National Pecan Day is celebrated annually on April 14th. To commemorate this special day, try your hand at baking this flavorful Sourdough Whole Wheat Cranberry Pecan Bread. It’s a delicious way to celebrate the versatility and deliciousness of pecans.
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Rye bread is a nutritious and flavorful alternative to wheat bread. Types include light, dark, marbled, and pumpernickel, with whole grain dark rye being the healthiest. Rich in fiber, iron, calcium, and other nutrients, rye supports immune, digestive, metabolic, and heart health, plus strong bones. Choose whole grain when shopping and enjoy it in various ways.
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Kamut® is a brand name for Khorasan wheat. While Kamut® is well-known, it’s essential to understand that the grain itself is called Khorasan.
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Khorasan, spelt, and rye all combine with whole-wheat flour to make a buttery, nutty flavored loaf of REAL Sourdough Bread.
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Commercial Ezekiel bread is made from sprouted grains and legumes, but this recipe uses long fermentation to accomplish the same level of digestibility. The flavor and crumb are great, and the crusts if wonderfully crisp.
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The secret behind the flavor and nutrition of Abigail’s Oven Sourdough Bread is their trademarked Real 7™, which include real yeast (sourdough), real heirloom wheat, real nutrition through long fermentation, real pure water, real salt, real flavor, and real world-tradition.
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In villages around Greece, crusty country bread known as Horiatiko psomi, is still baked in outdoor wood-burning ovens.
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This is a fun glimpse into the British version of sourdough baking from Jane Eastoe’s “National Trust Book of Bread,” including a recipe for a starter. We have included both metric and imperial measurements for your baking convenience.
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Baking ancient grains and comparing them side, Nichole Jolly’s “Battle of the Ancient Grains,” offers insights into each grain’s benefits and challenges
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Enzymes found in whole grain are proteins that cause biochemical reactions during fermentation and later during digestion. They break down larger nutrient molecules, like fat, carbohydrates, and proteins, making them easier to digest for better nourishment both in our digestive tracts as well as in a sourdough start and later as the bread ferments.
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Whole grains come packed with enzymes and good bacteria, both of which will accelerate the bulk rise. To mitigate the negative side effects of the grain and to release the full nutritional value contained therein, you may need to retard your long ferment in the fridge. This will help to break down gluten into a more digestible form of protein, dissolve phytic acid to make vitamins and minerals more bioavailable, and allow the yeast and bacteria time to consume many of the sugars and starches, which will promote a lower glycemic response to the bread.
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Just milled whole grains handle differently than refined wheat flour. Martha Levie explains the need for more water and to expect high enzymatic activity.
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