Posted on 06/14/2021 10:32:35 AM PDT by SaxxonWoods
Edited on 06/17/2021 12:08:43 AM PDT by Sidebar Moderator. [history]
See link.
Awful stuff.
I like Dave’s Killer Bread, Powerseed.
Good wheat bread is awesome. The preservative laden mushy foam rubber in the “bread aisle” is just discolored white bread foam rubber.
Probably make good mater sandwiches too :)
You’re correct. White bread is new. It’s made by stripping out all the nutrients of the grains and replacing them with a bunch of added sugar. Of course it tastes better; pure fat and refined carbohydrates always do.
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Much like white rice vs brown rice.
I’m not picky, just a simple guy trying to do a simple job, ya know? In this case making a sammich. I noticed “cheap” sandwich bread getting cheaper, not in price but in quality. Which wasn’t too good to begin with. I stepped up to “brand names” and it was better for a while and then they too, began to cheap out.
Bread flour is also known as “strong flour” if I remember right. It has higher protein content, and has to do with the type of wheat, whether Red Winter wheat, I dunno.
All I know, is I couldn’t even spread soft butter on a slice of sandwich bread without it being destroyed. We’re talking soft butter! You know, right before it melts into a pool in the dish. The final straw was when a slice of sandwich bread broke in half under its own weight. LOL!! They are using cake flour or something similar to that, with no protein, and passing it off as sandwich bread.
I now maintain 35 to 50 pounds of AP and Bread Flour at all times in the galley, and baker’s yeast. It ain’t hard to make GOOD fresh bread, maybe once a week, for a fraction of the cost.
I make my own. If I am going for whole wheat, I don’t want soybean oil, Hofstra, or other additives. It’s almost impossible to find a loaf like that without paying through the nose.
You’ll like it. Maybe even love it. Martin’s is the best I’ve found so far. So if you come across choices, grab that one.
Rye by itself, can’t really be made into bread. Not that anybody would want to eat anyway. That’s how I understand it anyway. So Rye flour is incorporated into a regular bread recipe. It’s kind of tricky to make right from what I’m reading. It isn’t going to rise the same or proof the same or something.
It sure is good though! It is essential for making Reuben sandwiches. I like to cut it real thick, like Texas toast almost. Then, when making Reubens, it’s important to let it get stale, or dry in the a low oven for 20 minutes or so.
Then it gets slathered in dairy butter and “grilled” in a hot pan as normally, this gives it that essential dry crackly yet tender crunch so essential to Reuben goodness.
Roman Meal bread w/ Jay’s Potato Chips.
(Corrected for accuracy)
Dave’s Good Seed, the small loaf. Not bad. I still prefer white bread. My daughter makes Keto “bread”, which would drive you to wheat bread.
Nope.
It's made by stripping out all the nutrients of the grains and replacing them with a bunch of added sugar.
And Nope.
I will add Food to the list I have of subjects you are TOTALLY ignorant on.
My wife makes the best wheat bread to my specifications. The “secret” ingredient turned out to be malted barley left over from my beer-making.
We still have limits so just glad to get whatever these days.
The bran and germ are removed and sugar are added. In some cases, so much sugar is added that sugar becomes the third ingredient on the packaging:
https://www.livestrong.com/article/556978-sugar-content-in-brown-rice-vs-wheat-bread/
What you end up with is a product that has more carbs, more sugar (including plenty of added sugar) and less protein because it isn’t the whole grain anymore.
Occaisionnal consumption of spinach doesn’t have enough oxalates to matter especially steamed......but do avoid Collard Greens; the oxalates(much of the bitter taste comes from the iron oxalate) in them will retard iron absorption, even though collard greens have lots of iron in them.
I’d rather have a slice of good Italian bakery’s seeded semolina bread with butter than dessert.
I prefer wheat bread.
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