to do the kneading - I'll take it uot and bake it in the oven, then I can shape it and add glazing to the top.

It is hand-made, Fran. I will write receipt to you in the evening.

I used to bake bread but we now have wonderful bakery in the close by seaside village so I buy from them. Their breads are using "special" organic flours . I am a bread lover so this makes me happy.

In fact, when I visited my brother in Tennessee, I was missing our bread, Klahanie. Shops were selling something, which tasted very plastic. However, now, when brother lives in California, he is very happy with all sorts of breads, because there are Italian and French bakeries.

Fran@ Here is what you need: 30 dkg of boiled and pressed potatoes, 1 kg of Bohemian flour (funny, it sounds in English like a Czech invention) 1 table spoon of salt, 2 table spoons of vinegar, 2 table spoons of caraway seeds, 1 small cube of barm/yeast (?), 6 dcl of luke warm water.

Nead the dough properly and keep it still for 30 minutes.

After 30 min nead the dough again, properly :-)

Then make a loaf or put it in the form which is wiped with oil. Put it in the oven (200 C ) for 30 minutes. When the loaf starts to "grow", wipe its surface with water - it makes typical crusty cottage loaf. You can add also cut thyme 2 spoons) or olives cut into small pieces. Bon appetite!

Look at my latest pictures Katarina, I posted pictures of that bakery. Now...what on this earth is Bohemian flour?

thanks Kat!! I'll save that and let you know how I get on - when I get on!

my local Sainsbury does a tasty loaf - might be because of the seeds on it, but it's a pleasure to eat, unlike most, which is just damp cardboard,

I also saved this recipe Katarina and will try it one day.
It looks delicious (if you can say it about a bread).

Klahanie, I found it on Google vocabulary.
Hladká mouka=Bohemian flour.
I didn t invent that name, it was strange to me, as well.
So what is the correct expression?

Fran, I love bakeries! :-)

the smell of fresh bread is so mouth-watering! once or twice I timed the visit to the baker's just right, and got home isth the bread still warrm enough to start melting the butter. I had a bad attack of huccups after, but it was worth it!

Lol. Definitely!

oh yes, I understand hladka and hruba or plolo-hruba. I did not know that was called bohemian :-). We have what they call all purpose flour (which have a consistency of "hladka") here in Canada and then there are some speciality flours for cakes and breads' I have never seen the one we used to call "hruba mouka" here.

There seem to be so many types of flour - I grew up with plain or self-raising, but now there are so many new types - and even those have different names in the USA, which makes their recipes even more confusing - on top of cup sizes and "sticks of butter"!!!.

LOL, Fran, same here. We use cups and "sticks" in Canada .

had to Google "stick of butter" and it took several goes to find out what that was in weight - 2oz, i think.

I prefer metric - well, i do'nt really, but at least a gramme is the same the world over. I understand that liequid measures are different UK - Americas - 20 or 16 fluid oz, so even taht can't be relied on in recipes

Klahanie, I checked the history of the word "Bohemian flour" and in fact I found, there are about 25 sorts of flours. Bohemian Rye Flour-This flour contains 50-50 mixture of rye and wheat kernels which is bolted as an unbleached flour, which the middlings and bran have been removed. (sift or bolt through a 32 mesh screen or finer) *

http://www.angelfire.com/journal/millrestoration/products.html

And I even found recipe for Czech (Bohemian) bread:
http://czechrecipes.blogspot.sk/2012/12/easy-to-make-bohemian-rye-bread.html

So I think, bakeries know better, then we :-)

Thanks for the info, Katarina.

Tesco do a fabby Rye bread loaf. Not German style Rye bread, just a lovely tasty brown bread, and their cranberry and pumpkin seed is marvellous toasted for breakfast. I am something of a breadie! ;)) it is possible to get good bread in the supermarket.....but not in a plastic wrapper!

lol Karen I read that as "flabby" at first! it wasn't till I read on about you liking it that I went abck to check the word. durr.

Sainsbury does a brown loaf with seed top, which I find very more-ish - I don't have a proper baker withing walking distance (well, within reasonable walking distance) so it's my only supplier. Sometimes I buy a couple of laoves and put one int he freezer. Can be taosted from frozen

I'll look for that next time I go to Sainsbury's Fran! :)

if I can find the wrapper I'll give the proper name - I also love their borwnseedy rolls, but sadly so do a lot of other people so I don't always, or even often, find them!

found it!

"Sainsbury taste the difference - soft multiseed wholemean farmhouse batch" - it's got a greenish band with purple patches