Vital Living

Four-month-old bread
If you were asked how long a loaf of bread lasts, what would be your response? Two days? Four days? A week at most? I have a little experiment going with a loaf of bread I purchased for $1.99 on February 13. It looks the same as the day I bought it. It’s on my counter with a big sign on it saying ‘Do Not Eat’ and the date purchased.
Here are just some of the ingredients to avoid that make various loaves of ‘bread-like’ products almost indestructible:
• Calcium propinoate is a mold inhibitor and is thought to be         harmless in small doses but can have a cumulative effect,         especially in children. According to a 2002 study, this             preservative may cause, “irritability, restlessness,             inattention and sleep disturbance in some children.” Watch         for bread that says, ‘has extra calcium’ as that could be this     preservative.
• Potassium bromate, is a potential carcinogen and endocrine     disruptor and has been banned in some countries. Watch         for this ingredient in your bread and your flour- choose un-        bromated flour.
• Sodium bisulfite and sulfur dioxide are sulfites that             prevent bacterial growth. These preservatives may cause         reactions in people who have certain sensitivities.
• Azodicarbonamide is a dough relaxant and in the U.K., the         Health and Safety Executive has identified this ingredient         as a respiratory sensitizer (a possible cause of asthma) and         has determined that this ingredient should be labeled with         the words “may cause sensitization by inhalation.”
• Lecithin is an emulsifier and is commonly made from soy         and soy is almost always genetically modified, unless the         product is certified organic.
If you purchase bread, avoid the above ingredients and simply keep the bread in the freezer. If this has scared you and inspired you at the same time, use this basic bread recipe.
If you were asked how long a loaf of bread lasts, what would be your response? Two days? Four days? A week at most? I have a little experiment going with a loaf of bread I purchased for $1.99 on February 13. It looks the same as the day I bought it. It’s on my counter with a big sign on it saying ‘Do Not Eat’ and the date purchased.
Here are just some of the ingredients to avoid that make various loaves of ‘bread-like’ products almost indestructible:
• Calcium propinoate is a mold inhibitor and is thought to be         harmless in small doses but can have a cumulative effect,         especially in children. According to a 2002 study, this             preservative may cause, “irritability, restlessness,             inattention and sleep disturbance in some children.” Watch         for bread that says, ‘has extra calcium’ as that could be this     preservative.
• Potassium bromate, is a potential carcinogen and endocrine     disruptor and has been banned in some countries. Watch         for this ingredient in your bread and your flour- choose un-        bromated flour.
• Sodium bisulfite and sulfur dioxide are sulfites that             prevent bacterial growth. These preservatives may cause         reactions in people who have certain sensitivities.
• Azodicarbonamide is a dough relaxant and in the U.K., the         Health and Safety Executive has identified this ingredient         as a respiratory sensitizer (a possible cause of asthma) and         has determined that this ingredient should be labeled with         the words “may cause sensitization by inhalation.”
• Lecithin is an emulsifier and is commonly made from soy         and soy is almost always genetically modified, unless the         product is certified organic.
If you purchase bread, avoid the above ingredients and simply keep the bread in the freezer. If this has scared you and inspired you at the same time, use this basic bread recipe.
Patty James M.S., C.N.C.
DirectionFive Health, Founder and Director
www.directionfive.org, 707-575-9621
Nutritionist/Chef/Writer, co-author of “More Vegetables,
Please!” www.pattyjames.com, 707-888-1103.
Founder of the nation’s first certified organic cooking school.
Basic Whole Wheat Bread
Makes two 9”x5” loaves
1 cup warm (not hot) water
2 teaspoons active dry yeast
1 cup water or milk
1/4 cup honey
2 tablespoons olive oil
2 3/4 cups all-purpose flour, plus extra for kneading*
2 3/4 cups whole-wheat flour*
2 teaspoons sea salt
Pour the water into a large bowl or standing mixer and sprinkle the yeast over top. Let this stand for a few minutes until the yeast has dissolved. Stir in the water or milk, honey, and oil.
Add two cups of all-purpose flour and the salt, and stir to combine the ingredients. Add the rest of the all-purpose and whole-wheat flours. Let stand for 20 minutes to give the flour time to absorb the liquid.
Knead the dough on a lightly floured surface for 8-9 minutes.
Clean out the mixing bowl and rub with a little olive oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm spot until nearly doubled in bulk, about 1 – 1 1/2 hours.
Sprinkle a little flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a loose ball. Let the balls rest for 10 minutes.
Grease two 9”X5” loaf pans. Shape each ball of dough into a loaf and transfer to the loaf pans. Let the loaves rise a second time until they start to dome over the edge of the pan, 40-50 minutes.
Heat the oven to 425°F about halfway through the second rise.
Slash the tops of the loaves with a serrated knife and place them in the oven. Immediately turn down the heat to 375°F and bake for 30-35 minutes. Finished loaves will be golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing. The loaves will keep for several days or up to three months in the freezer. Enjoy!
*Note that flour given is approximate; flour varies in absorbency and slight adjustments may be necessary. The dough should be smooth and elastic while kneading; sprinkle on just enough additional flour as necessary to prevent the dough from sticking.