A nutritious whole
grain loaf like this morning glory one, provides plenty of fibre, protein, and complex carbohydrates that will keep us full longer, while in combination with the juice, provide us a balance serving of all the essentials.
Not exact matches
I was just wondering because my cooked spelt
grains weighed almost 300 grams and that seemed
like a lot, when combined with 500 grams of flour, for one
loaf?
And, on the subject of the 2
loaves comment, I'd just
like to let out a second hallelujah for coconut and tapioca flours being two of the most affordable
grain free flours to bake with.
When Manna Organics contacted me asking if I'd
like to try their sprouted
grain breads (any 4
loaves of my choice!)
Einkorn has half the phytic acid of modern wheat... and after soaking and souring... you've got a powerhouse
grain that boosts mineral absorption, bakes into beautiful
loaves, supports small farms with the highest artisan production standards, and tastes light and delicate... not at all
like «health» food.
Some ancient
grains,
like quinoa and millet, have already gone mainstream, but the authors argue that the time is ripe for more diversity when we reach for bread
loaves at the grocery store.