European Whole Wheat Loaves - Sugar Free Recipe

[keljonma]

I got this one from Jackie Clay on Backwoods Home Magazine...

European Whole Wheat Loaves

Put 2 1/2 cups warm water into a large warm bowl.
Add 2 Tbsp. dry yeast and stir gently. Let soften.

Mix in 3-4 cups whole wheat flour and mix well, making a heavy batter.

Cover and place in a warm place and let rise for an hour or so.
Now add 3-4 more cups of flour, one cup at a time, mixing well, until a nice ball is formed that is NOT sticky, but not stiff, either.

Return to bowl and let rise again, until nearly double. Divide the dough in half and place in greased tin or on a greased cookie pan. Slice top of loaf about half an inch deep, either lengthwise or several slashes, crosswise. Cover again and let rise.

Bake at 350F until golden brown and hollow sounding when thumped with finger. This will be about an hour. Remove from pan and let cool.

 

[Wifezilla]

While you are not adding sugar, when you digest wheat, it breaks down in to....SUGAR.
A carb is a carb.

 

[hoosier]

The whole wheat flour breaks down more slowly so it doesn't spike the blood sugar levels the way white flour or sugar does.

Thanks for the recipe.
My husband subscribed to that magazine 6-8 weeks ago, but we haven't received one yet even though the charge on our card came through last month.

 

[reinbeau]

Backwoods Home is a fantastic mag, I'm going to stick with that one and drop Countryside.

 

[freemotion]

While you are not adding sugar, when you digest wheat, it breaks down in to....SUGAR.
A carb is a carb.

All carbs are not created equal, just like all fats are not the same. Yes, our bodies need glucose to live, and grains and veggies will become the glucose we need. But it takes some time for that process to happen if we eat whole foods. The higher the fiber content, the slower that happens, too. So sugars make it into the bloodstream at a slow and steady rate, not spiking the insulin response, so the sugars can be escorted into working muscle and other cells for energy.

When we eat a high glycemic food, like white flour or any sugars, there is a huge insulin response that the body cannot deal with. The energy from those foods cannot make it into the working cells, so it is stored as fat.

If someone has become "insulin sensitive" or has Type II diabetes, this process is really messed up. Less gets into working cells, more is stored as fat.

If anyone eats a high glycemic food, a metabolic switch is flipped, metabolism slows, and the salad they eat later is then stored as fat. This is known by anyone with farm animals that need to be fattened up. If hay or pasture is their main diet.....the animal version of salad with no dressing.....then a high glycemic meal is given a couple times a day, like sweet feed or corn. This flips the metabolic switch into weight gain mode. Now even the hay is stored as fat, and weight gain happens very quickly. Especially if the animals are confined and cannot move around a lot, so no exercise.

Sounds like the way the average American eats, and why obesity is epidemic today!

So yes, if someone wants to lose weight, any carbs from grains need to be limited to 2 servings for women, 4 for men, per day, mostly from beans and yams and less from grains. Grains should be whole grains, like truly ww bread or oatmeal from scratch.

So there is your lecture for today! Sorry, it just seems to flow off my fingers!!!

 

[Wifezilla]

whole wheat flour breaks down more slowly so it doesn't spike the blood sugar levels the way white flour or sugar does

While this is a very common belief, in a majority of cases it simply isn't true. Whole wheat bread can have a higher glycemic load than white bread. For every 50g of carbohydrates you get, it is the equivalent of eat 1/4 cup of table sugar.

As for the glucose my body needs, it is converted as needed by my liver. I get very few carbs and the ones I do are from leafy green veggies, berries and full-fat dairy and that which naturally occurs in meat.

While someone who is only a little overweight might be able to see some benefit from switching to whole grains, for many, it is too late (like me).

I stand by my stance that a carb is a carb (but you are right that a fat isn't a fat. Neither is a calorie a calorie...LOL). What is wrapped up with the carb is what is important. Get your carbs from kale, spinach, cherries and other low sugar, high nutrient foods. The carbs themselves are biologically unnecessary and, in cases like mine, downright harmful.

If someone has become "insulin sensitive" or has Type II diabetes, this process is really messed up.

Yup! Messed myself up good...the ironic thing is I never liked white bread and switched to brown rice years ago. Until I gave grains and starches up completely, I never got better.

freemotion...I wished you lived close to me. We could talk about this stuff for hours!!! LOLOL

http://www.mendosa.com/gilists.htm
High-carbohydrate foods GI
White wheat bread* 752
Whole wheat/whole meal bread 742
Speciality grain bread 532
Unleavened wheat bread* 705
Wheat roti 623
Chapatti 524
Corn tortilla 464
White rice, boiled* 734
Brown rice, boiled 684
Barley 282
Sweet corn 525
Spaghetti, white 492
Spaghetti, whole meal 485
Rice noodles 537
Udon noodles 557
Couscous 654

 

[hoosier]

Apparently my husband's doctor has no clue what he is talking about.

 

[Wifezilla]

Since standard nutritional training for MD's consists of about a one hour lecture, odds are he actually doesn't have a clue. I got that information from..... A DOCTOR

Check out Dr. Mike Eades' blog on www.proteinpower.com. He is a doctor who actually knows what he is talking about.

 

[reinbeau]

A doctor who bills his site as a 'one-stop shop for low carb living and learning' and sells product is hardly a unbiased source. This is the nutritionism Michael Pollan warns us about in his book In Defense of Food. Whole, real foods are the best for us, once they start making health claims it's time to walk away. Whole grains are in no way, shape or form the same to our health as white sugar. Not that I have anything against sugar, I don't, I have lots against sugar substitutes, but that's a different discussion.

 

[freemotion]

Yeah, Wifezilla, imagine if we were neighbors!!! Yikes! People would run and hide when they saw us together!

Just checked out the link, and the info on it is a bit old. Glycemic index and glycemic load are two very different things, GL is more current thinking. That site uses the words interchangeably, it seems. Carrots are listed at 39, but the glycemic load is negligible, like a 1. Same with wheat bread, which should be more like a 12 per slice, but that does not include most commercially made breads. I recommend Alvarado Street Bakery sprouted breads in my classes.

That being said, you are obviously an extreme case....are you on insulin injections or a pump? Any life left in your poor pancreas?

I am also pretty messed up by the crappp I ate in my younger years, but not so bad as you, think I saw the light in time. Also, growing up, we were poor enough at times to have stuff like homemade lard instead of crisco, thank goodness. And my parents preferred brown rice to white, and mom cooked from scratch....still lots of white flour and sugar and margarine, but not a total diet as some have.

I have to avoid any speck of sugar. I won't touch so much as a drop of hydrogenated fats, or a molecule of msg or it's cousins, or any artificial sweeteners.

Makes eating out not so much fun....add lots of allergies to fruits and veggies, and I am not a fun dinner guest, either!

Wow, we really hijacked this thread.....ooops, sorry!