Only bacteria can destroy the acid and this is why only ruminant animals get access to the minerals in seeds and nuts. Avidin gets destroyed by heat, but the phytic acid does not.

And the minerals are stored in the seed with the phytic acid. Just like the egg, a seed is also a closed system, but as a plant it is able to produce all the molecules - that we call vitamins - by itself. Avidin is so prone to connect to vitamin B, that if you eat raw eggs it can actually collect all the vitamin B in your digestive system and get it discharged. While the fetus develops it degenerates the avidin to gain access to the vitamin B. The egg contains avidin which is a storage of vitamins for the fetus in the egg, since it is closed from the environment. You probably heard that eating too many raw eggs can give you a vitamin B deficiancy. In the following steps I will try my best to translate the practices and techniques needed to make a good rye bread.Ī good bread dough should be fermented anyway to destroy the phytic acid in the flour. Rye has more calcium, iron, zinc, magnesium and fibers than wheat while less calories and fat. Especially when it comes to rye, which is more popular than wheat in Germany. The making of these many different types of bread, in the secound picture a typical assortment for breakfast in my family, requires more knowledge than just mixing-kneading-baking. Baking in Germany is part of our intangible cultural heritage registered at unesco and we have more than 3200 different types of bread. This knowledge has developed into a huge diversity not only of our famous German beer, but also of our bread. In the first picture, provided exclusively by my mate Ben from the BioBus, you can see yeast under a microscope. But the people knew, if the bread was good, then they could make a good beer the next day with the same starter. Yeast wasn't scientific knowledge and baking was reliant on spontaneous fermenting by wild propagating yeast. They give us a little hint about the handling of yeast in older times. They have a number of outlets in Richmond too.'To-day I bake, to-morrow brew,' these are the famous words in the German fairy tale Rumpelstiltskin. They have a number of outlets in Richmond too. St Germain is probably my favourite there. In Kerrisdale near 41st there are about a half dozen bakeries. Siegel's Bagels or Rosemary Rocksalt for Montreal bagels. I'm a big fan of their Heritage Sourdough. Nevertheless some of their breads are really good. Terra Bread has a bunch of outlets and is carried in a bunch of grocery stores. I visit them at least two or three times a week.īeyond Bread in Kits makes really good sourdough loaves. Honestly nothing has reduced my baking as much as having a bakery like that so close to home. So my list will be extremely incomplete.ĭough Girls is the closest to me. I don't get over to Commercial Drive or Fraser or further east very often, nor to the North Shore, so there are a number of bakeries that I've heard great things about that I just don't get to regularly. I live near UBC, which puts me at the very west edge of Vancouver. When you have a desk job and are going to be sedentary for the next 8 hours? It's too much. I could totally imagine loving their huge treats when you're burning a million calories skiing or hiking or mountain biking.

Pure bread