Bread?

So I was looking for a 100% whole wheat bread at the local iga supermarket and this one is the only 100% whole grain bread they were selling.
Is it a decent bread or still too much added shit?

  1. 5 months ago
    Anonymous

    >Is it a decent bread or still too much added shit?
    You know the answer. Bread should be bread, that's it. If you can find one without additives, make your own.

    • 5 months ago
      Anonymous

      If you can't*

    • 5 months ago
      Beedrill

      Bake your own, experiment, just tried to make bagels, shape not really there, but taste is awesome. Also including the one missing on the baking sheet it's under 1€/$ ingredients. Very filling as well.

  2. 5 months ago
    Anonymous

    Bread is flour, yeast/sourdough starter, water and salt. Go figure.
    Make it yourself, it’s not that hard.

    • 5 months ago
      Anonymous

      Gonna start making bread at home. Got any tips?

      • 5 months ago
        Anonymous

        You can sometimes find bread makers at places like goodwill I made some awesome raisin bread and I barely know what I'm doing. I think I'm going to make some whole oat bread soon or get my wife to do it

      • 5 months ago
        Anonymous

        Dont use tap water unless you're on a well. City water has chlorine which kills yeast and any fermentation from happening. Also if you add salt, add it after proofing.

        • 5 months ago
          Anonymous

          >Also if you add salt, add it after proofing.
          isn't the salt needed for the reaction?
          Just made pizza dough last night and added it before. Maybe pizza different?

          • 5 months ago
            Anonymous

            No, its entirely for flavor. Bread is flour, water and yeast. Anything else is an addition. Some are terrible like sugars and seed oils. Others are great like eggs or animal fat, it is a great way to use up eggs if you have chickens.

    • 5 months ago
      Anonymous

      I add a little butter, milk, honey or molasses, and Hispanices into my bread. Makes it hardier and delicious

      • 5 months ago
        Anonymous

        Sounds great

  3. 5 months ago
    Anonymous

    Its not the biggest deal in the world if you only get it in small amounts, but almost everything you get likely has it so I cut zoy out where I can

  4. 5 months ago
    Anonymous

    I've been using this bread called ezekiel 4:9, it's a sprouted grain and bean bread. Only problem is it uses basedbeans as one of the last ingredients (not a onions derivative, but sprouted beans like the rest of the ingredients). It's delicious, filling, and has no preservatives or conditioners, nothing but what's needed to make the bread.
    Maybe you can look into making sprouted bread yourself and make it without the basedbeans.

  5. 5 months ago
    GORILLA

    A bread should be 4-5 ingredient at most.

  6. 5 months ago
    Anonymous

    That looks like decent bread. Usually they add sugar but not in that one.

    You're not going to make bread your whole life so just go with that or another like it

  7. 5 months ago
    Anonymous

    How do I make decent rye bread? My crusts tends to be pretty cracker like but the inner part is fairly soft and moist

    • 5 months ago
      Anonymous

      what do you mean by decent?
      moar like crackers or softer?

      >wheat makes me feel sick
      >negative for celiac
      >oh I must just be gluten intolerant
      >quit gluten
      >feel better
      >years later find out I have the mthfr gene mutation (40%+ of the amerimutt population has this)
      >the added fake man made vitamins like folate are basically poison to me, and it's in literally every wheat product

      What's the easiest form of wheat to digest that's easiest to find without all the extra shit ~~*they*~~ put in it bros? I miss regular bread and pasta so much you wouldn't believe. Really hoping if I just find real wheat without fake shit I can have it again.

      try different grains that don't have/have less gluten, like the rye above

      • 5 months ago
        Anonymous

        It’s too cracker-y. Like it’s kinda hard to cut decently even with a bread knife

    • 5 months ago
      Anonymous

      Try kneading more, this will develope more gluten and result in a denser bread. Or try reducing liquid content.

  8. 5 months ago
    Anonymous

    >wheat makes me feel sick
    >negative for celiac
    >oh I must just be gluten intolerant
    >quit gluten
    >feel better
    >years later find out I have the mthfr gene mutation (40%+ of the amerimutt population has this)
    >the added fake man made vitamins like folate are basically poison to me, and it's in literally every wheat product

    What's the easiest form of wheat to digest that's easiest to find without all the extra shit ~~*they*~~ put in it bros? I miss regular bread and pasta so much you wouldn't believe. Really hoping if I just find real wheat without fake shit I can have it again.

  9. 5 months ago
    Anonymous

    >including the germ
    are you retarded OP? enjoy getting sick

    • 5 months ago
      Anonymous

      This. You can literally see the germs growing on it.

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