I am currently reading this book which I checked out from our local library. I have been desiring to eat healthier lately and to prepare meals which enable my family to eat healthier. But, honestly, I've been kind of overwhelmed by how much we all love foods that aren't nutritious and the list of things to try and avoid, not to mention how changing our eating habits would impact our food budget. Good grief - why is high fructose corn syrup added to wheat hamburger buns, BBQ sauce and croutons!?
I am by no means anywhere close to knowing what I'm talking about in this arena - but will share with you what I'm learning and hope you'll help to teach me as well.
My first experiment was to serve the girls (and myself) whole wheat tortillas for lunch Tuesday. I toasted them in a skillet with chicken, cheese and salsa inside. Emily devoured hers - Rachel has never liked tortillas, but ate about half. So, I consider this a success! I already love whole wheat things - so this was easy for me!
I was planning to make French Bread for dinner that night anyway, so decided to try a little experiment.
I started out with this recipe (which I half for our family) and here is what I came out with:
(note: the author of the above book suggests this 1/3, 1/3, 1/3 flour mixture ratio)
1/4 c. wheat germ
1/4 c. whole wheat flour
1/4 c. white unbleached flour
1/2 Tbsp. sugar
1/2 tsp. salt
1 tsp. yeast
1/2 c. very warm water
1 Tbsp. olive oil
3/4 c. white unbleached flour
Mix all but the last 3/4 c. unbleached flour in a mixer. When blended, switch to the dough hook and add flour 1/4 c. at a time. Let dough mix until kneaded smooth.
Cover and let rise until doubled. Sprinkle cornmeal on a cookie sheet and shape dough into a loaf. Make three slits with a knife and let rise uncovered for one hour. Bake at 350 for about 20-25 minutes.
And, the verdict was:
Everyone ate it without comment or complaint! I would have to say that I thought there was too much wheat germ in it. I would rather add more wheat flour and less wheat germ, but that may change over time. What exactly is the benefit of wheat germ vs. whole wheat flour?