Bread, real bread, whole-grain bread is completely ideal. Then we explain how you can make it at home for all who appreciate their health can benefit from its immense nutritional value, essential to maintaining the human machine in perfect order.
Bread made of good wheat flour without sifting, well prepared and perfectly cooked, the food that meets the best conditions to meet the needs of the human body, being the true backbone of life.
Of course, the bread I'm talking about is not being sold in bakeries, as today, people do not know what a good bread is, and bakers do not know how to produce it. And if one would know how to, would not be interested in doing it since economically it doesn’t sell. People are so accustomed to eating bad bread, which is normal, and if they tasted good bread, they would believe it is wrong.
When Pro-Health Reform is understood and their immense benefits are checked, especially when it remains in principle and not by force, or convenience, is when there is good bread, because as we reform the mind, we change the palate until we recover the original notion of what is good and bad, despite the conflicting views that exist in the world.
We are at a time when the values were reversed: a good thing is bad, and bad is good. This happens in all areas, and sadly also in the field of food. Few, very few are those who live, eat, think and believe, on principle. The great mass of people follow the "lead" eating, drinking, having fun, talking and believing what the majority does, so their natural inclination dictates, and so on.
The first duty of a housewife should be to learn to make a good bread, and more when you cannot get in stores. Everyone can do it if it is willing to propose and make the effort that this food deserves.
Not that it's easy to prepare, but here is the instructions and perseverance worthy of a proper ideal can be confident that God will help this noble endeavor to develop a bread to ensure your perfect nutrition and your loved ones.
First you need a furnace suitable for this purpose. In any model of a medium quality, whether it's gas and electricity (which is better), you can get good bread. Although not essential, is important if you have thermostat, so that during cooking, which should be about two hours, you maintain a constant temperature. Those who do not have a kitchen, they can buy a furnace that is not worth as much as a normal TV and is a justified investment. In addition, will be repaid by the savings in the cost of bread and especially the health gain, which is priceless.
Secondly you should try to find a good meal, although it appears difficult to achieve, when there is enough interest, is everything. Surely you have to move or may be necessary to order in advance, since all use the white and the machines are ready to remove the bran.
Today it is much easier to find whole flour, because the consumption of bread is becoming full due to large audiences (including those who do not know or follow Pro-Health Reform), are realizing the benefits that the bread has, especially to correct constipation. For this reason, in many areas, there are places regularly producing flour for bakeries that cater to the daily charge black bread made by their customers. Of course you have to buy at least one sack, as they do not sell retail.
I will first describe our experience with the whole flour for our bread, because I am convinced that there will be many more who want to imitate. It turned out that in commissioning the whole flour, sometimes had problems because some mixed with white flour, which had already crushed a little bran. Other meal served us stale or old, who even had a bad taste. We decided, therefore, acquire good wheat farmers with confidence to buy, well, a mill by hand, and we started grinding our own wheat. This meal was top quality and freshly ground, very few people has this privilege. The physical effort of having to grind the flour was rewarded for the savings and quality.
Currently we have an electric mill, which will show in this book, producing good quality flour to grind wheat with the stones.
Once you have a good meal and a good oven confidence, we only have to prove again and again, until it is what it is, not very difficult, but not everyone can do. A good bread.
One problem today in bread sold in bakeries is the amount of chemicals that some people put, some use even eight different classes, some very harmful, bakers must protect hands with gloves rubber.
Most of these products are prohibited by the Directorate General of Health, but the competition and the "goodwill" of the houses of chemicals to help bakers, make many of them using all or several of these products.
Pro-Health aims to achieve a high ideal, and therefore we need to improve every day in all things, to approach the desired goal. Meanwhile we must fight as our knowledge and possibilities awaiting new light and opportunity.
Bearing in mind that not everyone can walk at the same pace, we will present several ways to make bread for everyone to try the way that suits you or suits your chances, always insisted that any reform must be passed every day.
