Whole wheat is so good for you compared to white bread. There is no denying that the health benefits of whole wheat out-weigh those of it’s white flour counter part. But a loaf of ‘healthy bread’ in the store is getting increasingly more expensive! Not to mention, many ingredients in the so-called healthier breads really are still not that good for you!
So many folks turn to trying to make whole wheat bread at home only to be disappointed in texture, taste, density, shape, gooey and/or short stocky loaves. Also, many recipes give a list of additional ingredients that are supposed to make white flour bread more ‘healthy’ and the cost per loaf begins to sky rocket.
It’s enough to make someone give up and go back to the colon clogging white loaf bread in the store! NO! Please for your body’s sake – don’t do that!
It is with the utmost of anticipation that I am delighted to announce the recent release of my newest e-book. As a better teacher, I can teach a class on this subject and everyone leave with a perfect loaf of bread, even if they’ve never touched whole wheat flour before. Live classes are my favorite! I love to see the joy and confidence on the faces of the participants as they take home their creations to share!
This book has been a labor of love for me. Usually in a class, I have the benefit of conversation and hands-on demonstration. In this book, I’ve endeavored to show and describe techniques and tips that we discuss, demonstrate and do in a live class together. I hope it helps you on your way to producing consistently tasty and beautiful loaves of whole wheat bread for your family!
You can follow this link to see what others say about it and get a copy of your own: Whole Wheat Bread Making
2 Responses to Making GOOD Whole Wheat Bread just got easier!
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FOR A SELF-SUSTAINING LIFE
Here are some differences, actually whole wheat bread is nutritionally better than white and regular wheat.-100% whole wheat/whole grain breads have more fiber than white bread-White bread uses bleached flour and wheat does not.-The flour for both is made from wheat berries, which have three nutrient-rich parts: the bran (the outer layers), the germ (the innermost area) and the endosperm (the starchy part in between). Whole wheat is processed to include all three nutritious parts, but white flour uses only the endosperm. When put head-to-head with whole wheat bread, white is a nutritional lightweight. Whole wheat is much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium.-Simply switching from white to whole wheat bread can lower heart disease risk by 20 percent, according to research from the University of Washington reported in the April 2, 2003issue of The Journal of the American Medical Association.
Great information Arye!
While I am in agreement with you – I must add that even above ‘store bought’ whole wheat – the nutritional value of FRESHLY MILLED WHOLE WHEAT is far superior. The bagged flour in the store has to be stripped of most of it’s oils (wheat germ oil) to become more shelf-stable (aka: preserved) and lacks nutrients (other than fiber) due to oxidization over time.
FRESHLY MILLED (at home with a mill) whole wheat is light, fluffy and rivals any white bread. It also contains ALL nutrients intended in the grain rather than synthesized ‘enriching’ of man-made vitamins, because it is not stripped to become ‘shelf worthy’.
So you are right, yes, but there is even MORE to the whole wheat/ whole grain story! (o: