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  2. 9 Healthiest Whole Wheat Breads on Grocery Shelves—and 2 to Avoid

    www.aol.com/lifestyle/9-healthiest-whole-wheat...

    As a result, whole wheat sourdough bread is easier (and takes longer) to digest, which can help stabilize post-meal blood sugar levels." 6. Best: Dave's Killer 100% Whole Wheat Bread.

  3. 8 Healthy Aldi Finds Coming to Stores This September - AOL

    www.aol.com/8-healthy-aldi-finds-coming...

    Case in point: You can get a 12-ounce bag of this Barissimo Caramel or Apple Crisp 100% Arabica ground coffee for just $4.19. The Apple Crisp flavor is a festive light roast with apple, creamy ...

  4. Peter Reinhart - Wikipedia

    en.wikipedia.org/wiki/Peter_Reinhart

    In the book, he has introduced a new kind of whole wheat flour called sprouted wheat. He first learned about it in 2009 when a local flour miller called to tell him about it and promptly shipped him 25 pounds of the flour to test. Reinhart made multiple breads with the flour and liked the taste. [8]

  5. Sourdough - Wikipedia

    en.wikipedia.org/wiki/Sourdough

    Sourdough fermentation reduces wheat components that may contribute to non-celiac wheat sensitivity and irritable bowel syndrome. [ 98 ] [ 99 ] [ 100 ] Sourdough fermentation and lactic acid bacteria may be useful to improve the quality of gluten-free breads, such as by enhancing texture, aroma, and shelf life .

  6. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%. [39]

  7. Whole grain - Wikipedia

    en.wikipedia.org/wiki/Whole_grain

    There are multiple grains such as cereal grains (e.g. wheat, rice, oats, barley, corn, wild rice, and rye) as well as pseudocereals (e.g. quinoa and buckwheat) that may be labeled whole grains. [37] When wheat is milled to make flour, the parts of the grain are usually separated and then are recombined to make specific types of flour, such as ...

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