Use Your favorite Bread recipe to Make Great Whole Grain Breads

It's easy to make great whole grain breads using your beloved bread recipes. Usually, all you do is substitute whole grains for some of the flour in your recipe changing the water to flour ratio slightly to adapt the dissimilar absorption of water by the grains. If you want a 100% whole grain bread, start with a whole wheat bread recipe. If you want lighter bread, roughly a white bread, start with your beloved white bread recipe. Or you can use a compound of white and whole wheat flours. Any of these choices will make healthy bread that is high in nutrients and fiber.

And it's simply exciting, what you can add to your bread recipe, items like this:

Wheat Bread

- Rolled oats.
- Rolled grain blends. Use mixtures of rolled oats, wheat, barley, rye and others. These can be bought at natural food market or online.
- Cracked grains. If you want chewy nuggets in your bread, choose a common chop. If you want the whole grains to blend, use a fine chop. Again these can be bought at natural food market or online.
- Whole grain berries. You will want to soak these overnight before using them or cook them for 30 minutes.
- Whole seeds and nuts. Sunflower seeds and nuts are phenomenal in breads. A compound of whole grains and nuts is wonderful. You can also reconsider pumpkin seeds, sesame seeds, flax seeds, and poppy seeds.

Rolled grains and chopped grains result in very dissimilar breads. Rolled grains roughly disappear into the bread. The color changes, usually to a creamy color if you are using white flour, and you can see wee flecks of bran in your bread. But what unmistakably changes is the flavor and texture. Whole grains add richness to your breads. They are moist and chewy. And they keep exceptionally well and are less crumbly. Chopped grains create chewy nuggets in your bread but the texture and color remains much the same.

How much whole grains that you add to your bread is a matter of preference. In our test kitchen, we have made many whole grain breads and have used as wee as 1/3 cup of cracked grains or a cup or more of rolled grains. Cracked grains are much denser than rolled grains.

The following recipe is a nice recipe to start with. This is a delightful bread that is light in texture and color but still has substance, a great healthy bread. The ratio of whole grains to flour is 30%.

Use this recipe as a base recipe for other breads using rolled whole grains. You might try the following combinations, adjusting the flour to make a soft, roughly sticky dough of the right consistency.

- Instead of two cups grain blend, use four. Reduce the flour by about two cups.
- Instead of white bread flour, substitute half white and half stone ground whole wheat.
- Instead of white bread flour, use 100% stone ground whole wheat.
- Add 3/4 or one cup shelled sunflower seeds. The blend has sunflower seeds in it but at this concentration, it is not many. The seeds will absorb a bit of the moisture so be ready to Reduce the flour slightly.
- Add 1 cups raisins and 2 teaspoons good quality cinnamon. Double the honey.

This recipe makes two very nice loaves in 5 x 9-inch bread pans. The loaves weigh about 1 3/4 pounds each.

We have not tested this recipe in a bread machine. If you wish to use your bread machine, cut the recipe in half and use the dough setting.

Ingredients

2 1/3 cups water at 105 degrees
2 cups rolled grain cereal mix
1 7-gram packet of instant yeast, Saf or equal
3 tablespoons honey
1/2 cup Baker's Dry Milk (high heat treated dry milk) (see note)
5 cups high protein bread flour, more or less
2 tablespoons butter, softened
1 teaspoon salt
1 teaspoon quality dough conditioner or per producer's recommendation

Note: Milk contains an enzyme that retards the growth of yeast. High heat treatment destroys that enzyme resulting in taller loaves of bread. High heat treated dry milk can be purchased online.

Directions

Prepare two bread pans by greasing the inside of the pans including the rims.

