Whole grains contribute to our nutritional profile in such important ways. Have you ever looked at the variety of grains we have available? It’s not just wheat, although that’s a major component of most breads. You can incorporate multiple grains in one bread for enhanced nutrition, flavor and texture.
Why not start baking your own breads this week? Start with the simplest quickest recipes, and experiment by mixing small amounts of various grains to see the results. If you’re too timid a cook to do that, try adding a variety of seeds and even some vegetables to the dough before baking and you’ll be surprised at the results. Why not start baking today?
One of my favorite simple home made bread recipes adapted from King Arthur Flour Whole Grain Baking, 2006
Try adding: sunflower, caraway, poppy, sesame, hemp, pumpkin, flax or chia seeds
Baked Dressing Casserole (p 32) or the Breakfast Bread Pudding (p 33) in
Flavorful Fortified Food