BECAUSE. BREAD.

February 22, 2016

 

So many of us love bread. But yet, so many of us are not eating it. Save Oprah. Oprah loves bread. And, she is eating it and still managing to lose weight.

 

Unless you have a medically diagnosed condition or food allergy, please stop with the gluten-free nonsense. The gluten-free label says as much about the nutritive value of what is inside the box as the fat-free labels said about the sugar laden snack cookies the flooded the market in the 90s. Not to mention the risks, yes risks, of eliminating whole grains needlessly.

 

If someone comes to me crying about being unable to lose weight despite cutting bread from their diet, I hug them. Then I hand them this recipe. Because sometimes you just want to EAT BREAD. 

 

I am the first to admit that most storebought breads are complete garbage. It is a challenge to find a loaf today that doesn't have sugar or high fructose corn syrup added. You can buy a spendy loaf of sprouted goodness, buy why would you when you can make your very own at home for less than three bucks?

 

I keep a massive tub of sprouted spelt flour in my kitchen because I suffer from 'wheat belly.' This is not a medical condition. It is not a sensitivity. It isn't an allergy, either. I just find that when I eat products made with refined flour, I get bloated. Like the majority of humans. Why? Because refined flours cause gas. Sprouting grains unlocks a number of key nutrients, so there are plenty of benefits to be had by using them in your recipes. Bonus, sprouted grains are easier to digest (read: less gassy bloat).

 

Ready for this bountiful bread recipe?

 

Here it goes --

 

500g sprouted spelt flour

500ml warm water

10g fast acting yeast

1/2 tsp salt

1/2 c sunflower seeds (optional)

1/4 c flax seeds (optional)

 

Combine all ingredients in a large mixing bowl, adding the water last. Using a large spoon, mix well. Pour into a greased bread pan and allow it to rise in a cool, dark spot for 3 minutes to 12 hours (longer rising time leads to a fluffier bread).

 

Bake at 400 degrees for 50 minutes. Remove from oven, pop it out of the pan, then place the loaf upside down directly onto the rack to bake for 5-10 more minutes.

 

This bread freezes beautifully, but you'll need to slice it before putting it into the freezer. Take the frozen slice out when you need it and pop it straight into the toaster. 

 

 

Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.

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