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You will be very surprised to know from where I live. From my understanding, chia seeds are more readily digested when soaked. Really light for whole wheat bread at least and slightly sweet. It seems that it would fall into the vegetable protein category, but soy products were on the foods to avoid list. Thrilled to see you again. The best I can do is refer you to the metric conversion chart in my blog:
Clean Gut diet plan – food list
Why not just use the original recipe that works every time? You might be able to find a different recipe that is closer to what you are looking for. Let it rise for closer to an hr. The extra added ingredients are heavy and will retard the yeast. So by giving it more time to rise you will get a better proof and more enriched flavors.
Also be sure not to over kneed it. If you over kneed it he wheat and flax can tear the gluten strands you build thru kneeding. I love your timer. I have searched the web for it, with no luck. Where did you purchase it? Hi Jenny, I am in a bit of a pickle…. Thanks for all your recipes.
We have used unsweetened vanilla almond milk for your recipes and thus far all came out well. Husband cannot consume cow milk. We have done whole wheat bread with egg with almond milk too and delicious! Thank you for this recipe. Hi, I like to try this recipe but I only have fresh yeast, do you know how many grams are the equivalent of the dry yeast used in your recipe?
It appears that you need double or triple the amount of fresh yeast. Here is all I could find: I can only have whole wheat bread in my diet. I made your recipe but my bread came out very dry. The taste is great but very dry. Love your videos…you are hilarious! I made this yesterday and it turned out amazing. So easy and very light and tasty. I am going to try the pizza dough tonight. Oh and thanks for the egg tip at the end. I actually did this as I forgot to take it out ahead of time.
Also, it may help to weigh your flours, rather than measure them. Flour tends to be dry at high altitude, and measuring can result in heavier, dry bread. I made this bread according to the recipe as written, with one exception. Instead of using whole wheat flour, I used multi-grain flour. The loaf was delicious, but slightly doughy. I will definitely make this again, but I will bake it for 35 minutes rather than the 30 mintes stated in the recipe.
Oh, and I did not put a tent over the crust….. Thanks a lot for the recipe. It works perfectly, and the bread looks just like the picture provided. I can now start to include raisins, nuts, etc. Excited to try this by the recipe. Hello, I just watched your video for the wheat bread.
My husband and children are huge bread fans, after my husband had surgery to lose weight he had to cut back on carbs. I made this recipe and it was the first loaf of wheat bread that turned out perfectly! Will this disrupt the chemistry of this recipe? I am looking for a different bread recipe and this looks good, but I use starter instead of yeast. Have you ever made this with starter?
Or do you have a suggestion for a different recipe? Thanks for the info. So glad you made it for only one loaf. So many receipts you have to make 2 loaves. Homemade bread does not keep as well are store-bought.
I keep mine wrapped in foil, never plastic, and refrigerate it after the 2nd day. It lasts for about 5 days for me. This is the second loaf of bread I have attempted to make…ever. Light, delicious, lovely tanning on the top of the loaf after baking I tented it after 15 minutes, as mentioned , slices very well. I enjoyed the humor at the end of the video! Kept me in good spirits as I was working this dough.
Have added this to my recipe stash! Dear Jenny, My dear my husband started making your bread at Christmas time. He makes a load almost every other day and your rolls. I am not a bread eater, and you have now made me one. It is to die for. We eat it for snack, for dessert with a drizzle of honey rubbed into butter, and then cinnamon over it.
Honestly, never had anything like it. My mom loved bread and she just recently passed away. Curious question, have you ever been able to do a nutritional value on your recipes? If any at least, Thank you so much. Is there a way to make either the white or wheat bread not so dense to be more like store bought.
I like this recipe super easy.. My husband makes this bread almost daily. He said to have an egg at room temperature-note I always see an egg in a little cup by the stove daily. Milk needs to be not too hot and not too cold. The temperature is what she states it needs to be. I hear him putting it in the microwave. He uses a digital thermometer for The yeast-depending in which one you use, is the temp that she states. My husband uses like a Tablespoon at a time at the end of the and constantly scrap the edges.
Stops when it is sticky. I will tell you, you wont go back to store bought bread. Give it a try. Can you tell me where I may purchase that super dark bread pan used here in the recipe.
