Wheat bread.

[robbyrob]

Otzi the ice man liked Einkorn Bread 5 300 yrs ago .
It gave him huge cavities.

I like candy.

 

[Carbon 6]

Otzi the ice man liked Einkorn Bread 5 300 yrs ago .
It gave him huge cavities.

How did it give him cavities ?

 

[hinamanra]

Yes overnight then add the BP and leave thirty minutes before baking 375f

I'm must be missing something. BP? black powder? is that why you leave 30 minutes before baking? in case it goes bang? Just kidding, seriously though, what's BP?

 

[hinamanra]

Never mind I figured it out. Baking Powder

 

[hinamanra]

I like a hardy bread and that one does look good, I wonder if I could make a rye like that?

 

[NeilMacleod]

lol
Yup, I found using a general 75% hydration works best, also grind your own berries, taste is no comparison with the stuff you get in the store, flour deteriorates fast once its been ground and the stuff in the store is not freshly ground. The general purpose flour (missing bran etc) will use less water so you have to experiment, probably 65% hydration.
If you have a decent blender like Blendtech then you can do three cups in their for 30 secs on high and its done. It well worth it to invest in a grinder if you do your own bread. I have a Wondermill Jr thats hand cranked, not difficult just monotonous, you can add a belt motor to drive it.

 

[NeilMacleod]

One more new try. Ancient grains.
Emmer Flour.
Light and fluffy, puffed up nice.
Yeast, 75% hydration, 425f/25min.

 

[Oshaukuta Outdoors Group]

Is this dutch oven baking? Is there a recipe somewhere in this thread that I am not finding?

 

[NeilMacleod]

I do the same for all, 75% hydration by weight. Baked as you see in the pic with cast iron pan.

 

[Gene L]

Those look awesome. When in ireland i fell in love with Irish Brown Bread. Quick and hearty makes great toast to. This recipe works well. There are many versions on Google "Irish Brown Bread" I prefer the Irish flour and the courser version with whet berries.... gives you something to chew! https://www.kingarthurflour.com/recipes/irish-brown-bread-recipe

That sounds like a biscuit recipe with brown flour.

 

[robbyrob]

I like candy.

Because the bread left carbohydrate residue on his teeth that encouraged the growth of bacteria.
Tooth destroying acid was a byproduct of the bacteria partying on that residue.

 

[NeilMacleod]

Pane Bianco

No Knead, 75% hydration by weight.

Dried salted tomatoes, Garlic, Basil, Rosemary, Cheese. Fife.Yeast.

 

[Carbon 6]

That looks yummy.

 

[Poboy]

I went online and bought brown bread in a can. Pretty good stuff.

 

[Loyalist Dave]

Because the bread left carbohydrate residue on his teeth that encouraged the growth of bacteria.
Tooth destroying acid was a byproduct of the bacteria partying on that residue.

"Dental caries [cavities] are more prevalent in agricultural societies from the presence of grain based foods, due to the conversion of starch by enzymes in the saliva acting on residual particles in the teeth. Thus when remains show this higher presence of caries in a specific pattern it may be concluded that the individual had regular access to domestic or semi-domestic grain sources. It would also be possible if the individual was in an area with large honey production, or perhaps with both honey and grain. "

I spent four years in college getting my archaeology BA and paid for that degree with four years military service..., to be able to remember that.... first time in a very long time I could actually use that knowledge.

LD

 

[Carbon 6]

If the cavities are from wheat, then we must really blame evolution as humans evolved with more of the amylase enzyme genes (AMY1 ) than other hominids, due to diet. The more agrarian, the more AMY1 genes.

 

[Loyalist Dave]

Actually it's a population thing.
You don't get the dental caries in as large numbers when gathering wild grains as the grains and or roots are a lower portion of the dietary intake. Once the population gets to a certain size, either it switches to slash & burn agriculture OR famine reduces the population back down to hunter-gatherer levels. With slash & burn you only see a small increase in caries, but when you get to actual dedicated planting of grains, you see a marked increase. Grain becomes a "staple" in the diet.
Aborigines (who didn't develop agriculture) have enough enzyme to cause a huge jump of caries when they switch to a grain based diet, when they start eating like European ancestry Australians.

LD

 

[Carbon 6]

I see your point, I would have thought grinding the grain was the trigger, making more starch available for conversion and and adding abrasive.

 

[zimmerstutzen]

I love whole wheat bread but it gives me such terrible heart burn, that I avoid it. However what does not bother me at all, is pumpernickle bread. Unfortunately, the necessary flour is very expensive in small quantities.

 

[David Veale]

I love whole wheat bread but it gives me such terrible heart burn, that I avoid it. However what does not bother me at all, is pumpernickle bread. Unfortunately, the necessary flour is very expensive in small quantities.

This may not help you, but it has helped me in the past. For me, I think the heartburn comes from low stomach acidity (very common, especially as we get older) causing my stomach to harbor various yeasts/bacteria. Eating anything sugary/starchy feeds them, turns it into a big bubbling fermentation vat, and thus the heartburn. Take a spoonful of coconut oil (which is anti-fungal, and I suspect somewhat anti-bacterial) before eating, and you'll likely notice an improvement. I've heard of others who travelled to SE asia and found that many of their ailments mysteriously disappeared. I suspect that coconut in much food there is the reason.

Pumpernicle is typically a sourdough which is fermented much longer than modern "quick rise" yeast bread. Thus much of the starch is already consumed and much of the gluten is broken down. It will have a lower glycemic index, which means it won't feed anything living in your stomach quite as well.