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My husband bought some whole wheat bread today.  He doesn’t like the taste of the sprouted grain bread I buy ( the one that needs to be stored in the freezer.) After quickly glancing at the list of the ingredients in this new whole wheat bread, I became as determined as ever to buy a bread maker and start using it! Preservatives, dough conditioners, vegetable shortening, aluminium sulphate  –  are some of the ingredients of  the bread, which is marketed as a “healthier” choice!


Do you know of any links to good healthy bread recipes I can use?


Here’s what I am  doing tonight: baking Chia Bread, using this interesting recipe, from Bittersweet Blog. I am hoping for some healthy and yummy loaves.

I absolutely love Alvarado’s Street Bakery’s Sprouted Rye Seed Bread. Not only is it incredibly healthy, with all organic ingredients, sprouted wheat, no preservatives or unnatural additives, it also tastes ridiculously good! I love the flavor of rye, because it reminds me of my childhood in Russia;and if you love rye, this bread totally hits the spot.  I keep this bread in the refrigerator or the freezer, because of its lack of preservatives.

What’s so special about this bread and why sprouted wheat?

From Alvarado Street Bakery’s website:

” We take whole, organic wheat berries and soak them in filtered water until they “sprout”, until they actually begin to grow. When the excess water has been drained, we grind the “living sprouts” into dough. What comes out of our grinder is not a dry powder, but a wet and mushy dough that becomes the basis for all of our recipes. Add a little fresh yeast, some sea salt and a bit of sweetness (natural honey, organic raisins, organic dates, pure barley malt) and there you have it, the ultimate whole grain bread! The concept of baking bread with sprouted grains is not a new idea. In fact, it dates back to biblical times when sprouted spelt (what we now know as wheat) was combined with sprouted lentil beans and sprouted soybeans. The sprouting process naturally converts starchy grains into easily digested maltose and other complex sugars. There is enzyme activity created during germination that begins to “pre-digest” the grains, thereby making the grains and their nutrients and vitamins more readily assimilated by the body. The addition of the sprouted legumes (soybeans/lentil beans) provided the essential amino acids necessary for a complete protein. This mixture was then crushed, formed into ovals and slow-baked. Centuries later, our recipe is basically the same.”

While living in NYC, I loved Angelica’s Kitchen restaurant. It’s a wonderful vegetarian eatery with fresh , mostly local food and a relaxed ambiance. They also had a cornbread to die for: it was the non-traditional kind; it tasted grainy and hearty. I actually purchased Angelica’s cookbook just for the recipe of this cornbread! I baked it many times and modified its original version. Enjoy it with a  soup or a salad or even as a nutritious breakfast. Give it to your kid with tahini sauce as a spread and a source of calcium or with applesauce instead of a sugary dessert. The cornbread also refrigerates and freezes well.


Rolled oats 1 cup

Cornmeal 1 cup

Brown rice, cooked according to the package instructions  3 cups

Apple juice 2 cups

Applesauce 1 cup

Salt 1/2 tsp

Olive or corn oil, unrefined 1/3 cup

Sesame seeds 1/4 cup

Preheat the oven to 350 degrees Fahrenheit. Mix all of the dry ingredients, except for the sesame seeds. Mix in the juice and the applesauce and make sure the mixture is even. Add almost all of the oil. Grease the baking dish and sprinkle the sesame seeds on it. Pour the mixture into the baking dish and bake for about an hour, or until the wooden stick you put in it to test its readiness comes out dry. Let the bread cool off and cut into squares.

Image: hinnamsaisuy

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