I started making bread on my own a couple of months before beginning my Zero Waste journey thanks to a friend I visited in Lucerne (Switzerland) for New Year together with my boyfriend!
While we were there he made us this delicious aniseed brown bread typical from his region (Val Poschiavo), it's pretty solid as they used to make it so that it could last the entire winter.
Anyway when we came back to Rome we made it a couple of times and since we started enjoying making our own bread we looked up for a couple recipes to make a bread we could use everyday (the anise one is delicious but a little tiny and anise doesn't taste very good with my figs jam haha).
We found a great and easy recipe for a simple wholemeal bread aaand we have never bought bread again since then!
The good thing about making bread is that it has a lot of idle times, meaning phases in which you only have to wait, therefore you can simply set a timer and do whatever you have to do, in fact we usually do it when we have to study.
Homemade bread doesn't always look good (as you can see from the pic below) but what matter is how it tastes, right? haha
Anyway you can find both the normal wholewheat bread and the swiss anise one recipes below the pictures!
"Everyday" Wholewheat Bread
500 g Wholewheat Flour
300 ml Warm Water
3 tbsp Extra-Virgin Olive Oil
1 tsp Sugar
10 g Salt
12 g Fresh Yeast
Dissolve the yeast in part of the warm water and add the sugar
Dissolve the salt in the remaining warm water and add the oil
In a bowl mix the flour and the yeast mixture
Add the rest of the water (the one with salt and oil)
Knead until the mixture is smooth and homogeneous
Cover it with a damp cloth and let it rise for 2 hours in the oven (turned off but with the light turned on)
Knead until you get the desired shape
Make some cross cuts on top of it (as you can see in the pic above) so that it doesn't break while cooking
Pre-heat the oven at 180º C / 350º F
Cook for 45-50 minutes
"Val Poschiavo" Anise Bread (to make two loaves)
600 g Rye Flour
150 g Wholewheat Flour
1 tbsp Salt
25 g Fresh Yeast
1/2 l Warm Water
6 g Anise
Mix together the two flours, the salt and the anise in a bowl, torn a pit in the middle
Dissolve the yeast separately in part of the warm water
Put the yeast mixture into the pit created previously and add the rest of the water
Knead a smooth dough and cover with a damp cloth, let it rise for 1 hour
Take the dough and form two equal donut-shaped loaves, then powder with some rye flour and let it rise for another 20 minutes
Make three cuts on top of each loaf as showed in the picture
Pre-heat the oven at 230º C / 440º F
Bake for 40-50 minutes