Food

Learnings from Latest Bread Experiments I’ve continued work with the roughly 30/30/30 seed/flour/grain recipe. The latest iteration used 5 oz of hemp/flax/pumpkin/sunflower seeds, 5 oz of windmill ground rye, and 4 oz cracked rye. Because the windmill rye was quite coarse, more like meal than flour, I added about a half cup of wheat flour as well, a local red …
How many seeds can I add to my bread? One way to make bread lower carb is to replace some of the flour with seeds or nuts. Seeds have more protein and fiber than flour which makes for a slower blood sugar rise. They also add flavor and interest. How many seeds and nuts can one add to a dough? Several threads on The …
Cracked Rye Seed Bread Take 2 Recipe Ingredients 5 oz sprouted whole wheat flour 3 oz seeds (1 oz each raw golden flax, sesame, and pumpkin) 2 oz walnuts 4 oz cracked rye 1/4 cup vital wheat gluten 15 oz water 1 tsp instant yeast 1 1/4 tsp salt 1/2 tsp diastatic malt powder Step 1: Poolish: Combine whole wheat flour …
Lower Carb Bread: Cracked Rye Seed Bread Recipe Ingredients 5 oz sprouted whole wheat flour 3 oz seeds (1 oz each raw golden flax, sesame, and pumpkin) 5 oz cracked rye .25 cup vital wheat gluten 13 oz water 1 tsp instant yeast Day 1: Poolish: Combine whole wheat flour and 5 oz water. Mix well and let sit overnight. Soaker: Combine …
Grinding Wet Sprouted Grains Think twice before trying to grind wet grains - here's what I learned the hard way.
Sprouted Rye Grain Bread In his book Bread Revolution, Peter Reinhart includes a recipe for flourless bread baked from self sprouted grains. This experiment is loosely based on that recipe. I soaked three cups of Maine Grain rye berries for six hours. I needed 3 cups of pulp and wound up with enough for six cups. I then rinsed …
Effect of Ezekiel 4:9 Sprouted Grain Flourless English Muffins on Blood Glucose For six days, I ate poached eggs on an Ezekiel 4:9 Sprouted Grain Flourless english muffin. On alternate days, I also consumed 1000mg of powdered vinegar in capsule form. Here is the effect it had on my blood sugar.
Finding Bread I Can Eat – Literature Review This is a list of articles relevant to the experiments I am trying in my search for a diabetic friendly grain based bread. This list will be updated as I read more material.
Finding Bread I Can Eat – Background Basic background information which may be relevant to my results.
Finding Bread I Can Eat – Project Overview Inspired by Quantified Diabetes, I am starting a project to identify a delicious grain based bread I can bake myself which does not raise my blood sugar over 140.