Making Bread with My Mom and Free Advice

My mom and I are going back to school together. 

Bread school, that is. 

This week, good ‘ol Nana and I signed up for the Healthy Whole Grains bread course, hosted by Ann Marie of the Cheeseslave.

I didn’t wait to join the throng that will be taking this class. 

No, I wanted to be one of the first.  I’m excited and I just wanted to share my passion with you. 

‘Cause I think that you need to catch it. 

Please watch this video to learn how important properly prepared grains are in your diet.  Your belly will thank you.  (If you don’t see the video, click on over to my blog).

Hurry now while the cost of the class remains cheap-o (until February 7, 2012).  That is $11/class, which is significantly cheaper than going back to graduate school.

Trust me . . . I know.  We just paid for the Engineer’s tuition.

But be sure to use the coupon code SPROUT20!

If you are unsure about this class, you can join Ann Marie on Thursday, February 9th, 2012 at 7 PM EST / 4 PM PST for a WEBINAR.  (A webinar is  a seminar conducted over the internet.)

The great thing about this webinar? 

IT’S FREE!! Free Advice!

(But space is limited . . . so sign up.)

The hour-long webinar will cover:

• What kinds of whole grains can be sprouted
• How soaking, sprouting and using sourdough neutralize anti-nutrients like phytic acid
• When to sprout, when to soak, and when to use sourdough
• How to make whole grains kid-friendly
• How to save time preparing whole grains
• How to save money preparing whole grains

I really want you to understand that just because you eat whole wheat bread, doesn’t mean you are actually making an improvement in your diet . . . even if your bread is organic or if you make it at home. 

Grain isn’t what it used to be.  A lot has changed in the structure of the actual wheat berry since big seed companies have come along . . . and a lot has changed in how grains are prepared compared to years ago. 

1. So, watch the video.
2. Sign up for the free webinar
3. Join the class

Learn How to Make Healthy Bread

Our household is filled with opposites.  Loud children, quiet parents.  Coffee drinkers verses a man who shakes his head at such indulgences.  Almond butter is dwarfed by peanut butter.  Kimchi advocates eat it by the spoonful and the sauerkraut fans digest it sparingly. 

We all love bread, though.

But not all of us thrive on bread.  This dichotomy creates a weird dance in our household. 

At times I feel like I am shrieking, “No, don’t let him have grain!!!”

Yet, that evening we will dine with family and devour a pizza. 

I find myself regretting that seemingly “easy” road I opted for.

The tummy ache soon follows.  Anger rises and peaks the following day.  Lethargy.  Thumb sucking worsens.  Little limbs are consumed with a continual itch until the grain irritant has made its way through and out of this delicate system.  The ears no longer register what the parents are saying.

Our lesson is learned.  We avoid processed grain for a good week. 

We forget our lesson.  The Engineer and I find ourselves in yet another situation that is easier to compromise on than be prepared for. 

Bread is trump.  Toast in the morning loaded with coconut oil, raw honey, cinnamon. 

A snack?  How about homemade granola with yogurt? 

Dinner on the run . . . sandwiches sure can be a lifesaver.

However, to our family . . . to one special member in our family . . . grain creates a fog . . . irrationality . . . silent torture.

Except when grain is prepared properly.  I have tried my hand at this art . . . this nourishment present since before Jesus.

To see some of the grains that I have fermented please visit the following tutorials:

• Sourdough Starter Part 1
• Sourdough Starter Part 2
• English Muffins
• Sourdough Bread

But to learn from a wise woman . . . I encourage you to join Ann Marie as she teaches a course titled Healthy Whole Grains.

By taking this course, you could easily save $300 a year if you purchase bread at the store (which would more than pay for the course, especially with a promo code . . . like this one:  SPROUT20)

That doesn’t even factor in other grains.  Do you buy tortilla chips?  Crackers?  Cookies?  Pizza?  Store bought pie crust?

 

You will learn many things from Ann Marie’s class. 

I thought I knew a lot, but from reading about her course, I see that I have so much more to learn . . . and with the tools she is going to provide me . . . there is hope that a properly prepared bread may bake in my oven again.

