Shann vs. the Big Bad Meh...

Hmmm… is it a “meh” time, or is it just me?

Rain. Cold. Mud. No. More. Fun.

But – am thinking it may be worse than that. Am actually feeling – TOTAL LACK OF MOTIVATION.

Looking at my shiny new high performance planner for 2025 – meh.

Cleared out my email inbox – meh.

Goals? Missions? Plan for the new year?

Meh, meh, meh.

You?

Don’t know why really. Nothing’s WRONG. Unless just – too much of everything. Which is such a TOTALLY first world problem that feel embarrassed to mention it. Too many parties, too much food, too many sweets… you know? If I see one more thing that glitters, sparkles or twinkles, I’m going to twinkle it right back where it came from.

Funny, because usually it’s Rich who perfects the Art of Grumpy, and I’m the one who’s all Aspirational. Giving Back. Wanting to Make A Difference. Cringe! Atm all those things just seem try-hard and …meh. My give-a-damn is just busted.

So – only one thing I know to do when this happens. You may think it’s weird – but works for self. Here it is:

MAKE BREAD.

Ok, ok. Is strange, must admit. Bread is devil. Gluten. Carbs. Etc. Etc.

BUT. Here is thing –

Only bad bread is bad. Good bread is… good!

(Ha. There it is. The sum total of my gathered wisdom after nearly 60 years.)

Got this book Called Bread Matters: Why and How to Make Your Own by Andrew Whitley. Genius. Read it cover to cover. (Ok, that’s a lie. Read the first bit. Looked up the recipes. Firmly plan to finish it someday. Don’t tell anyone.) But if you love bread, run don’t walk to get this book. Serious.

Mr. Whitley explains in no uncertain terms how the creation of “industrial bread” (designed to bake quickly in a factory-style system) includes loads of nasties like enzymes and emulsifiers to improve dough stability, texture and shelf life, as well as decrease baking time and increase rise. These charmers are not listed on labels because they are classified as “processing aids.”

Some emulsifiers, like polysorbates or monoglycerides, disrupt the gut lining and microbiota, the community of beneficial bacteria in the digestive tract. This imbalance can trigger symptoms like bloating, cramping, and altered bowel movements, common in IBS.

Which – no surprise here – increased in the population as people began to buy the horrid pap sold in most shops, instead of making their own bread as they had before.

Makes you think, no?

Many health problems, like gluten intolerance and poor digestion, can come from factory-made bread.

But – making your own is another thing altogether. You can use lovely flour that has seeds and lots of fibre – and no gluten at all, if you prefer! The slow fermentation and rise process breaks down gluten and FODMAPs, making bread easier to digest.

If you take away one thing here, let it be this: home-made bread is a lovely way to get more fibre into your diet. And fibre is absolutely required for your gut bugs to thrive, be well and happy. Probiotics need prebiotics, and prebiotics are fibre. I hear this all the time from clients taking our microbiome test; they start trying to purge gluten from their diet, and end up cutting out ALL GRAINS. Which is a nightmare for your microbiome, because fruit and veg alone are not enough for a “good diet.” Your gut bugs require grains and pulses. If you are sensitive to gluten (a condition that will ease as your gut health improves) then start out with gluten-free flour, and use antique gluten-free grains like oatmeal, amaranth, millet, buckwheat and quinoa. PLEASE don’t give up all grains.

And also – pounding the bejesus out of a lump of dough is the BEST thing for fighting the winter mehs.

Trust me on this!

Too complicated you say? No siree bob. If you’ve got flour, salt and yeast in the cupboard, you could make your own bread right now. Mix it up with your hands. Get your hands covered with flour. Smell the gorgeous scent as it bakes. Eat the resulting lovely loaf with lashings of butter and jam. Mood – Lifted!

Here’s a simple recipe, courtesy of Andrew Whitley:

Ingredients:

500g strong wholemeal or white bread flour (or a mix)
10g salt
7g dried yeast (or 15g fresh yeast)
350-400ml lukewarm water (adjust as needed)

Instructions:

Mixing:
- Combine the flour and salt in a large bowl.
- Dissolve the yeast in a small amount of the water, then mix it into the flour with the rest of the water to form a sticky dough.
Kneading:
- Knead the dough for 10–15 minutes until smooth and elastic. This can be done by hand or with a mixer fitted with a dough hook.
First Rise:
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1–2 hours until doubled in size.
Shaping:
- Turn the dough out onto a lightly floured surface, knock out the air, and shape it into a loaf or rolls.
Second Rise:
- Place the shaped dough on a baking tray or in a loaf tin. Cover loosely and let it rise again for about 45–60 minutes until puffy.
Baking:
- Preheat the oven to 220°C (425°F). Bake for 30–40 minutes for a loaf or 15–20 minutes for rolls. The bread is ready when it sounds hollow when tapped on the bottom.
Cooling:
- Allow the bread to cool completely on a wire rack before slicing.