DIGGER BREAD
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Every time we make this bread, it's a big hit around our
house. Have a big hit around your house. You will need two
coffee cans for two loaves. The same cans are used for
measuring and baking. It's a good idea to use the three
pound size for measuring and the one pound size for baking,
since the small tins bake most thoroughly without burning.
Do up the wet mix first:
1/2 cup lukewarm water (but not over 85 degrees, as the
yeast would be killed).
1 cake or 2 packages of yeast (the cake works faster; if
the recipe is doubled or tripled this is still
enough).
1 tablespoon of flour
1 tablespoon of honey or raw sugar
Mix all of these in the can. If you wish, you may add a
couple spoonfuls of honey, molasses, brown sugar, or
dextros. A well-cooked potato put through a blender and
incorporated into the water at this stage can take the
place of the milk below.
Mix the dry ingredients while the wet mix stands:
1 level can of whole wheat flour. Nasty old white flour
will never do!
Rye flour must be mixed with other flour or gluten because
the loaf it makes is dense and does not rise well. Coarse
ground flours, like stone ground and meals, also must be
mixed with fine ground flour or gluten. (Note on gluten:
this is the substance that holds the dough together and
contains the yeast bubbles when the bread rises. It is
developed naturally by kneading.)
Add to taste any of the following:
Salt - add a tablespoon or so.
1 /8 can of powdered milk
Handful or two of raisins
Something weird, wheat germ, soya flour, food supplements,
nuts, dried dates, etc.
Mix the dry ingredients in a huge bowl or pan. Combine the
dry and wet mixes and blend until it is uniform. Toward the
end of this process such things as ripe bananas or sliced
peaches may be thrown in. Let the dough rise in a warm
place until it has risen by half. The top of a stove with
the oven on is about right. Sometimes this takes an hour or
two. Take this opportunity to grease the cans and light a
joint.
