Low carb eaters.....

[Wifezilla]

That bread is really just sugar, sugar, sugar, water, sugar and sugar. Oh, and some crappy soy oil aka agricultural waste. 26g of carbs per slice means that you are eating 1/4 cup of sugar per sandwich.

Nobody in their right mind would pour 1/4 cup of sugar over a couple of slices of turkey, some tomato, lettuce and mayo. Yet disguise that sugar as bread and it suddenly becomes a health food.

I used to eat a lot of whole grain bread and whole grain cereals as well as brown rice, etc. I also used to have high blood pressure and weigh close to 300 lbs. Got rid of the grains and got rid of the high blood pressure and a LOT of fat.

There ARE breads out there made from sprouted grains. Once you sprout grains, you turn that starch in to a vegetable. MUCH better choice.

 

[okiegirl1]

There ARE breads out there made from sprouted grains. Once you sprout grains, you turn that starch in to a vegetable. MUCH better choice.

I need to learn about sprouted grains. Not to sound dumb, but do you dry the sprouts and grind 'em to get flours stuff? Or should I just get another book when I pick up Nourishing Traditions?

 

[Wifezilla]

I think that is how they make some of them. Aside from my blood sugar issues, I also have a wheat intolerance so I skip the bread all together.

Quite a few of my low carb buddies use breads like this...
https://www.foodforlife.com/procart_catalog/index.cfm?ProductID=33&do=detail

Here is a sprouted bread recipe I found that you can make in your crock pot...
http://www.ezhealthydiet.com/sprouted-grain-bread.html
I imagine it would be really thick and dense.

Here is another one...
http://www.rejoiceinlife.com/recipes/essene.php

Haven't tried any of these, but they may give you some ideas.

Instead of bread I use lettuce wraps or thin slices of jicama

 

[freemotion]

OG, that was a nice supper. I would add more veggies throughout the day. That was a supper that will give you energy!

You have a grinder! Throw some wheat berries into that bad boy and turn the wheel and see what happens!

For making flour from sprouted grains, here is what I've done: I soaked wheat berries for a day in room temp water and a glug of whey (best with whey but you can just use water if need be.) Rinse well in a collander and leave at room temp. I set the collander on top of the little bucket that I soaked the grain in, and set it in a corner that gets no natural light. If I put it in a cupboard, I would only sprout mold, as I would certainly forget all about it.

I rinse it in the sink with cool-warm water twice a day, and drain well each time. When I see a tiny white sprout starting to emerge, it is about ready. You can let that sprout get to 1/8 inch, but watch for rootlets. I get it before rootlets for flour.

I rinse one last time and spread it on baking sheets and dry it in a barely warm oven (150?) until it is quite dry, then I put it in a jar with a tight lid. If any moisture appears in the jar, back into the oven it goes. A dehydrator would be much better, if you have screens that will allow you to dry grains.

Once dry, you can store it in the jar or grind it into flour. If you are not using it right away, put it into canning jars and freeze it. I don't freeze flour in bags because it readily picks up flavors in the freezer, and dh is not diligent about not putting a bag of flour on top of a bag of scallions!

 

[Dace]

Free....here is the info on my new bread form costco. Whole wheat flour, water, whole grains( oats, wheat flakes, barley, bulgar wheat,) wheat gluten, brown sugar, sugar, (2% or less of the following: Sunflower seeds, cornmeal, yeast, inulin, (chickory root fiber) salt, sugarcane fiber, calcium sulfate, soybean oil, resistant corn starch, raisin juice, vinegar, cultured corn syrup solids, wheat bran, guar gum, ferrous fumarte

1 slice = 140 cal, 26 g carbs, 5g fiber, 4 g sugar, 6g protein

So after typing this soy oil, resistant corn starch and cultured corn syrup solids are not making me too happy, not sure about the unpronounceable stuff though!

Thoughts? I think I could do better.

Edited to add......I know that sourdough is fermented. But if I am buying commercial is there any benefit there or is it just easier to digest?....can you clue me in. Sometimes I feel hopeless sorry to be so NEEDY!!!!!

The real sourdough process also makes the grain more digestible and neutralizes the phytates, which are the anti-nutrients, blocking absorption of many important nutrients. I suspect most commercial forms of sourdough are hurried along and likely don't have the same benefits...but I'm really not positive on that. Just cynical! Have you tried the Mother Earth News "Artisan Bread in Five Minutes a Day" recipe? It is posted on their site. It is the method that intrigued me. I can replace part of the water with whey, use freshly ground wheat, let it sit in my fridge (after the initial rise in the recipe) for two weeks, and voila! Traditional bread, very close to traditional sourdough but without the work.

