I sowed then transplanted 31 clumps of rye in October 2021, harvested the ears in August, then did all the rest in this video, finishing with the rye bread you see at the end.
For 2023 harvest I am sowing some of this grain at the end of September. Two to three seeds per module in CD 60 trays, to transplant around the middle of October.
I grew up on a farm where we had tractors and combine harvesters, and it felt effortless to grow tons of food.
This process is a perspective on the work needed to grow a loaf of bread, by hand. It makes me grateful for machines! And my mill is electric, whereas if you grind by hand, which I have done, it takes around 20 minutes to have enough flour for one loaf of bread.
On the other hand this is a wonderful way to connect strongly with how our food grows and is processed. If you try it, you will savour every mouthful of the bread you produce!
Sorry we edited out part of the bread making, I felt the video was getting too long. I add one tablespoon approx of starter and 1 level tbsp oil per 900g loaf.
00:00 Introduction
00:24 The harvested grain, and I explain the growing process from seed, harvest help from Heidi Theaker
01:31 Some info on the rye plant
02:28 Removing grains from ears, with demonstration
03:52 Info on the yield
05:18 Winnowing, and I demonstrate an unusual method!
10:24 Milling, with demonstration
16:05 Mixing and baking The adding oil step was unintentionally edited out (Charles' fault!)
18:20 A word on (not) adding salt
19:41 The taste test!
21:32 The conclusion
Link to Samap grain mill www.samap-eco.fr/en/moulins/D...
Filmed and edited by Edward Dowding freelance filmmaker, August 2022 at Homeacres, Somerset, UK edowdingfilms.onfabrik.com/po...
There is a recipe for my bread in the new cookbook we are publishing in early November this year.
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