No Preservatives in Homemade Bread: My Experience and Tips

Baking bread at home has become a beloved hobby for many, offering the satisfaction of creating something nourishing and delicious. However, a common concern often arises regarding the use of preservatives. In this article, I will share my personal baking experience, focusing on the absence of preservatives in homemade bread and the methods I use to extend its freshness.

Why No Preservatives?

When it comes to edible baked goods, particularly homemade bread, I prefer not to use any preservatives. Instead, I rely on natural preservation methods such as refrigeration and traditional baking techniques. My bread usually gets eaten within a couple of days, ensuring that it is always fresh and delicious.

If I wish to preserve it further, I include ingredients that align with my alkaline diet, such as sea salt, key lime juice, or date syrup. Additionally, I make a sourdough bread, which naturally has a longer shelf life due to the fermentation process. The inclusion of oily ingredients like chopped walnuts, ground linseed, and sunflower seeds also acts as a preservative, helping to keep the bread fresh.

My Baking Journey

I have been baking bread for 20 years, and one of the most rewarding aspects of this hobby is controlling the ingredients. I find that homemade bread does not spoil as quickly as store-bought bread. Even my speciality breads, like spinach feta, maintain their freshness longer than their mass-produced counterparts. I store my bread in a wood cabinet with glass doors, allowing me to monitor when I need to bake again.

Typically, I make two loaves at a time, or six smaller loaves. Over the years, I have experimented with various types of bread, including sourdough, white, wheat, olive loaf, pumpernickel, and onion bread, all of which have proven to be resistant to spoilage. My husband enjoys bread quickly, but I myself only consume two or fewer slices a week.

Preserving Homemade Bread

While freezing bread is not a foolproof method, I recommend making a small loaf and freezing some of it. There is no guarantee of how the frozen bread will turn out, but it is certainly better than store-bought bread. Nothing beats the taste of hot, freshly baked homemade bread or rolls straight out of the oven.

My Experience from 2009 to Present

From 2009 until recently, I baked all our bread and rolls, made homemade pizza, and even created our own noodles for spaghetti. My bread-making journey involved using a whole wheat recipe modified into a whole grain and seed recipe, incorporating Acorn flour, almond flour, and other flours made from barley, rolled oats, and rice. I also used pumpkin, chia, and flax seeds. To extend the freshness, I would freeze the bread, thaw, and slice it as needed. After slicing, I kept it refrigerated.

I typically had to bake bread about every 5 weeks, and during this period, I never encountered any mold or staleness issues. This experience further solidifies my belief in the freshness and quality of homemade bread, without the need for artificial preservatives.

Conclusion

Baking bread at home is a rewarding way to enjoy delicious, preservative-free bread. By using natural preservatives and proper storage techniques, you can extend the freshness of your homemade bread. Whether you're a seasoned baker or just starting, give it a try and experience the joy of creating your own nourishing and tasty bread.