This was absolutely wonderful! I was so excited to try it, I forgot to heat the milk. I have a home economics degree and taught cooking.
I know better; just in a hurry. When I realized it, I immediately made another loaf with no errors. By the time it was time to bake the bread, both loaves had risen correctly. I baked both and we enjoyed one and I froze one for later. My husband and I both enjoyed the bread. It was indeed the easiest and quickest yeast bread I have ever made.
I found your white bread recipe as well and look forward to trying it, too. The flavor of this delicious recipe is unmatched! Such a simple recipe yet amazing results. Thank you so so much for sharing this with us! I was wakened with a kiss from my husband who said he had a most delicious breakfast of a slice of this bread which I made yesterday with butter, peanut butter and an orange.
What an easy and simple way to please a husband! This was my first time to ever make bread and you made it easy. Your instructions were easy to follow and the bread came out awesome. Well, you have a ton of comments here so this is nothing new, but I had to say thank you! I have been looking for a whole wheat bread recipe that would perform consistently and I am grateful for yours! After many failed attempts with other recipes, this one was perfect the very first time. Thank you for sharing. I also have to share my appreciation for the absence of ads on your site.
This makes the site so much easier to use than other food blogs now, which have so many ads that the sitse can barely load and things keep popping up! Your choice to skip the ad revenue is much appreciated. Your site is a great offering and I will continue to explore now that I have found you! To other readers, I used the ivory whole wheat flour for the 2 Cups and regular bread flour for the rest and it was great.
This is the best wheat bread I have ever had, I used only honey,mixed into heated milk, love this bread texture, absolutely perfect, thanks again! Thanks for the tip on mixing the honey in the milk. I never thought of that. I do agree with you on this recipe…it is fabulous!! I am constantly looking for diabetic friendly recipes for my fiance.
This one is perfect!! Though I kneaded the dough by hand, I followed this recipe pretty much as is — foil tent and all. I had to vary the rising times though — the 10minute rest time in my case I made about 30minutes, and the final 30min rise had to be closer to 45 minutes for me.
Jenny, this is my go to bread. I make it about twice a week. I got a KitchenAid mixer for Christmas and immediately wanted to try bread. It is so easy to make and tastes delicious!! I cannot WAIT to try all these other breads. Thank you for sharing these wonderful recipes! I fooled around with whole wheat off and on. I have a really large Kitchenaid — so large that I have to double the recipe. This versatile recipe gives me a loaf and some rolls!
I have to bake bread for my family at least times a week and this recipe has made it enjoyable. I have tried a few of your recipes and they are guaranteed gold, thank you so much for doing this.
You can heat the milk slightly on the stove, very low. Or, in the microwave for short increments until warm. Test with a thermometer. If too hot, then cool until proper temperature. Kind of a nasty comment … did you even try the recipe? Look at your own computer before blaming othrrs. Debra, I had the same problem. When I clicked to see the recipe on the screen, I right clicked it then the printing screen showed and I just hit print and it came out.
I had the blank page when I went to print too, I closed it out tried again and it was good to go. This is my first time to try this recipe but I am excited! Thank you for sharing it! There is absolutely no issue with the PDF file. Btw, why would you even want to print it out when Jenny has explained it in such a simple and easy manner that even my grade 4 son can easily memorize? Way to go Jenny! All of us readers loved your awesome simple recipe!!
Good Lord Girl, tripped onto your youtube a couple of weeks back and all I can say is: Sure wish I were your favourite neighbour. Hope your family knows and appreciates just how darned lucky they are to have you. Have a Polish friend that used to make me Kapusta? Typical man — fool! I was out of milk so I used water and a bit of extra oil. The bread came out wonderful, delicious. I hav recently found your web site and made the 90 min wheat bread. I made the breadstix also nifty.
I just made your bread and it was so easy! Thank you for the step by step video. I love your recipes!! Is it ok to use only whole wheat flour rather than bread flour? I would like to know too. I am not allowed to eat any regular flour. You might find some helpful information in the comments on other variations that people have done. Hi Jenny, just made a bread with your recipe, came out really well. What I would LOVE to know is why do the breads made of only whole-wheat flour, never rise to perfection?
My white flour breads always come out super! White flour will always make a lighter bread or cake. Whole wheat flour contains the germ and the bran, making it a heavier flour. I made this bread, and it turned out great for a first try! I plan on making it many more times in the future.
