Yesterday, I was working in a cafe and had a panini with whole wheat bread for lunch. I was surprised that I didn't feel hungry at all until dinner time.
I know whole grains and their flours are healthier than refined ones. I like to bake and eat dark brown bread especially in the winter time. On the other hand I tend to bake more white bread in summer.
But the experience yesterday changed my mind. Baking with whole grain flours will be my homework for this summer.
I thought about buying "Brotbackbuch Nr. 3" by Lutz Geißler ... but 34.90 EUR 😱 I'm sure it's certainly a good book from his previous books Nr. 1 and Nr. 2 I have. I kept Nr. 3 in my wishlist so that I can ask it for Christmas present for my partner 😁 I wonder books get more and more expensive in Germany ... I gave up few books recently on Amazon.de such as The Fiat Standard, which I can buy cheaper from author's website.
Good thing is that recipes are online on the author's website. I searched recipes with "vollkorn" (whole grain) keyword. There they are! Juhuu 🥳
Du hast nach vollkorn gesucht - Plötzblog - Selbst gutes Brot backen
Happy bread baking 🍞
(Talking about whole grain, whole grain pasta is not much my taste. I like the white ones with smooth and more chunky texture. But ja, I must try it again soon ...)
昨日、カフェで仕事をしていて、お昼に全粒粉のパニーニを食べました。そうしたらなんと、夕食の時間まで全く空腹を感じませんでした・・・！
全粒粉の方が精製されたものよりも健康によいと言われていて、特に冬場は黒い色のパンを焼いて食べるのが好きなのですが、夏場は軽めでふわっとした白いパンを焼くことが多いです。
でも昨日の体験が私の考えを変えました。この夏は全粒粉で焼くパンをマスターしようと心に決めました。この夏の宿題です。
ドイツでパン作りをしていて知らなかったらもぐりといってもいいLutz Geißlerの『Brotbackbuch Nr.3』が全粒粉の製パンについてなので買おうと思ったら・・・34.90ユーロ、およそ5000円 😱 私は著者の前著のNr. 1とNr. 2を持っていてとてもよい本なので、Nr. 3も確かによい本なのだろうけど、技術書でなくてこの値段はさすがに躊躇します（パンオタクの本でパンの技術書といえば技術書なのだけど w）。Nr. 3は相方にパートナーへのクリスマスプレゼントに頼むことにして、ウィッシュリストに入れました。
本は諦めたものの、Lutz GeißlerはブログPlötzblogでたくさんレシピを公開していて、「vollkorn」（全粒粉）で検索すると出てくる出てくる。Brotbackbuch Nr. 1とNr. 2にも全粒粉のパンのレシピが載っていて、一通り作ってみて最後に本で体系的に知識を整理するのでよさそうです。
Du hast nach vollkorn gesucht - Plötzblog - Selbst gutes Brot backen
全粒粉沼にはまるぞ〜〜！
(私はあまり苦手な食べ物がないのですが、全粒粉パスタはあまり好みではありません。白いパスタの方がなめらかで、もっちりしていておいしいですよね・・・でもこちらも克服目指したいな。)
That's interesting ... not hungry until dinner time 😍.
I like to buy a selection of flours from the whole food co-op - a bag of this and a bag of that. Last time round, I bought einkorn, spelt, light rye and khorasan (a light sandy colour, makes lovely flatbreads). But, until now anyway, I always mix them 50:50 with strong white flour - my favourite is Marriage's Canadian flour. Sometimes, I think about experimenting and changing the proportions, but usually when I am baking, I want to make bread fast (we have run out), so I quickly make my usual recipe and forget about variations 😂.
I agree about wholewheat pasta - too worthy!
I can imagine how you shop your flours. Same for me. I'll do whole grain spelt, rye, wheat .... 😁 Mixing them is fun. Now I try to bake bared with fully whole grains mixture like the one in the photo on top. I wonder how this experiment turn to be. I hope it's OK for my family. At least they were not complaining this morning ... 😂
😂 😍