Hey all,
I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.
Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.
I'm trying to create a heathier loaf of bread for my personal consumption. I have a recipe for 100 % whole wheat with gluten, and a recipe for Cornell bread which uses soy.
Recently I've been modifying the 100% whole wheat recipe by grinding my own oat meal to suppliment the whole wheat, why? Because I want to fluff up the heavy whole wheat plus get the added benefits of oat flour. The recipe is still too heavy. I don't want to but have been thinking of adding regular bread flour and/or soy.
Hello all,
My neighbor just gave us a few quarts of fresh blueberry's! I want to make a healthy wheat based bread loaf. I have seen alot of recipes but all seem to revolve around white flour and tons of butter.
Any one have a healthy version?
Thanks!
Here's a quote to pique your interest and the article url:
The addition of rosemary to dough prior to baking a portion of wheat buns at 225°C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities in one per cent of the dough was enough to reduce the acrylamide content significantly.