How much cinnamon do you think would be good to add? Do you think I would need more sugar to balance out the cinnamon? Madam, Can you tell me 2 cups flour wheat , in kilogram — ho many gram will be? Each and everybody cup will not be in same size. I hope your valuable reply. Jenny — Just came across your webpage and tried your simple whole wheat bread this a. Can I successfully double this recipe? This bread is awesome. I usually make bread in a bread machine but that will go into storage.
I added 1 cup of dried cranberries, raisins and pumpkin seeds. Saw your recipe, I am not a novice at bread baking, I love simple bread recipes. I will let you know how the congregation likes it.
This recipe is great. I make 1 or 2 loaves each week. I added dry milk powder as well. When ready to make a loaf or two I measure from the big batch, the specific amounts for the recipe. I use water or milk as the liquid plus the oil and egg s. I aerate or sift the dry ingredients as suggested. In the last big batch I used vital wheat gluten and no white flour. Comes out perfect each time. Thanks again, Jenny, for such great recipes.
I just made a couple loaves this afternoon and went out great. Thank you Jenny, you inspired me baking with your simple techniques xx. I made this bread yesterday and it turned out great. I am so pleased. I am an experienced baker and I bake all the time. Can I just use bread flour for this bread or must it be a mixture.
Is whole wheat flour , whole wheat bread flour.? We do not get all purpose flour here, what is it? And here is some info on flours: I have tried this recipe before with successful results without using a stand mixer all mixing and kneading was done by hand. However I wanted to know is the half cup all purpose flour or bread flour absolutely necessary? Can I substitute it with something else?
Thank you so much for sharing such a wonderful and easy recipe with us. Instead of kneading 50 turns by hand, how long csn I knead it with the mixer? Thanks for your reply. Hi Gladys, Mix on speed 1 to incorporate ingredients to the desired consistency then Speed 2 for one or more minutes is fine on Kitchen Aid stand mixer..
The bread was soft and had a nice color and tasted really good too. My family members absolutely loved it and I plan to make more this weekend for us and some friends. Thanks Jenny for a simple, yet wonderfully tasting recipe! You could try but glass loaf pans are usually larger than metal so it might not rise as tall and you would have to reduce the oven temperature by 25 degrees F. This is the best wheat bread recipe i ever made!
It is super moist and really tasty. I Doubled the recipe and didnt change the time and it was perfect. Even my husband who hate brown bread loved it! I will try the no egg recipe next time. Btw, i plan on making some more loaf to freeze. Do you recommend slicing before freezing? Or juat freeze the whole bread? Made this recipe … came out like really well … yummy bread … thank you dear for this simple and easy Make: Love what you do.
As I had one egg and about 1 cup of soya milk substitute for milk left in my fridge, I decided to give your recipe a try and it turned out well despite the whole meal flour was way passed its expiry date just given to me by my sister. I know what to buy on my next trip to Australia; good flour and baking utensils since we have limited choice available locally population is only half a million for the whole country.
I had a small issue with the way it is written. You have hidden some important details in the preamble. I did not use a mixer and did not triple the kneading time so my first attempt crumbled when sliced. The second time I got it right with great results. I keep almond milk in stock but not cows milk so I used the almond milk and loved the mild nutty flavour it adds.
What an amazing loaf of bread, I was a bit concerned about converting Cups into Metric as I have had problems with this in other recipes but no problem with this, it really is simple to make. Thank you Jenny I will be using some of your other recipes. Also i bread sticks to the pan so can i grease it?
I have never used fresh yeast so you will have to research that, and step 7 of my recipe says to grease the pan. Jenny l love baking your bread recipe l even try to incorporate 14cup of ground flax seeds and it turned out excellent.
Fe… did you change any of the other ingredients to compensate for the flax? I have used this recipe 10 or so times now, and turns out great every time! The whole family loves it, and always prefers when I bake bread than buy it at the store. Thanks so much for the amazing recipe!!!! After years of trying to master bread and ending up with hit-and-miss results, I finally found a fool-proof loaf! This is now my standard loaf bread, in both white and wheat as the fancy strikes me.