1. Merge the grain blend, the water, and the yeast in the bowl of your stand-type mixer. Add the honey and the dry milk. Add about half of the flour and Merge with the dough hook until the dough starts to come together. Add the butter and salt. Add more flour in several additions, beating after each, until a soft dough ball has formed. You should use about five cups of flour. Beat with the dough hook for four minutes at medium speed or until the gluten is developed. The dough should be soft (but not too sticky to handle), smooth, and elastic. Water absorption may vary depending on environmental conditions and the flour you use.
2. Place the dough in a large greased bowl and turn once to oil all sides. Cover the bowl with plastic and let the dough rise until doubled, about one hour.
3. Turn the dough onto a lightly greased work area. Deflate the dough by slowly folding and pressing most of the air from the dough.
4. Divide the dough in two with a knife. Using your hands, form a cylinder by pulling the dough nearby the center and tucking the seams together on the bottom, thus slowly stretching the covering of the dough. Pinch the seams together to keep them from opening as the loaf expands. Place seam side down in a ready pan and repeat with the second loaf.
5. Cover lightly with greased plastic wrap or place the loaves in a large food-grade plastic bag and set aside to rise until doubled, about one hour. Rise times will vary with conditions, especially temperature--yeast is very sensitive to temperature.
6. While the bread is still rising, preheat the oven to 350 degrees.
7. When the bread has risen, place the loaves on the center rack of the oven and leave as much room for the air to circulate nearby the loaves as possible. Bake for 35 to 40 minutes or until the bread is done and well-browned. If you have a probe-type thermometer, the internal climatic characteristic should reach 190 degrees. Once baked, immediately remove the loaves from the pans and cool them on a wire rack.

Use Your favorite Bread recipe to Make Great Whole Grain Breads

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Baking Breads With Non-Wheat Constituents

Bread is a staple to a large proportion of the world's population and, at its simplest, it is a dough of wheat flour and yeast bound with water that uses the yeast as a rising agent and which is baked in an oven.

Put this way, it would seem that a bread could be made with any flour. So you might expect Maize breads in the Americas, Rice breads in Asia and Millet or Sorghum breads in Africa. However, this ignores a truly spectacular, property of wheat and barley grains.

Wheat Bread

80% of all the protein in wheat and barley is made from two proteins: gliadin and glutenin. These are bound together in the starchy part of the grain, but when wheat flour is kneaded some of the glutenin molecules are released from the starch and these cross-link with one someone else to form gluten and it's this gluten that gives bread it's spectacular, properties.

That's why, as you knead bread dough it becomes noticeably smooth and elastic. This is because a network of gluten molecules forms throughout the dough, binding it together. If yeast is added this ferments the sugars in the grain producing bubbles of carbon dioxide. These bubbles are trapped by the gluten network and when the gas is warmed by being heated in an oven it expands, causing the bread to rise. Baking also solidifies the gluten network by coagulation so that the bread sets firm with a smooth texture.

But, just as gluten is needful in the formation of bread in the first place it's also responsible for bread going 'stale' in that gluten traps water molecules as the bread ages.

As a follow the gluten in wheat and barley is needful in the formation of breads. Which is not to say that breads can't be made 'gluten free' (rice is common) it's just that they tend to be crumblier and more cake-like than wheat or barley-based breads.

Yet, the adulteration of bread with the inclusion of all manner of substances ranging from chalk to sawdust is an ancient practice. In the end it emerges that you can typically add 20% of something else to a bread dough and it will still rise and have all the properties of a primary loaf.

This can be very foremost for a subsistence or even a largely vegetarian diet as, if you mix ground beans with your wheat flour you get all the needful amino acids in your diet from just bread. This is why the Un is promoting the use of locally-grown millet or sorghum in Africa for this very purpose. For similar reasons, black-eyed pea flour is used in Liberia.

A amount of starch or flour sources can be used to add to a wheat flour bread and these include: pea flour, millet flour, sorghum flour, ground nuts, linden leaf flour, black eyed pea flour (indeed, any ground beans, potato starch, rice flour (but add a puny cornstarch to stabilize), maize flour and cassava flour.

The recipe below is for a maize flour bread, but you can use the quantities to adapt for any kind of mixed flour loaf:

Maize Flour Bread
Ingredients:
140g maize flour
560g strong bread flour
25g yeast
1 tbsp white sugar
60ml lukewarm water
350ml water (to bring the dough together)
1 tbsp salt
1 tbsp butter, melted and allow to cool

Method:
Stir the yeast and sugar into the 60ml lukewarm water and set aside in a warm place for about 10 minutes to originate the yeast.

Combine the maize flour, bread flour (wheat flour) and salt together in a bowl then consolidate the melted butter with the yeast mix. Form a well in the flour and pour the yeast mix into this. Stir well then add the remaining water a puny at a time, until you have a smooth dough. Turn the dough onto a lightly-floured covering and knead completely for at least 5 minutes (remember that it's this kneading that gives any bread it's bread-like properties). Don't skimp on the kneading as you will need to release more gluten because of the maize flour added here.

