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What type of bread do you prefer? Submitted by Tammy on Mon, 2008-01-28 20:40.
 It's sprouted whole grains, no flour. When I bake bread for my family I make whole wheat. which do I perfer for my health or for my pleasure? White Sourdough is my favorite to eat for the pleasure. For my and my family's health I do the whole grain. I always try to get whole wheat bread, but my husband (and kids) hate it...so I most of the time compromise with honey wheat, which they will eat. If I make bread myself, it's always with all purpose flour, or my hubby won't eat it. lol Anonymous, I didn't even think of Sourdough bread. Yum, that is good stuff. :) I grind my own flour using a Nutrimill to make homemade bread. I have been using 1/2 Kamut and 1/2 spring red wheat. It is very delicious. I have even used this for homemade pizza, cinnamon rolls, & pepperoni bread. Yummy! I grind my own wheat to make homemade bread using a nutrimill. I have been using 1/2 Kamut and 1/2 Spring Red Wheat to make bread, cinnamon rolls, pizza, & pepperoni bread. Yummy! I grew up eating whole wheat and the only one I can eat white is like french bread, otherwise, eeeww! It has to have some grain to it to taste good! The grainier the better! Our daily bread is a sourdough with mostly whole grains (wheat and rye) and some white bread flour. I add the white because we like the texture we get with it, but I also love 100% whole wheat. We recently started grinding our own grain (I'm certainly not alone there!)but we've been making our own sourdough breads for about twelve years. It's our favorite.... When I was growing up, I never ate bread except as toast or to hold my sandwiches together. Bagels were a nice discovery when I was in high school :) The recipe we have made most often is 1 1/2 cups whole wheat, 1 1/2 cups bread flour (Walmart carries "Harvest King" which works well), and 1 cup of rye. To that we add 1 1/2 tablespoons of caraway seeds, and 1 1/2 teaspoons salt (or to your taste). An option would be to add up to 2 tablespoons of gluten powder. Then I put a lump of stiff, dough-like starter about the size of an egg into a glass measuring cup and add water to make 2 cups. I use a bread machine to knead this for 10 minutes. Then let it rest and rise until doubled, punch down, and shape and allow to rise again. Then bake according to your favorite method (I use high heat, a baking stone, and steam). If you bake a large round single loaf from this mix, it will need at least 40 - 45 minutes in the oven. If you split it into two longer and skinnier loaves, it will take at least 25 - 30 minutes. Note that the amount of water you use can vary considerably, depending on your climate. If you make this by hand, the instructions will be basically the same. Rye makes a sticky dough, so don't aim to keep adding flour until the stickiness is gone (you'll need to add too much). Also, this can be done in a big mixer. These days I usually quadruple this recipe and keep the extra in the freezer. It's very convenient and actually turns out just as well as the fresh baked stuff. If you would like more detailed instructions, or need to know how to make the starter, I'd be happy to help you. I think if I put it all down here, it would get pretty long, but you could send me an email at kgcoupons at hotmail dot com (a dummy email I used to use for coupons). Or you could send me a private message here if you are registered. I am not always the fastest to respond, but I'll get there. :)  We get the bread that is probably half and half. It has some grains and seeds in it too. I love sourdough bread as well. When I am making bread or rolls at home, normally I use about half of whole wheat and half of unbleached all purpose flour.  I prefer rye bread :) Now I eat only Ezekiel Bible Bread and Alvarado St. Bakery Flax Seed bread, as they are the only ones I have found without white flour, corn syrup or honey. I am doing a year long project of no sugar, no white flour and no shopping. I threw away my scales & I feel great. Peace. 2008simplyme.blogspot.com My favorite is Multi-grain or 12 grain bread. It's not everyones favorite, but it is a bit healthier. Rebekah My family loves homemade 100% whole wheat with ground flax seed, oat bran and wheat germ. A little molasses in there makes a lovely loaf. Post new comment |
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We eat more whole wheat bread because it is good for us and then got in the habit of eating it and now it is the only kinds we eat and like.We do eat pita's in white bread though.