Whole Wheat Bread - Dangerous Preservatives

Preservatives are bad for our health. The widespread over use of preservatives is being linked left and right to many health issues, not the least of which is obesity. The FDA has okayed the use of these toxins and poisons in our foods and then turns around and makes noise about schools needing to track the ever growing BMI's of it's students. That's just wrong!

Preservatives are not natural and are not food - so why are bread manufacturers making bread with high fructose corn syrup, Citric Acid E330 or 330, Annatto Extracts, Calcium Sulfite, Caramel color, Benzoyl Peroxide, and so many more. These additives are health hazards, pure and simple.

• High fructose corn syrup (HFCC) - THE BIG OFFENDER! Nine of the twenty samples of the high fructose corn syrup in the US in 2005, when tested, did contain measurable amounts of mercury. It also causes insulin spikes, type II Diabetes, obesity, an increase in triglyceride levels, can lead to coronary artery disease or high blood pressure, and it goes directly to the liver, causing the liver to release enzymes, which instructs the body to store more fat.
• Citric Acid E330 or 330 - made using sulfuric acid, asthmatic severe reaction
• Annatto Extracts - causes hyper activity and asthmatic severe reaction
• Calcium Sulfite/Sulphite - asthmatic severe reaction
• Caramel color - causes hyper activity
• Benzoyl Peroxide - used in bleaching flour and bread enhancer agent and it can cause or feed cancer cells.
• Potassium Bromate- used in bleaching flour and it can cause or feed cancer cells.

And so the best way to have bread, a nice fiber filled and preservative/HFCC free bread is to make your own! No time? Use a bread machine.I have found several machines at garage sales for as little as $5! Making bread with a machine takes about 15 minutes of actual time work...don't believe me? Try it! You'll love it!

Country Whole Wheat Bread

MAKES 1 LOAF

Italian bakers call this bakery-style European country bread Pane (PAN-nay) Integrale, referring to the wheat flour used in the recipe.


Made in a Bread Machine

Add the ingredients in this exact order

• 1 1/3 cups cold water
• 2 tablespoons extra-virgin olive oil, plus more for greasing the mixing bowl and the baking pan
• 2 teaspoons coarse salt
• 1 teaspoon sugar
• 1 1/2 cups whole wheat flour
• 2 to 2 1/2 all-purpose flour)
• Optional: 1 T. wheat gluten
• Optional: 1 heaping T. dough enhancer
• 1 package active dry yeast

On dough machine, select "Wheat Bread" and "Dough" cycle. When machine if done (usually about 2 hours later) transfer dough into 2 one pound loaf pans or 1 two pound loaf pan. Alternatively you can make 16 - 20 dinner rolls.

If you are using loaf pans, roll dough into 1 or 2 (depending on number of pans) fat cylinders nearly as long as the pan(s) you are using. Place dough in pans and cover with a dish towel. Let rise somewhere warm for about 1 hour or until dough has doubled in size.

Preheat oven to 425 degrees F. Using a sharp knife slash the top of the loaf several times, making each cut about 1/2 inch deep. Place in the oven. For a crisp crust, spray or brush the loaves with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce the oven temperature to 375 degrees F.; lightly sprinkle the bread with additional flour, if desired. Bake about 20 minutes or until bread sounds hollow when you tap the top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to a wire rack; cool completely.

Made by hand or in a mixer with dough hook

• 1 1/3 cups warm water (105 degrees F. to 11 degrees F.)
• 1 package active dry yeast ( 1 & 3/4 teaspoon yeast)
• 2 tablespoons extra-virgin olive oil, plus more for greasing the mixing bowl and the baking pan
• 2 teaspoons coarse salt
• 1 teaspoon sugar
• 1 1/2 cups whole wheat flour
• 2 to 2 1/2 all-purpose flour
• Optional: 1 T. wheat gluten
• Optional: 1 heaping T. dough enhancer

In a large mixing bowl stir together the warm water, yeast, oil, salt, and sugar. Let the mixture stand for 5 minutes.

Using a wooden spoon, stir in the whole wheat flour, about 1/2 cup at a time. Stir in 1 1/2 cups of the all-purpose flour, a little at a time. Stir until most of the flour has been absorbed and the dough begins to form a ball.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. Shape the dough into a ball. Lightly grease a mixing bowl with olive oil. Place the dough in the bowl, turning once to grease the surface. Cover only with a damp towel; let the dough rise in a warm place until doubled in size (about 45 to 60 minutes).

Punch the dough down. Turn the dough out onto a lightly floured surface. Cover; let it rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Shape the dough into an 8x4-inch oval loaf. Place on the baking sheet. Sprinkle the dough with additional flour. Cover; let the dough rise until the loaf is almost doubled in size (about 30 to 45 minutes).

Preheat oven to 425 degrees F. Using a sharp knife slash the top of the loaf several times, making each cut about 1/2 inch deep. Place in the oven. For a crisp crust, spray or brush the loaves with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce the oven temperature to 375 degrees F.; lightly sprinkle the bread with additional flour, if desired. Bake about 20 minutes or until bread sounds hollow when you tap the top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to a wire rack; cool completely.

Bread Baking Tips

• Before mixing the yeast and water, take the temperature of the water using a quick-read thermometer. The water needs to be 105 degrees F. to 115 degrees F. to activate the yeast. If the water is too hot, the yeast will die and the bread won't rise.
• Misting or brushing the crust with water creates a hard, crisp crust once the moisture dries.
• Slashing the dough adds to the character of the loaf, but it also lets the dough expand and allows the moisture under the crust to escape. Make sure your knife is very sharp so you don't tear and deflate the loaf.
• To store, let the bread cool completely and place it in an airtight container or bag. It should keep for 2 to 3 days. Don't store it in the refrigerator since this will make the bread become stale more quickly. Or, you can freeze it in a freezer bag or container for up to 3 months.