The Staff of (a healthy) Life

You can see the flaxseeds and even some oats in my homemade bread.

 Homemade bread costs about a tenth the price of the commercial variety and can be made many times more nutritious with a few simple substitutions.

 Take your basic bread recipe:

  1. 4 cups flour
  2. 2 tablespoons butter or margarine
  3. 1 ½ teaspoons salt
  4. 3 tablespoons brown sugar or honey
  5. 1 yeast cake or 2 ¼ teaspoons dry yeast
  6. 1 ¼ cups lukewarm milk

First off, I always double the recipe. If I’m going to bother I might as well make two loaves and freeze one.

 I use 3 cups unbleached bread flour, 2 cups whole (slow cooking) oats, 1 cup raw wheat germ and one cup flax seeds.

 Oats are high fiber, cholesterol lowering, blood pressure lowering, blood sugar controlling, constipation preventing, weight controlling heart-healthy goodness.

 Raw wheat germ improves oxygen utilization, helps balance metabolism and increases the ability to cope with stress, helps prevent heart disease, cancer and aging, protects the muscles, blood, lungs, and eyes, prevents blood clots and contributes in strengthening the immune system.

 Flaxseed (whole or ground) lowers cholesterol, fights cancer, diabetes, heart disease, inflammation as in rheumatoid arthritis, constipation, and depression.

 4 tablespoons butter or margarine or sesame oil. Although I love butter, I also love the nutty flavor of sesame oil which has bee proven to reduce blood pressure and body weight.

3 teaspoons sea salt: Table salt is pure sodium chloride. Natural sea salt contains about 80 mineral elements that help preserve the blood cells

 3 tablespoons brown sugar or honey or blackstrap molasses. Blackstrap molasses is relatively inexpensive compared to organic honey and is a source of calcium, magnesium, potassium and iron. I prefer to save my honey for use in tea and mild desserts.

 2 ½ cups lukewarm milk or buttermilk: Buttermilk is lower in fat than regular milk, high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus; it is more quickly digested. Buttermilk has more lactic acid than skim milk.

Dissolve yeast in milk with sweetener, which feeds the yeast. Add to dry ingredients, add oil, mix and kneed dough for about 10 minute, adding more flour as needed. Let rise in a covered bowl (at about 70 degrees) until double in bulk. Divide and kneed down again. Place in loaf pans. Let rise until bread rounds over top of pan. Place in 350 degree oven and cook about 35 minutes, until a tap on the loaf sounds hollow. Cool 10 minutes before removing from pan.

 To your health. Enjoy.


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