I love bread. Period. I could end this post right here, but that would be silly. So I won’t.
My Great grandmother made real bread. Made from freshly ground grains. My grandmother made fluffy white bread. My mom bought Wonder Bread. I started making fluffy white bread like Grandma used to make. Then I learned to grind my wheat, and make lovely, whole wheat bread like Great grandmother.
Last year, when I went on an elimination diet to correct an inflammatory condition that I have been battling for several years; it was suggested that I was gluten intolerant. That, my friends was a heard pill to swallow. But, swallow I did.
I went cold turkey for awhile, and then started eating the dry unsatisfying rice breads tortillas, cereals and crackers. I bought a gluten free baking book, and made the best of it.
I started reading about phytates, and how they are in grains. They keep the nutrients in the grain bound up, and indigestible. The best way to remove the phytates is to germinate the seed of the grain. So, I started soaking, sprouting, and dehydrating my grains. I then keep the grains in the freezer- until ready to grind fresh, and bake.
Now, I will not say that I am not gluten intolerant. I am saying that this new way of making bread is very satisfying. I do not eat very much bread at all anymore. But when I do make a batch of this bread, it is wonderful! It fills me up better than before, and does not bring on the inflammation. Could it be that moderation is the key here? Could it be that it is more nutritious; therefore, my body does not need as much? Don’t know. But with a glass of cold-raw milk (please see yesterday’s post), and some raw butter-made from raw cream, it is a wonderful meal!