Millet, Sunflower, Flax, Amaranth and Sesame Naturally Leavened Sandwich Bread.

Seeded Sandwich Bread Loaf Crumb

I’m on a mission to not buy anymore bread. Sure, I’ll still buy loaves from bakeries that I respect or that have an interesting loaf I want to try but when it comes to my daily sandwich loaves I’ve decided to make them myself from here on out.

Why did I decide this? For one thing, I know how to make bread and I like doing it so it’d be kind of dumb not to. But the real reason stems from a recent visit to the local health food supermarket. While browsing the aisles, I decided to take a look at some sandwich breads and find out what they’re made of. I expected the loaves at this store to contain whole ingredients with no added chemicals considering this was a health food store. For the most part the loaves had decent ingredients but I was surprised to find that almost every single sandwich loaf contained added gluten. I was a bit disappointed. I’m definitely not one to jump on the “gluten is evil” bandwagon, in fact I love gluten, but could the fact that we’re pumping pure gluten into supposedly healthy loaves of bread have something to do with the rise in people who can’t seem to tolerate it? I don’t really have the answer to that question(and it doesn’t seem like food scientists do either yet) but I do think I could do better than these supermarket breads from both a health and flavor standpoint.
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Chad Robertson’s Nordic Travels and Whole Grain Baking

A great article by Chad Robertson of Tartine Bakery, written for Food Arts Magazine, was recently brought to my attention by breadsong from The Fresh Loaf. The article is all about Robertson’s travels to the Scandinavian countries to learn about their breads and the Nordic style of baking. In the article, Robertson talks about the ancient flours and grains that are seeing a revival in the area and the many different ways they can be used to create delicious, flavorful bread. Towards the end of the article, Robertson shares his plans for using these grains in breads he’s creating for his new bread sandwich shop in San Francisco and even shares his recipe for Rugbrøt, a dense Danish Rye bread. Continue reading