Soaking Grains for Multigrain Sourdough Loaves | Proof Bread
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
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Multigrain wheat bread w bran and seeds#خبز القمح الكامل بالنخالة و البذور#مغربي#عربيmoroccan#arabic
Ingredients:
3cups whole wheat flouer
3cups wheat bran
2 tablespoons flaxseed
2 tablespoons oat
1 teaspoon Salt/ 1 tablespoon yeast
1cup warm water ( add more if needed)
Préparation:
Follow my video
You need to let it proof for a good bread
Use all the seeds for toppings: sunflower seeds
Pumpkin seeds, flaxseeds, steel cut oat, oat, chia seeds.
Only Real Bread - Staff of Life
With all the negative information concerning grains published today, Sue brings a timely message on the truth about wheat, grains and gluten. She shares the history of white flour and its effects on our health, as she discusses the correlation of the bread we eat and the common health issues that plaque most of us.
After more than 30 years of study, Sue is more convinced than ever that whole grains are the key to good health. Sue's presentation is both informative and encouraging, and we are confident that you will find value in this presentation.
Books Sue referenced in this video:
Let's Eat Right to Keep Fit by Adelle Davis
Vitamin E for Ailing and Healthy Hearts by Wilfred Shute, MD
Putting it All Together: The New Orthomolecular Nutrition by Abram Hoffer, MD, PhD
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*DISCLAIMER: Nothing in this video or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
#bread #realbread #grain #healthyfood #foodforthought #processedflour #processedfoods #wheat #gluten #fiber #breadflour #goodhealth #behealthy #howtobehealthy #adelledavis #vitamine
Rye Sourdough from Start to Finish | Proof Bread
While wheat flour is very popular in U.S. bread production, we've been experimenting with incorporating other grains into our sourdough. Rye is a grass grown primarily as a grain. It is closely related to both wheat and barley but very different in flavor and texture. When used as a flour, there are certain considerations that make rye particularly unique in sourdough.
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery
Soft, Delicious Flour Tortillas with 100% Freshly Milled Wheat | #makebread365 challenge
It's finally here! A recipe many of y'all have been asking for: FLOUR tortillas with 100% freshly milled wheat!
These tortillas are soft and delicious and can be used for a variety of recipes - or just eaten by themselves!
This is the third recipe for our 2023 #makebread365 challenge. For more details go here:
//PRINTABLE RECIPE:
//Items Mentioned:
Danish Dough Hook:
//VIDEOS MENTIONED:
Corn Tortillas:
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Easy Simple Whole Wheat Bread - Ready in 90 Minutes
INGREDIENTS:
2 cups whole wheat flour
1/2 cup bread flour or all-purpose flour
2 teaspoons (1 packet / 7 grams) yeast: instant or active dry
2 Tablespoons sugar
1 teaspoon salt
1 cup milk, heated to 120-130° F for instant yeast (or 110-120°F for active dry)
2 Tablespoons olive oil (or any vegetable oil)
1 egg
about 1/4 cup additional bread flour
FULL RECIPE:
Jenny Jones shows her easy one-rise recipe for soft whole wheat bread that's ready in 90 minutes. I don't buy bread any more when it's this fast & easy to make my own, says Jenny.
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