Updated: Jun 22, 2018
Were you brought up thinking that white bread is bad but whole wheat bread is better for you?
Our wheat today is genetically modified and processed BIG TIME, and this is wreaking havoc on our health. Most of our staples come from wheat and so if you have an ailment or perhaps a common symptom like a headache, bloating, fatigue or something simple as a brain fog – then wheat is wreaking havoc on your health.
We now live in a processed food society, so remember it’s not our grandmother’s wheat anymore. It has changed, so now our mindset about wheat has to change! In fact our modern wheat (and gluten) triggers weight gain, pre-diabetics, diabetes, and more. I truly believe that over-consumption of wheat is one of the main causes of the obesity and diabetes crisis happening right now in Trinidad and Tobago.
Diets have changed over time. Back in the 80’s we were told to eat more healthy whole grains and then in the 90’s we were told to eat more low-fat. These diet myths all lead us to eating more processed foods and process food is BIG BUSINESS!
Wheat flour, corn starch, high fructose corn syrup, sucrose, artificial sweeteners, and processed food are now the main ingredients of the products that fill the interior aisles of our groceries.
I would like to focus on the breads we are eating and I am sadden that our main bread supplier (you know who I am talking about) – If I was to spell it backwards the word – “SSIK” screams back. This supplier uses the cheapest ingredients, adds way too many chemicals and uses caramel color in their breads, cakes and bakery products.
One of their ingredients is Dough Conditioner, although they use a small dose on each loaf it is not meant for human consumption. Made out of human hair and duck feathers otherwise known as amino acid L-cystine. This ingredient has been linked to cancers, allergies and asthma. Appetising, isn't it!
So when choosing your carbs, choose the right carbs!
Choose Organic Whole Grains like oats, steel cut oats, barley, bran, whole grain breads, sprouted grains, barley, millet, quinoa, brown rice. Know that wheat flour and whole-wheat flour are not the same! Look for whole grain; stone ground, whole ground, whole-wheat flour, whole-oat flour.
I stand behind the Bob Red Mill’s brand and you can find a variety of their Organic Whole Grain selections at Health Stores, Massy and also located at my studio!
So if you love bread, here is an easy bread recipe you can make right in your kitchen. I adjusted the recipe and included Organic white flour and organic whole wheat flour, to get you started so you are not too overwhelmed using new flours. You can adjust to suit, but this recipe has worked wonderfully with clients who want to start baking their own breads right at home.
2 tsp dried yeast
2 1/2 cups Bob Red Mill’s Organic white flour
1 1/2 cups Bob Red Mill’s whole wheat flour
11/2 tsp salt
5 tbsp sunflower seeds or oat grains optional
Pour ½ cup of lukewarm water into a small bowl. Sprinkle in the yeast and stir gently until dissolved. Set aside for 5 minutes, to active
Put both types of flour and the salt into a large mixing bowl and mix together. Make a large hole in the center of the flour.
Pour the yeast and most of the remaining water into the hole and gently stir in the flour. Stir the rest of the water, if necessary to make a soft dough.
Turn the dough out on to a floured work surface. Knead for 10 minutes until smooth and shiny.
Put the dough in a clean bowl and cover with a towel.
Leave to rise for 11/2- 2 hours, until it has doubled in size. Preheat the oven to 425. Punch down the risen dough with your knuckles.
You can either place the dough in a loaf tin or divide the dough into 10 pieces. Dust your hands with flour and shape the dough into rolls.
Cover the rolls and set aside for 10 minutes.
Brush each roll with beaten egg and gently press the sunflower seeds or oat grains into the tops.
Bake for 25-30 minutes or until risen and golden