Search results
Results from the WOW.Com Content Network
Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents of raw foods often eat it uncooked or slightly heated. [4] [5] The Essenes, an ascetic Jewish sect that flourished from the second century BCE through the first century CE, are credited with the technique and basic recipe ...
Simple Truth Organic Sprouted Grain and Legume Bread Per slice : 90 calories, 0.5 g fat (0 g sat fat), 140 mg sodium, 15 g carbs (4 g fiber, 1 g sugar), 5 g protein
Nutrition (Per 1-slice serving): Calories: 80 Fat: 0.5 g (Saturated fat: 0 g) Sodium: 75 mg Carbs: 15 g (Fiber: 3 g, Sugar: 0 g) Protein: 5 g. Food for Life's Ezekiel 4:9 Sprouted Whole Grain ...
Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...
Sprouted bread: Sprouted Isle of Man: A type of bread made from sprouted whole grains: Taboon bread or Laffa Flatbread Turkey: Taboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings. Taftan: Leavened Iran: Leavened flour bread with saffron and small amount of ...
According to a study in the Journal of Nutrition and Metabolism, sprouted grain bread has fewer carbs, with 34 grams in a four-ounce serving, compared to 44 grams in 12-grain bread.
A loaf of multigrain bread A multigrain bread prepared with 70% sprouted rye, 30% spelt, and topped with various edible seeds. Multigrain bread is a type of bread prepared with two or more types of grain. [1] Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, [2] [3] among others.
According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...