Ok, I can skip the store bought....I like making my own and knowing what is in it.

I have made many batches of the 5 min bread....does that count towards soaking? I want to learn how to make the NT style bread, so I guess I will work on that this weekend.

I am particularly interested in breads because 1) we are junkies and 2) my 7 yr old gets frequent tummy aches and I am wondering if it could have to do with bread/gluten.

I would really like to work on sour dough. I have attempted it before but I have managed to kill it off every time! Maybe I need to give it a go again.

 

[okiegirl1]

OG, that was a nice supper. I would add more veggies throughout the day. That was a supper that will give you energy!

You have a grinder! Throw some wheat berries into that bad boy and turn the wheel and see what happens!

For making flour from sprouted grains, here is what I've done: I soaked wheat berries for a day in room temp water and a glug of whey (best with whey but you can just use water if need be.) Rinse well in a collander and leave at room temp. I set the collander on top of the little bucket that I soaked the grain in, and set it in a corner that gets no natural light. If I put it in a cupboard, I would only sprout mold, as I would certainly forget all about it.

I rinse it in the sink with cool-warm water twice a day, and drain well each time. When I see a tiny white sprout starting to emerge, it is about ready. You can let that sprout get to 1/8 inch, but watch for rootlets. I get it before rootlets for flour.

I rinse one last time and spread it on baking sheets and dry it in a barely warm oven (150?) until it is quite dry, then I put it in a jar with a tight lid. If any moisture appears in the jar, back into the oven it goes. A dehydrator would be much better, if you have screens that will allow you to dry grains.

Once dry, you can store it in the jar or grind it into flour. If you are not using it right away, put it into canning jars and freeze it. I don't freeze flour in bags because it readily picks up flavors in the freezer, and dh is not diligent about not putting a bag of flour on top of a bag of scallions!

I can SO DO THAT!!

dang it, one more thing I'm excited about! I have a whole list of stuff I've learned from ya'll that I can't wait to start doing.

next time I go to the city I'll go to the whole food store and get some sprouting stuff. yeah!!!

 

[freemotion]

Even though the MEN artisan bread uses yeast to start it, if you let it sit in the fridge for two weeks, it is pretty close to classic sourdough. If you use whey, I am pretty confident that it is going to be very digestible. Can't go by my own experience, because wheat and gluten aren't a huge issue for me.

But it is hard to know for sure, since my digestive system is pretty messed up. Eating pretty strictly in the NT way has reversed most of it, but if I lapse, it comes right back. It took months to heal, and a couple of years to get to this point, where I am in better shape digestively than I have ever been in my entire life. As far back as I can remember I was doubled over in pain almost daily. Hid it from my mom a lot because I hated going to the doctor, even at a very young age.

I give my experience yet again to encourage you to really give this stuff a try, and don't give up too soon if the results aren't immediate. It takes time to heal.

I credit mostly bone broths and live culture foods, also lacto-fermenting cooked foods. Oh, and raw milk! I am so surprised that it is such a healing food, and not just a luxury that I can now enjoy.

 

[Dace]

Thanks Free....I am going to make some Yocheese this weekend so that I have some whey to play with.

When I make the 5 min bread and it has sat in the fridge for a while, I do notice a hint of sour...is that it starting to ferment or will it not really unless whey is added? Do I just replace a few Tbs of water with whey?

 

[freemotion]

Yes, the sour is the ferment. The whey just speeds it up, like using yeast from a package speeds up breadmaking. Using whey guarantees that there will be plenty of lactic-acid producing bacteria right from the start. Since we don't always know if the grains we buy were dried with heat (harvested in damp weather), it helps to add the live bacteria.

 

[DianeB]

I've given up on diets. I've tried them all I just don't fit in the 5% of people that loose weight and keep it off for more than 5 years. I'm going to have my stomach removed instead.

Diets don't work for me either. Something about counting calories and excluding things from my diet really makes me crazy. I end up sabotaging myself in no time.

Including physical activity in my daily tasks seem to work. Biking to work and store. Using a push instead of power mower. Actually cooking my food instead of take-out. Burn quite a bit of calories when cooking.