One of the things that I enjoy doing is to try out new bread recipes then give the resulting loaf to friends for evaluation. It has always amazed me that commercial bakers can turn out loaves of bread that resemble peas in a pod for sameness. These store bought loaves always have good color and perfect shape, but they also contain chemicals and shelf-life extenders. Things they do not have are the taste and texture that home bakers can impart to their loaves.

We can enrich our bread. We can give our loaves better texture. We can certainly give our bread better taste. One thing however, that I have not been able to do is to overcome the vagaries that exist with a rising or non-rising loaf. I have a favorite recipe for whole wheat bread made with home ground wheat. I had made this recipe a hundred times with complete success. All of a sudden and with no discernible reason, the bread stopped rising. I proofed the yeast. Everything else was the same. What happened is an ongoing mystery probably never to be solved. I have since changed the recipe and it now rises as it should.

Probably the reason that we take the time and trouble to bake our own bread is so that we can have some variety in our loaves and also so that we can enrich this bread, without store bought additives, to suit our taste. When I say “store bought additives”, I mean chemicals of any kind. Since I don’t use chemicals in my garden, I certainly do not use them in my bread. There are many organic additives available to enrich your bread. Here are some of my favorites. Milled flax seed-the box label says that 2 tbl. provide 2600 mg. of Omega 3-oils per serving. It has no cholesterol and is a whole grain. It provides moisture and color to bread and the taste is GREAT.

Rye flour-although not a true additive, this is a low gluten flour that can be mixed with wheat flour to form its own distinctive loaf. Medium or light rye flour consists only of the endosperm. Dark rye and pumpernickel are milled from bran and endosperm of the rye berry.

Amaranth flour-this has a nutty, slightly spicy flavor. It has nearly no gluten but is high in protein.

Vital Wheat Gluten-this is the secret to getting all of your bread to rise perfectly even after adding all of these low gluten additives. It increases protein in the loaf because it is the natural protein from the wheat with the starch removed. I think it is a must for rye bread as it increases shelf life and adds tenderness and moisture.

Cracked wheat-this is the wheat berry that has been broken into pieces. It is too hard for many people to eat unless it has been softened by boiling. This is the item that caused my loaves, previously mentioned, not to rise. Adjust your recipe to about 10 percent cracked wheat per volume unboiled, when baking home ground, whole wheat bread.

Bulgur-this is the whole wheat berry that has been steamed then cracked. It adds crunch to bread just as unboiled cracked wheat.

Wheat bran-this outer hull of the berry is also known as miller’s bran or unprocessed bran flakes. If used in any but minimal quantities, it will interfere with the elasticity of the gluten and adversely affect rising.

Wheat germ-this is the embryo of the wheat berry. It has the highest nutrients of the entire seed and is high in oil, which can quickly turn rancid if not refrigerated after milling.

Bran flakes-bran cereals, such as bran flakes, All Bran and others may be added to bread for flavor and texture. Be sure to look at the label for added sugars or salt.

Cornmeal-this adds a sweet flavor to bread if uncooked. It can interfere with the gluten so it must be used in small quantities unless it is softened in boiling water first.

Millet-this is commonly used as birdseed but it can be added in small amounts to enliven the crunch and nuttiness of the bread.

Oatmeal-this is probably the best of the grasses that can be used as an additive in bread. It helps to retain moisture but should be slightly moistened before being added to the loaf.

Salt-salt is critical to a loaf of bread. It enhances the gluten and helps the bread to rise. Salt-free bread may rise at the outset but will collapse as the dough starts to bake. Because some sodium is critical for bread, salt substitutes cannot be used.

Honey-measure for measure, most honey is sweeter than sugar. Substitute 2 tbl. honey for 3 tbl. sugar.

Molasses-this is not as sweet as sugar. Substitute 4 parts molasses for 3 parts sugar. Do not use confectioner’s sugar as it contains cornstarch.

Diastatic malt-this homemade product of the whole wheat berry is used to transform the starch in the flour into maltose and dextrin. Since we can transform starches into sugars, we can bake without refined sugar.

Soy flour-rich in protein, minerals and vitamins. Adds a slightly sour flavor to bread so don’t use more than 2 tbl. per loaf.

Non-fat dry milk-rich in calcium. When using this product, be sure to use oil in the bread’s ingredients or to use butter on the bread when you eat it. Your body needs some fat in order to use the fat-soluble nutrients in the milk.

Today’s column brought to you by Sizemore’s Hardware, Pineville, Ky.