BREAD MATTERS !! A Bakers' dozen - proud bread makers from towns, villages and rural areas from the Tees and Wear Valleys gathered at 'People Make Places' gathering on September 29th 2018. Thanks to Northern HeARTlands and November Club for inviting us to participate as speakers and workshop leaders. John gave heroic rants, many conversations and music for the closing spiral dance which Sue led. In the morning Sue spoke about Rites of Passage and mainly had a glorious day in the Food Tech kitchen - with its 10 ovens!!! - in the company of novice and experienced bakers. She facilitated the Celebratory Apron Parade to present the bread, fresh from the oven, as parting gifts to all.
The last speaker of the morning was Pam Warhurst CBE, former CEO handling budgets of many £millions. An activist involved in local politics in West Yorkshire and in national policy. She co-founded Incredible Edible in Todmorden, her home town which encourages community empowerment through growing food and through the power of small actions. Local people work collectively in the place they call home, redefining a better future for themselves and their children, becoming part of the solution. She sees food as the Trojan Horse for change. It is possible to have a chat with strangers about the common language of food, when we can re-connect across cultures. This can lead over time into new conversations and a cultural shift around community health.
She insists: Never ask permission, Just do it, don't bother with fundraising, Never apologise, Never underestimate the power of people to transform and to begin to believe that their gifts are important and can make the world a better place. Be brave. Bend existing budgets. Review the Public Realm. Repurpose Heathcare. Rethink the curriculum. Reboot enterprise funding .
Incredible Edible as a movement has over 100 UK groups [there is one in Ulverston] and 600 world-wide.
DEAD GOOD BREAD RECIPE for 'People Make Places'
600g strong bread flour - say 500g wholemeal / 100g strong white
1 dessertspoon salt
1 dessertspoon soft brown sugar or honey
1 good ‘glug’ of olive oil
1 sachet dried yeast
350m warm water with 1 desstsp black treacle dissolved in it
Herbs and spices to choose from: rosemary, sage, cumin seeds, sliced
pitted olives, walnuts, chopped sun-dried tomatoes, chopped garlic, onion.
Mix all dry ingredients together in a basin:
herbs or spices
sugar or honey
then pour in the oil
Make a hole in dry ingredients, add warm water and knead for 10 minutes on a lightly floured surface, until the dough becomes smooth and shiny. Lightly grease a clean bowl with some oil. Put the dough back into the bowl and cover with cling film. Leave to rise in a warm place until it doubles in size.1-2 hours. Put it into greased loaf tin.
To make rolls, roll it gently 3-5cm thickness with a rolling pin, then with a sharp knife, cut the dough into 12-15 pieces, shape them with your hands and space them on a greased baking tray. Brush the dough with milk. It will brown as it cooks.
Gas Mark 8, Hot Air 200. Middle shelf. Rolls 15 mins, loaves 30-35 mins. To check if the loaf is cooked, remove it from its tin, turn it upside down and knock on the bottom. If it sounds hollow it is done, if not, replace it in the tin upside down. Cook a few minutes more. When ready, rub the top with butter while still warm to give a shiny surface.