Best bread recipe yet! I have been playing with different bread recipes for the last year or so, and this is the best recipe so far in taste, texture and results! Whole family likes and will be adding as a regular bake. This one, however turned out perfect. This is the recipe I will be using from now on. Everything else was according to the recipe.
I just made this and it came out great! Thank you so much for this recipe! I am going to make this every few days and never buy bread at the store again!
I think next time I will add seeds to bake into the bread: Thanks for sharing this recipe… I am based in Mumbai India and love to bake my own loaf. Have already made a couple of successful lovely loafs with this. Only thing different is the packet of wheat flour I am using though it is exactly the same brand from the same Miller.
Any idea what could have gone wrong and how I could rectify? It could be that your yeast has gone stale. Yeast has a very short shelf life and once opened, it should be kept frozen. Can anyone tell me if i can only use plain flour instead of the wheat one?
Will that be ok? Do i need to change the quantity? Great videos my dear! Keep up the good work! That would be my Simple White Bread. I love this recipe so easy I stopped buying bread. Trying it with chia seed. Thank you so much for your recipe! I had never made bread with milk before, it adds such a lovely flavor! My husband and I have both really enjoyed the loaf I made the other day. What would you say is the best way to store this loaf on the counter?
In a plastic bag, tupperware, etc? Plastic if tightly sealed can create moisture, which is not good for bread. I store mine wrapped in foil and I refrigerate it after the 2nd day. Just had to let you know how great this bread is. My 11 yr old daughter made this using a friends organic whole wheat flour and entered it in the county fair and she got a purple ribbon. Everyone who tasted it, loved it.
Thanks for this recipe! This is the first bread I ever made that looked, sliced, and tasted like bread should. It was so easy and both my husband and I love it! How is it after it is frozen? I would like to make more than one loaf so that I could have it on hand.
During the baking my bread gets the crack from the point where the dough rises above the tin. Whereas in your pic the Crack is not so open… What precaution should I keep to avoid the crack. Found this recipe last week, and just whipped it together. The first time I try a new recipe I always make sure I follow instructions carefully.
Well, the dough was very very runny…it seems that there was about 50 percent too much milk? I did mash it together with additional flour…and it is rising now…let me check it…. I will continue with it and bake it when it gets a bit higher. I love making my own bread. I am a Canadian retired in Argentina, and the bread here really leaves a lot to be desired.
And it is quite expensive. Will let you know how it turns out. Should have known…made in Argentina!! Anyway, the loaf I made turned out surprisingly good, despite basically pouring it onto the counter and flouring it half to death and hardly kneading it at all and then scraping it together to put into the pan.
Very obliging dough that is for sure. A real go-to when you need a loaf of bread now…. I have just baked the wheat bread. I cut the risen dough into half as I got 2 smaller loaf tins.. It turns out surprisingly good after 35min. The crust, texture and its taste are v. Its my first suscessful and satisfying bread I have attempted. I wonder if you can help for an eggless bread? Can I use an 8 by 8 pan if its only 2 inches tall?
Would you recommend any changes I should make? So I asked my dad for help and he rolled the dough up like you did in the video, then he rolled it up again, so it was a square. Thank you Jenny, this was an awesome recipe! I just successfully baked my very first whole wheat bread and wanted to thank you for sharing this recipe! More power to your future endeavors! Hi…thanks for this easy recipe. Only in the video you explain it wich for my was to late.
The time to rise my dough was more than one our. I can think was for the lack of kneading process. I also indicate above to knead the dough 50 turns but your dough rising slowly may be for a different reason. Please look at this post: Jenny, I stopped buying commercially made bread over a year ago due to all of the preservatives, HFCS, trans fats, etc…, and started making my own homemade loaves.
They taste wonderful too! Every Sunday is bread baking day, so we have it for lunches for the week. Thanks for such a tasty and easy recipe! Thank you ever so much for this beautiful recipe. Spot on at the very first attempt. Watching the video was a great help.
I hand kneaded all through. The bread was super soft and flavour was wonderful. Thanks once again wish I could share my pictures. I wish I had seen the correction during the video saying to grease the pan! I had to pry the loaf out of the pan and the bottom did not come out with the rest of the loaf. The bread was a nice texture and very flavorful. First time making whole wheat bread. Followed the recipe as written.
