So my dad just sent me a text message to remind me it is World Bread Day today. What?
I’m embarassed to say I didn’t even know about this but, luckily, I baked 7 loaves of bread this morning anyway. World Bread Day is “hosted” by Kochtopf, which you can find here.
I have a great little community thing going on with my bread and it has scored me some pretty interesting neighbourhood treats, including some of the most gourmet rocky-road I’m ever likely to eat (Lindt chocolate, pistachios, cranberries…). Several of my neighbours receive bread weekly and occasionally in return I receive home-made yoghurt, cakes and muffins or other goodies. Of course, the joy is not in what I might get in return but in hearing how much my neighbours enjoyed the fresh loaves!
Today I accidentally baked 7 loaves of light rye with golden linseed and buckwheat. Buckwheat is an interesting character because, as you will have no doubt read on countless other blogs, it is actually a fruit rather than a grain. This means it has an alkalising effect on your body’s pH. Wheat has an acidifying effect, which can lead to shortness of breath, stiffness and an over-stimulated sympathetic nervous system. Whatever bollocks that means, the buckwheat actually does the opposite, so as an addition in bread it actually offsets some of the less desirable effects of eating wheat.
So that’s my quick post for World Bread Day 2012. Hopefully this means I can remember it next time!