Roll the dough into a ball, located in a lightly-greased bowl (turning to coat in the oil) then cover with a cloth and set aside in a warm spot to rise for at least 75 minutes, or until doubled in size. Knock the dough back (remove the air from it by punching) and knead well for 5 minutes then return to the bowl, cover and set aside to rise for a additional 45 minutes.

Knock the dough back once more then divide into 2 equal parts. Knead each piece very completely to take off any trapped air then press each dough half into isolate 500g loaf tins. Press down well into the base of the tin then cover and set aside in a warm place to raise for at least 45 minutes (the dough should have risen over the top of the tin by this time).

When well risen place the loaves in an oven pre-heated to 210C and bake for about 25 minutes, or until the loaf is golden brown and the base sounds hollow when tapped.

Allow the loaves to cool slightly before turning onto a wire rack to cool completely.

As long as you knead well at each stage these loaves work every time and you can replace the maize flour with just about any kind of ground ingredient you want.

Baking Breads With Non-Wheat Constituents

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Fattening Foods - Whole Wheat Breads Can Make You Fat

There are several foods that actually cause belly fat that might surprise you -- almost all folks incorrectly think that these foods are good for you. Every time we suggest to a client that they should consider eliminating these foods from their diet, they're shocked.

One of the foods that's often incorrectly thought to be good for you is any product made from wheat -- this includes almost all breads (bagels, muffins, etc.), cereals, pasta, crackers, etc. And yep, I'm including "whole" wheat in this family of these foods which can cause you to store fat. I include whole wheat because it's only due to a technicality (loop hole?) that legally allows food manufacturers to label something "whole wheat" or "whole grain" even if it only contains a small amount of whole grains.

Wheat Bread

First, a great many people have some degree of problem with the gluten found in wheat as well as several other grains. Those who have been correctly diagnosed as having celiac disease are highly sensitive to gluten, but what most people don't understand is that the human gastrointestinal system was not designed to consume the massive amounts of wheat found in today's diets. Here, we have a fundamental design issue. The incorporation of large quantities of wheat into the human diet has only taken place within the last 80-100 years. This is a relatively small amount of time compared to the diet that the human digestive system acclimated to over the many years of eating a hunter-gatherer diet of meats, fruits, vegetables, nuts, and seeds.

It is interesting to note that from our experience with many clients, that those who are willing to take us up on the suggestion of doing away with all forms of wheat from their diet for two to three weeks to see if they begin to slim down and feel better, nearly always come back to report amazing results. Often, they not only start to shed body fat, but they also notice that the headaches and indigestion that has troubled them for as long as they can remember also goes away. Occasionally even undesirable skin conditions disappear by simply eliminating wheat from their diet.

In summary, eating significant quantities of wheat products actually causes you to store fat. Be wary of products labeled whole wheat. Read the label. You can find a few that are legitimate, but most only contain a hint of whole wheat.

Fattening Foods - Whole Wheat Breads Can Make You Fat

If you want the facts about eating strategically for lasting fat loss, I'd like to invite you to visit http://wellness777.com/sixpack.htm to read these five tips for Losing Body Fat the intelligent and effective way.

You'll receive information that is definitely changing lives.

From Jerry Graham - aka DocJerry & the other half of The Coaching Pair

Thanks To : anolon advanced 10 piece cookware set le creuset enameled cast iron 9 quart round french bostitch n62fnk 2 15 gauge

Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

Wheat Bread

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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Use Your Favorite Bread Recipe to Make Great Whole Grain Breads

It's easy to make great whole grain breads using your favorite bread recipes. Usually, all you do is substitute whole grains for some of the flour in your recipe changing the water to flour ratio slightly to accommodate the different absorption of water by the grains. If you want a 100% whole grain bread, start with a whole wheat bread recipe. If you want lighter bread, almost a white bread, start with your favorite white bread recipe. Or you can use a combination of white and whole wheat flours. Any of these choices will make healthy bread that is high in nutrients and fiber.

And it's simply exciting, what you can add to your bread recipe, items like this:

Wheat Bread

- Rolled oats.
- Rolled grain blends. Use mixtures of rolled oats, wheat, barley, rye and others. These can be bought at natural food stores or online.
- Cracked grains. If you want chewy nuggets in your bread, choose a coarse chop. If you want the whole grains to blend, use a fine chop. Again these can be bought at natural food stores or online.
- Whole grain berries. You will want to soak these overnight before using them or cook them for 30 minutes.
- Whole seeds and nuts. Sunflower seeds and nuts are wonderful in breads. A mixture of whole grains and nuts is wonderful. You can also consider pumpkin seeds, sesame seeds, flax seeds, and poppy seeds.

