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From seed to loaf

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Posted on 2018-07-20 in
Wheat field in Zeanuri (Bizkaia), 1981. Ander Manterola

Wheat field in Zeanuri (Bizkaia), 1981. Ander Manterola.

Now we are used to having bread any time, any day, anywhere, but it was not always so.

Before the 1950s, when wheat was still cultivated in our fields, the entire seed-to-loaf bread-making process was long and arduous. Every July during threshing the best grain was saved for seed. Wheat seeds were soaked (beratu) in water and later mixed with lime to get rid of rust (ludoia). They were kept in lime for three to four days before storing them in the loft. (more…)

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