Of course, if you sprout them, you also have an explosion of Vitamin C and other happy benefits as it becomes a teeny tiny plant.This is eating grains in their live form, and they are ridiculously nutritious. More about sprouts another day.
But sometimes, you don’t want to eat sprouts. You want to eat bread. I have not yet delved into the world of sourdoughs, or yeast free “soda” breads (breads risen with bicarb. of soda instead of yeast) I bake regular old, yummy yeast bread, but I do only bake with unrefined flours.
To extend shelf life,and make softer bread, or “sweeter” tasting dishes, grains have been stripped of all their goodness. In the case of wheat, the bran (fibre)- gone.The wheatgerm (protein, vitamins, minerals, essential fats, phytochemicals)- gone. Left is the endosperm, which is quick energy, and nothing else. Effectively, when ground and mixed with water, it’s glue-ten. (Oh yes, the government requires the food industry to add back 3 synthetically produced versions of the 27 vitamins/minerals originally taken out. They call it- “enriching” it.)
I enjoy home-made bread made with 100% organic wholewheat flour. But my older children just do not dig it. At all. They eat wholemeal shop-bought bread, which is normally mixed with other flours- white flour or soy flour, to make it lighter in texture. But I really wanted to get them onto home-made bread, because that’s just how I roll…I love finding healthier options that they genuinely enjoy.
I decided to get creative and make up a dunk-worthy bread to enjoy with our soups and stews, that was lighter in texture, and that was not made with any white flour. It worked first time.
They have named it “Star Bread”. Cute.
(You will need a spice/nut/coffee type grinder*)
- 150grams organic wholewheat flour (Grains are very very heavily sprayed, buy organic if you can; because you’re worth it……….)
- 50grams organic oat flour (*simply grind organic porridge oats)
- 50grams brown rice flour (available in health food stores and most large supermarkets)
- 1 and 3/4 teaspoons of dried yeast
- 2 teaspoons of raw cane sugar, or honey
- 3/4 teaspoon ground sea salt
- 1 Tablespoon extra virgin olive oil
- 220 mls of very warm water (1 CUP LESS 1/8CUP)
Sieve your flours for extra lightness of texture; make a well in the centre. Sprinkle the salt around the outside. Into the “well” put your yeast, sugar, oil, and water. leave for 5-10 minutes until the yeast is nice and “frothy”.
With a butter knife, incorporate the flour into your liquids. It makes a nice soft-but-not-sticky dough with nothing on the side of your bowl.
Give it a knead for about 5 minutes. Cover with a damp cloth and leave in a nice warm place for 60-90 minutes.
When you check on your bread, you will notice it does not rise up as much as 100% glutinous flour breads; don’t worry, when you cook it, it will still be light and delicious. Shape into a round flattish circle (it will almost be in this shape anyway) and place on non-stick parchment paper. For some reason the first time I did this, it still stuck, so I now put a tiny brush of oil over the paper.
Take some scissors and snip the top of the bread, as if you are dividing it into eighths, without cutting it through. You are only marking it.
Now leave, again while you pre-heat the oven to 150 degrees C, and once up to temperature, bake for 30 minutes.
Dip into a delicious lentil stew (recipe tomorrow) or with a big green salad, dressed with extra virgin olive oil and apple cider vinegar. Enjoy.
*I have not doubled this up and tried it in a bread machine, to see if it works for sliceable bread. When I do, if it works, I shall keep my blog informed.