31 August 2011
When I was pregnant with my daughter Josie, my midwife told me to stop eating bread. I tried the whole "good breads, bad breads" approach but she didn't want to hear it. She said I need to eat lots of protein and veggies. Of course I had to find a way to continue eating bread and still have a healthy pregnancy, so I created Josie's Bread, a sprouted grain bread.
Now I have two toddlers and I'm pregnant with my third munchkin. I don't have quite as much time to sprout grains and grind them into a paste to bake into a bread as I used to but I still want to eat healthy breads. Currant Seeduction Bread is a new, lower labor, pregnancy friendly loaf.
I used the same levain I use for my miche. It's rather stiff and comprised of 90% wheat and 10% rye flour. The final dough is mostly coarse wheat flour with a little white to lighten it up. Then I packed in toasted seeds: sunflower, sesame, flax, pumpkin and hemp. I also included a hefty amount of currants for extra zing. Finally, I topped it off with black strap molasses which is loaded with iron and helps to prevent leg cramps (if you've ever carried a baby, I'm sure you'll understand).
After running the formula through a nutrition analysis, this bread qualifies as an excellent source of energy, fiber, protein and iron. It is a good source of vitamins B6, potassium, iron, folate (naturally occurring folic acid), zinc, omega 3's and omega 6's. I think my midwife will approve!
If you would like the recipe, please email me!
I am submitting this bread to YeastSpotting.
My friend Hani was kind enough to take the photos of these loaves. Visit her blog, Haniela's, to see more beautiful photos of her yummy creations.
Posted by Rachel at 5:43 PM