Hello Dear Friends,
I haven't shared anything with you for a very long time. The main reason for that is I kind of stopped trying fancy new recipes.
My husband and I have made some changes to our diet and it took some time to adjust.
All started with the idea whether it was possible to stop using statins.
Since then we'd been trying to get Stefano, my husband, off cholesterol medication. And we've finally managed to do that!!! Of course we've consulted with a doctor, endocrinologist, before to stop. Stefano is very happy about it. I hope he remains statin-free forever.
We've read very different approaches, watched several documentaries as well. The books of Dr Joel Fuhrman, "The End of Dieting" and "Eat to Live", were an eye-opener for us. A nutrition based diet was just what I'd been looking for.
Dr Fuhrman says type 2 diabetes, heart disease, high blood pressure, cholesterol are not inevitable consequences of aging. He talks about how to prevent and reverse them and how to get off medicine by simply changing your diet and daily habits.
I've just wanted to share with you guys in case someone is interested. You may have already heard of him and his nutritarian way of eating. If not, well.. I've made my contribution to the society by word of mouth!
Let me note that I don't follow nutritarian diet 100% to the letter but like 90% let's say. (well... let's keep this between us !
) It has surely become my guide book.
As a second note let me say that we enjoyed watching the documentaries like "Fed-Up", "Food Inc" and "Forks over Knives".
Let me come to the recipe finally.
Today I'd like to share the latest version of an older recipe. Some time ago I posted in the forum
Mixed Seed Bread recipe. It is my go to recipe when I want some delicious whole wheat bread.
In time I've made some changes such as longer fermentation time. I don't use sour dough. I simply keep it in the fridge for 24 hours. I started doing this after using a whole wheat pizza dough recipe by King Arthur Flour. I am hardly an expert in fermentation but this method worked for me many times so I've decided to use it for this bread too.
Here is the new version.
I hope you enjoy it
Ingredients: 400 g water
60 g grape molasses
5 g fresh yeast
350 g stone ground whole wheat flour
200 g stone ground whole wheat rye flour
12 g salt
20 g water at room temperature
100 g sunflower seeds
1 tsp cumin seeds
*50 g sesame seeds
50 g poppy seeds
Oil
* Do not mistake cumin seeds in the recipe with ground cumin (!). You can replace cumin seeds with caraway seeds if you wish.
Preparation: Put 400 g water in TM Bowl and warm for 1 minute at 37 ºC on Speed 1.
Add molasses and yeast, mix for 10 seconds on Speed 4.
Add flours and salt. Knead for 3 minutes. (I sift in flours as this aerates the flour. I add the bran remained in the sifter back with flour).
Add 20 g water at room temperature, sunflower, cumin, sesame and poppy seeds. Knead for 40-60 seconds.
Give it a ball shape and transfer into an oiled large bowl.
Cover with plastic film, let it rest for 30 minutes at room temperature.
Place it in the fridge for 24 hours.
The day after remove it from the fridge and let it rise for 2 - 3 hours at room temperature.
Fold dough into four.
Sprinkle very little flour onto working surface. Give dough a loaf shape.
Press in the center with the palm of your hand as in the picture.
Fold and roll into a loaf.
Transfer it onto an oven tray with seam side down. Cover with a damp cloth and let it rise for other 60 - 90 minutes.
Gently make diagonal cuts on the top with a sharp knife.
Bake in preheated oven at 220ºC for 35 minutes.
After removing from the oven let it cool on the wire racks for a minimum of 30 minutes.
Once cooled cut into slices and serve.
Enjoy
Note: After sliced, I freeze all leftover bread. This way I always have some whole wheat bread ready to serve. When I need bread I simply warm the right amount in the oven before I serve. It is so delicious also when toasted.
Photos: thermomixtarifdefterim.blogspot.it/2016/02/long-fermented-whole-wheat-bread.html
