This bread stimulates the production of red blood cells and hemoglobin, accelerates the removal of carcinogenic and toxic substances from the body, as well as excess cholesterol, and is recommended for the prevention of diabetes, arteriosclerosis, cellulites.
This type of bread is made from sprouted wheat, with minimal addition of yeast and salt, without additives, preservatives and similar substances.
All other types of bread differ from this, especially in that they contain flour with low biological values, with properties that the human body practically cannot adopt.
This bread without flour is nutritious as well as all other bakery products, but also rich with protein, vitamins, amino acids, fats, carbohydrates and minerals. Only content of nutritious fiber is twenty times higher than in the bread which is common in domestic consumption.
Good points are too many to be all listed, and bad sides simply do not exist. It has new taste which has to be getting used to, because this is not the typical soft, inflated white bread.
- 300 g wheat
- 100 g barley flakes
- 2 tablespoons sesame seeds
- 2 tablespoons of flaxseed
- 2 tablespoons sunflower core 1 teaspoon salt
- 1/2 fresh yeast + 50 ml water
The process of making this unusual bread is a little lengthy, but it really does not require much time to be produced. Wheat is poured with water. Wheat is left to stand in water for three days until it starts to germinate. Water is periodically been changed so that wheat would not be pickled.
After three days of wheat drain from water, small amounts are blended.
In this blended mass we add wheat flakes.
Various seeds optionally can be added, example sunflower seeds, flax and sesame seeds.
Mix yeast and sugar with a tablespoon in 50 ml of fresh water. When the yeast foams, we add it to the mixture of bread. There is no need for additional water, because the wheat alone has sufficiently moisture. Salt can be added. It is better to use silicone molds because then there is no need to add any fats. While the resting mold is covered with a damp cloth, wait until crust is created before baking.
Heat the oven to 220 degrees Celsius. Pre baking in the oven we throw a few ice cubes to the oven to form steam, which allows yeast to be raised a little more, before bread hardens crust. Bread is baked for about 45-50 minutes. It is best to be checked with wooden stick if the bread is baked.
Once the bread has cooled wrap it in stretched thin towel and keep it in refrigerator. Bread should be we distributed in daily rations and frozen and used as needed. Please remember to share this article with your loved ones or whoever may benefit from this information. Thank you for reading our page.