Breadsticks are among the easiest and fastest things we bake, because you roll out a thin sheet, cut the sticks with a pizza cutter, and then it’s into oven, with no resting time needed– they go into the oven as soon as they’re cut. Here, at long last, is the TV segment we did on this last February:
The “black and white” pumpernickel/rye braid is a New York specialty that brings back fond memories for me. Mark Luinenburg’s photo above is downright savory; you can almost hear the caraway seeds crunching in your mouth. Pumpernickel is a kind of rye, and we included a whole grain version in Healthy Bread in Five Minutes a Day, which also has a rustic Bavarian-Style pumpernickel based on the same dough. Let’s throw together the recipe for this healthy and hearty dough, plus talk about a new feature on our website: The FAQs–Frequently Asked Questions tab… Continue reading
Many of you have asked about nutritional information… you can use the USDA Nutrient Database , at http://www.nal.usda.gov/fnic/foodcomp/search/ to calculate nutritional content for the ingredients in any recipe you like. The US Department of Agriculture provides this as a free resource, available to everyone in the world. Using that database, I’ll work through an example of what you can do:
For our 100% Whole Wheat and Flaxseed Bread in the new book, here’s what I came up with for a 2-ounce slice:
Protein: 4 grams
Fiber: 4 grams
Carbohydrates: 21 grams
All these gram amounts are rounded to the nearest whole number, which introduces some error, but this gives you a great starting point to compare your homemade breads with commercial products. You can use the USDA database to come up with gram weights for nutrients for any ingredient and portion size you can think of.
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