Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Waldorf Bread Book - Traditional Bread Recipes from Around the World: Waldorf Homeschool Series
    Waldorf Bread Book - Traditional Bread Recipes from Around the World: Waldorf Homeschool Series
    Waldorf Bread Book - Traditional Bread Recipes from Around the World: Waldorf Homeschool Series
    Ebook102 pages57 minutes

    Waldorf Bread Book - Traditional Bread Recipes from Around the World: Waldorf Homeschool Series

    By Kytka Hilmar-Jezek

    3.5/5

    ()

    Read preview

    About this ebook

    Best Homemade Bread Recipes

    Quick & Easy Ways to Make Bread

    Four simple ingredients, flour, water, salt, yeast. Yet these fundamentals of artisan bread, flat bread, braided loaves and sourdough breads is what has sustained the human race for generations.

    ˃˃˃ Delicious Bread Recipes

    You can make artisan bread in five minutes a day and discover the healing powers of rhythmic healing as you and your child transform a mixture of ingredient into a soft dough and again into a delicious loaf.

    ˃˃˃ Around the World with Bread - This Book Includes:

    Traditional Breads

    The Sunday Bread Story

    Naan (India)

    Frybread (United States)

    Bauernbrot Farmer-style Rye Bread (Germany)

    Challah (Jewish)

    Basque Pumpkin Bread (Basque Country)

    Chapati (Indian/Pakistani)

    Cherniy Hleb (Darnitsky Russian Black Bread)

    Cornbread (United States/ Americas)

    Focaccia Genovese (Italian Olive Oil Bread)

    Irish Soda Bread (Ireland)

    Lavash (Southwest Asian Flatbread)

    Pan de Muerto (Mexican Anise-scented Bread)

    Pita (Mediterranean Pocket Bread)

    Socca aka Provencal Chickpea Bread (French)

    Quick Oak Bread (Scottish)

    Lefse (Norwegian Potato Flatbread)

    Bammy (Jamaican Cassava Flatbread)

    Arepas (Venezuelan Corn Cakes)

    Wheat Bread with Yeast (Greece)

    Conventional White Bread (Kenyer, Hungary)

    Nan-e-Barbari (Iran)

    Potato Bread (Romania)

    Homemade Country Bread (Slovenia)

    Traditional Wholemeal Country Loaf (United Kingdom)

    Palianytsia (Ukraine)

    Rustic Bread (Germany)

    Ciabatta (Italy)

    Homemade Bread with Beer (Czech Republic)

    Walnut Bread (France)

    Obi Non or Lepyoshka (Kazakhstan)

    Brioche Braid (Austria)

    San Francisco Sourdough Bread (United States)

    Bagel (Polish, Yiddish)

    Baguette (French)

    Borodinsky (Russian Sourdough)

    Bread Baking Verses

    The Seven Days of Grains & Colors

    More Food for Thought

    About the Author

    Scroll up and grab a copy today.

    LanguageEnglish
    PublisherDistinct Press
    Release dateMay 5, 2015
    ISBN9781516363520
    Waldorf Bread Book - Traditional Bread Recipes from Around the World: Waldorf Homeschool Series
    Author

    Kytka Hilmar-Jezek

    Kytka Hilmar-Jezek writes and speaks about parenting, unschooling, education, entrepreneurship, and natural healing. She's is the author of over 25+ books, owner of 3 publishing houses and has been listed in the Alternative Education Hall of Fame since 1996. Kytka Hilmar-Jezek does not fail to educate, inspire, and provoke her readers. She continues to add interesting books that do a good job of bringing up controversial and thought-provoking subjects relating to health & wellness, parenting, spirituality, and education. When she is not busy globe-trotting and writing with her children, she enjoys preserving old photographs for The Photo Vault.  Visit www.Kytka.us or Google Kytka, you'll find her!

