Guest guest Posted March 22, 2001 Report Share Posted March 22, 2001 Dear Kristina, I am so glad that you have become informed about the ill effects of Canola oil. There was a reason you got on the net and on this list! I make my own bread and use a formula of my own. Just whole wheat flour, salt, water and yeast with a couple of spoonfuls of (yikes) sugar added to the water and yeast to get the yeast working. I started trying this when I was disenchanted with all oils that are heated up. It takes a little practice and attention to what you are doing but it works out that the bread is the healthiest you could possibly get, with the exception of bread that has sprouts added to it. I use 5 cups of flour, 2 tsps salt, and then mix this. Then yeast and water (1 cup to start) with 2 tsps of sugar mixed and allowed to work into a foam. Then I add the water to the flour and then add more water until the consistancy is good dough. Knead, let rise once, then knead again and then put in a bread pan, allow to rise for about 30 min. or until it is about an inch higher than originally, then bake for 45-50 min at 350 degrees F. That's how I do it. I had a wheat grinder at home, had to leave it to come here (sob), but we will get it one of these days when traveling to and from. Love, Kris ------------------------- Register Chinese Character Domain Name- ONLY US$17/year! 100 Chinese Domain Names are registered every minute! Time is clicking, what are you waiting for? Go to http://www.chinese-dns.com Register NOW!!! Verisign¤¤¤å³»¯Å°ì¦W²{¦b¼ö½æ¤¤¡T ¨C¤ÀÄÁ³£¦³100Ó¤¤¤å°ì¦W³Qµù¥U¡M±zÁÙ¦bµ¥¤°»ò©O¡S ¨CÓºô§}¬üª÷17¤¸/¦~¡T²{¦b´N¨ì http://www.chinese-dns.com µù¥U¡T Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2001 Report Share Posted March 22, 2001 Kris, Thanks for the info! I never thought of simply making bread without the oil! I use a receipe very similar to yours: ww flour, water, salt, honey, oil, gluten and yeast. I do have a wheat grinder (magic mill) and love it. I know you must be missing yours terribly!! There is nothing quite as satisfying to me than grinding my wheat and baking fresh bread for my family. I bake it at least every 2-3 days, with four of us (and I'm pregnant) we go through it very quickly!! Thank you again for the tip- Blessings, Kristina Kris Hall wrote: > Dear Kristina, > I am so glad that you have become informed about the ill > effects of Canola oil. There was a reason you got on the net > and on this list! > > I make my own bread and use a formula of my own. Just whole > wheat flour, salt, water and yeast with a couple of spoonfuls > of (yikes) sugar added to the water and yeast to get the > yeast working. I started trying this when I was disenchanted > with all oils that are heated up. > > It takes a little practice and attention to what you are doing > but it works out that the bread is the healthiest you could > possibly get, with the exception of bread that has sprouts > added to it. > > I use 5 cups of flour, 2 tsps salt, and then mix this. > Then yeast and water (1 cup to start) with 2 tsps of > sugar mixed and allowed to work into a foam. Then I add > the water to the flour and then add more water until the > consistancy is good dough. Knead, let rise once, then knead > again and then put in a bread pan, allow to rise for about > 30 min. or until it is about an inch higher than originally, > then bake for 45-50 min at 350 degrees F. > > That's how I do it. I had a wheat grinder at home, had to > leave it to come here (sob), but we will get it one of these > days when traveling to and from. > Love, > Kris > > ------------------------- > Register Chinese Character Domain Name- ONLY US$17/year! > 100 Chinese Domain Names are registered every minute! > Time is clicking, what are you waiting for? > Go to http://www.chinese-dns.com Register NOW!!! > > Verisign¤¤¤å³»¯Å°ì¦W²{¦b¼ö½æ¤¤¡T > ¨C¤ÀÄÁ³£¦³100Ó¤¤¤å°ì¦W³Qµù¥U¡M±zÁÙ¦bµ¥¤°»ò©O¡S > ¨CÓºô§}¬üª÷17¤¸/¦~¡T²{¦b´N¨ì http://www.chinese-dns.com µù¥U¡T > > > Federal Law requires that we warn you of the following: > 1. Natural methods can sometimes backfire. > 2. If you are pregnant, consult your physician before using any natural remedy. > 3. The Constitution guarantees you the right to be your own physician and to > prescribe for your own health. > We are not medical doctors although