The Staff of Life – Bread
February 7th 2007 02:27
Egyptians have been baking flatbread as far back as 3000BC and apparently the earliest recipe for bread is 12,000 years old! – it was ground grain mixed with water. I’m happy to report that this oldie is still a goodie! Homemade bread made with the freshest of ingredients (such as organic wholemeal flours, sea salt, purified water, olive oil, and a yeast-free starter) should be a regular part of most people’s diet (I say most, because people with allergies, intolerances or certain conditions need to take care with grains).
Besides making your own bread (we have a Sunbeam and use a variety of flours from Lauke – a key to making it at home is that practice makes perfect!) you can get a range of great organic and bio-dynamic breads from your local bakery or grocer (Macro has a great range). Our favourite at the moment is wholemeal rye sourdough – remember: the darker it is the better it is for you! Rye also contains more fibre than wheat flour. There are also a range of breads made from “ancient grains” such as spelt and kamut that you should also give a try. Whatever you do, ditch the square white stuff and spend a bit more and choose bread made with the freshest ingredients - your body and taste buds will thank you!
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