Need to find a very yummy, but simple enough to make Whole grain bread with seeds
Well, the last month I've started to get my health under control. I had through the roof high blood pressure (and didn't know it) and had a very under active thryoid and seems my blood sugars are high too (though how much of problem this will be is still unknown as they get my thyroid back in normal ranges).
So, I'm trying to get my act together. I'm only 41 years old (just turned last month while all this was happening) and I don't want to be take insulin. Problem is, I don't like most 100% whole grain breads. I've tried some artisan breads that are 100% whole grain I love, but I can't duplicate it at home! then, I learn that most commercial whole wheat breads aren't very good on the glycemic index either (too much like white). So, I need suggestions for recipes/books to find EASY TO DO tasty whole grain breads. I'm not into wild yeast or those lengthy starters yet. other options?
Melissa
So sorry about all your medical problems. At least, it seems, you now have diagnoses to treat.
I don't have a ton of experience with whole grain baking compared to some, but Peter Reinhart's "Whole Grain Breads" is very accessible. It takes some additional work to coax the very best flavor from whole grains, but this is not difficult. It just takes planning.
What you make will be influenced by your personal taste and your family's, but there are delicious whole wheat and whole rye breads that bear little resemblance to what you find in the grocery.
See my most recent blog entry on the 100% WW Bread from WGB. It's delcious.
Best wishes for your health and happy baking!
David
Thanks David. While I've always been overweight, I've always eaten well (I make all our meals and we eat healthy. Of our family of 5, I'm the only one overweight). I had continual headaches for 3 months and went in to find I had 230/130 BP. That is all under control now, but the thyroid was way underactive and all thyroid tests were abnormal, but fortunately no nodule. That is getting there - now it's at 15 (was at 43) and needs to come down to below 3. But, the blood sugars are getting worse. Was 143 the first test and 209 the second test (4 weeks apart - over the holidays). I basically have 3 months to get my act together with blood sugar before they start me on insulin. In 6 weeks they will test my thyroid again with an increased dose and hopefully that will fix that.
So, I need to find some low glycemic carbs. I can't eliminate bread from my diet completely.
I think I have Reinhart's WHole Grain breads, but aren't all the recipes with starter? I just don't feel I can commit to maintaining a starter. I'm juggling so many other things as it is.
Melissa
Hi, Melissa.
Many of the breads in WGB can be made with sourdough starter, but the basic recipes call for yeasted bigas. These are just mixed - flour, liquid and yeast - the night before mixing the final dough. A soaker is often used also. There is nothing to "maintain" with these breads.
As I said, the amount of work involved is not great. You just have to decide before hand what you want to bake the next day. I bet you can handle it.
David
Oh that I can do - I do that with one of my favorite breads all the time. OK, after breakfast I'll look up recipes in that book.
Melisa
There is no easier bread than no-knead bread. It takes no skill or experience. The one thing that will make a big difference is having a dutch oven or a tall pyrex casserole with a lid. If you don't have that you can make a tent out of tin foil and bake in in a pie plate. The bread is terrific.
There are many articles about it on TFL, it started with a baker named Jim Lahey at the Sullivan Bakery and was picked up by Mark Bittman from the NY Times. There's an article about it in the Nov 2006 NY TImes. There are threads about it on TFL and elsewhere. It is delicious.
I make mine 50:50 whole wheat to white unbleached, but it can be made 100% WW.
Mix together 3 C (15.5 oz if you have a scale) of WW flour, 1 1/2 C water, 1/4 t instant yeast, and 1 1/2 t salt. All you have to do is stir them together until everything is mixed. I add 1/4 C poppy seeds and 1/2 C sunflower seeds, but that's optional.
Let it sit in a bowl covered for 15-18 hours. Turn it out onto a floured surface, stretch the dough out, fold it over itself, form it into a loaf, put flour or parchment paper on the bottom of the dutch oven, plop the dough in, cover it, and let it rise 1 1/2 - 2 hours.
Half an hour before baking preheat the oven to 500 degrees. Put the bread in, lower the temperature to 450. Bake it for 25 minutes covered, uncover and bake another 10-20 minutes. When it's rich golden brown it's ready.
One of these days I will try a no knead bread, but the kneading part isn't my issue. I can do it by machine (I have a good one) or by hand. It's just that I'm not ready for building a starter and maintaining it. Maybe soon, but not yet.
Melissa
Are you looking for crusty artisan breads or softer sandwich types?
You could try switching the flour in an already favorite bread to white whole wheat as a start. You'll probably have to alter the hydration. (add water!)
The Bread Bible has a simple technique of letting part of the flour water and yeast sit for just an hour or so before continuing with the recipe. ( A modified poolish?) It enhances the flavor, and will soften whole grains too. You might want to check it out.
I know you're not ready for sourdough yet, but I have read that it is lower on the glycemic index, if so (I'd check it out first) you can add that in later. It's not as complicated as you might think.
Sorry you to have to deal with this, glad you're on your way to getting it under control.
Marni
Hmmm... seems sourdoughs are lower glycemic (why I don't know), but maybe I can find/make a white whole wheat sourdough taht I can live with. Of course, I don't know what my trigger foods are. When I was pregnant with my youngest son I developed gestational diabetes and any and all breads sent my numbers up. Only potatoes kept them low enough. But, I never made homemade at the time and not sourdough either.
Melissa:
With no-knead bread there is no starter, no maintenance. You mix four ingredients in the afternoon, and bake it the next morning. If you want tasty WW bread, this is a fine, easy sollution.