Whole grains, whole wheat…this is what we’re told we should have, and so we buy it. The loaf of bread that’s browner than the others and says “100% whole wheat” or “100% whole grain”. It looks healthier, tastes healthier…it must be healthier!
Yeah…that’s what I thought too. I thought I hit the jackpot when I found 100% Whole Grain bread at the supermarket that was free of nuts and dairy. WOOT WOOT! Well, as great a stepping stone as it has been, it’s time for a change. Why? Because, in addition to the whole grains it has, it also has junk like corn syrup in it. Why? I haven’t a clue…except perhaps that it’s a cheap sweetener and filler.
I’ve toyed with the idea of baking my own bread for a long time, but I’ve always been nervous about it. Bread is supposed to be really hard to do correctly. And since I am making it completely from scratch using a sourdough starter made from whole grain rye flour and water that is currently sitting on my kitchen counter, it makes me even more nervous. However, I’m thoroughly excited and hope hope hope it turns out great! I love sourdough bread, and it would be nice to eat some that is healthful and natural.
The other big whole grain that is pushed is the oats. Ah, those heart healthy oats. They come in the form of instant oatmeal and Cheerios, with some added, unnatural ingredients. Well, thanks. I’ll take my oats. You hold the crap…the refined sugars, for example. Yeah, I don’t need that.
So now I’m buying the plain old oats in a can and cooking them up on the stove with some water. Then I’ll add some cinnamon and raw honey, a bit of butter and milk, and I’m good to go. It takes some getting used to, but it’s 100% natural and delicious.
This is how to do whole grains right! Hopefully I can keep it up!