    Read more from Kytka Hilmar Jezek

    Related to Waldorf Bread Book - Traditional Bread Recipes from Around the World

    Titles in the series (9)

    View More
    View More

    Related ebooks

    Baking For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Guide to Whole-Grain BAKING

      Nov 8, 2019

      Guide to Whole-Grain BAKING
      5 min read

    • Article

      Guide to Whole-Grain BAKING

      Nov 9, 2018

      Guide to Whole-Grain BAKING
      5 min read

    • Article

      Flour Power

      Aug 16, 2022

      Flour Power
      5 min read

    • Article

      Rise To The Occasion!

      Nov 27, 2020

      Rise To The Occasion!
      8 min read

    • Article

      Grains Of Interest

      Mar 14, 2018

      Grains Of Interest
      5 min read

    • Article

      The Lowdown Flour

      Jul 8, 2020

      Flour in its most traditional form is the milled product of grains and cereals, most commonly wheat. But the term flour can also cover anything from nuts and seeds to legumes. Wheat is a type of grass that has been cultivated for more than 10,000 ye

      3 min read

    • Article

      Yeast

      Feb 1, 2020

      Yeast
      2 min read

    • Article

      Books FOR COOKS

      Dec 9, 2019

      As the year begins, we all yearn to feel refreshed and more relaxed. Not one to advocate dieting, Donna believes in eating well, and in this book she encourages everyone to find balance in their eating through a myriad feel-good recipes enriched with

      1 min read

    • Article

      SPROUTED GRAINS for Baking

      Nov 8, 2019

      SPROUTED GRAINS for Baking
      5 min read

    • Article

      Fresh From The Oven

      Sep 16, 2022

      Fresh From The Oven
      4 min read

    • Article

      Let’s Cook

      Dec 29, 2023

      Calling all veg-curious eaters! For the last decade, UK nonprofit Veganuary has helped legions around the world go—and stay—vegan. And now, it’s making it easier than ever. Commit to cruelty-free living with Veganuary’s first official cookbook equipp

      2 min read

    • Article

      SOURDOUGH Simplified

      Nov 9, 2018

      SOURDOUGH Simplified
      10 min read

    • Article

      First Flavours

      Feb 22, 2023

      First Flavours
      4 min read

    • Article

      Peanuts

      Dec 1, 2020

      Peanuts
      5 min read

    • Article

      He Wheats His Magic

      May 3, 2019

      He Wheats His Magic
      3 min read

    • Article

      Einkorn Grain

      Aug 30, 2019

      Einkorn Grain
      8 min read

    • Article

      Make Your Own Homemade Yeast

      Nov 17, 2023

      Creating your own yeast to fulfill your baking desires will empower you and your community with self-sufficiency skills. Not only will making your own yeast cut costs, but your yeast will also be acclimated for your climate, temperature, and environm

      1 min read

    • Article

      Beautiful Bread

      Nov 8, 2019

      Beautiful Bread
      7 min read

    • Article

      Grit.com

      Nov 9, 2018

      Grit.com
      4 min read

    • Article

      EASY, FAST Flatbread

      Oct 22, 2021

      Flat breads play to my strengths as an improvisational kind of person. While sourdough baking is technically challenging in ways that don’t work for me, I enjoy making flatbread at least once a week. Flatbread is any bread that’s level and flat after

      7 min read

    • Article

      SOURDOUGH Simplified

      Nov 8, 2019

      SOURDOUGH Simplified
      10 min read

    Related categories

    Reviews for Waldorf Bread Book - Traditional Bread Recipes from Around the World

    3.5/5

    2 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Waldorf Bread Book - Traditional Bread Recipes from Around the World - Kytka Hilmar-Jezek

      Waldorf Bread Book

      Traditional Bread Recipes

      from Around the World

      Kytka Hilmar-Jezek

      ––––––––

      Waldorf Bread Book

      Traditional Bread Recipes from Around the World

      Copyright © 2015 Kytka Hilmar-Jezek

      All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder except in the case of brief quotations used in critical articles or reviews.

      Note to the Reader: This book is intended as an informational guide based on the authors own and personal experience. Any remedies, beliefs, approaches, and techniques described herein are meant to supplement, and not to be a substitute for, professional medical care or treatment. They should not be used for a serious ailment without prior consultation with a qualified healthcare professional.

