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How to make my rustic, herbal sourdough bread. Free of toxics chitin & carmine!!

Updated: Jun 28

We all know that preservatives and chemicals used in our foods, are toxic, allergenic, and carcinogenic.

All processed foods contain high amounts of harmful additives. Especially in the bread making industry, chemical flavour enhancers, extra quantities of gluten, bleaches, preservatives, trans fats, palm oil, emulsifiers, chemical colours, and more...are widely used!!

Now that the World Economic Forum decided that we have to be fed with save the planet...and our g0v3rnments follow the order...sorry...we have to be extra careful with the additives carmine, NF(mealworm), and chitin, which are dried-powdered bugs. Highly toxic, can cause asthma, allergies, and autoimmune diseases, can not be properly digested by the human system, can cause CANCER....and please do some research on that!!!

This is the article for which facebook attacked me!!!

We find carmine in almost all processed foods, especially the red coloured ones, as the red food colouring, with the code E120, or Cochineal, Carmine, Carminic acid, and also chitin with the codes Chitin, chitosan, Tropomyosin, Poly-N-acetyl-D-glucosamine, chitooligosaccharides(COS), BBFCMs, and they're found in food preservatives, food packaging, wound dressing, weight loss supplements, drinking straws, and more.

Besides that, seeds that are treated with pesticides, and seeds that are genetically modified, affect our genome very seriously, and cause cancers!!

I'll write special articles about GMO foods, and how they affect our health, but, PLEASE, until then, do some research. It's very easy to google anything, and you'll find everything!!

Always read the ingredients in your food, and always google them. But the best thing we can do for our health, and that of our beloved ones, is to prepare everything at home, with safe and trusted goods.

I know that we can't always have time...but I'll show you ways to prepare and store larger quantities of several foods, and how to store them for long!!

One good example is this probiotic, super nutritious, flavourful, delicious sauce I made for you, which is self-preserving for ages, you can use to flavour everything, and boost your immune system!! :)

I feel really uncomfortable every time I have to deal with what they do to us.... Let's go straight to our safe and delicious bread :)

Firstly, we will use flour that comes from sources that we know. It will be flour from low-gluten seeds that retain their husk, and they are biological. This time, I chose to use half oat and half rye flour. It's very nutritious, as it contains the B vitamins from the husk, high amounts of dietary fibres to protect our digestive system and keep us full for long, it's well fermented, the sugars are broken down, it's easily digested, and it is a fully-bioavailable protein, since it has all the nine amino-acids, including the lysine from the oats.

And, please again, forget the myth that protein is meat and eggs! Our bodies make protein from the amino-acids we consume, and we can find all of them even in vegan diets, avoiding the toxins, trans fats and antibiotics from animals, that destroy our immune system...

We can make flour and bread from almost every seed, for example, from almonds, chickpeas etc, so stay in touch, because I'm going to write an article with directions soon, one with all the information about the proteins, the necessary amino-acids, and which foods contain them, and one about the necessity of soaking our seeds. Subscribe to be notified.

By the way, the most flavourful, tasty, fresh almonds, almond butter, and almond flour that I've ever tasted are produced organically by my dear Mrs Eleni Sakorafa in Greece!! Excellent farm, and high quality professionalism!!

So, using 1 kilo of flour in total, we start by putting 1/3(about 300gr) of it in a large enough container, with our starter or yeast, and we add enough water to make a loose butter. Of course, we use only filtered water (read here why).We can mix it with a hand mixer. You really don't have to be precise with the quantities yet.

I use home-made starter, which is a wild fermentation product, and it gives a delicious result!

Stay tuned for instructions!

We leave our dough to ferment for about a couple of hours, until it doubles in size, or until we see bubbles forming, or even overnight for a more sour taste. We always do that in a clean place, and we cover our dough with a clean towel. Warmth speeds up the process, so you can even put your dough in the oven with the lamp on.

If you don't want to do the 3-step fermentation, keep reading, as I show you below how to skip a few steps.

After the first fermentation, we add about 400gr flour, and some more water until we have a buttery consistency, we mix, and we wait again, as we did at the first step. This is how we feed the bacteria from our starter, and create more sour taste.

Then we repeat the process with the rest of our flour, but we leave it for only one hour to raise!!

As I mentioned before, you can skip the long fermentation steps, and start from this one, adding all of your flour and water, and just let it double in size, for about 2 hours.

The amount of water we use depends on the type of flour. So just add it slowly until you have a soft dough that can hold its shape.

This is my final dough, well fermented and raised.

Now, we can start flavouring it, and add our aromatics, salt, oil, honey if you want, and some vinegar (optional).

We can always taste our dough and correct the seasoning. So always add at least the water and the salt slowly.