Had a taste while warm with butter, brown cheese and jam. Next time will be adding my favorite nuts to this recipe. Jenny when I lived in Canada I was hooked to your show. Now am hooked to your easy recipes.
Have a great day. On the wholeweat bread can I use 1 tabl. Keep up the good work. You have giving us great healthy recipes. And please make more videos! I made twice with your recipe. Both successful and ofcourse tasted very healthily delicious. Though I added less sugar. Any replacements for the milk? Someone may have make it with a substitute.
I rarely use milk in my bread recipes. I just use plain water. It turns out perfect every time I make two to three loaves a week. I dont eat eggs but very keen to bake this wholewheat bread soon! Jenny, your recipe rocks! It is so unforgiving to make. I made it in a nutri ninja dough blender. It tastes great and my picky teenage daughter loved it and so did my mom who is a great baker.
I also love your entertaining way of teaching us to cook! Living in India, working with completely different flour and yeast quality, I was apprehensive about trying this recipe as many other experiments had left me with dense, yeasty-smelling under cooked bread. The bread is a winner and I am really excited to try your cinnamon rolls next. Thank you for the recipe. Thanks Jenny, I am sticking with your recipes. I only use whole milk and works just fine. I also substitute honey for the sugar.
It all works well. I only use whole meal bread, which I buy from the market. The taste and quality is never consistent. Now, with your help, I shall make my own. Thank you so much! I just made this recipe and it turned out amazing! Hi Jenny, I want to say thanks for this recipe and how easy it was. Jenny, thank you so much for this recipe. This loaf came out beautifully! It is light, moist and will now be our bread for all times!
Note to others, I used only whole wheat flour. My bread took about an hour to rise but other than that it was perfect. I live in New Orleans so maybe being below sea level was a factor or the humidity! Jenny I love this recipe but was wondering if I could use water instead of milk for someone with a milk allergy. I have only used milk so you would have to experiment or you could try a non-dairy milk alternative. Hi Karen, I always use what I have on hand. Sometimes I use milk or slightly soured milk, almond milk or water.
The taste may be slightly different and the colour may be as well, but any of them work I find. I have been baking bread for some 40 years. I think you can use whole milk but it might make the bread a little heavier. If you try please let us know how it turns out. Thanks for this great recipe! Instructions were so easy made my first loaf every and it turned out fantastic. Had no trouble following you and had a Laugh too.
Next Im making cinnamon rolls a family favorite! I have made this 6 or 7 times and usually it turns out perfectly. I use heritage grain organic flour from my local farm which imparts a wonderful taste and texture. So much easier to slice than bread made in the bread machine! You might like my honey wheat bread. I have found that some recipes just work better with eggs in them, esp some that use only whole wheat flour and not white. I made this and the Cinnamon Rolls this past week, and they both turned out great!
My 7 year old daughter and I are huge fans of you. We appreciate your simple and elegant personality, not to mention yummy recipes.
The best I can do is refer you to the metric conversion chart in my blog: I was looking for someting easy and good and this bread is fabulous. My son wants to eat only sandwiches whit this bread. I used Wheat Montana brand white whole wheat flour. I used 2 cups of this flour, and just left out the AP flour because whole wheat absorbs more moisture. Everything else I did the same as in the video including using the kitchenaid mixer. I am so excited to find this recipe as I have had so many bread fails.
I love the breads simplicity with only one rise! I just used this recipe to make hot dog buns. I baked them at for minutes. If bread is combination whole-grain and white — use larger pan. So Soft and easy to slice. I have to say this is the best recipe for Whole Wheat Bread that I have tried. Perfect for those who are looking for a 1 loaf recipe. I may try adding some flax seed next time.
Hi Jenny, I watched this video 5 times, and before i was not convinced at all. Yesterday I tried your recipe, followed it and it worked out so well. Most people like the smell of freshly baked bread and that smell comes partly from the yeast. My husband and I love wheat bread but I have not found a good recipe for it. This recipe was just what I was looking for.
I have tried recently to make wheat bread and have failed miserably. All my loaves have looked like brown bricks. This recipe was perfect. I can now make wheat bread. I tried this for the first time and it turned out so well. Love your video, you are so funny!
I am so inspired that I went and bought a whole bunch of ingredients! Can I add ingredients such as oats and seeds? This recipe will not make a French baguette, which is a very different process.
