How to make bread from scratch (the old-fashioned way)
Ingredients: Wheat seeds, Water, Yeast, Salt, Butter · 180 min cook time · 2985kcal · ₩6,700
Ingredients
1.7kg Wheat seeds, 500ml Water, 7g Yeast, 10g Salt, 50g Butter
Instructions
1. Harvest the wheat when the grains are at their maximum size and nutrition content, and the plants have started to dry down to an amber color. If the wheat is still green, the seeds will be difficult to remove.
2. Cut the wheat stems using clippers or a knife, especially if the wheat has lodged (fallen over). Stack the cut stems into neat shocks.
3. Cure the harvested wheat by laying it out in the sun for about a week until it is brittle. This also helps to kill or drive away any pests.
4. Thresh the wheat by bashing it against a flat surface (threshing floor) to knock the seeds off the straw. You can smash it, step on it, or grind it with your hands.
5. Winnow the wheat to separate the grains from the chaff. Throw the threshed wheat into the air on a windy day or use a box fan. The heavier seeds will fall straight down, while the lighter chaff will blow away.
6. Glean any stray seeds left on the threshing floor. These can be fed to chickens or other animals.
7. Further clean the grains by sifting them. Use a pizza screen to remove anything bigger than a kernel of wheat, and then a fine sieve to remove anything smaller, like sand or dirt.
8. Grind the cleaned wheat grains into flour using a blender or other milling tools. Historically, this was done using stone tools.
9. Prepare the bread dough by mixing the flour with water, yeast, salt, and butter. Knead the dough until it is stretchy and elastic.
10. Bake the bread. The resulting loaf may be crumbly and not very fluffy or chewy, especially if the flour contains impurities like sand from the threshing process.
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