Rolled grains and chopped grains result in very different breads. Rolled grains almost disappear into the bread. The color changes, usually to a creamy color if you are using white flour, and you can see little flecks of bran in your bread. But what really changes is the flavor and texture. Whole grains add richness to your breads. They are moist and chewy. And they keep exceptionally well and are less crumbly. Chopped grains create chewy nuggets in your bread but the texture and color remains much the same.

How much whole grains that you add to your bread is a matter of preference. In our test kitchen, we have made many whole grain breads and have used as little as 1/3 cup of cracked grains or a cup or more of rolled grains. Cracked grains are much denser than rolled grains.

The following recipe is a nice recipe to start with. This is a delightful bread that is light in texture and color but still has substance, a great healthy bread. The ratio of whole grains to flour is 30%.

Use this recipe as a base recipe for other breads using rolled whole grains. You might try the following combinations, adjusting the flour to make a soft, almost sticky dough of the right consistency.

- Instead of two cups grain blend, use four. Reduce the flour by about two cups.
- Instead of white bread flour, substitute half white and half stone ground whole wheat.
- Instead of white bread flour, use 100% stone ground whole wheat.
- Add 3/4 or one cup shelled sunflower seeds. The blend has sunflower seeds in it but at this concentration, it is not many. The seeds will absorb a bit of the moisture so be prepared to reduce the flour slightly.
- Add 1 cups raisins and 2 teaspoons good quality cinnamon. Double the honey.

This recipe makes two very nice loaves in 5 x 9-inch bread pans. The loaves weigh about 1 3/4 pounds each.

We have not tested this recipe in a bread machine. If you wish to use your bread machine, cut the recipe in half and use the dough setting.

Ingredients

2 1/3 cups water at 105 degrees
2 cups rolled grain cereal mix
1 7-gram packet of instant yeast, SAF or equal
3 tablespoons honey
1/2 cup Baker's Dry Milk (high heat treated dry milk) (see note)
5 cups high protein bread flour, more or less
2 tablespoons butter, softened
1 teaspoon salt
1 teaspoon quality dough conditioner or per producer's recommendation

Note: Milk contains an enzyme that retards the growth of yeast. High heat treatment destroys that enzyme resulting in taller loaves of bread. High heat treated dry milk can be purchased online.

Directions

Prepare two bread pans by greasing the inside of the pans including the rims.

1. Combine the grain blend, the water, and the yeast in the bowl of your stand-type mixer. Add the honey and the dry milk. Add about half of the flour and combine with the dough hook until the dough starts to come together. Add the butter and salt. Add more flour in several additions, beating after each, until a soft dough ball has formed. You should use about five cups of flour. Beat with the dough hook for four minutes at medium speed or until the gluten is developed. The dough should be soft (but not too sticky to handle), smooth, and elastic. Water absorption may vary depending on environmental conditions and the flour you use.
2. Place the dough in a large greased bowl and turn once to oil all sides. Cover the bowl with plastic and let the dough rise until doubled, about one hour.
3. Turn the dough onto a lightly greased work area. Deflate the dough by gently folding and pressing most of the air from the dough.
4. Divide the dough in two with a knife. Using your hands, form a cylinder by pulling the dough around the center and tucking the seams together on the bottom, thus gently stretching the surface of the dough. Pinch the seams together to keep them from opening as the loaf expands. Place seam side down in a prepared pan and repeat with the second loaf.
5. Cover lightly with greased plastic wrap or place the loaves in a large food-grade plastic bag and set aside to rise until doubled, about one hour. Rise times will vary with conditions, especially temperature--yeast is very sensitive to temperature.
6. While the bread is still rising, preheat the oven to 350 degrees.
7. When the bread has risen, place the loaves on the center rack of the oven and leave as much room for the air to circulate around the loaves as possible. Bake for 35 to 40 minutes or until the bread is done and well-browned. If you have a probe-type thermometer, the internal temperature should reach 190 degrees. Once baked, immediately remove the loaves from the pans and cool them on a wire rack.

