Bread Wheat

Archive for September, 2007

French Meadow Bakery makes a great yeast free bread that I love, but it’s unfortunately not wheat or gluten free . So, I guess when you add no eggs to list you can just kiss any baked good good-bye right! …

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Quite a Pleasing BreadThere was a time, right before I was pregnant, that I begin the process of going from vegetarian to vegan. One of the first things that I set out to do was to find a bread that did not have whey. Now it could have been the grocery stores that I was shopping in but I could  not find one vegan loaf of bread, a few more obstacles happen and I temporary abandoned becoming strictly vegan with the pregnancy of my son. Although I didn’t find a vegan bread, I did find a vegetarian bread that I absolutely love. As I walked the bread aisle I noticed a certain sale, that had a 3 dollar loaf of bread selling for 2 dollars, the amount that I normally spend on bread. It looked very appealing and the grocery store sold 4 different kinds, so I got of each.Natural Oats, Wheat and HoneyThe way I would describe the Wheat Montana Natural Oats, Wheat and Honey is that the bread is soft, very smooth wheat taste, unlike a lot of whole wheat bread I have tasted, mild or little honey taste and with oat in the crust a taste of oatmeal. Not my favorite of the bunch but definitely second best.Montana MultigrainI usually try and get multigrain bread from time to time for all of the nutrients that it offers however I won’t lie and honestly I was not overly impressed with the Montana Wheat Montana Multigrain Bread I mean I liked it, but I didn’t love it. Potato ButtermilkNormally I really like the taste of potato bread, I suppose the nutritional value of it when compared to other bread is less than good but the taste is very pleasing. Montana Wheat Potato Buttermilk Bread was not to my liking, I am sure it is plenty hearty and perhaps the potato bread I had eaten in the past had less than hearty ingredients and perhaps that was why it appeared to be so pleasing. High Fiber Flax and SunflowerI just can not say enough good things about his bread, here I was expecting something that was very hearty in nutrition but also in taste however I was greatly pleased with the chewy and smoothness of this bread. Honestly it is my favorite of the bunch and the one that I buy the most often.

Once considered an evil influence in our diet thanks to Dr. Atkins, the dark specter of bread is back and menacing as ever owing to the latest health buzzword: gluten . Gluten , a protein found in grains such as wheat , rye, and barley, … Luckily there are a few carbs out there that are truly gluten - free . These spare those who can’t eat bread from a life of salads and poached chicken. Rice and corn are the good old stand-bys in a breadless diet and can now be found as …

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An Ancient Healthy Bread for Our Modern Day Health Conscience SocietyBread. Slice it anyway you want, we love it. Some folks deprive themselves of the pleasure of hot baked bread, fresh from the oven because of it’s main ingredient-refined white flour. There is a bread that anyone can enjoy, whether you are a diabetic, have high blood pressure or suffer from a host of other maladies that require you to cut out the refined white flour from your diet. That bread is Ezekiel Bread, the ingredients come directly from the Bible, it is made from a blend of four grains and four beans.The list of ingredients are found in Ezekiel 4:9, Take thou also unto thee wheat, barley, beans, lentils, millet, and finches (spelt), and put them in one vessel, and make thee bread thereof. This is the bread that Ezekiel lived on for the two year he was in the dessert. The four grains, four beans combined with a few other ingredients is supposed to make a bread that is nutritionally complete.You will need a small flour mill (available at most mass merchandise stores) to grind you own flour from the grains and beans.Recipe for 2 loaves of Ezekiel Bread- 2 1/2 cups of wheat berries/ 1 1/2 cups spelt flour/ 1/2 cup barley/ 1/2 cup millet/ 1/4 cup dry green lentils/ 2 tablespoons of dry Great Northern beans/ 2 tablespoons of dry kidney beans/ 2 table spoons of dry Pinto beans/ 4 cups warm water/ 1 cup honey/ 1/2 cup olive oil/ 2 packages (.25oz) of dry active yeast./ 2 tablespoons of salt.Directions- measure the warm water, honey, olive oil and yeast into a large bowl. let sit for 5 minutes. Stir all the grains and beans together, grind in a flour mill. Add the fresh ground flour and salt to the yeast mixture, stir until well mixed, about 10 minutes. The dough will like that of batter bread. Pour dough into 2 greased 9 x 5 loaf pans. Let the dough rise for 1 hour. Bake at 350 for 50 minutes or until the loaves turn a golden brown.Makes 24 servings of dark, crusty delicious bread-nutritional information per serving-calories 220, total fat 5g, cholesterol 0g, sodium 585mg, total carbs 40g, dietary fiber 5g, protein 6g.I have made this bread on many occasions for social events and it has always been a hit, both with folks on diets and those not on diets.