GMO’S: Don’t get mad, get even – bake bread that needs kneading!
When I read this blog http://permaculturenews.org/2010/02/22/the-big-gmo-cover-up/
I felt pretty annoyed. It also sometimes makes a Sustarian plight seem futile and pointless when the scale of issues that surround us feel like they’ve already irreversibly tipped the environmental balance.
Our food on the outside looks the same and even tastes the same – So how can it be bad for us?
To summarize: To improve crop yields, to feed livestock (and ourselves), to then process into meat products (to also feed ourselves) not only do we deforest 1 acre of rainforest every 10 seconds, killing 110 species daily by doing so, ‘we’ also decided to genetically modify vegetables, fruits, grains, and beans to make this process more ‘efficient’. And there lies the hidden problem.
More than 70% of the foods on supermarket shelves contain derivatives of GM foods
GMO’s are inserted with bacterial genes that allow them to survive otherwise deadly doses of toxic herbicide. In theory this should improve yields, GMO crops can either suck up the pesticide and survive, or produce their own internal pesticides – either way, whether it’s part of the core structure or a surface coating these pesticides are without doubt poisonous. A poison not easily detected as the foodstuff in question is not visibly effected and it’s look and flavour profile remain the same.
There is a strong association between GM foods and adverse health effects
Interestingly there are no human clinical trials and no agency that even attempts to monitor GMO-related health problems. Trials that have been carried out have been on animals, with disturbing results relating to infant mortality, reproductive issues, liver toxification and allergen reactions (to name but a few). So how can we justify putting these high-risk organisms into the food supply?
I will continue to investigate and learn how to avoid GMO’s, what to look out for on the label, but in the mean time I urge you to check the labels on the 8 key ingredients you are using for this recipe and let’s see if this golden crunchy crust flat bread can help you to make the switch to GMO free. #yourchoice
I always make this bread with a special dip. Try the Beruiti Hummus, a marriage made in heaven!
If you need more convincing, inspiration or a life changing bit of education. I urge you – If you do nothing else this weekend to watch this: GMO OMG!
- 250g Organic GMO free white flour
- 30g Caster sugar
- 7 g instant yeast
- 160g tepid water
- Salt xxg
- Olive oil for kneading & finishing
- 6 tablespoons of sesame seeds
- 3 tablespoons of dried oregano
- 1 tablespoon of dried thyme
- Coarse (Olive) salt
- Mix the flour with the salt & sugar in a large bowl. Big enough to get two hands into it!
- Make a well in the middle and drop the yeast in there
- Pour some of the tepid water into the well using your hands work the water and the yeast into the flour
- Keep adding the water, bit, by bit, until you have a ball of smooth shiny dough
- Place onto a floured worktop & with a touch of olive oil, knead, beat slap for at least 10 minutes
- Place into a lightly oiled bowl. Cover with cling film and store somewhere warm for 2-3 hours
- Make a paste with the sesame seeds, herbs and olive oil. Set to one side
- After the 3 hour proving period, preheat the oven to 180oc
- Tip the risen dough onto a slightly oiled/ surface and knead again for another 2-3 mins
- Separate into two pieces and place each on a pre-lined /oiled tray
- shape into two flat circles approx. 2cm thick. Rest for a further 10 mins
- Spread the paste evenly over the two breads & sprinkle coarse sea salt. I used coarse olive flavored Sea salt.
- Move into the preheated oven for 15 mins. If you have a bread on the 2nd shelf, take the top one out of the oven and shuffle the lower bread on the top shelf. Bake for approx. 4 more mins.
- Cool on wire racks
- I always make two because I like to keep on in the freezer for when I have no time.
- Slice, share, dunk and dip, but most of all, enjoy!