I begin this blog with good advice from Emily Dickinson, American Poet (1830-1886) “I am going to learn to make bread tomorrow. So if you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you don’t know how to make the staff of life to learn with dispatch.”

About forty years ago, I set out to do what Emily Dickinson said that she would do with dispatch (tomorrow). I wonder if she did it.

In the 1880s bread was probably not Wonder Bread light, whole wheat flour was still in use and people were not used to fluffy white stuff we now call bread. But when I decided to learn to make bread, specifically 100% whole wheat bread, I had no one to teach me. I wasn’t easily discouraged about learning from cookbooks; so I set out to do it. I must say that I made many loaves of bread that resembled doorstops. I was set on the concept that I would not adulterate my bread with white flour. It seemed almost crazy then, but now there is increasing evidence that 100% whole wheat is worth the effort.

I did learn to make decent bread and all the other grain products. It was lots of work, but I felt somewhat accomplished, because I learned that not many people that I knew then could do it. Should I mention here that I was a bit of an earth woman . My version of ”earth woman” is that I was striving to grow some vegetables, and bake our grain products myself. I made fruit leather and canned fruit and some vegetables. I guess that those who are older will not have too much difficulty imagining how I looked. I wore long skirts to my ankles and my hair was well below my waist. It’s a bit of a whimsy memory, even for me.

I usually made three loaves at one time and they were made by hand. Real life seemed to take over. I got involved in being mommy and eventually to returning to school. The homemade bread became less and less the standard, but more a treat. Here I am in 2010 –still desiring to serve and eat good whole wheat bread with no white or processed flour. It is available for sale near my home, so usually I just purchase it – especially in the summer.

But winter days seem to beg for the joys of homemade bread – the aroma of the bread wafting up the stairs brings Dr. Grandpa from his study to the kitchen like a magic potion. “The smell of good bread baking, like the sound of lightly flowing water is indescribable in its evocations of innocence and delight.” M. F. K. Fisher

Now days I make my sunflower whole wheat bread in a bread maker; you machine-resistant bread makers are perhaps lamenting my loss – the joys of kneading and creating the smooth ball from flour; the privilege of punching the dough down after it has risen and pleasure of handling the warm dough. The delight of smelling homemade bread is, I must say, worth the sacrifice of losing the other enjoyments, if there are not enough hours in the day to add homemade bread any other way. “What hymns are sung. What praises said. For homemade miracles of bread?” Louis Untermeyer

By the way, Emily Dickinson must have been thinking to develop a quick-bread using her saleratus.  For those of us born in the 20th century, this is potassium bicarbonate, and does not make a wonderful yeasty loaf as depicted below.  Emily was smart to attempt a quick bread for her first loaf, as they are far easier for first-time successes than yeast breads.  (Try a Dr. Grandma's Whole Wheat Muffins Your Waybatch made into a nutbread loaf yourself to find out how quick and yummy it can be.  Baking soda, not potassium bicarb!). In fact, saleratus had a relatively short time in the sun, before it was criticized as being injurious to children, and was largely muscled out by baking soda by the 1860’s.

Modern technology makes it possible for us to still have the aroma of fresh bread fill our home, in spite of time constraints.

Handling and smelling the warm loaf is still a joy.

Notice the snow outside - bread a winter comfort food.

Resisting a first slice while it's still warm is near impossible.

Getting ready for tomorrow's toast and altering the big fat loaf to fit in the bag.

No preservatves, so it needs to be protected from air.