      Hilmar-Jezek, Kytka  1964-

      Waldorf Bread Book: Traditional Bread Recipes from Around the World

      Summary:  A cookbook featuring different breads from around the world.

      A DISTINCT PRESS BOOK

      USA

      Distinct Press

      6822 22nd Avenue N., suite 345

      Saint Petersburg, Florida 33710-3918

      If you are interested in bulk ordering of paperback versions of this book, please contact us directly at hello@distinctpress.com.

      If you are interested in professional review copies of this book because you intend to write a review in your publication, mention this book on your radio show or podcast, post to your blog or website, or request an article or interview, send your request to reviews@distinctpress.com.

      ––––––––

      Please make sure to visit www.WaldorfTalk.com to see our other books.

      Contents

      Traditional Breads

      The Sunday Bread Story

      Naan (India)

      Frybread (United States)

      Bauernbrot Farmer-style Rye Bread (Germany)

      Challah (Jewish)

      Basque Pumpkin Bread (Basque Country)

      Chapati (Indian/Pakistani)

      Cherniy Hleb (Darnitsky Russian Black Bread)

      Cornbread (United States/ Americas)

      Focaccia Genovese (Italian Olive Oil Bread)

      Irish Soda Bread (Ireland)

      Lavash (Southwest Asian Flatbread)

      Pan de Muerto (Mexican Anise-scented Bread)

      Pita (Mediterranean Pocket Bread)

      Socca aka Provencal Chickpea Bread (French)

      Quick Oak Bread (Scottish)

      Lefse (Norwegian Potato Flatbread)

      Bammy (Jamaican Cassava Flatbread)

      Arepas (Venezuelan Corn Cakes)

      Wheat Bread with Yeast (Greece)

      Conventional White Bread (Kenyer, Hungary)

      Nan-e-Barbari (Iran)

      Potato Bread (Romania)

      Homemade Country Bread (Slovenia)

      Traditional Wholemeal Country Loaf (United Kingdom)

      Palianytsia (Ukraine)

      Rustic Bread (Germany)

      Ciabatta (Italy)

      Homemade Bread with Beer (Czech Republic)

      Walnut Bread (France)

      Obi Non or Lepyoshka (Kazakhstan)

      Brioche Braid (Austria)

      San Francisco Sourdough Bread (United States)

      Bagel (Polish, Yiddish)

      Baguette (French)

      Borodinsky (Russian Sourdough)

      Bread Baking Verses

      The Seven Days of Grains & Colors

      More Food for Thought

      About the Author

      Traditional Breads

      Bread is one of the oldest artificial food types and the most widely consumed staple food around the world. The flour from powdered grains and water are the basic ingredients used in the early methods of bread making. Then they discovered a process called leavening which causes the dough to rise and creates distinct taste and textures of bread.

      When we make bread with our children, apart from the wonderful aroma and homey feeling it instills in many of us, we are helping them to learn because there are actually many pedagogical reasons behind why we make bread. Children experience an interconnected world when we encourage them to see and participate in a whole process of bread baking from start to finish. 

      Bread making is of great importance since the emergence of agriculture. Upon the emergence of agriculture, people were able to store foods such as bread that can last for several days. By powdering their harvested grains, they were able to produce flour which is the primary component used in bread baking. Grains like wheat, rye, barley and maize in its powdered form are the most common types of flour used in making breads.

      Various kinds of bread have different sizes, textures, shapes, cooking methods and kinds of flour used in making bread. It can be prepared and eaten at any meal of the day. Bread types may be added with a leaven to it make rise and fluffy, or left without a leavening agent for religious and traditional purposes. When each step is visibly linked with the one that went before, a real understanding of connection arises.

      It is important for children to experience that bread is actually the result of someone’s work, that it comes from stalks of wheat that are threshed from grain. The different types of bread are wholemeal bread, rye bread, wheat germ

      Enjoying the preview?
      Page 1 of 1