Here I have stripped down Artisan bread baking into a very simple procedure. You simply make a sourdough starter, using whole rye flour, water and starter culture. You allow this sourdough sufficient time to ferment to full activity and then just add the rest of the flour, some other ingredients for flavor and form a nice soft well hydrated dough that will rise beautifully. [Read more…]
Here is a nice recipe for Whole grain spelt flaxseed rolls. They are made with 50% whole spelt flour, which is higher in fibre and protein than regular wheat flour and in some cases easier to digest.
The addition of crushed flaxseeds gives these rolls a good healthy dose of Omega 3 fatty acids as well as extra fibre and a lovely nutty taste. Its important to seek out and use crushed flaxseeds rather than whole as the whole flaxseeds will largely remain undigested and therefore your body will not be able to extract all the heart health benefits contained in the flaxseeds. [Read more…]
These nice little cinnamon buns are decadence in disguise. Read on and you will see what I mean. [Read more…]
This bread is undoubtedly the easiest bread recipe I have ever tried and tested. Its very nutritious being made entirely from wholewheat flour and whole rye flour. Its also easier to digest than yeast leavened whole wheat bread because it is leavened with a combination of sourdough, a pre-ferment (Biga) and a minimum amount of commercial yeast. [Read more…]
There are many health benefits to be gained from baking with and eating wholegrains. Breads made with wholegrain flour is much higher in fiber and provides a healthy dose of micronutrients such as calcium and magnesium, that have typically been removed by processing grains into white flour. Wholegrain bread is broken down slower during digestion, making you feel satisfied for longer and does not cause any undesirable spikes in blood sugar which can occur in response to eating higher glycemic white bread. [Read more…]