How to prepare the yeast is as follows: with a glass of warm water and flour, form a roll, mixing well after a meal, putting a clean napkin, and leave undisturbed in a mild. After two days or more this roll is diluted with another glass of warm water, add the flour to admit. After working well leave again. Generally, if you kept a good temperature after another two days, the bread will have been fermented or sour. It would be appropriate before making the bread to repeat the operation once again and this time the ferment is six or ten hours maximum, increasing its size about twice. To understand this, the yeast is ready to make bread.
This whole process is not necessary every time if we care to save a little dough when making bread. In this case, it is appropriate that the day before kneading, you take the yeast and dilute with a glass of warm water and a little flour and then made of the mass is stored in a warm place until the next morning to serve as yeast to make bread.
For those who find it difficult or do not have time to prepare this homemade yeast, can be purchased for 250 grams for bread dough and then make the bread. Remember that if you care to save a little dough, so yeast will work for next time.
A bit of pressed yeast can also be purchased at a bakery, which is dissolved in water and salt, knead the bread and can be followed throughout. The amount of yeast is one level scoop per liter of water used. You can also save a little dough for the next time to avoid yeast pressed.
Once the yeast is a point which has risen with relative strength and speed, you make the water you want, depending on the bread to be done. However, to start with a liter of water would suffice.
Water should be warm but not hot. Once in a suitable salt is added at a rate of one big spoonful per liter of water.
When the bread begins to be thick, you have to work well, take with two hands and one another squishing from the half and again and again, until it has c gained consistency and uniformity. It is understood that the dough is at the point when it no longer sticks to hands.
Once the dough has reached its point, leave in a warm place (between twenty and thirty degrees), and protects air and sudden changes in temperature.
Of course, as the atmosphere, the dough rises above or is delayed. When it has grown a lot (the right thing would be to increase the double), work a little and then cut into pieces to form the loaves. For those who have to cook in an oven home cooking, whether gas or electric, it is advisable to use the English bread molds, which are elongated, about thirty to forty centimeters. This will make better use of space. For every liter of water, there will be three sliced bread.
Once the loaves are placed in molds, let the dough rest again, until they grow up again. It also requires covering into a warm place. Prepare the dough into the mold, do a few cuts above the bread to taste with a knife. You will know that the breads are ready when these cuts have opened up a lot.
However, it is best to make smaller loaves, because there is more security that will be cooked inside, and therefore much better digested. In this case we used baking trays, with a little oil to avoid sticking.
For making softer rolls, add a tablespoon or two of oil to make the dough, and to vary the taste with a bit of anise, which besides being very strong, is very digestive.
Light the oven to the maximum, it takes fifteen to twenty minutes to be able. The loaves should be placed in the center of the oven so they are not too close to fire, or touch some of the walls so it does not burn. The furnace will be closed for an hour and a half. Later open this time taking care not to burn rapidly and are removed from the molds for bread placed back in the oven for half an hour. It is essential that the bread is well cooked to be digestible and fulfill its sacred mission.
The breads should be baked as inside as outside, and should be light (not heavy). Should not be crude or acid which would be a poison for the body because would ferment into the stomach. When being baked, if possible, wait until every trace of yeast is destroyed and do not eat after two days. Seek not storing in plastic bags to prevent dry, and the bread that is good and beneficial to our health should not be moist or tender. This will require a good chew providing a perfect digestion and assimilation. Only then will feed the body properly, covering their needs and meeting the human economy of all the substances necessary to restore normal wear and tear of life.
Ideal Bread can be stored without any problem for eight or ten days, being able to eat the first day, without any detriment to health. From the fourth day, when the bread has lost its moisture, can be preserved in a plastic bag so it stays tender longer. You should never eat sweet bread a day, except without yeast or unleavened bread.
Excerpt from the book "The Pro-Health Reform " Joan Amigó Barba
Tags: bran bread muffins wheat whole-grain
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