Almost every bag of flour has a bread recipe printed on it. Basically, it’s two tablespoons of yeast, a tablespoon of sugar, a teaspoon of salt, at least four cups of flour, a tablespoon of vegetable oil, and a cup or more of water. Add flour as you knead; knead at least ten minutes. Let rise until doubled. Punch it down, knead another five minutes, shape into loaves, let rise again by one-third, put in a 350 degree oven, bake until done, 40-60 minutes, depending on the size of the loaf. Rap the bottom of the loaf with your knuckles. If it sounds hollow, it’s done. Let cool before slicing.

Yeast makes the bread rise by releasing carbon dioxide as they feed; sugar and wheat flour feed the yeast; wheat flour provides gluten in the dough so that the bread will stretch and expand. Salt keeps the yeast from growing too fast. Water is the medium for the yeast to mix with the carbohydrates. Oil makes a softer, moister bread.

Bread wants to happen. It is the natural result of yeast (which is everywhere), water and wheat. If you leave an uncovered bowl of damp flour out overnight, it will probably be bubbly in the morning from the wild yeast in the air.

There can be more to bread than this. If you mix equal amounts of flour and water and set it out as I mentioned in the last paragraph, you will have sourdough starter. Keep it fed with more water and flour, cover it loosely (a lidded beanpot is good, or an old cookie jar) and it will keep forever on the kitchen counter (or refrigerated when its really hot out). There are many recipes using sourdough: bread, muffins, biscuits and pancakes. Sourdough is an art in itself. The starter, if it’s kept going, gets to be a member of the family.

Bread is not limited to white flour. It’s best if it includes other grains. At least it should have whole wheat flour in it. Whole wheat is the entire grain ground including the bran and germ. It is higher in fibre and vitamins. I make 100% whole wheat bread, although I keep some white flour for kneading.

Only wheat flours produce gluten. If adding other grains such as rye, they can be substituted at about 25%, for too much will make the loaf heavy and almost flat. Oatmeal is a good grain to add. I have been using extra germ and bran, and flakes of spelt, which is a relative of wheat.

Stale whole grain breakfast cereal can be used. The large flaked or circular kind is best crushed with a rolling pin, but the smaller flakes can be mixed in. I add about one-half cup to every 4 cups of flour.

Bread can be made without sweeteners. Put one cup of warm water, a half cup of flour, and the yeast in a bowl. Put in a warm place for about 30 minutes. It should get all bubbly and leavened. Then add the other bread ingredients. This is called a sponge. It used to be all breads started that way, before the days of instant dissolving yeast. The yeast got dispersed throughout the sponge so you didn’t get nasty little sour lumps in the loaf.

Other sweeteners besides white sugar can be used – basically, anything that is a glucose or fructose: Brown sugar, molases, honey, corn syrup, maple syrup, sorghum.

Oil is not necessary, but improves the texture of the loaf. Melted butter, vegetable oil and olive oil are the usual additives.

Nuts and dried fruit can be added – not too much, or the loaf will collapse on rising. Use flax seed, psyllium seed, sunflower, pumpkin, or sesame seeds. Raisins and dried cranberries are good in a somewhat sweet loaf. Spices such as cinnamon, nutmeg or cardamom are good in a fruit and nut loaf.

Add up to a half-cup of grated (real) cheese. Watch carefully so that it doesn’t burn on the bottom.

I sometimes add dried vegetable flakes and sundried tomatoes, about a quarter cup combined per 4 cups of flour. Made with whole-grain bread, this is known as monk’s bread – a nutritious meal substitute for the fasts.

Don’t be afraid of bread. It is one of the oldest foodstuffs in the world. There are many more variants to this, using other liquids (milk, yoghurt, beer) and even other leavening. Swap bread recipes. Try new kinds. I bake bread about three times a week, usually two big loaves at a time. It becomes second-nature, like brewing coffee. Enjoy the taste, and thank God for this “staff of life.”