Use Your Favorite Bread Recipe to Make Great Whole Grain Breads

Dennis Weaver has written numerous books, articles, and recipes including a free 250 page e-book, "How to Bake," with recipes and techniques from the culinary schools. He is the president of The Prepared Pantry, a kitchen store with over 100 bread mixes and baking ingredients and whole grains including the grains, nuts, and seeds mentioned in this article.

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Losing Your Stomach Fat - Avoid White Breads, White Grains, and Other Processed Carbohydrates

Losing the stomach fats require a lot of discipline. One of the most difficult parts is to avoid certain foods we enjoy all this time. One of the targeted foods is the unhealthy white breads and processed grains included the group called white carbohydrates. Why is this so important to avoid these foods?

If you want to lose the belly fats, you need to avoid the refined carbohydrates. These are the white stuff like white breads, sweet pastries, and white grains like white rice. Why are these white carbohydrates needed to be excluded from your diet? This is due to the fact that these carbohydrates are processed and can have a tremendous effect in your metabolism.

Wheat Bread

Consuming refined carbohydrates might be tasty and filling. But did you observe that you are already hungry about an hour after your meal? This is due to the nature of these refined carbohydrates. These refined carbs are easily digested and absorbed by the body. Because they are easily broken down into simple forms that can be absorbed, these foods can suddenly increase your glucose or sugar level in the blood.

What is the effect of the sudden increase in blood sugar levels? The body, in response to this high level of sugar, will start to signal the systems to flush out the excess sugar in the blood. This results in slowing down the metabolism process, which results to slowing down of the fat-burning mechanism. Furthermore, this is not good because a sudden increase will lead to sudden decline in blood sugar levels too. This results to body being hungry again, making you crave for more foods.

In closing, prefer the whole grains version as a source of carbohydrates. Recommended sources are brown rice, couscous, quinoa, whole grains bread like whole wheat bread, and other fiber-rich carbohydrates.

Losing Your Stomach Fat - Avoid White Breads, White Grains, and Other Processed Carbohydrates

Paul De Vizard has been writing articles online for nearly 4 years now. Not only does this author specialize in diet, fitness and weight loss, you can also check out his latest website Water Pressure Pump which reviews and lists Information on all types of Equipment like Submersible Well Pumps.

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Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

Thanks To : t fal signature hard anodized 12 piece cookware

Fattening Foods - Whole Wheat Breads Can Make You Fat

There are several foods that actually cause belly fat that might surprise you -- almost all folks incorrectly think that these foods are good for you. Every time we suggest to a client that they should consider eliminating these foods from their diet, they're shocked.

One of the foods that's often incorrectly thought to be good for you is any product made from wheat -- this includes almost all breads (bagels, muffins, etc.), cereals, pasta, crackers, etc. And yep, I'm including "whole" wheat in this family of these foods which can cause you to store fat. I include whole wheat because it's only due to a technicality (loop hole?) that legally allows food manufacturers to label something "whole wheat" or "whole grain" even if it only contains a small amount of whole grains.

First, a great many people have some degree of problem with the gluten found in wheat as well as several other grains. Those who have been correctly diagnosed as having celiac disease are highly sensitive to gluten, but what most people don't understand is that the human gastrointestinal system was not designed to consume the massive amounts of wheat found in today's diets. Here, we have a fundamental design issue. The incorporation of large quantities of wheat into the human diet has only taken place within the last 80-100 years. This is a relatively small amount of time compared to the diet that the human digestive system acclimated to over the many years of eating a hunter-gatherer diet of meats, fruits, vegetables, nuts, and seeds.

It is interesting to note that from our experience with many clients, that those who are willing to take us up on the suggestion of doing away with all forms of wheat from their diet for two to three weeks to see if they begin to slim down and feel better, nearly always come back to report amazing results. Often, they not only start to shed body fat, but they also notice that the headaches and indigestion that has troubled them for as long as they can remember also goes away. Occasionally even undesirable skin conditions disappear by simply eliminating wheat from their diet.

In summary, eating significant quantities of wheat products actually causes you to store fat. Be wary of products labeled whole wheat. Read the label. You can find a few that are legitimate, but most only contain a hint of whole wheat.

If you want the facts about eating strategically for lasting fat loss, I'd like to invite you to visit http://wellness777.com/sixpack.htm to read these five tips for Losing Body Fat the intelligent and effective way.

You'll receive information that is definitely changing lives.

