I don’t think I’ve ever met anyone that doesn’t have a weakness for bread. There’s just something about it that us humans love. It comes in all sorts of shapes and sizes; wholemeal, wholegrain, seeded, mixed grain, rye, sourdough, tiger, ciabatta, panini, bagel, white bread and so on. The worst offender is white bread simply because it is so highly refined that it contains no fibre whatsoever meaning we may as well suck on a sugar cube when eating it. Yes I’m afraid it’s that bad!
Have you ever noticed that as soon as you have one piece, you want another one.. and another….and another? It is highly addictive, partly because it is so high in sugar which is also addictive. It also contains high levels of gluten which more and more people are experiencing problems with and as a result are having to source gluten-free foods. Gluten is a protein commonly found in wheat, rye and barley and unfortunately does have a negative effect on some people who are sensitive to it. Those with Celiac disease, an immunologic disorder, are extremely sensitive to gluten and must adopt gluten-free diet in order to stay well.
This bread does still contain gluten but it is thought that it is much more easily digestible than the gluten found in other breads so please beware of that. The raw food diet does not include processed foods so obviously white bread along with the rest of the list mentioned earlier are off the menu. This seems to be one sticking point for a lot of people that I coach who want to increase their raw intake. Well, I have some good news. Although the above photo looks like wholemeal bread; it is in fact sprouted bread. It is otherwise known as Essene bread or Manna Bread and is made from sprouted wheat berries. I picked this up from my local organic farm shop so do check out your local stockists next time you’re there but beware that the name on the packet is a little confusing as it’s called “Sprouted Wheat Bread” as opposed to Essene bread. There’s a debate over whether it’s strictly raw as no-one seems to know whether it’s heated over 118°F but personally I’m not so worried about that. At least it’s a damn sight healthier than conventional bread and it tastes good…nutty…but good. I’ve sliced mine and popped it in the freezer for when I have a bread craving.
I used to come home from school and literally eat slice after slice after slice of white bread, butter and Nutella. It was my favourite. I was the chocolate queen – whether it was Coco pops (shame on me!) or toast and chocolate spread or chocolate biscuits – I ate it! So to re-create my old (not-so) glory days, I made some super quick chocolate spread for my bread. If my dehydrator hadn’t died, I would have experimented with putting a slice in there to see what happened. I’m looking forward to testing out french toast too!
It is possible to make your own sprouted bread which I will put on my to-do list and hopefully share the recipe with you very soon.