• Make sprouted flour in just 5 minutes per day
• Make delicious bread in just 5 minutes per day
• Make a gorgeous loaf of nutritious whole grain sourdough bread — with absolutely no kneading!
• Save time and effort by eliminating kneading and fussy, elaborate sourdough routines
• Make a perfect pie crust with a lattice crust — you’ll wow your dinner guests!
• Save hundreds of dollars per year cooking from scratch with whole grains
• Make nutritious waffles, cereal, cookies, pasta, pizza and tortilla chips that your children will devour
• Store bulk grains and freshly ground flours to maximize shelf life

The details?

Cost of the class?  $199 $149

Coupon Code?  SPROUT20

Real cost of the class until February 7th? 

$129 (that is $11/class)

You will receive lifetime access to:

• 12 Weeks of Online Classes
• 50 Video Tutorials
• Over 100 Printable Recipes!

Head on over to Healthy Whole Grains to sign up for the class.  I have NEVER been disappointed with Ann Marie’s classes. 

Join me.  Let’s learn how to make healthy bread. 

(All grain photos are compliments of Ann Marie and her photo journal of her Healthy Whole Grain journey.)

Holy Jesus Homemade Crackers

Please don't take offense at my Holy Jesus Homemade Crackers. They are your basic "unleavened" crackers, but with a message, at least to me and the gals I am in bible study with. We have been studying the book of Luke and last week we looked at chapter 12, verses 1-3, where it says,

1 In the meantime, when an innumerable multitude of people had gathered
together, so that they trampled one another, He began to say to His disciples
first of all, “Beware of the leaven of the Pharisees, which is hypocrisy. 2 For
there is nothing covered that will not be revealed, nor hidden that will not be
known. 3 Therefore whatever you have spoken in the dark will be heard in the
light, and what you have spoken in the ear in inner rooms will be proclaimed on
the housetops.

According to Miriam-Websters dictionary, leaven is a "substance (as yeast) used to promote fermentation in dough or a liquid." When you use leaven, such as the yeast in my homemade bread, you use 2 1/2 tablespoons of yeast that eventually works its entire way through approximately 13 cups of flour. Wow! It doesn't take much leaven to affect and change the texture, smell, look, and feel of flour. While the outcome of leaven tastes yummy--once it is baked under high heat, leaven alone smells horrible and is unpleasant if ingested prior to baking. And so it is with us.

Jesus is warning His disciples to not be like the Pharisees who say one thing and do another, hypocrisy. He is calling His followers to be different, to not live in such a way that causes fermentation in their spiritual life, or to rot their relationship with God. Often the Bible uses leaven to symbolize sin. Leaven puffs up from within, much like pride puffs up within.

1 Corinthians 5:5-7 further explains the consequences of leaven,

Your glorying is not good. Do you not know that a little leaven leavens the
whole lump? 7 Therefore purge out the old leaven, that you may be a new
lump, since you truly are unleavened. For indeed Christ, our Passover, was
sacrificed for us.

So, bake some unleavened crackers, save money, and remember that something very tiny can ferment your life. Be careful what you allow into your heart (and sometimes your stomach!)

Holy Jesus Homemade Crackers
1 cup all purpose flour (you could use whole wheat too, but you'll need a little more water if you do)
1/2 teaspoon salt
2 tablespoons butter or olive oil or neutral oil

Preheat oven to 400. If you have a baking stone, put it in there to heat up; otherwise you can just use cookie sheets.

Put all ingredients in the food processor and give it a quick whirl to blend. While the processor is running, slowly add 1/4 cup of water. Let the processor run for a minute. You want to stop when the dough forms a fairly dry, only slightly sticky ball. After a minute, if you don't have the ball, start adding water, a few drops at a time, while the processor is running. (Be careful here - you can go from 'not a ball' to 'ball that is too wet' WAY fast, especially if the kids are adding the water. Just add a little more flour if it gets too wet.

Roll the ball out, using more flour to dust the dough as needed, to about 1/4 inch thin or thinner. Cut the dough using butter knives, cookie cutters, or pizza cutter into any size or shape you like, but try to keep the crackers roughly the same shape so they will bake evenly. Place crackers on the ungreased cookie sheets or directly on the baking stone and bake for 10-12 minutes.

These crackers can be made with any flavor idea in mind. Our favorite is to add a bit of honey and cinnamon. We have also chopped up garlic and topped with Parmesan cheese and salt. Enjoy!

P.S. This is the Bible Study I was referring to earlier!