NO Wheat Belly: Einkorn Bread

A few weeks ago I wrote a post called:  "MY BIG FAT WHEAT BELLY", a review of Dr. William David's book in which he argues that many Americans find themselves unable to loose that belly even if they exercise every day.  I am one of them!

BUT, there is one place where we can get safe wheat (rather than the genetically modified that is causing the problem). Wheat that is grown the way it was done in ancient times.  It is called "Einkorn" -  It might still not be safe for people who suffer from celiac disease, but it is safe if you are just trying to eat healthy, eliminate the belly, and, say, for example, bind in Pasasana (here is a video of my very early sketches of that pose), or Marichasana D!

Look at the difference:

Bellow is the short modern wheat as harvested this days, which you can find in pretty much everything on supermarkets, sometimes even hidden (I know because I have started to scrutinize labels and found many surprises!):

And here is the tall Einkorn wheat harvested as our ancestors did

Try for yourself, says the information that came with the flour I bought here:

"Place an einkorn grain under your tongue. It starts melting into sustaining food. You can chew it without having to boil it first. It is a living food. It's baker was the sun...  Place a grain of modern wheat under your tongue. It stays in you mouth, cold and hard as a stone. If you can chew it without breaking a tooth, you will get something which is more like bubble gum than food"

Amazing ha?!

And so I HAD to try a recipe, which I did. Here it is:

Ingredients:

2 cups (or 2.5 if the mix does not separate from borders as you are kneading) of Einkorn Flour
1 cup hot water
1 spoon of yest
1 spoon of sweetener (if you want to) I used agave
1/8 cup of butter or canola oil
1 spoon of salt

I ordered the flour from growseed.org

Preparation:

1.-Mix a bit of the water with the yeast and mix it well.

what you will need

2.-In a separate bowl mix the flour with the water, honey and oil and then add the water/yest and salt

kneading, separating from the borders

3.-Kneed it for a few minutes. Make sure everything is well mixed and that it separates from the borders.

4.- Butter the baking container (including sides) and place the dough in it.

Ready to raise

4.- Place it in a warm dark place to let it raise  (90 minutes or overnight just 90 mins is good)

Letting it raise

5.-Preheat oven at 350 and bake for 30-35 minutes

Voila! No Wheat Belly Bread!   Sometimes I add grounded flax seeds, and I have also experimented mixing the flour with almond flour, in which case it comes a bit more flat.  The taste is nutty and delicious.  And I get to eat bread in the mornings sometimes, which I luuuuv!

Slices:

Yum is the word, as per the comments, indeed!

Enjoy!

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MY BIG FAT WHEAT BELLY