My in-laws were visiting recently, and because they were here for about three months everyone in my house fell back in love with bread! We absolutely love bread but because of my husband’s and I’s sensitivity, we don’t consume it because of side effects. People with gluten sensitivity tend to do away with gluten altogether, however, me being a homemaker and mom of two little boys, I don’t mind if my kids grow up eating gluten. I do however mind the kind of gluten and the source.

About a year ago, I ran across Sue Beckers’s content on YouTube. She is a Christian and she speaks about how bread is able to be consumed without any side effects in this day and age and also the importance of bread for vitamins and other nutrients. She and many others mention how the US stripped many essential vitamins and nutrients from our flour back in the 1900s and how it has essentially become a poison when it was originally supposed to be an amazing source of vitamins for our health.

If you’ve ever traveled to other countries, especially the countries with certain laws surrounding how they handle their food, you may have noticed that you didn’t react the same to bread as you do here. This was my case when traveling to Ukraine a few years ago. I did not have any inflammatory responses to the bread there. However, both my husband and I have extreme inflammatory responses to flour here, on top of him getting brain fog.

So what is the solution? Sue Becker and many others have mentioned milling your own flour made from wheat berries. Wheat berries contain all of the nutrients and vitamins that were originally supposed to be found in flour before it was stripped away. I particularly like ancient grain wheat berries such as einkorn! We have tried both einkorn and red hard wheat and my husband still had a reaction from the red wheat, so to be on thee safe side we’ve been sticking to einkorn! There are other ancient grain and types of wheat in case you’d like to try specific wheat for specific things! Some people find white wheat to be better for baking and other wheat to be better for breads! The only way to know is to start baking!

So with all that being said, I wanted to share my easy sandwich bread recipe that I like to do when I don’t have much time to make a sourdough loaf. If you are new to bread making, sourdough is way better digested because of the bacteria you get from the sourdough starter(natural yeast) versus using instant yeast. And it’s also really delicious. However, if you’ve ever made sourdough, which I’ve been doing lately, you’d know that it takes at least a day to make. So this recipe is for those who don’t mind using yeast and is also on a time crunch.

Ingredients
2 tablespoons of oil or melted butter 1 teaspoon of salt
4 tablespoons of honey, maple syrup, or sugar
1.5 cups of warm water
2 teaspoons of yeast
5 cups of einkorn freshly milled whole wheat flour

Instructions
1. Place your salt, oil, and sweetener into a bowl and add in water. Mix well.
2. Add in yeast and mix. I like to make sure I remove all the clumps.
3. Next, add in the flour. Mix everything together with a handheld bread mixer, mixer, or spoon. Keep in mind einkorn acts differently than other flours so this dough will be sticky and you will not be able to shape it.
4. Let it rise for about 35-40 minutes in a warm location or on your counter.
5. Transfer the dough into your greased bread pan and bake for 40 minutes at 350°F.
6. Take your bread out and let it sit for about 20min before cutting!

Enjoy!