Why? Because for most of us, me included, bread is at the heart of our diets and so of our lives. It makes sense so that, if we can make that bread as nutritionally dense as possible and replace lots of the less nutritious bread we eat with it, then it’s going to make big changes for the better in the way we feel. So according to Sarah here is that loaf, it has no downside. read more →
This bread recipe was supplied by our blood sugar controlling expert Paul Wright and is ideal for diabetics and endurance athletes who are looking to avoid the sugar spike and stay in the fat burning mode zone! If the mixture is divided into 6 rolls as per the recipe each roll contains 3g of carbohydrate. It is also gluten and dairy free and can satisfy your bread cravings if your trying to avoid it, these are best eaten with butter whilst still warm from the oven.
300ml Almond Flour
5 tblsp Psylllium Husks
2 tspn Baking Powder
1 tspn Salt
300ml Boiling Water
2 tspn Apple Cider Vinegar
4 Egg Whites
1. Mix dry ingredients in a bowl.
2. Add the boiling water with cider vinegar to dry ingredients and mix until it resembles wet play dough.
3. Beat egg whites until they form stiff peaks and fold into the mix.
4. Moisten hands and form dough into 6 balls. Place on greaseproof baking paper.
5. Place in a pre-heated oven of 170oC and bake for about 60-70 mins.
6. They’re done when you hear a hallow sound if you tap the bottom, or prick them with a cocktail stick, if the stick comes out wet or doughy bake for another 5-10 minutes.
The Chorleywood Bread Process may not rank with the bubonic plague or the atom bomb when it comes to a negative impact on mankind but there are those who think it’s right up there. It’s the highly mechanized bread production method developed in the UK in the 1960s that revolutionized how bread is made (and not in a good way!). It lead to the wholesale replacement of largely home based, slow fermentation bread baking with bulk production of highly additive laden, poorly nutritious bread and it’s the method used to produce 80% of the world’s bread today. Regarded as revolutionary and liberating at the time it has and does feed the masses but with what? Real food, I don’t think so! Many people think it’s time to redress this situation.
“We believe in the right of access for all through education to nutritional, life-affirming foods”.
This is from the mission statement of Julie Lockett and Joe Fitzmaurice on their website riotrye.ie. What a great place to start!
Julie and Joe run the Riot Rye Bake House and Bread School in the Eco Village of Cloughjordan and are passionate about empowering Ireland to bake real bread. We’re delighted to be hosting Joe for a full day Sourdough Baking Workshop in the Taghmon Community Centre on Saturday the 5th of November. Would you like to learn how to bake goodness packed, nutty and delicious sourdough bread at home? You’ll do this on the day, lunch will be provided and you’ll leave with an amazing new skill and your first loaves to finish at home.
Numbers are limited to 10 and the cost is €90. Book your place today – in store, by calling 053 912 3236 or on-line at onlynatural.ie but be quick some places are already booked!