A Whole Grain Bread Recipe for Everyday Borehamwood

Whole grain bread recipes vary, but any bread made with a whole, unrefined grain or grains can be considered to be whole grain bread. You can make a breads from any of the following grains: Wheat, barley, rye, oats, even rice.

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A Whole Grain Bread Recipe for Everyday

Here's a very easy and versatile whole grain bread recipe.

It's quite easy to make, with or without a breadmaker.

Whole grain bread is a staple food in our house.

I've abandoned my breadmaker since it took up so much space in the kitchen and I'm now trying to integrate regular breadmaking into the day's activities. Why? You may well ask, seeing as it just adds another "chore" to a full day!

One reasons is for the enjoyment of the process. Mixing, kneading and pounding is quite a good kind of activity which gives one time to pause and take things a little slow. And the exercise is good, not just for keeping hands and wrists strong and supple. If you stand upright, feet planted squarely, kneading whole grain bread can become a valuable whole body exercise. Just make sure that your hips, legs and back become part of the movement. This way, your whole grain bread recipe can help you stay fit as well as providing you with tasty fresh loaves!

It's not for everyone, I know, but the scent of homemade bread in the kitchen is always tantalising.

A bit about whole grain bread

Whole grain bread recipes vary, but any bread made with a whole, unrefined grain or grains can be considered to be whole grain bread. You can make a breads from any of the following grains: Wheat, barley, rye, oats, even rice.

You can also make breads from a combination of different grains.

Oats, for example, are a wonderful addition to whole wheat.

Rye flour is great mixed with other grains. Many people find it a little too strongly flavoured by itself. Have a look at this page on if you want to read up on it. Here is a recipe for though it isn't strictly wholegrain as I use some white flour to make a lighter loaf.

Even millet and buckwheat can find a place in some kitchens. Buckwheat, (in case you haven't tried it) is rather potent-tasting and not to everyone's taste by a long chalk. Millet, on the other hand, is rather bland.

Low gluten breads

Most non-wheat flours tend to be quite low in gluten, which is an advantage to anyone who has an allergy or an intolerance to this common protein. Spelt flour is relatively low in gluten. If you have serious problems with gluten it is worth seeking gluten-free alternatives. You can buy gluten free products of all kinds here at .

If you have no problem with gluten, you might want to add a strong wheat flour in with whatever else you use in your whole grain bread recipe.

There is nothing wrong with adding white bread flour as a proportion of the flour used in your whole grain bread recipe. Some people find this easier to digest. If you use quality organic flours you are still getting solid nutrition.

(Nevertheless, it makes sense to make sure you get plenty of foods rich in vitamin B and vitamin E if you are cutting your wholemeal flour consumption right down.)

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