Sourdough Whole-Wheat Bread
Sourdough Whole-Wheat Bread dough, like any other dough, could be shaped into many different varieties of bread. Some people like to have loaves of bread, other people prefer dinner or hamburger rolls. My family prefers the rolls because they are much easier to store in the freezer than loaf bread: you don't have to slice the loaf and place something between the slices to ease defrosting of smaller number of slices. Each roll needs 20-25 seconds in the microvawe to be completely ready for serving. That way you always have the fresh bread on your table.
Ingredients: Unbleched bread flour, whole-wheat flour, organic wheat bran, spring water, sourdough culture, levain, honey, extra virgin olive oil, sea salt.
Ingredients: Unbleched bread flour, whole-wheat flour, organic wheat bran, spring water, sourdough culture, levain, honey, extra virgin olive oil, sea salt.
Sourdough Whole-Wheat Hamburger Buns
Very healthy substitute for regular store-bought white hamburger buns: not too airy, and not too tight.
Sourdough Whole-Wheat Baguette
A healthy substitute for white baguette: nice addition to your holiday meal.
Sourdough Multigrain Seeded Bread
This bread is a twist on Sourdough Seeded Bread. It is loaded with extra sunflower seeds and organic wheat bran to add extra fiber to the finished loaf. I believe, this is one of the best breads to improve your digestion.
Sourdough Seeded Bread (Multigrain)
This is a variation of the whole-wheat bread with added seeds. The bread contains sunflower seeds, caraway seeds, rolled oats, poppy seeds, millet, sesame seeds, and flax seeds. German bakers believe that millet and poppy seeds when taken together make it easier to digest protein [Ortiz, J., The Village Baker, p. 168.] Flax seeds are commonly found in mixed breads in Germany. They contain high levels of alphalinolenic acid, and essential fatty acid that must form part of our diet if we are to remain alert and healthy.
Ingredients: Unbleached bread flour, whole-wheat flour, spring water, sourdough culture, levain, honey, extra virgin olive oil, sea salt, and seed mixture.
Ingredients: Unbleached bread flour, whole-wheat flour, spring water, sourdough culture, levain, honey, extra virgin olive oil, sea salt, and seed mixture.
Whole Wheat Ciabatta
This is a nice variation of my long time favorite Ciabatta bread. This bread shows us that a healthy bread does not have to resemble a brick.
Whole Wheat Wheat Stalk Baguette.
This is a nice crusty variation of traditional baguette with additional healthy benefits. Crust lovers would have a wondeful time eating this extremely crusty and chewy little bread.
Sourdough Sprouted Whole Wheat bread.
I started sprouting wheat berries when I was a teenager: I liked it raw the first day and I made my own version of Essene bread back then. Recently I decided to go back in time and started using sprouted wheat berries in my sourdough whole wheat bread.
It is difficult to overestimate the benefits of sprouted grains: they add a lot to the nutritional value of any bread. The most amazing thing is that sprouted grains are digested like vegetables!
Let's see what men of science think about sprouted grains: Sprouts are rich in digestible energy, bio-available vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals ("Plant-based nutrition." Spring 2002. http://www.plantbased.org/PLANT_BASED_NUTRITION_2002-02.doc. Retrieved 2007-11-14.)
Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process. (NUTRITIONAL IMPROVEMENT OF CEREALS BY FERMENTATION. Source: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (CHAVAN, JK; KADAM, SS, 1989).
Ingredients: Whole Wheat flour, unbleached bread flour, sourdough culture, spring water, sea salt, honey, freshly ground sprouted organic wheat berries.
Sprouted Whole Wheat with Chia Seeds
This bread has all the benefits of the previous bread plus a newly discovered miracle "super food" -- Chia Seeds (more abote Chia Seeds you can find in chapter "All about Ingredients").
Sprouted Multigrain Bread.
A very successful combination of Sprouted Whole Wheat Bread and Multigrain Bread.
Ingredients: Whole Wheat flour, unbleached bread flour, sourdough culture, spring water, sea salt, honey, freshly ground sprouted organic wheat berries, sunflower seeds, caraway seeds, rolled oats, poppy seeds, millet, sesame seeds, and flax seeds.
Ingredients: Whole Wheat flour, unbleached bread flour, sourdough culture, spring water, sea salt, honey, freshly ground sprouted organic wheat berries, sunflower seeds, caraway seeds, rolled oats, poppy seeds, millet, sesame seeds, and flax seeds.