Healthy home-made bread

So why invest in the habit?

For starters, your homemade bread will be fresher than any loaf you purchase in a store.You’ll also avoid this myriad of chemicals often used in commercial breads:

  • Potassium bromate – improves rising and gives bread greater volume.
  • Azodicarbonamide (ADA) – dough conditioner
  • Partially hydrogenated oil – a trans fat (linked to “bad” cholesterol)
  • Sugar – a preservative
  • Monoglycerides and diglycerides – make the bread softer, prevents it from going stale
  • Butylated hydroxyanisole (BHA) – preservative to prevent rancidity
  • Sodium – salt (generally higher amounts than your homemade recipe)
  • Carmel coloring
  • High fructose corn syrup – less common today
  • Soy – keeps water and oil from separating among other things

As consumers become more interested in healthy eating, there are more commercial breads that contain fewer preservatives/additives. However, making your own bread gives you the most control over ingredients.

That control includes the use of fresh, high quality ingredients. You can be certain your whole grain flours are 100% whole grain – especially when you grind your own grain.



Organic flours are more available and affordable than ever, as are organic versions of nearly every ingredient you may want to use in a bread recipe.





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