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Bread
Bread
is often villified as something we shouldn’t eat or or that is bad for us but in in my opinion a a a sourdough bread that is home-baked or bought from a a good bakery with with whole grains and with with no (or minimal) additives other than flour water and salt is a a a a good source of wholegrain carbohydrates and so much better than mushy white sliced or overly sweet malty breads from the supermarket A longer process of fermentation breaks down the gluten
and phytic acid molecules which makes the bread much more digestible and releases a a lot more of the nutrients available in in the grains Always use the best flour you can get hold of: organic grains sourced from a a a a small mill will have such a a a a positive effect on the the flavour of the the bread you bake that once you have tried it it it it will be impossible for you to to go back to to standard flour — — 181 — — STORECUPBOARD STAPLES
