World’s Healthiest Bread
You can’t buy the world’s healthiest bread, you have to make it, but it’s not as hard as you think!
In this last video, “All about bread“,I was not that impressed with *any* of the store bought breads although those that say “100% whole wheat bread” are the best of the worst.
Modern wheat is probably making people sick. Wheat alergies and gluten intolerance are at epidemic proportions most likely because todays wheat bears no relation to what people ate in the early 1800s, it has been cross bred and hybridized into oblivion in an attempt to maximize yeilds. To make a truly healthy bread, I suggest you use the same wheat that they used in the 1800’s – Eikorn, Spelt, and Emmer and make it the same way they did and that is what we are going to do in this video!
“Too much work!, I will just buy bread made from Eikorn” Good luck with that! As I covered in the last video “all about bread”, for a healthy bread it has to be 100% whole wheat and as far as I know there is not a single pre-made loaf of bread you can buy that is 100% whole wheat bread made from Eikorn.
OK, just buy Eikorn flour and bake your own bread. Again, good luck with that. The problem is that when you grind wheat without removing anything, it spoils very quickly. The fatty acids in the germ quickly oxidize and become rancid. If you want healthy, good tasting bread the only way to get it is like they did in the early 1800s – you have to grind the wheat berries and make your own whole wheat flour!
If you want pretty soft fluffy delicious nutritionless bread that makes you sick then buy Wonderbread.
If you want healthy wholesome bread, you have to make your own. Here is my recipe:
2) Mix the following ingredients in a big glass bowl
- 2 3⁄4 cups warm water
- 1⁄3 cup olive oil
- 1⁄3 cup honey
- 1 tablespoon sea salt
- 2 tablespoons molasses
3) Add in 2 cups of the flour, mix
4) Add in 6 packets (2 tablespoons) instant dry yeast (2 tablespoons)
5) Add in an additional 1/2 cup flour at a time until it no longer sticks to the bowl
6) Let rise 40 minutes
7) Stir briefly to knock down. With flour covered hands and a flour covered board, divide flour in two balls and flatten into greased, floured loaf pans
8) Let rise till doubled in size
9) Bake at 350 degrees for 36 minutes
NOTE: do not kneed!
How to bake home made bread
Modern wheat is not causing gluten intolerance and wheat allergies
To people who claim that modern wheat has “nothing to do” with celiac’s disease, wheat intolerance, and gluten allergies, I say – ‘research please’. It is the burden of modern food products to prove that they are just as healthy as their predecessors, not the other way around. In the 50’s we thought that our science had mastered nature and that scientists could improve upon anything found in nature, we are only now beginning to suffer the problems associated with this hubris. We have an alarming and un-explainable increase in serious diseases, ailments, and food allergies of all sorts. These horrible health problems didn’t come from a meteorite like a bad science fiction movie, something we have done to our food supply or our environment is making us sick and killing us. In my opinion, until we know what we have screwed up, the prudent course of action is to go back to eating what our great, great grandparents ate as much as possible and bread, the staff of life, is a great place to start!