I had a sudden unexplainable urge to bake my own bread this weekend. It could have been that I was looking for recipes to which I could add my new favorite obsession, wheat germ, or it could have been that I was looking for any reason to put off doing real work, and baking bread seemed like a good, long task.
Homemade Wheat Bread
The experiment was a success! My bread didn’t rise much, but it was delicious—moist and dense and nutrition-packed. It dawned on me as I was munching on a slice for breakfast the next day that making bread at home makes sense for a few reasons:
- It’s cheaper.
- It’s healthier.
- It tastes better.
- It’s a creative outlet.
Besides, there are few better stress relievers than punching a pile of dough with your fists over and over again.
The 7 simple ingredients in my honey whole wheat bread experiment.
Ingredients in my go-to store-bought loaf...the list goes on and on.
Prepackaged Bread’s Bad Wrap
Think you’re doing good by buying the whole-wheat, fiber-enriched bread at the grocery store? So did I. The problem with prepackaged loaves is that companies want to do exactly what makes sense for them—create the greatest amount of product for the cheapest price, sacrificing nutrition, flavor and quality in the meantime.
Check the ingredients I used to make my own bread (whole wheat flour, salt, honey, yeast, wheat germ, oats, and flax seed) compared to the ingredient list on the back of my go-to prepackaged bread. Quite a difference!
Here’s the recipe for whole wheat bread I used. (I added wheat germ and ground flax seed.) It’s low-calorie and filling. Give it a try. If I can find time to do it, anyone can! You won’t miss the preservatives, either. It won’t be around long enough to go bad.
missionbombshell
missionbombshell 