Refined bread is the bread that has had the bran and germ removed from the grain. These two parts of the grain are the most nutritious and are able to provide the best benefits to the body.Continue Reading
Grains that have been refined are often only made of the endosperm. This part of the grain carries nearly no nutritional value, although it is extremely high in carbohydrates. Since it provides little nutritional value, iron and vitamin B are sometimes added back to the refined grain. Grains that have had these important nutrients added back to them are referred to as enriched grains. A popular example of an enriched grain is enriched white flour.
A person that eats a diet high in refined grains is more at risk for type 2 diabetes. These grains can also contribute to higher instances of cardiovascular disease and high blood pressure. People who eat a lot of refined grains are more likely to overeat and become obese. A diet that is high in nutritious whole grains, grains that have not had the bran and germ removed from them, will be at a lower risk for many diseases. People who switch from refined grains to whole grains may be able to improve arthritis symptoms.Learn more about Bread
A good raisin bran muffin recipe is Martha Stewart's raisin bran muffins, which calls for raisin bran cereal, whole-wheat flour and dark-brown sugar. Betty Crocker also provides a good recipe that uses buttermilk and extra raisins along with raisin bran cereal.Full Answer >
Milk Bone dog biscuits are made from wheat flour, bran, meat bone meal and beef fat. They also contain milk and added vitamins and minerals. The original name of the treat came from the high percentage of milk products in the original recipe.Full Answer >
Sprouted bread is bread made from grains that have been soaked in water and allowed to grow a sprout before being ground up and turned into flour. This bread not only uses the whole grain, but has the added benefit of being easier to digest by many people.Full Answer >
To bake bread in a can, start with a clean, rust-free can without a label. Grease the inside of the can thoroughly with vegetable shortening to prevent sticking, and place the can upright on a cookie sheet. Fill the can with dough. For heavy, yeast-free breads, fill the can 3/4 full with dough. Fill cans 1/3 full of yeast dough to allow room for the bread to rise. Start checking for doneness 10 minutes before the recipe's suggested cooking time.Full Answer >