MDs are welcome to post here as long as > they behave themselves. > Any opinions put forth by the list members are exactly that, and any person > following the advice of anyone posting here does so at their own risk. > It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to > be fully responsible for your own health, and hold the List Owner and members free of any liability. > > Dr. Ian Shillington > Doctor of Naturopathy > Dr.IanShillington > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2001 Report Share Posted March 22, 2001 That's more or less the same recipe I use, and I have never heard of using oil in bread, no recipe I know uses oil. But what I wanted to add is that instead of water I sometime use whey - and that gives the bread a gorgeous fresh, slightly sour ("yoghurtey") taste. Tatjana - Kris Hall herbal_remedies Thursday, March 22, 2001 1:47 AM [herbal remedies] Healthy bread Dear Kristina,I am so glad that you have become informed about the ill effects of Canola oil. There was a reason you got on the net and on this list!I make my own bread and use a formula of my own. Just whole wheat flour, salt, water and yeast with a couple of spoonfulsof (yikes) sugar added to the water and yeast to get the yeast working. I started trying this when I was disenchantedwith all oils that are heated up.It takes a little practice and attention to what you are doingbut it works out that the bread is the healthiest you couldpossibly get, with the exception of bread that has sproutsadded to it.I use 5 cups of flour, 2 tsps salt, and then mix this. Then yeast and water (1 cup to start) with 2 tsps ofsugar mixed and allowed to work into a foam. Then I addthe water to the flour and then add more water until theconsistancy is good dough. Knead, let rise once, then kneadagain and then put in a bread pan, allow to rise for about30 min. or until it is about an inch higher than originally,then bake for 45-50 min at 350 degrees F.That's how I do it. I had a wheat grinder at home, had toleave it to come here (sob), but we will get it one of thesedays when traveling to and from.Love,Kris-------------------------Register Chinese Character Domain Name- ONLY US$17/year!100 Chinese Domain Names are registered every minute!Time is clicking, what are you waiting for?Go to http://www.chinese-dns.com Register NOW!!!Verisign¤¤¤å³»¯Å°ì¦W²{¦b¼ö½æ¤¤¡T¨C¤ÀÄÁ³£¦³100Ó¤¤¤å°ì¦W³Qµù¥U¡M±zÁÙ¦bµ¥¤°»ò©O¡S¨CÓºô§}¬üª÷17¤¸/¦~¡T²{¦b´N¨ì http://www.chinese-dns.com µù¥U¡T Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2001 Report Share Posted March 23, 2001 WOW, that whey idea sounds great! I wish I had tried that when I was making yougurt and cottage cheese with my fresh goat milk. It was never wasted though, as I always drank it. Kristine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2008 Report Share Posted August 15, 2008 I love bread, so looked for breads that worked with the body. I know that partially sprouted wheat adds nutrients that allow the bread to be digested and utilized by the body more easily. The sour dough (natural leavening) is a slower process (despite the name, sour doughs aren't really sour), but renders the grain more digestible, also. The Essenes made a 'sour dough' sprouted grain bread with grains like Amaranth, which is a smaller, more nutritious, less starchy grain than commercial wheat. Their recipe has survived for centuries, mostly because it is quite delicious while being good for you. Good health food stores carry Essene bread. From: mcharrisDate: Fri, 15 Aug 2008 10:44:14 +1000Re: Re: Prince Charles in GM 'disaster' warning You are correct I believe that many more people are being diagnosed with Coeliac Disease........ is it due to GM ???? possibly.... I think it is more likely that we were not meant to eat grains in such quantities and of the types we currently consume..... GM is only part of the Coeliac Problem.... personal opinion Cheer's from C in T ---thanks for this i have just learned because someone messed aboutwith wheat in some way many people are developing wheat intolerancewith massive consequences ...massive inflamed bloated stomachs because its gm modified Get more from your digital life. Find out how. Quote Link to comment Share on other sites More sharing options...
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