You can use any herb and spice you like! Seriously :)

But here's what I usually choose.

1 Tablespoon (Ts) honey.

In Greece, I buy my super pure, bio and aromatic honey, which I use in my food preparations, but also in my pure, organic cosmetics (see how I make them), alone with pure bees wax, from my dear friend Stelios Pappas, who is constantly moving his bees around the Greek forests, to make sure that they remain happy, healthy and protected, and produce such delicious honey!!

1 Ts rosemary

1 Ts salt. I use Himalayan salt for its high iron content (here's more about choosing safe salts)

1 Ts sage

About 3-4 Ts extra virgin olive oil.

In Greece, I buy amazing fruity, organic extra virgin oil and wine, from dear Mr Andreas Koutsodimos, who is a super kind, helpful professional, and my mentions to our producers are not paid advertisements, these are only my way to show my appreciation and support ;)

And 1 Ts powdered ginger.

Stay tuned, I'll show you how to dry and powder fresh organic ginger ;)

You can add turmeric, pepper, thyme, vinegar, basil, anything you like, but don't add oregano, because when cooked it becomes bitter. It's ok if you don't mind some bitterness in your bread ;)

Then we prepare our baking tray. Always use parchment paper, to protect your foods from toxic metals, and teflon. Or bake your goods in ceramic trays and pots.

Subscribe to be notified when I upload my article about the toxicity of our utensils!

Now sprinkle some flour on your cleaned working surface and your hands to avoid sticking.

You can make one large loaf of bread, or divide your dough equally. I divide it in four. Put it on the floured surface, sprinkle flour on it, and form your loaf as you like it. For this step, don't use the oat flour, as it is very sticky. I used my rye flour.

If it's your first attempt to make bread, don't be hard on yourself, you'll always be improving your technique, and your bread will taste lovely in any shape :) Just divide it equally (if you are not making one big loaf) so that each loaf is baked equally.

Here's my round shaped one.

Then, arrange your loaves (or loaf) on your lined baking tray.

They don't have to be perfect! :) They are home-made and hand-made :)

Now cover them with your clean towel, and let them raise again until they double in size.

Check after about an hour. It already looks lovely, and the smell is already filling the house!

They need to raise more, so I cover them and leave them to reach the desired raising.

My loaves are ready!!

Now preheat your oven to about 190-200°C (374°F) adding a heat-resistant utensil full of water, at the bottom. This will give your bread a more crispy and tasty crust, and better overall baking.

When the oven is ready, we scorch our bread with a sharp knife or razor, to allow the air to escape. Scorches can be simple or artistic. Mine is simple here, but you can let your imagination run wild, especially if you're baking for your beloved ones :)

And here is an idea for something more artistic (photo taken from the internet)

Now put your bread in the oven, and watch it raise and release those unbelievable aromas of home-made bread, filling the house with the scent of creativity, love, and health :)

After about 35 minutes, check with a clean-dry knife if your bread is ready. Stick the knife deep in the loaf, and if it comes out clean, your bread is ready!

If not, give it some more time in the oven.

If you feel that the crust is going to burn, lower the oven's temperature (about 10-20°C).

Check again with your knife, and when your baked goodness is ready, let it cool completely (better on your oven's rack with the door open. I forgot to take that picture).

Delicious rustic, flavourful, and most importantly HEALTHY loaves of home-made bread ☺

Now you're ready to cut and enjoy it!!!!! Bon apettit

The most amazing thing you can do is bake a large quantity of bread, cut it into portion-sized slices, and freeze it!! Each day you will have fresh bread, and if you put it for a couple of minutes in the toaster, you'll keep smelling that scent of freshly baked bread. It's mesmerising :) It takes only a few minutes to naturally defrost it (and we don't use microwaves!!). To freeze it, better put it in a paper bag, to avoid the plastics' toxicity.

I hope you enjoyed this article, and I wish you to enjoy the bread making process.

Remember!! It doesn't have to be perfect. You'll improve if you keep practising ;)

Let your imagination run free, don't be afraid to get messy, everything can be easily cleaned, play with the flour and your dough, and share some quality time of creativity with your children. They'll love it, and you'll really have a lot of fun!!! And you know how important this kind of communication with our children is...!

Now, don't forget to subscribe to be notified when I upload my next articles about how to protect ourselves from all the dangers that threaten us nowadays....and they're not easily detected...!

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With my articles, I hope I will help you make the best choices for you and your beloved ones!

In case you need more directions, or have any questions, feel free to contact me directly, or leave your comment below. I'm always happy to help!!

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Thank you all for your support, and your most amazing encouraging messages!!!! I’m so touched!!

And remember, to always create with love! Everything is charged by our energy...and love is the best therapy...!

Loads of love,

Thomais de Fois

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