Make your own bread the old fashioned wayReader submitted

Bob is a big believer in organics and thinks reducing the amount of pesticides you ingest is a healthier way to live.

To this end, his organic bread company gave out 100,000 sachets of organic veggie seeds to schools, kindies and other organisations that have gardening programmes.

Here’s his recipe:

It’s truly really easy and takes five minutes to mix and less to tin up. The time in between is where the 'magic' happens. That magic is simply natural fermentation which makes the bread much more digestible and of course if you can digest it, then your body can absorb the valuable vitamins and minerals from the ideally organic ingredients.

Bob’s organic bread recipe

For one large 1kg loaf  or two small loaves. Use quality organic ingredients where possible for optimum nutrition.  Being organic is mostly about what is not in the ingredient, as in no artificial chemicals and pesticides, which are now very very common in grain grown non-organically.

• 600mls or 2 lukewarm water
• 1 dessertspoon honey
• 1 teaspoon dried yeast (without improvers)
• 90g or 0.75 cups of rolled oats - 300g or 1.5 cups whole-meal flour
• 300g or 1.5 cups white flour
• 1 level dessertspoon sea salt or table salt
• (later after first rise) 1 tablespoon coconut, olive or vegetable oil

Dissolve honey in most of the water in large bowl or bucket.

Add rolled oats and yeast and leave for 5 minutes for the yeast to start activating (bubbles).

Add flours and salt and mix very well.

Add the rest of the water to a (sloppy mud consistency).

It is very wet to start as classed as a batter dough.

Cover and leave to rise either overnight or through the day. Almost the longer the better so don’t worry about it. It should double in size and wait till you return whilst the natural enzyme magic of easier digestibility evolves.

Much, much later .... oil or butter your tins and then fold in the tablespoon of oil to your naturally fermented dough (you will feel the difference to earlier).

Turn dough into oiled tins to no more than half full. Leave to rise and when nearly double in size, @ 30-50 minutes, place into middle of pre heated oven @ 180ºC.

One loaf will take about 50 minutes and two smaller about 40 minutes or until well browned. A hollow sound and feel when tapped confirms it is well baked. Turn out of tins and leave to cool on rack or eat HOT.

The SECRET of Purebread is OUT. Enjoy the process and the product!

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