As for adding things, I only make this bread this way so you would have to experiment if you want to add things. The loaf may not be as soft and light but you never know… Let us know how it turns out.
I made this for the first time and it turned out well. Subsequently, it came out with large holes and a strong yeasty smell — too strong. I am just guessing, over kneading in my mixer , or over proof?
I always seem to have the same issue large holes, and rubbery texture when I bake it in a loaf pan. I will try it again. And when u said to beat on high for 2 minutes , what attachment do I use? The whisk , or the hook dough? It might help to watch the video again. A yeasty smell can be from proofing at too warm a temperature or the oven not being hot enough when you first put the loaf in.
Holes are from air pockets created when rolling the loaf so you may be using too much flour when shaping. Next time, pay attention to every detail and do not make any changes in the recipe, including the size of the pan. As I said, it would help to watch the video again, and good luck.
I usually made bread using a bread maker machine. I do love the machine. Although a friend showed me some of the benefits of not using one. But, since counter space is limited, would I be able to use the machine for the mixing of the bread and transfer to a bread pan before the baking process? Hi Jenny, I have tried this recipe several times and while my bread looks okay and tastes good, it never rises as high as yours.
I live in Nicaragua, and it is very warm and humid. Is the humidity the problem? I have tested my yeast and it appears to work find. Can you suggest anything? Humidity is actually beneficial for rising dough. Please look here for a possible solution: Thank you so much for those suggestions. I changed some things about how I measured and took more care with the temperatures.
The loaf is a little better. Hi Jenny, I have been watching all your videos and have also tried some of your receipes. And one thing I make often is this bread. Thank you for the recipes. I also like the colorful utensils and tools you use in your. You will be very surprised to know from where I live. All the best to you. Hey Jenny my wife uses your recipe and it always turns out perfect.
We have also used this recipe to make cinnamon rolls and they were fantastic. We made hotdog buns last night with this same recipe and again a winner as always thank you so much for this recipe and all that you do. Ok Jenny I have used the basic white bread recipe for making bread sticks,cinnamon rolls,hot dog buns, dinner rolls and now I am going to make cinnamon raisin bread.
This is a great all purpose bread dough that tastes wonderful any way you use it. My family,coworkers and friends are very happy I found this recipe. Thanks again for you recipes and videos. I made a mistake at the grocery store the other day and bought wheat flour. I am baking a loaf every other day. The only changes I made was to use home made butter and raw honey.
Hi Jenny, This recipe is amazing! I made it about 10 times and experimenting with different ingredients. In stead of regular sugar I used coconut sugar, instead of using vegetable, canola or olive oil I used coconut oil.
The bread turns out with a mild sweet taste and you would never guess it has coconut oil. I use almond milk instead of milk. My family and friends love this bread.
I make it at least every other week. I also make your original recipe. Thank you for making this bread recipe so easy and delicious!!! This is the second time I made this recipe and it turned out perfect again. The only thing I changed from the recipe is that I use my Kitchen Aid mixer to knead the bread.
It is a great tasting bread. This is now my whole wheat standard! Thank you for this great recipe!!! I made this bread today and it turned out beautifully!!! Plus the recipe is so easy: Great and easy recipe. I would like to make 2 loaves at a time. Would I just double all ingrediants? I make a double batch of this every week. I just double everything. The two families I make it for just love it. I made your bread for the first time today, but decided to try making two loaves to bake at the same time and it worked, but you need to be prepared and on your game to minimize the time between the first and second batch.
I made each batch separately because my mixer is not that big. For the second loaf I had the dry ingredients already together, and next time I will have the egg and oil in the milk in advance to save more time. I will now refine my technique further.
Hi jenny, i followed your recipe. It tasted good fresh from the oven, but as it gets to room temp, the crust became so crusty and tough and the inside a bit hard. Any idea what could be wrong? Jenny its beyond awesome i have tried many recipes but every time i got strongly smelling yeast n under cooked neither raised bread.. I am a professional who practically lives on a plane. Thank you for this wonderful demo. It worked like a charm with only 1 minor difference. Tthank you so much for this easy recipe,Your recipes are wonderful.