From Jerry Graham - aka DocJerry & the other half of The Coaching Pair

Visit : all clad cop r chef 8 inch fry pan anolon advanced 12 piece cookware set

Baking Breads With Non-Wheat Constituents

Bread is a staple to a large proportion of the world's population and, at its simplest, it is a dough of wheat flour and yeast bound with water that uses the yeast as a rising agent and which is baked in an oven.

Put this way, it would seem that a bread could be made with any flour. So you might expect Maize breads in the Americas, Rice breads in Asia and Millet or Sorghum breads in Africa. However, this ignores a truly amazing property of wheat and barley grains.

80% of all the protein in wheat and barley is made from two proteins: gliadin and glutenin. These are bound together in the starchy part of the grain, but when wheat flour is kneaded some of the glutenin molecules are released from the starch and these cross-link with one another to form gluten and it's this gluten that gives bread it's amazing properties.

That's why, as you knead bread dough it becomes noticeably smooth and elastic. This is because a network of gluten molecules forms throughout the dough, binding it together. If yeast is added this ferments the sugars in the grain producing bubbles of carbon dioxide. These bubbles are trapped by the gluten network and when the gas is warmed by being heated in an oven it expands, causing the bread to rise. Baking also solidifies the gluten network by coagulation so that the bread sets firm with a smooth texture.

But, just as gluten is critical in the formation of bread in the first place it's also responsible for bread going 'stale' in that gluten traps water molecules as the bread ages.

As a result the gluten in wheat and barley is critical in the formation of breads. Which is not to say that breads can't be made 'gluten free' (rice is common) it's just that they tend to be crumblier and more cake-like than wheat or barley-based breads.

Yet, the adulteration of bread with the inclusion of all manner of substances ranging from chalk to sawdust is an ancient practice. In the end it emerges that you can typically add 20% of something else to a bread dough and it will still rise and have all the properties of a traditional loaf.

This can be very important for a subsistence or even a largely vegetarian diet as, if you mix ground beans with your wheat flour you get all the essential amino acids in your diet from just bread. This is why the UN is promoting the use of locally-grown millet or sorghum in Africa for this very purpose. For similar reasons, black-eyed pea flour is used in Liberia.

A number of starch or flour sources can be used to add to a wheat flour bread and these include: pea flour, millet flour, sorghum flour, ground nuts, linden leaf flour, black eyed pea flour (indeed, any ground beans, potato starch, rice flour (but add a little cornstarch to stabilize), maize flour and cassava flour.

The recipe below is for a maize flour bread, but you can use the quantities to adapt for any kind of mixed flour loaf:

Maize Flour Bread
Ingredients:
140g maize flour
560g strong bread flour
25g yeast
1 tbsp white sugar
60ml lukewarm water
350ml water (to bring the dough together)
1 tbsp salt
1 tbsp butter, melted and allow to cool

Method:
Stir the yeast and sugar into the 60ml lukewarm water and set aside in a warm place for about 10 minutes to activate the yeast.

Combine the maize flour, bread flour (wheat flour) and salt together in a bowl then combine the melted butter with the yeast mix. Form a well in the flour and pour the yeast mix into this. Stir well then add the remaining water a little at a time, until you have a smooth dough. Turn the dough onto a lightly-floured surface and knead thoroughly for at least 5 minutes (remember that it's this kneading that gives any bread it's bread-like properties). Don't skimp on the kneading as you will need to release more gluten because of the maize flour added here.

Roll the dough into a ball, placed in a lightly-greased bowl (turning to coat in the oil) then cover with a cloth and set aside in a warm spot to rise for at least 75 minutes, or until doubled in size. Knock the dough back (remove the air from it by punching) and knead well for 5 minutes then return to the bowl, cover and set aside to rise for a further 45 minutes.

Knock the dough back once more then divide into 2 equal parts. Knead each piece very thoroughly to remove any trapped air then press each dough half into separate 500g loaf tins. Press down well into the base of the tin then cover and set aside in a warm place to raise for at least 45 minutes (the dough should have risen over the top of the tin by this time).

When well risen place the loaves in an oven pre-heated to 210C and bake for about 25 minutes, or until the loaf is golden brown and the base sounds hollow when tapped.

Allow the loaves to cool slightly before turning onto a wire rack to cool completely.

As long as you knead well at each stage these loaves work every time and you can replace the maize flour with just about any kind of ground ingredient you want.

Dyfed Lloyd Evans is the creator of the Celtnet Recipes site where you can find a large number of bread recipes or recipes for bread-like cakes. You can also find a range of recipes for non-wheat flour breads on this site.

