Tuesday, April 6, 2010

HomeMade BRead

Easy to Make Great Whole Wheat bread!
Honestly it takes about 50 min from START to FINISH!! If I can make delicious moist bread anybody can- for some reason I am seriously yeast challenged- I have the hardest time getting things to rise- not sure why!!! BUT I can make this bread and it is delicious!!! Give it a try!
8 Cups hard red or white wheat (yields about 11 cups of flour)
1/4 Cup ground flax seed ( I add about 1/2-3/4 cup)
1 Tbsp Sea Salt ( or 2 tbs normal salt)
3 Tbsp Yeast
5 1/2 Cups Hot Water
1/2 Cup Olive Oil
3/4 Cup Honey
Separate the ingredients. Mix the dry ingredients in a bowl and add to the wet ingredients in your mixing machine
With all ingredients added to your mixer, mix on level 2 for 8 min. It's a very wet looking dough so don't let that scare you. This is what makes it a very moist tasting bread!
After mixing the dough, Flour your hard surface and dump the dough out. A hard non porous surface is best. . Divide dough into fourths and scoop into your greased ( i used pam) bread tins.
Let your pans sit for ten minutes before baking.
Bake on the CENTER rack for 25 min. @ 350 degrees

Here is a little info on why Wheat is much better then WHITE

This is what is LOST during the conversion of wheat to white ...

50% of all calcium, 70% of phophorus, 80 % iron, 98% magnesium, 75% manganese, 50% potassium and 65$ copper, 80% thiamin, 60% riboflavin, 75% niacin, 50% of pantothenic acid adn 50 % pyridoxine is lost. And to add on top of that White FLour is extremely MUCUs Forming- it goes in and clogs up your lymph system and organs and Bowels..

Wheat is stripped of everything GOOD and bleached with Chlorine Gas to make White FLour. The EPA identifies Chlorine Gas as a flour bleaching, aging, and oxidizing agent that is a powerful irritant, dangerous to inhale and lethal. This chlorine gas converts xanathine, a dough additive into a toxic substance called Alloxan. Alloxan is a byproduct of the flour bleaching process that result in the formation of alloxan in the flour.

WHo cares about Alloxan?- Well you should... When Genetic scientist want to study diabetes they give their rats ALLOXAN to GIVE THEM DIABETES- that is common knowledge alloxan gives you diabetes by destroying the beta cells in your pancreas... and in small amounts it is in ANYTHING that has white flour in it.. Our society EATS A TON of things with WHITE FLOUR in them- you do the math- a little can add up to A LOT. And if you haven't noticed the incidence of diabetes is sky rocketing- in YOUNG and OLD.

*Type 2 diabetes has always been an adult disease- because most the time it is dramatically influenced by diet and lack of exercise. In children it used it used to be 96 percent were Type 1 and only 4 % type 2, now in some places only 65 percent are Type 1 and a whopping 35% type 2 care.diabetesjournals.org/content/23/3/381.full.pdf

I am not saying it is the only CAUSE but it is definately a contributing factor!!! And I haven't even touched on what it does to your insulin levels...

The important point to take away is, beware of any processed food because chemicals are always used. And we simply don’t know what the long-term effects will be of ingesting chemicals, on top of chemicals, on top of more chemicals. Strive to stick to whole unprocessed foods that are as close to their natural state as possible

FYI- I was planning on doing a grains class this month but April is super busy so if there is interest I will try my hardest to get in the last week of April sometime -if not I will not do it until probably June or July SO if you are interested- LET me KNOW!!
and last but not least- I am doing an oil order- if you want something let me know by thursday night...

now go make yourself some yummy wheat bread!!


  1. Oh I love homemade bread! I'll have to give this a try it sounds so yummy!

  2. I want in on the grains class in june or july!!! Thanks!

  3. I can tell this blog is gunna change my life :) Thanks for sharing all your info! The more I read, the more interested I am~