121: It's the Bread Story, with guest, Laura Heath
Вставка
- Опубліковано 26 вер 2024
- Laura Heath's unwavering dedication to "spread the bread" has been extraordinary. Her compassion and love for others have profoundly impacted countless lives. We often underestimate the transformative power of diligently sharing REAL BREAD with those around us, yet it can significantly improve their health and the well-being of their families and loved ones.
LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, UA-cam, Spotify, Alexa, Siri, or anywhere podcasts are played.
Also listen to:
Sarah McKelvey - breadbeckers.l...
Hannah Wright - breadbeckers.l...
Mary Crews - breadbeckers.l...
For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, • Only Real Bread - Staf... .
Visit our website at www.breadbecke...
Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.
*DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
#sharethelove #sharewithothers #loveothers #compassion #bread #realbread #loveothersloveyourself #share #care #changelives #liveschanged #changeyourlife #givelove #improvedhealth
Even when bread turns out ugly, it tastes amazing. My bread is coming out better now that I've been doing it a couple months!
Yes! You are right! It does still taste amazing, no matter how it looks!!! Thanks for commenting!
I started milling my own wheat berries, after coming across Sue Beaker UA-cam. Started baking bread, pancakes, muffins and oh the changes it has made. I went from one bathroom trip a week (not kidding) to every morning!!
You don't know how miserable it is to live with those issues, over the counter fiber didn't help but only made it worst, I will never go back to dead bread!! Thank you God!!
Wow! Thanks so much for sharing your story with us! We're so excited that you've made this change and seen helpful benefits to your health! That is so amazing!
I have a bit of a bread story. I am 64 years old and have been whole foods plant based vegan for about 6 years. It made a huge difference to me and my health is good (I am the only vegan in my family and don't try to tell others what to do - it's just best for me).One thing that I have always struggled with though is brittle nails. The only time they were strong is when I was pregnant with my children (probably due to hormones). I started making bread with whole grains (and sourdough) in March and now - in June - my nails are amazing! The whole grain bread is the only thing that I have changed (was doing sourdough before) so I really think that using the fresh, whole grains is the reason. My best friend turns 60 this week and my gift to her is that I am bringing all the ingredients to her house and will bake a bread with her, giving her the things she needs to keep making bread. 🙂
One thing: I can't yet afford to buy a mill so have been soaking the grains then putting them through a blender. It actually works very well!
We are so glad that you have seen amazing health benefits from freshly milled wheat! Thanks so much for sharing your story with us!
Hello! Do you have a soaked grain bread recipe to share? I’m really curious.
@@susiet2150 Sure :-) SOURDOUGH BREAD - BASIC FOR 1 LOAF
• 1/3 cup each: whole rye & red lentils
• 1 cup each whole emmer & spelt
Soak at least 24 hours on the countertop or up to 48 hours in the fridge in water with a splash of apple cider vinegar.
• 1 portion of sourdough starter
• 1 t salt
• About 1 ½ cups of water (more if needed)
• A few tablespoons of spelt flour, as needed to firm up the mixture (store bought or made in my coffee mil)
Put soaked and rinsed grains in a blender with the water (can be done in two batches if the blender is small). Pour into a bowl. Add the sourdough and mix well. Stir in salt and mix well again. Add more flour as needed (2 T at a time) until it slightly pulls away from the bowl but is still very wet. Rest 30-60 minutes and mix again. Can be mixed and rested again if desired.
Pour into a floured bread pan, cover and let rise (6-10 hours as needed). Bake at 220c for 45 minutes. Cover the bread with aluminium foil and bake another 45 min at 180c.
You will have to convert the celsius to fahrenheit but it is about 430 f and 350 f. It is a very dense, European style bread (I live in Norway)
Wonderful interview! I met Laura through a mutual friend. Our mutual friend and I are now new to milling and so intrigued by it. Laura is so kind and full of information. Thank God she is willing to share her knowledge. She is coming to my friends house tomorrow to help us by sharing her tips and tricks. Laura is definitely in her element helping others!!
Wonderful! That is so awesome! She is definitely a blessing to many! Thanks for commenting!
What is your suggestion for the correct amount of fresh milled grains to eat to make a difference in my health?
We suggest eating freshly-milled grain, in one form or another, every day in every way. Try to incorporate it into every meal.