I just started using many of them, My favorites so far are the bread, I have been doing both breads for my family and friends, Thank you again for getting us foodies excited about great recipes to make for our families! The recipe calls for either instant or dry active yeast. Steven, I have made this bread with both instant and dry active yeast and they both work very well with my recipe. I have to make another one this weekend. The loaf came out perfect just like you said.
I found your video on YouTube completely by chance then subscribed to your page because your recipes look amazing and decided to try making this bread for my husband. I had followed all the instructions for aerating the flour, measuring ingredients, etc. As a vegan who loves baking, I tried making some substitutions. The dough took a while to rise above the pan about 70 minutes , but my pan was taller than the one required.
Really light for whole wheat bread at least and slightly sweet. And vegan, so I got to dig in! Hi Jenny, Why does the smell of yeast stays in my bread? You sound it so easy and healthy.
Apparently, our ancestors understood this very well, because grains, beans, nuts, and seeds in their natural form were never consumed without being soaked or fermented first. It was a time-honored tradition of food preparation that kept agrarian cultures thriving. They still need to be soaked or fermented before they are consumed. It is no coincidence that in the modern world, where these foods are largely consumed in the form of bread, crackers, cereal, nut butter, etc.
Yes, this is a big step, but there is still more to go!! Mother Nature equipped these foods with an arsenal of weapons known as anti-nutrients, that are locked in the outer bran or seed coat.
These toxic anti-nutrients protect them from insects and predators, and invasion by bacteria, viruses or fungi. The lioness has her sharp fangs and claws, the humble plant seed has its anti-nutrients!! Much of these anti-nutrients are naturally eliminated from the outer coating when there is enough moisture, warmth and acidity to sustain the plant seed once it enters the ground to germinate.
This is why soaking has been an important process in food preparation for thousands of years—it mimics the natural germination process that takes place in nature. Germination neutralizes anti-nutrients and unlocks precious enzymes and nutrients that render these foods edible. Phytic Acid and Mineral Deficiencies. The most known antinutrient found in grains, beans, nuts, and seeds is phytic acid or phytate , a phosphorous-bound organic acid that protects the plant seed from premature germination.
When you eat foods with these phytic acids still intact, they bind with important minerals such as calcium, zinc, magnesium, iron and copper and prevent absorption. Phytic acid also has the potential to block protein absorption. This explains the recent success of adaptogens in the fitness and dieting world. Just keep in mind that knowledge is a powerful tool combined with nutrition, do your own research. Over time, regularly consuming foods processed or whole that contain phytic acid can lead to serious mineral deficiencies and cause a wide array of health problems including digestive irritability, impaired immune function, allergies, skin irritations, decaying teeth, bone loss, anemia, hormone disruption, and poor physiological development in infants and children.
These health issues are especially prevalent in babies and young children who are fed diets high in phytate foods such as cereal, crackers, bread, nut butter, soy formula, etc. I am thoroughly convinced this is why so many youngsters have digestive issues, allergies, and skin irritations. These inhibitors block enzyme function, most notably the uptake of trypsin, an enzyme responsible for digesting protein.
Animal research has shown that overly consuming foods containing trypsin inhibitors can lead to hypersecretion of pancreatic enzymes, an enlarged pancreas, and benign tumors. The increased requirement for pancreatic enzymes also depletes the body of valuable resources for other physiological functions as well, and sets up the conditions for chronic inflammation, insulin resistance, impaired digestion, immune suppression, increased allergies, severe intestinal issues and declined mental function.
Any peanut butter lovers cringing right now? Although lectins can be found in almost all foods, they are highly concentrated in grains especially wheat , beans especially soy , and nuts. They act as very powerful insecticides that ward off predators. When they are consumed in large quantities, such as a diet high in conventional wheat and soy products, lectins are a natural disaster for the small intestine. They are carb-binding proteins that stick to the lining of the small intestine and damage the sensitive villi responsible for transporting nutrients into the bloodstream.
Eventually, lectins damage the villi so badly that leaky gut syndrome occurs. As a reaction, the body increases inflammation to protect the affected tissue. Although my reasons are many, and I could write for days about this subject, I will keep it short in regard to lectins. Both wheat and soy are very high in lectins, and soaking and fermenting do not remove them. These foods come largely in boxes in the form of bread, pasta, crackers, sweets, cereal, etc.
