I am now baking whole wheat bread in four-loaf batches about two or three times a week as a nutritious food staple. I'm recently, very happily, retired into Social Security poverty.
And I may have recently painted myself into a baking corner.
For digestive reasons, I am changing a decades-old medication. This is causing its’ own digestive maladies.
Because I very much like the tastes, and for health reasons, I use olive oils of various brand names, grades, and “flavors” as the oil in the bread. This means that olive oil is both the oil in the recipe and on the pan.
The last batch of 4 loaves was baked with my favorite, familiar olive oil (Bertolli extra virgin). I’ve been experimenting with slathering the unbaked loaves with the olive oil, just prior to baking, with good results—until this last batch.
Very difficult stomach problems caused all-night acid that recurred each time I ate more bread—no butter nor other spreads or add-ons. I frequently eat the bread only. This digestive malady is certainly part of the pro-biotic balance changes now occurring as a result of the medication shift.
So I have dozens of questions I will be working on these next few weeks:
**Does Olive Oil go rancid? Did I purchase a bad batch?
**Are there more digestive pre-baking bread “washes” or “slathers”?
**Are there more digestive, but still tasty (and affordable) oils and fats?
**Which of the olive oil brands and/or grades (extra virgin, classic, light, etc.) will work best?
(an ongoing investigation of mine.)
**What am I overlooking?
Mostly I am verbalizing aloud questions that I’m assuming can only be answered by…practice, practice, practice.
But any observations, suggestions, comments, etc. are certainly appreciated.
Thank you, Folks, in advance.