In the furor to avoid carbohydrates it seems there is disregard to the value of grains in our diet. As if that weren’t bad enough many deprive themselves and their family the pleasure of eating a good quality whole grain bread baked at home.
Whole grains contribute to our nutritional profile in such important ways. Have you ever looked at the variety of grains we have available? It’s not just wheat, although that’s a major component of most breads. You can incorporate multiple grains in one bread for enhanced nutrition, flavor and texture.
Why not start baking your own breads this week? Start with the simplest quickest recipes, and experiment by mixing small amounts of various grains to see the results. If you’re too timid a cook to do that, try adding a variety of seeds and even some vegetables to the dough before baking and you’ll be surprised at the results.
Why not start baking today?
One of my favorite simple home made bread recipes adapted from King Arthur Flour Whole Grain Baking, 2006. Why not start baking today?
The Easiest 100% Whole Wheat Bread Ever
1 ¼ cups lukewarm water
¼ cup orange juice
3 Tb molasses
3 cups traditional whole wheat flour
¼ cup non-fat dry milk
1 ¼ tsp salt
2 tsp instant yeast
Feeling adventurous? Try adding: Sunflower, caraway, poppy, sesame, hemp, pumpkin, flax or chia seeds