Bread is one of the old food, and it was one of the simplest. Whole wheat flour, water, honey, yeast and a little oil, and you were set.
It was not only one of the simplest, but it was also one of the most nutritious foods and satisfying ever made.
Leave it to the modern man really screw things. These are all the ingredients I found on a package of a whole wheat bread I bought at the supermarket a few months ago:
Wholemeal --Flour
Water
Wheat gluten
High fructose corn syrup
Honey
Yeast
Vegetable oils (soybean and / or cottonseed oil)
Brown sugar
Salt
Mono-and diglycerides - these are used to keep oils from separating in products and to increase shelf life.
Ethoxylated mono-and diglycerides - as well as I can understand, these fats have been chemically altered. Oh yeah, I definitely want that in my body.
Ascorbic
Azodicarbonamide - this stuffcan cause asthma and allergic reactions. It is also used as a pesticide. It's been banned in Europe because tests have shown can cause cancer. However, it is still allowed in the U.S.
Enzymes - added because the natural enzymes that were once destroyed in the wheat kernels and flour has now no other food. These range from alpha-amylase, fungal protease and lipoxygenase. Does not that sound delicious?
Calcium sulfate - is used as a blood coagulation.
Guar gum - a foodThickeners
Calcium
Obviously, there are some elements of the bread that I really a problem. The chemicals alone are frightening enough to avoid you.
But is the flour they use is dead. No nutrients remain when the milling process is completed. The wheat kernels are removed and then vitamins are added in later. Otherwise, it would be people who are suffering from malnutrition to eat.
Would not it be better to keep the nutrientsin?
That's the beauty of grinding your own flour with whole grains.
A simple recipe for bread made from whole grains
This is my favorite recipe when working with whole grains. I've noticed it runs on any whole grain, whether wheat, triticale or even Ezekiel is mix. This recipe is suitable for any kind of grain.
To do this, you will also need a flour mill and an upright electric mixer. I have a Kitchen Aid mixer, which I love, but Iknow there are other brands available.
These are the ingredients you need:
Four cups of whole wheat
1 tablespoon sea salt
2 and a half teaspoons of yeast
2 a.m. to 1 p.m. / 3 cups very warm water
1 tablespoon olive oil
2 tablespoons honey
Grind the four cups of cereal and paste it into the bowl of the mixer. Add the salt and the yeast to the flour. Turn the mixer and mix them for 15 seconds.
In the microwave, heat the water onapproximately the same temperature as you use it to reheat coffee. I have a drink on my microwave oven setting which I use. Add the oil and honey to the water and mix well.
Turn the mixer again and slowly the water to the flour mixture. Run the blender for one and a half minute. Then set the timer and let the dough rest for ten minutes.
At the end of ten minutes, then turn the mixer to the number two recruitment and knead the dough for three and aand a half minutes.
Divide the dough into a large oiled bowl. Cover the bowl with a cloth and set aside in a warm place.
When the dough has risen to double its size, you beat the dough down. You can then either the dough into two small loaves or place the dough in a large pan to make one great bread.
Cover the pan (or pans) with a cloth and let the dough for about 45 minutes.
Bake in a 350-degree oven for 30-35 minutes. Remove the bread from the bakerypan immediately and leave it on a cooling rack to prevent the bread from the sweat.
My Favorite Whole Grains
Since I bought my grain mill, I have to experiment with different grains. Here are three different varieties that are delicious and healthy.
Hard Red Wheat
There are different types of wheat. Soft white wheat is best for baking cakes and pastries. For your price of bread, but is hard red wheat for the best.
This type of wheat also risesand has an excellent, firm texture. It's for sandwiches and toast won big.
My kids love it!
Kamut
Pronounced kah-moot, says the legend of this grain in the pyramids in Egypt were found. This wonderful grain has a slightly higher fatty acids and is considered a high energy grain.
Kamut contains more vitamin E, thiamin, phosphorus, magnesium, riboflavin and other healthy nutrients than does normal wheat.
It has less fiber than wheat, so it makesa gold-colored with a loaf cake is consistency.
Moreover, it is also Kamut wheat is used, people with wheat intolerance can usually eat kamut with no problems.
The Healthy Ezekiel Loaf
Another great diversity for people with wheat intolerance is Ezekiel bread.
Although there is some wheat do not have it, it is in a much smaller amount that will be grown in most people with wheat allergies, together with Dinkel or rye, barley, millet, lentils, northern beans, kidneyBeans and pinto beans.
These wonderful whole grains are mixed together and then ground into a flour.
Although it does not rise as high as wholemeal bread, Ezekiel bread is very similar in taste and texture.
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