Phytic Acid- The Antinutrient In Your Bread

When it comes to choosing our breads and breakfast cereals, I think it’s fair to say we all know we should be eating more wholemeal/wholegrain products. There are several very good reasons for this- wholemeal flour, which includes more of the outer parts of the grain, is a good source of dietary fibre for one, and the great majority of us in the western world do not eat enough fibre to maintain healthy gut function. These parts of the grain also contain far higher levels of vitamins and minerals than the soft endosperm which goes into making white flour. In fact, almost 90% of some key nutrients are lost in the extraction process, making white flour a food with poor nutritional value. For this reason, flour millers are legally required to supplement these flours with B vitamins once the extraction process is complete in order to prevent widespread nutrient deficiencies. This seems a convoluted way of producing a nutritious product doesn’t it- removing naturally occurring nutrients to later replace them with industrially-produced imitations. So we’re agreed- wholemeal all the way, right? Continue reading

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Clonakilty Black Pudding & Porridge Sourdough

20150515_223959I found myself in the Cornucopia that is Cork’s English Market the other day, and with Conor Bofin’s recipe for pork belly fresh in my mind, I headed straight for the butcher’s counter. I somehow seemed to end up with the porcine equivalent of Giant Haystacks, and I anticipated significant quantities of leftovers, so I was in need of a bread which would make the most of the belly sandwiches to follow. Sticking with the leftovers theme, the inspiration (and ingredients) for this recipe came from my kids’ breakfast dishes yesterday morning. Continue reading

San Francisco Sourdough – The Insomniac’s Version

Having been subjected to a general anaesthetic for knee surgery the day before, my circadian rhythm was clearly struggling to re-establish itself yesterday morning. Bright as a lark, I found myself perusing recipes and blogs on the cursed ever-present smartphone. One of my favourite sourdough bloggers is dmsnyder on thefreshloaf.com, and I was taken by his San Francisco sourdough with added wholewheat, which looked and sounded divine. My drug-addled brain calculated that I would have just enough time to squeeze in a bake before heading back to bed in around 21 hours time, so slipping on my dressing gown, I glided (hobbled) downstairs to get to work. Continue reading