A few weeks ago my brother in-law sent me a message dreaming about “Honigbrot” (bread with honey). It is one of my favorite things but for some reason I hadn't had it in so long! How that happened I don’t know and now I can’t even comprehend how I survived without it. It is one of the most satisfying afternoon snacks with a cup of tea and we often had it for dessert growing up. Since I got his message I have had “Honigbrot” every day either for breakfast or in the afternoon. As I was giving in to this “Honigbrot” craving I was wondering what honey does...
to bread and I found out some interesting things. Raw honey has a lot of amylase an enzyme that helps our bodies break down starches. As soon as you spread honey on your bread it starts predigesting it. According to Edward Howell, MD letting your toast sit for 15 min with the honey on it will reduce the amount of salivary amylase needed when eating it. I think that’s fascinating! Bees are able to make this divine liquid from the pollen of flowers and besides being delicious it helps our digestion. Make sure you use raw honey, the other stuff has lost its healing/ pre-digesting properties.
Next week we will have lacto-fermented Sauerkraut samples from My Living Nutrition for you. You can order Jody’s organic, lacto-fermented Kraut at www.mylivingnutrition.com and pick it up/ have it delivered with your bread on the first Thursday of every month! It is the perfect probiotic topping for my naturally fermented bread before your “Honigbrot” dessert!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
Cinnamon Raisin Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. raisins, sourdough culture, org. wheat flour, org. fair trade molasses, local raw honey, sea salt, org. cinnamon.
Bakers Choice: Sonoran Country Sandwich Loaf
Another try with the Sonoran White wheat…
Ingredients: Montana grown org. wheat flour, water, org. freshly milled Sonoran white wheat flour from Prairie Heritage Farm, sourdough culture, sea salt.
2/18/2016 11:18:53 pm
Spread the word about 'honigbrot' to beekeepers, local honey makers, local paper gourmet section, school cafeterias.........
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.