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Serial / Island Blessings, Island Flavors Part 8 Wheat (Story 2)
post : 2014.06.13 23:00
A bakery on Yae-dake Peak, where comfortable wind blows through Yanbaru, started the wheat project.
What kind of bread will the harvested wheat be made into?
Please check the article on Part 1 here! → http://okinawaclip.com/en/detail/165
They use the whole grain (including bran and germ) grown on Yaedake and natural yeast made by shikuwasa (Citrus depressa Hayata) grown also at Yae-dake to be mixed and kneaded carefully. The dough is fermented.
When the fermentation is done, the staff members deftly measure it, divide it, and form it. Timing is a key to successful making bread. The dough should be sufficiently fermented. If you spend longer or shorter time than required for fermentation, you cannot produce delicious bread.
As the mixture ratio and the fermentation time vary due to the temperature and humidity of the day, fine adjustment is needed. That shows a real craftsmanship.
Each member’s agile motion is absolutely sincere. Sometimes they smile, which reveals the passion for ingredients including wheat that they grow. They treat the fermented dough affectionately as if it were their child.
Depending on what kind of bread they want to make, they decide the kind and volume from local flour from the Kyushu Region, rye from Germany and wheat grown on Yaedake and mix them together.
Loaves of bread are anxiously waiting for being placed in the oven. At the proper temperature, make the slash (coupe) on the surface and place loaves of bread one by one.
While baking, they take a break and enjoy their handmade bread with original sauce or olive oil. The scenery where they take a break shows a peaceful time on Yae-dake.
OK! It is time to remove bread from the oven. What kind of “expression” does freshly-baked bread show us?
With excitement, Mr. Obara scurried out to the oven.
He picked up the loaves of bread one by one very carefully to place them on the shelves as if he was holding newborn babies.
Freshly-baked “Yaedake Rye Bread” creates a harmony woven with the sourness of shikuwasa and the distinctive sweet flavor of rye.
The characteristic of the homemade natural yeast using shikuwasa grown on Yae-dake is that bread is matured day by day. The taste changes every day, so you can enjoy the difference in its maturation by your tongue by eating little by little.
The owner, Mr. Obara had made the coupes on the surface of “Yaedake Shikuwasa Yeast Bread” before putting them in the oven. When he took them out of the oven, the coupes were found burst open.
The bread has a hard texture on the surface but a spongy texture inside. Every time you bite, the deepness of the flavor spreads in your mouth.
When I tasted the bread after Mr. Obara had showed me around the wheat fields, the freshly-baked bread look very lovely and sweet.
A fairy of wheat must have casted a spell on me.
I found myself thinking about how well wine that I cannot take and cheese go with Yae-dake bread.
Loaves of bread using wheat harvested from a golden carpet of wheat fields are sold only on Thursdays.
Please enjoy the taste of the bread made with their tremendous effort and generous affection.
I would recommend that you come to the bakery also to feel the lush green of Yae-dake, clear air, and comfortable wind that sweeps away warmer layer of the summer air.
* “Yaedake Shikuwasa Yeast Bread” and “Yaedake Rye Bread,” both of which are made using wheat cultivated in Yae-dake, are baked only on Thursdays.
I would recommend that you call to ask what time the breads are ready for sale in advance.
Okinawa CLIP Photo Writer Tetsumasa and Kozue Kono (monobox)