Which bread is better? - Mothering Forums

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#1 of 3 Old 10-24-2010, 07:56 PM - Thread Starter
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So, I was really into NT and then paleo last yearfor the last 2 years, but then I got pg in May and was sick as a dog. COuldnt really eat anything BUT carbs and bread stuffs (as much as it pained me) but, now that I have a bit of my energy back, Dh would like me to start making bread and soaking stuff again (as would I). No pressure of course, since I go to bed so early, but we are both missing the healthier way of eating that we were so used to.

So, my question: I dont make sourdough, but I did used to soak my flour with milk/yogurt before baking (But I cannot remember the recipe now). If I am not going to soak my flour and just bake simple bread from scratch, which flour is best to use? Whole wheat seems wrong, but what about whitewheat or white flour? White flour seems wrong, too, since it is more processed, but I dont really know. And, if I am going to soak, whch flour should I use for this, too? Man, I used to be so good at this, but after about a year of paleo/morning sickness, I seems to have forgotten most things!
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#2 of 3 Old 10-24-2010, 10:23 PM
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I use whole wheat flour wherever I can. If you want lighter/whiter flour you can get different kinds of wheat (hard/soft white/red) which make for varying flours - some w/ more protein or less or lighter or whiter.

Why exactly does whole wheat seem 'wrong' to you???
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#3 of 3 Old 10-25-2010, 06:49 AM
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When I make bread (less often now that we think DH is gluten sensitive), I use this recipe which is super easy and incorporates the soaking already. I often use 1/3 white (wheat) and 2/3 whole grain (rye, barley, or wheat). However, using only barley flour has worked out quite well - the loaf is not as big and fluffy but it's wonderfully flavorful and chewy. Barley has less gluten than whole wheat and it's very nutritious.

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