wheat-bran

[T]he growth curve in glyphosate use has steepened, thanks to a practice that began in 2004. Late in the season, many farmers are now spraying the compound on crops that are not bioengineered to resist it, in order to kill them off and produce artificially early harvests.
‘You can imagine the residue levels on the damn wheat,’ said Charles Benbrook, an agricultural economist at Washington State University. 'If you buy whole-wheat bread, the glyphosate will be ground up with the whole-wheat kernel and it will be part of the flour. It’s a very high exposure. When they make white flour, the bran gets separated out and is used in the food supply in other places. That bran will have three or four times the concentration of glyphosate, because that’s where the residues are lodged. It’s insanity.’
— 

Weed Whackers: Monsanto, glyphosate, and the war on invasive species

I’m not neccessarily against spraying at the right time of year, but spraying right before harvest is truly insane. The dose makes the poison, and while glyphosate may be fine in smaller or trace quantities, this level of exposure is plain irresponsible.

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No-Knead Cheese Bread (adapted from this recipe)

• 1.5 cups organic bread flour, more for dusting
• 1/8 teaspoon instant yeast
• ½ teaspoons salt
• chia and flax seeds (half of handfull or so of each)
• goat cheese
• wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 cup water, chia and flax seeds, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest 18 hours, at room temperature.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour, add cubed cheese, and fold it over on itself once or twice. Cover loosely with plastic wrap. Let rest 15 min.

3. Using just enough flour to keep dough from sticking to work surface/your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with wheat bran; put dough seam side down on towel and dust with more bran. Cover with another towel. Let rise for 2 hours. 

4. At least a half-hour before dough is ready, heat oven to 450 °F. Put a heavy pot in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed. Cover with foil and bake 30 min, then remove foil and bake another 15 to 30 min, until loaf is beautifully browned. Cool on a rack.

Dog Days...

It’s going to climb up to 97 degrees today in Chapel Hill.

Sophie’s not ready!

I am not one of those people who wake up hungry. Actually, breakfast is kind of struggle for me sometimes, because it seems like every time I eat early in the day, I spend the rest of the day hungry.

Probably because food wakes the metabolism up as they say, and it spikes your blood sugar. Nevertheless, I still think yesterday’s bran + Greek yogurt + blueberries was a good choice.

Especially because one serving of bran has 100% of your daily recommendation of iron, and, well, I have so many bruises right now it looks like someone threw me down the stairs. I digress…

I’m sure it’s totally interesting for you all to stare at my breakfast. 

I know, I do a lot for the world.

I’m really happy berries are in season now, though!

Everything Bagel Bread

Raise your hand if you’re a bagel addict? I’m sure most of you are raising both hands like I am. In such a hustle and bustle city like this one, it’s just so much easier, and satisfying to say the least, to grab an everything bagel toasted, don’t skimp on the cream cheese, on the way to work. My new mission: find a way to feed into my yearnings on more of a budget (a bagel every morning can most definitely add up once Friday hits, and I’m not just talking about the price) and a quick breakfast that hits the spot with more nutrition.

I then came across an Everything Bagel Bread recipe. This recipe has become such a simple and flavorsome way to conquer such a mission. Most of the flour is replaced by oats and wheat bran, which by the way are two significant sources of fiber. One loaf makes approximately 20 slices, more than enough for the breakfast week even if you’re feeling generous enough to share it with your mate. You can even save it for lunch and do as I did - top it with a creamy hummus and tuna salad. Bagels be gone, readers let me introduce you to your replacement: Everything Bagel Bread.

“Everything Bagel” Bread Yields 1 loaf (about 20 slices)

12 ounces oats, rolled (raw)

4 ounces whole wheat flour

3 ounces steel-cut oats

2 ounces wheat bran

2 tsps bakings soda

1 tsp salt

2 tsps sugar

2 eggs, beaten

3 cups low fat or fat free buttermilk

For Topping…1 Tbsp Each of: sesame seeds, dried onion flakes, rolled oats, mince roasted garlic (optional), poppy seeds (optional)

To Create:

Process the rolled and steal cut oats in a processor until they resemble oat flour, about 2 minutes. Combine the dry ingredients in a large bowl (not ingredients used for topping) and mix well. Combine egg and buttermilk then pour into a bowl and mix to form a soft dough. Scrape the dough into a greased loaf pan and sprinkle with the topping mixture. Bake at 375 for approximately 50 minutes. Cool before slicing.