Delicious Breads To Help You Close The Whole Grain Gap
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
Delicious Breads to Bridge the Whole Grain Gap
Summary:
It's been a year since the USDA's 2005 Food Pyramid recommendations, yet many Americans are missing the mark on whole grain consumption. Only a small percentage are eating the advised three servings daily. However, growing awareness is starting to change this trend.
---
Despite many Americans considering themselves healthy eaters, with 45% claiming to follow a nutritious diet, the reality might be different. A closer look reveals that just 10% actually meet the USDA’s recommendation of three whole grain servings per day, a situation the Whole Grains Council refers to as the "Whole Grains Gap."
Fortunately, awareness of whole grains and their health benefits is increasing. "The food pyramid has helped, but recent studies highlighting whole grains' role in reducing heart disease, stroke, hypertension, certain cancers, diabetes, and obesity have really made an impact," says Dr. Julie Miller Jones, a nutrition expert.
Whole grain foods include a variety of options such as pasta, cereal, and breads made from whole grain flours like wheat, barley, rye, corn, oats, and brown rice, as well as grains like amaranth, bulgur, and quinoa.
Dr. Jones points out that incorporating whole grains is simpler than adding more fruits and vegetables. "We already consume breads and grain products, so it's just about choosing whole grain versions instead of refined ones," she explains.
Finding high-fiber recipes has become easier. For example, Fleischmann’s Yeast offers around 100 whole grain recipes, each rich in dietary fiber, ranging from 0.8 grams to over 2 grams per ounce of bread.
Try This Recipe: Whole Wheat Dill Bread
This Whole Wheat Dill Bread combines whole wheat flour with butter, honey, dill seed, and minced onion for a flavorful delight.
Ingredients:
- 1 envelope Fleischmann’s Active Dry Yeast
- 1/4 cup warm water (100 to 110°F)
- 1 tablespoon sugar
- 2 cups cottage cheese
- 2 tablespoons butter or margarine, melted
- 3 tablespoons honey
- 1/4 cup dill seed
- 2 teaspoons dehydrated minced onion
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs, slightly beaten
- 4 to 4½ cups whole wheat flour
Instructions:
1. In a large mixing bowl, dissolve the yeast in warm water. Add sugar and let stand for 5 minutes.
2. Mix in the cottage cheese, butter, honey, dill, onion, salt, baking soda, and eggs. Add 3 cups flour and stir until combined.
3. Gradually add 1 to 1½ cups more flour to create a soft dough. Knead on a floured surface until smooth and elastic, about 12 to 15 minutes.
4. Place dough in a greased bowl, cover with a towel or greased plastic wrap, and place over hot water in a cool oven. Let rise until doubled, about 2 hours.
5. Punch down the dough and divide in half. Shape into loaves and place in greased 9 x 5-inch pans. Cover and let rise again in a cool oven over hot water until doubled, about 1 hour.
6. Preheat the oven to 350°F, removing the dough while it heats. Bake for 30 to 35 minutes until lightly browned. Cool on a wire rack.
Embrace the shift towards whole grain breads to enjoy both health benefits and great taste!
You can find the original non-AI version of this article here: Delicious Breads To Help You Close The Whole Grain Gap.
You can browse and read all the articles for free. If you want to use them and get PLR and MRR rights, you need to buy the pack. Learn more about this pack of over 100 000 MRR and PLR articles.