Fermented Corn Bread – What the Staff of Life is Made of
In times past bread was considered the staff of life, but today so many can no longer eat bread without having allergy symptoms, for some eating bread brings on autoimmune responses. How can a food once considered the Staff of Life now be a toxic food to so many? Is there some way that we can make it better?
What is The Staff of Life
Since the Industrial Revolution, we have handed over many of our basic food preparation to strangers, and have forgotten or never learned how to prepare our food the way our ancestors did, could that be the reason our bread is now a non-food?
To My Surprise I found an old time way to restore breads and baked goods back to the Staff of Life Status.
When we as a people got away from the old traditions of preparing grains, and seeds for food, we left behind the means to make something (seeds are for growing a new plant) that was not intended for human food healthy and good for the human body…
Many in other countries still regularly practice soaking, fermenting and using different Natural Yeasts for preparing the grains and seeds before using them for food…
Have you been searching for a way to make your food the stuff life thrives on? I had been, and now I think I have found it… At least one aspect of preparing it…
When we prepare our grains and seeds in the old world ways,,, we reduce or deactivate the Phytic acids that bind nutrients in grains and seeds,,,
By deactivating the Phytic acids in grains we make all the nutrition in the grains available for us to use, to feed and nourish ourselves.
On the other hand when we eat foods that have not had the Phytic acids reduced or deactivated, not only are the nutrients not available for us to use, but what we do have is used to manage the grains that we are eating, meaning the grains and seeds take nutrients away from us leaving us more deficient than we were before eating them…
It makes so much sense,,, I have know for years that when we eat sugar, it does the same, regular sugar does not have its own nutrients, it is devoid of minerals and other nutrients, and just to digest them or to process the sugar we eat our bodies have to use vital minerals and nutrients that should be going to support us..
Eating Grains and Seeds that have not had the Phytic acids reduced or deactivated does the same, in spite being full of nutrients.
Would knowing this and preparing our grains and seeds in a way that deactivates the phytic acid, halt the problems we have with gluten and wheat? Not sure but I think so…
Follow along as I attempt to make Sprouted, Fermented Sourdough Corn bread…
I started by putting several (about 6) cups of wheat in one bowl and several cups of corn (I used whole corn that I bought for making corn flour) in another, then filled then both with water and let them soak for 48 hours.
After 48 hours I drained the water from the wheat and added a few tablespoons of apple cider vinegar with the mother to the corn soak water… The acid is said to help deactivate phytic acids. To make sure it did the job I also added some freshly made yogurt with active cultures, then let them go another 24 hours to let them either sprout or deactivate the phytic acid.
The wheat began to sprout, but the corn did not, my thinking is that the corn was not processed in a way that allowed it to sprout, probably heated to kill the germ or something. Note to self: Purchase sprouting whole corn next time I buy corn.
Grinding The Grains
I had several choices to make when it came to grinding the grains,, Do I dehydrate them and then grind them into flour… Or do I grind them wet into a paste? A couple of years back I purchased a wet grinder, and because I had used it in the past to grind wet soaked wheat and liked the way that it came out, I thought that was what I would do this time too, but when it actually came to grinding the grains, I decided to just put them in the high efficiency blender, and it worked just fine.
I ground the corn in small batches first then the wheat… Water was added because the grains were to thick and heavy without added liquid…
Mixed Ground Grains
When the grains were ground up, they were put together into a large bowl and mixed into a paste… Wheat flour was added to bring them to the consistency you see in the picture. Because I did not have any Natural Yeasts I choose to add yogurt and yogurt starter cultures to ferment the grains… The bowl was covered and left the kitchen counter top to ferment for 2-3 days.
The fermenting grains become a sponge… and are quite sour, I suspect that the added yogurt and yogurt cultures is the reason, my yogurt is very tart. I would assume that the sponge would be sour after the natural fermentation anyway, the yogurt just made it more so.
Kneading the Dough
I did not use the whole bowl of sponge, but weighed out about 3 pounds of the stuff, the rest I froze for later. To the sponge that I weighed out I added the normal things you add when making bread; (because I wanted to make sure that the bread would rise, I added regular bread yeast) a little salt, some sugar. Then added wheat flour till I got it to the right consistency so that I could begin kneading the dough… After kneading the dough for sometime, it was placed into a bowl with a lid to rise…
Let the Loaves Rise
After the dough had risen, it was kneaded some more and formed into loaves and placed into bread pans to rise again. I wanted to be fancy so I made cuts in the top of my loaves similar to some I had seen others make…
Loaves Ready to Bake
The oven was set to 350 and the loaves were put in when it was still cold, I always hope that the loaves will rise a little before the oven gets hot enough to kill the yeasts…
I do not know why but I can’t seem to ever get the tops of my bread to brown during baking, so to make it pretty I used the broiler setting on the oven, it gave the loaves a nice golden look… If your bread does not brown like mine, use the broiler but be careful not to walk away… You could get burnt bread.
What could be better than hot bread?
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