Organic Bakery TM
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What is SPELT anyway?
Spelt, or Dinkel as it is called in Germany, is similar to wheat and yet different. It is a good substitute and may be better tolerated by people who have problems with wheat digestion. It does, however, contain gluten. Spelt is an ancient grain and its nutritional value hasn’t been diminished by hybridization. For more information see source.
How is your WHEAT FLOUR different than the store-bought stuff?
I only use wheat flour, milled with its germ and it is neither bleached nor stripped of its nutrients.
It contains less gluten than wheat and has large amounts of fiber (therefore making you feel full faster). It does not create high spikes in blood sugar compared to white breads and has many health benefits. See sources for more information.
Sources: RosÚn Liza
Endosperm and whole grain rye breads are characterized by low
post-prandial insulin response and a beneficial blood glucose
profile Nutrition Journal 2009, 8:42
Why are rye breads more DENSE and heavy than wheat breads?
Rye is packed with healthy nutrients AND has – naturally – much less gluten than wheat. Gluten is the dough’s “glue.” Since it is lacking, breads made with rye won’t rise as much and are much denser than regular wheat breads.
How LONG do the breads/crackers keep?
All breads and crackers I make do not contain any preservatives.
Because of rye’s nature, true rye breads have much longer keeping times than wheat breads, typically measured in weeks, not days. Rye breads develop more flavor over time. If in doubt, freeze the bread(s) and only remove what you plan to eat within a few days.
In general, breads will keep much better when left whole until ready to eat.
The crackers will keep for several weeks; the baking process removes most of the moisture, thus minimizing spoilage. Some have reported back that the crackers last months without any change in texture or flavor.
Pure wheat breads and bread products should be consumed within a day or two because wheat doesn’t have the keeping qualities of the other flours. Freeze the products as quickly as possible for fresh results after thawing.
I believe we are already exposed to too many toxins in our daily lives – air, water, foods. There is no need to add more toxins to our diet than those that are unavoidable. Nourishing our bodies with organic foods is a step in the right direction.
Any ingredients I use are organic, if they’re not available, I won’t use them – it’s as simple as that.