Homemade Bread

Published Friday, May 05, 2006 by Dan Gainsford | E-mail this post

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A few days ago we were invited for a delicious dinner at Inuvik Mayor Peter Clarkson's home! Peter and his wife Sue were great to speak with about the land up North, our plans to camp in Holman, and good times in Inuvik, past and present. It was really a great evening, and again, I'm thankful.

We spoke for a little bit about the importance of slow food and Peter's involvement in the local Inuvik Community Greenhouse. Peter started the greenhouse by saving an old hockey arena and converting it into a space for growing food. It's an amazing space and I'll have some pictures and more info soon as we're planning to visit the site tomorrow and shoot some footage.

Tangent: We just spent three days shooting in Aklavik. A great interview with Elder Mary Kendi and Velma Illasiak principle of Moose Kerr School. Two amazing women, who together, share a great understanding of the past and a vision of the future. We have some great footage, but more importantly, Forbes and I both walked away with the great gift of a deeper understanding of the North.

Back to the Clarkson's and the topic of slow food.. let me tell you.. Sue's fresh bread served with dinner...... mmmmmmmmm.. our group almost ate two loaves before the main course touched the table. Below is Sue's recipe and if you've made bread it's pretty straight forward, but if not, now is the time to start! Making homemade bread forces us to slow down and realize what's important. For me it's things like good people and homemade bread ;-)

peace,
d

Sue Clarkson's Bread
In large bowl, take about 2 C blood temperature water and mix in molasses (or honey, sugar) and 2 1/2 tsp active yeast (no quick rise...it's all about the process); let it sit in a warm place about 10 minutes until frothy

then, mix in about 2 C of blended flours (unbleached flour, barley and spelt gives nice texture); mix 100 strokes and cover to rise in a warm place until doubled in size

meanwhile, cook oats to add if desired - let cool

then, begin to add blended flour one cup at a time into mixture; add 2 1/2 tsp salt for taste

turn out onto counter once the dough isn't sticky in the bowl anymore; continue to
add flour (it may take several cups) and knead bread into a soft, tender ball that feels elastic once fully kneaded (consider the texture of the inside of your thigh...that's the feeling of the dough to work towards)

cover and let rise until doubled in that warm place (beside my woodstove or in the new spring sun works best)

punch down; cover and let rise until doubled again

turn out onto lightly floured counter and form into loaves; place into bread pans;

cover and let rise until ready for the oven

bake at 350 for 55 minutes (or so depending on the heat of the oven)

share with friends while still warm and with enough sweet butter to see your teeth cut into

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