Page 42 - ap_3_2008

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to the all-encompassing Internet, our brains are becoming ingrained
(pardon the pun) with whole grains... and rightfully so! The facts are
clear and indisputable: they contain more fiber, vitamins, and minerals
than their refined counterparts. They are simply better for your body,
period. There are simple changes you can make to increase the amount
of whole grains in your diet, one of the easiest being to use more whole
wheat flour when baking. That being said, I am amazed that the mention
of whole wheat bread still conjures up in the minds of many an image
of a dense, heavy, bitter loaf of bread. With the following formula, I
hope to change the mind of anyone that still holds such a perception.
Part of my personal baking philosophy includes that every formula
should serve more than one purpose or product. In fact, I always challenge
my students at Johnson & Wales University to use half dough in the
formula to make the required product, and then use simple changes to
transform the remaining half into something completely new and different.
It is amazing to see what they come up with! So, in keeping with this
approach, I am including some alternate variations above and beyond a
wholesome and tasty loaf of bread. Give it a try and see if I can make you
a believer in this very tasty and easy-to-make Whole Wheat Bread.
hole grains: Surely by now you know that experts say
we should eat more of them. It seems that everywhere
you look these days, from television to the printed page
W
Publisher’s Note:
Ciril Hitz is the Department Chair for
the International Baking and Pastry Institute at Johnson &
Wales University in Providence, Rhode Island. He has been
recognized both nationally and internationally with numerous
awards and accomplishments. Ciril recently published two
DVD series:
Bread Art
and
Better Bread.
His upcoming book,
Baking Artisan Bread
, is due for released in October 2008.
More information on Ciril and his work can be found on his
web site: www.breadhitz.com.
40 Pastry & Baking
North America
Whole Wheat
Bread
全麦面包
际(请允许我使用这样的双关)
...
这是理所当然的!全谷物食品的
纤维、维生素及矿物质含量均高于同类精细加工食品,这确实是
一目了然且毋庸置疑的。这些物质的确对你的健康非常有益。你
只需稍加改变就可以增加饮食中的全谷物量,其中最为简单易行
的一个方法便是在烘焙时选用全麦面粉。不过
,
令我感到惊讶的是
,
说起全麦面包,很多人还是会联想到那钟粘稠厚重、口感苦涩的
面包。希望仍然抱有上述想法的读者们看过以下的配方后能够一
改成见。
我的个人烘焙理念中有一个条便是每份配方都必须是多用途且
适用于多种产品的。事实上,我总是不断向 Johnson & Wales 大学
的学生们发难,要求他们将配方中的面团分成两份,一半用来制
作规定的作品
,
另一半则稍作变化,制成全新的作品。他们的创意
太惊人了!所以,这次我还是沿用这一做法,除了健康美味之外
,
您的面包还会富含个性变化。动手试一试,这次你将会知道,异
常美味的全麦面包,得来全不费工夫。
下,您一定知道专家们建议多吃全谷物类食品。如今
,
从电视到印刷品,再到包罗万象的网络世界,无论您
将目光投向何处,
全谷物
都将深深
扎根
于您的脑
Artisan Baker