Health food stores are literally full of them. Also, I advise staying entirely away from foods like soy milk, tofu, and all those faux foods like soy cheese, etc.
These foods can be a literal hazard for both your immune system, hormones, metabolism and digestive system. While this may sound contradicting, I personally consume sprouted bread which contains wheat and fermented soy tempeh and miso. My body seems to digest both of these foods very well. Remember that you cannot remove lectins entirely from your diet, so pick and choose wisely.
Beans are a beloved staple for many vegans and vegetarians for their frugality and protein content. They are delicious and filling, but they also cause some undesirable digestive issues. The obvious of these is gas, bloating, cramping and indigestion.
Besides the lectins and phytic acid contained in most legumes, the harder beans such as kidney beans, navy beans, and black beans contain oligosaccharides.
Humans do not produce the enzyme necessary to break down these complex sugars. When consumed, the oligosaccharides ferment in the lower intestine producing carbon dioxide and methane gasses.
They are literal protein fart generators!! The nasty bacteria residing in your intestines love fermentation! Constant fermentation in your intestines leads to inflammation and damage to the intestinal lining. Soaking and Fermenting Increases Nutritional Content. The common thread to all of these anti-nutrients is that they cause severe distress to the digestive system, which leads to a host of health issues that can be quite difficult to turn around. To add a little more fuel to the fire, when you consume grains, beans, nuts, and seeds that are not soaked or fermented, you also miss out on the fabulous nutrients locked inside.
Vital proteins, vitamins especially vitamin B , enzymes and minerals are unlocked through the soaking process, making them ten times more nutritious than in their raw form. So not only do you deactivate harmful nutrients, you activate all the goodness that Mother Nature wants you to have.
Here is a long list of benefits when you soak your grains, beans, nuts and seeds: All that is necessary is a little planning. I especially love the pre-soaked beans and the nut butter!! Purchase Eden Organic Beans on Amazon. Arrowhead Mills Sprouted Wheat Flour. Arrowhead Mills Pancake Mix.
Organic Sprouted Oat Flour. Organic Sprouted Lentil Flour. Sprouted Grains and Beans: Food for Life Ezekiel Bread. Food for Life Sprouted Grain. Sprouted Whole Grain Cereal.
Sprouted Cinnamon Raisin Cereal. Whole Grain Tortilla Chips. Blue Corn Tortilla Chips. Nuts and Nut Butters: Sprouted Pumpkin Seed Butter. Sprouted Sunflower Seed Butter. Sprouted Cashew Nut Butter. I hope I have been able to provide you with some invaluable information to help you with your whole food, plant-based eating.
And as always, if you enjoyed this post and would like more information like this, please join me on Facebook , Twitter , Instagram and Pinterest. I rarely meet anyone who doesn't love nuts and seeds. At first glance, soaking may seem intimidating and time-consuming.
I thought the same thing…. I am on a journey to eat better and feed my babies better. This is so new to me and I love learning. Thanks for providing a list of resources while I get set up to do it homemade! We do enjoy tofu love our tofu scramble — can you recommend an alternative for a scramble? Unfortunately, I know of no substitutes for tofu.: Just keep working on the finding different types of foods to eat. It takes a while to get used to different types of textures.
I will continue the quest to try new recipes and techniques that incorporate non-soy, GF whole foods!! Thanks again for your help!!! And you are certainly welcome! Hi Kim, My Dad told me about some of his vegan research and said cooking foods over certain temps somewhere around or so reduces the nutrients as it denatures enzymes. I sprout mung beans and eat them every day. Wondering if I can ask them to leave it raw for me. Ruth, unless the chickpeas are sprouted, I would assume eating them raw would be tough on your digestion.
Not sure how they would make raw falafel, either, unless I misunderstood the question. Hey Kim, thank you so much for providing this detailed and immensely helpful information regarding soaking beens.
I myself have recently made an attempt to eliminate most grains from my diet, trying to eat mostly sprouted, and began soaking my beans. I have also stopped buying canned beans, like Eden Organic, because I assumed they did not pre-soak their beans. However I was shocked when I saw the link you provided claiming that they do.
I followed your link and could not find any specific information regarding this process. I was wondering if you could perhaps demonstrate where exactly you read that information.