I used to bake a lot more bread than I do now. Even with a bread machine, bread making is a chore. I remember joining a “food co-op” back in the late sixties, a place where various grains and organic produce were sold in bulk. I recall carrying home pound sacks of cracked wheat, coarse wheat, and unbleached white flour, as well as garbanzo beans (chick peas), whole wheat spaghetti, goat’s milk cheese and tofu. Sometimes members sold their own creations right in the rented storefront, everything from organic eggs to stained glass windows and artwork. Oftentimes an oil painting could be swapped for a 50-pound sack of rye flour or a brief visit by an enlightened co-op plumber to fix a leaky sink when lazy landlords wouldn’t
In those days it seemed everyone was anxious to help everyone else in exchange for being helped in return.
At any rate, just because I used to bake a lot more bread than I do now doesn’t mean I don’t like good, wholesome bread from time to time, even though it usually costs more in a grocery store. The other day I discovered a new (new to me, at least) Pepperidge Farm Natural Whole Grain bread called GERMAN DARK WHEAT that is absolutely outstanding. Without a doubt it comes closest to bringing to mind those dark grained co-op-flavored days of yesteryear, and the friendly communal-kitchen-rich atmosphere when bread was baking in almost every oven and everyone was anxious to help everyone else in exchange for being helped in return.
Here in Lexington, KY (and in many other cities across the US, according to their website) there is a store called Great Harvest Bread Co. They make from scratch all sorts of bread–including GLUTEN FREE bread products. They adapt with the times, which is one reason for their success. They espouse the 60’s mentality–providing leftover bread and other products to soup kitchens, homeless shelters, etc.; conducting/sponsoring charity 5K runs, etc….. I’ll support their efforts before going into Kroger and buying most bread products there, for example. They take customers’ suggestions and requests seriously–trying out new recipes all the time….love going in there to see ‘what’s new this week!’
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We have a local German shop in our historic By Ward Market called “The Sausage Kitchen” and they make their own products on-site.
They have about 20 different types of imported German breads and 30 or so mustards – they are sweeter there – and also oodles of Polish goodies.
I will source the Pepperidge Farm product and see what it is like. After all, we are the world’s greatest trading partners and surely even PF is available here. It sounds delicious and “schmeckt lecher”.
Also, German sauerkraut is different – not as vinegary as that made in North America – and gentler on the taste buds.
As this commentating on German foodstuffs has made me feel the need for a Beck’s beer.
Au revoir,
tcw
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Tim, THANKS for sharing your bread find with us!! I’m another one who finds that the joys of making/serving/eating fresh baked bread have given way to more pressing and urgent ‘chores’ and I can no longer invest that much time and energy. I used to make sourdough loaves three times every week, then fell out of the habit over a long-distance move when I had to give away my cherished starter. It was decades old and just perfect.
Once I moved back home to Virginia, my Dad asked me to maybe start playing with dough again. I’d given up on the sourdough, but Dad loved the darker breads, too. I’d play with different combinations of different flours and spices. Dad bought me a new ‘kneading board’ when I told him I missed mine. I can truthfully say that he never met a loaf of fresh-baked bread that he didn’t like.
When his cancer came back, he lost the gusto for eating that he’d had his whole life. But I found some tiny loaf pans and changed my procedure enough that I could still bake every few days and he’d have little loaves to take to his buddies and some shut-ins.
When he could no longer get out amongst ’em, some dear friends would come here, pick up bread and deliver the little loaves for Dad.
They’re mostly all gone, now. I haven’t baked bread since Dad died. But Mom and I are still making thousands of cookies for Christmas every year. And we use the kneading board for rolling and cutting the cookie dough.
I am blessed by the memory. Thanks for the jog, Tim.
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I like the idea of trading something to get repairs done. There is always something around here that needs fixing but the problem is I don’t have any expertise to trade. I don’t think anyone would fix my leaky faucet for a needlepoint pillow. :>)
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And that is a sad truth. Folks are too busy talking on cell phones and rushing around these days to trade anything. That’s what happens when Time takes ultimate control of ones’ lives. I recall a woman back in the days who traded cleaning services for nearly everything she needed. And she made absolutely the best pasta I’ve ever had. I traded art prints and drawing lessons for a clean house and all types of surprise goodies waiting for me weekly on the kitchen table when I got back from class. Sometimes she saved traded items to trade them to someone else, later.
One of the aspects of both trading and bartering I’m attracted to is that both participants of the transaction usually feel like they came out with the better deal.
But, like I said, that was a long time ago.
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