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Food - Breads

If you sit down and really think about it, there are more kinds of breads than you can possibly imagine. While we're certainly not going to try to cover every single variety and brand, we will touch on a few of the more common ones.

While nutritionists will claim that it's probably the most worthless thing you can put in your mouth because of the refined white flour, white bread is probably the best selling bread in the United States anyway. The brands of white bread are numerous to say the least. You've got your Arnold, Wonder, Pepridge Farm and a slew of others, not to mention all the bargain basement store brands. But white bread isn't just white bread anymore. You've got your thin sliced, you diet white, your enriched white and so on. No two white breads even taste anything alike. When you think about it, that's not a bad little trick, even if they all do have the nutritional value of a tree stump.

So thank goodness we have whole wheat bread to the rescue. While most commercial whole wheat breads probably still have too much sugar in them, they're still a step up from white, especially in the fiber department. White breads have almost no fiber at all while whole wheat breads have anywhere from 2 to 3 grams of fiber per slice. So if nothing else, whole wheat breads, not to be confused with whole grain or multi grain breads, are great for keeping you regular. Most of the white bread companies also make whole wheat, but your better whole wheat breads are the off brands.

Then of course you have your rye breads. Rye bread is something that you just have to have with corned beef. There's nothing like a corned beef sandwich with a little mustard on a good Jewish rye bread. Most of the better rye breads come with caraway seeds, which are pretty much an acquired taste, but there are those that come without seeds. Probably the most popular rye bread is Beefsteak Rye.

Think we've covered it all? We haven't even scratched the surface of the bread army. There's rye's fancy cousin, the pumpernickel bread. This bread is probably one of the heartiest and tastiest breads you will ever want to eat. These breads are very high on fiber and can be a meal in themselves.

Then of course you've got bread's cousins. These are your rolls, bagels, croissants and the like. Each one of these has their special purpose. For example, rolls, which come in a zillion varieties alone, are great for sandwiches where you want to really pile up on the lettuce and other condiments. Bagels are great for cream cheese and other spreadables and croissants are good all by themselves or with a little butter or jam.

And still, we've just scratched the surface. Yes, there are more kinds of breads for more kinds of occasions than you can possibly imagine. Of course that doesn't mean that you can't slap a couple of meatballs between two slices of rye bread.

Who knows? It might actually be good.

Michael Russell Your Independent guide to Food

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Quick Breads - A Fun and Easy Solution to Bread Making

As a busy mom, a quick and easy recipe is my favorite find. So when it comes to baking bread, "quick breads" are a great solution in my house

A quick bread is a type of bread which uses ingredients such as baking soda or baking powder to leaven. So unlike yeast breads that take hours to rise, quick breads are reliable and fast.

Most quick breads include five basic ingredients: flour, baking powder or baking soda, eggs, fat (butter, margarine, shortening, or oil), and milk. Any additional ingredients are for customization - like bananas for banana bread.

My easy-to-bake quick bread recipe below is the same base for so many great kinds of breads - banana, pumpkin, carrot, blueberry, cranberry, etc. It can be made as a loaf, muffins or mini-muffins. Some of my tips include:

If making a loaf, use a stone loaf pan - it evenly distributes heat and retains heat
Use sour milk
Use overly ripe fruit (think rotten bananas)
If you are using nuts, only put them on top so those who don't prefer nuts can remove them

Ingredients:

1/2 cup brown sugar
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cup flour
1/2 tsp cinnamon
Pinch of salt
1/3 cup vegetable oil
2 eggs
1/2 cup milk
1/2 T vinegar
1/2 tsp vanilla
2 bananas - mashed
1/2 cup nuts - chopped (optional)

1) Preheat oven to 350 degrees

2) Combine milk and vinegar. Set aside to give milk time to curdle.

3) In a small bowl, combine brown sugar, sugar, baking soda, baking powder, flour, cinnamon, and salt.

4) Combine oil, eggs, vanilla, milk, bananas. Stir in dry ingredients. Stir in bananas.

5) Sprinkle nuts on top. Bake for 1 hour in preheated oven.

Dawn Billesbach
Creator and Founder of Menufortheweek.com
Does the daily struggle of "What's for dinner?" make you want to hide your head like an ostrich?
Visit my website for one FREE week's menu and grocery list. Treat yourself and leave the stress to me.

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