I live in Switzerland — do you have any idea
what wheat bran is called here?
Hi Devi, I'm not sure
what wheat bran is called in German — in Swedish it's called vetekli or vetefiber.
I am not sure
what wheat bran is and the whole wheat flour.
Not exact matches
interestingly, my packaging for
wheat bran, oat
bran, and
wheat flour are VERY different than the weight measurements you gave so i'm very glad i followed your gram measurements bc i don't know
what my results would have been if i hadn't.
My grocery store only had dark rye flour and Bob's Red Mill
wheat bran, so that's
what I used.
I added 5 - ish tablespoons of Vital
Wheat gluten flour stuff to my flours, and used wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic
Wheat gluten flour stuff to my flours, and used
wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic
wheat germ instead of
wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic
wheat bran (because that's
what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic soup.
They are actually
what I would call a Pumpkin «
Bran» Muffin as they contain unprocessed
wheat bran.
If you've never made
bran muffins before then it's important that I note how crucial the first step is which is soaking the
wheat bran in the milk of your choice (we always have almond milk in our fridge so that's
what I used).
When considering the protein source, for example, one must not only consider whether an animal - or plant - based protein will be used, but the specific organism from which it is derived (e.g., animal: chicken, beef, lamb, pork, etc.; fish: salmon, menhaden, etc.; plant: corn gluten meal, soybean meal, etc.),
what part (s) of that organism will be included (e.g., plant: whole
wheat vs.
wheat germ vs.
wheat bran; animal: entire animal vs. skeletal muscle vs. organ meats), and the form in which it will be added (animals: frozen, fresh, meal), all of which affect the diet in terms of cost, nutrient composition and stability, manufacturing requirements, and ingredient handling, transport, and storage.
So taking
wheat bran which is
what I took as a kid, which didn't benefit me at all and probably caused more harm than good is different than psyllium husk which is also pretty rough on the gut but is widely touted in herbalist and raw circles all the way to things like resistant corn starch which is a manufactured product that appears to work pretty well in some people but not others.
Would apple butter be OK on
wheat toast, orange juice, any kind of kids cereal or just
bran cereals to eat,
What about sweets, pie, pop tarts, cereal bars, are they oknow to eat.
I have wholewheat flour but
what is
wheat bran?
I'm always a bit confused though about
what things like
wheat bran are.