Bread

Ever since I've realized home-made bread over the past year, I've sort of become disgusted with grocery store breads.  Even the ones labeled, "whole wheat!  multigrain!" are far from wholesome.  Just take a look at the ingredients list.

HIGH FRUCTOSE CORN SYRUP


means sugars are added to hyper-speed the yeast's rising.  which means flavours, textures, and B vitamins are lost.

The "12 Grain" store breads consist of (again, please read along) Enriched Flour (means iron, thiamine, and other vitamins & minerals must be added back into the flour mix as they have stripped the whole wheat kernels of nutrition) and "2% of less of..." the remaining "11 grains".

I say screw that.  Right now I'm rising a loaf of whole barley & brown rice (which i had to simmer for an hour - no instant here!), oats, corn meal, whole grain rye flour, wheat bran and a wheat flour.  It's SO grainy; no "2% or less" at all!

...i sure hope it tastes good...