The bread revolution – baking with alternative flours

The bread revolution began a year or so ago with bakers, health specialists and independent shops starting an uprising against supermarket bought bread.

The thing is bread should only have 3-4 ingredients and no artificial adjectives however, if you look at the back if your shop bought loaf you’ll see a list of 8-10 so called ingredients (say what?!?!).

Azodicarbonamide (even the name scares me) for example is used in the food industry as a food additive, a flour bleaching agent and improving agent – these type of adjectives can be harmful and cause deceases which you don’t want to have. I’m not a preacher of health as I believe it’s a life choice however, I do think that as we have one life we might as well do our best to stay here for as long as possible – to me that means treating my body right!

Also my philosophy in life is if I can’t pronounce a word I shouldn’t go near it – now, this proved fun in our each for a house as I implemented the same philosophy. That’s a perfectly insane sane one right 😉 anyway each to their own!

I attended an alternative bread making class by thehornbeam bakers in the winter where we made a variety of breads with alternative flours and I was hooked!

Now that I have my own little kitchen I tested out my skills last weekend.
This one is spelt, cinnamon, honey and chia seed cookies – I’m not the best baker but they tasted better than they looked 🙂
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You know my obsession with rye bread so I had to try and make it myself – It turns out my rye and flaxseed bread was out of this world!

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These flours are no more expensive than the normal white nutrition less flour you get in the shops so next time you want to bake maybe try the flour next to your usual buy. It’s so worth it!

What’s your favourite bread?

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