Maintaining a balanced pH level in the body is a cornerstone of the alkaline diet. This diet emphasizes consuming alkaline-forming foods while minimizing acidic ones. Bread, a staple in many diets, can be adapted to fit within the alkaline framework. This article explores alkaline diet bread recipes, focusing on ingredients and methods that align with the diet's principles.
Understanding the Alkaline Diet
The alkaline diet is based on the idea that certain foods can affect the body's pH level. Proponents believe that consuming more alkaline-forming foods can help neutralize acidity, potentially leading to various health benefits. While the scientific evidence supporting all claims is still evolving, many people find the diet beneficial for overall well-being.
Key Principles for Alkaline Bread
Traditional bread recipes often include ingredients that are considered acidic, such as refined white flour, yeast, and excessive sugar. To make bread alkaline-friendly, several substitutions and adjustments can be made:
Flour Selection: Replace refined white flour with alkaline-friendly alternatives like spelt flour, buckwheat flour, or gluten-free oat flour. Sprouted spelt flour is particularly beneficial due to its improved digestibility and nutrient availability.
Yeast-Free Options: Yeast can be acidic for some individuals. Opt for yeast-free recipes that use baking powder and baking soda for leavening.
Read also: Plant-Based Alkaline Wellness
Natural Sweeteners: Instead of refined sugar, use natural sweeteners in moderation, such as maple syrup or date sugar. Sweeteners affect the texture of the bread more than the flavor, so a small amount can enhance the crumb's tenderness.
Sprouted Spelt Bread Recipe
Sprouted Spelt Bread is a great egg-free, yeast-free bread for all your bread needs. It’s perfect for so many wellness diets, including Ancestral, Low Vitamin A, Vegan, alkaline for a psoriasis diet -- and this recipe is high in fiber. Easy Sprouted Spelt Bread is excellent for sandwiches or toast. It slices thinly with a great crumb, or slice thickly if you prefer. This recipe takes just 15 minutes to make and is easy to digest!
Ingredients
- 3 ¾ cups sprouted spelt flour
- 2 ½ cups water
- 2 Tablespoons psyllium husk whole (This brand is best and the safest way to ensure success with the recipe, as psylliums vary brand to brand.)
- 2 Tablespoons fat of choice, melted if solid (butter or olive oil)
- 1 Tablespoon baking powder
- 1 Tablespoon maple syrup
- 1 teaspoon sea salt
- ¼ teaspoon baking soda, sifted
Equipment
- Loaf pan
- Mixing bowl
- Electric beaters (handheld or freestanding)
- Oven
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, one strip, and then grease the two ends that aren't covered. Place loaf pan in the oven to preheat.
- In a large mixing bowl, combine all dry ingredients: sprouted spelt flour, psyllium husk whole, baking powder, sea salt, and baking soda.
- Add water, fat, and syrup. Use handheld (or freestanding) electric beaters on medium speed for about 30 seconds to combine.
- Scrape down the sides of the bowl with a spatula and allow to sit and thicken for 15 minutes.
- Remove hot pan from oven. Scrape and dump dough into hot pan. Quickly smooth the top surface. Use a sharp knife to cut a 3/4" slit down the center.
- Return pan to oven. Bake for 1 hour 5 minutes. Bread should be nicely dark golden brown.
- Allow to cool on rack at least 30 minutes, or cool fully, before slicing. Bread keeps at room temperature in a sealed container for 3 to 4 days, or slice and freeze. To defrost, leave out at room temperature, or toast.
Tips for Best Results
- Psyllium Husk: Do not substitute psyllium husk powder for whole psyllium husk. The whole husk creates a doughy texture similar to yeast and gluten.
- Preheating the Pan: Preheat your loaf pan in the oven while you make the recipe. Clay or aluminum loaf pans work best for heat distribution.
- Resting the Batter: Allow the batter to sit for 15 minutes after it’s mixed, to thicken into a dough texture, before dumping it into the hot pan.
Serving Suggestions
Sprouted Spelt Bread looks, slices, and tastes similar to yeasted-bread. So you can slice it thinly for sandwiches. It has a fine crumb and also makes great toast.
- For sandwiches of every kind
- As toast
- For French toast
- Topped with savory treats, open-face: cottage cheese, chèvre, hummus, cucumbers, nut or seed butter, cheese, nut cheese, butter, tapenade etc.
- Slathered with sweet spreads: basil seed jam, chocolate ganache, honey, fermented peanut butter & J etc.
Benefits
- High Fiber: Spelt has done wonders for regularity. If you struggle with constipation, this bread may be helpful.
- Fast to Make: This dough takes only 15 minutes of active time.
- Low Cost: Spend less money making Sprouted Spelt Bread homemade, instead of buying; plus, it’s better in every way: texture, freshness, other ingredients.
Banana Spelt Bread Recipe
Spelt flour is considered an ancient grain believed to have been first used over 7,000 years ago. It's a popular staple among Alkaline/Plant Based Vegans. It does contain gluten but in lower amounts making it easier to digest than modern day hybrid wheat flour or refined white flour. Still if you have a serious gluten intolerance or Celiac disease, it's best to avoid altogether.
Ingredients
- Ripe baby bananas (or regular bananas if not on a strict Dr. Sebi diet)
- Sea moss gel (Gracilaria or Chondrus Crispus Gel)
- Grapeseed oil
- Perrier Sparkling Water
- Spelt flour
- Date sugar
- Currants
- Walnuts
- Pinch of salt
Instructions
- Preheat the oven to 350° degrees F (176° C) and line a 9 x 5 inch loaf pan with parchment paper.
- In a large mixing bowl, mash baby bananas. Add sea moss gel, grapeseed oil, and Perrier Sparkling Water to your bowl of mashed bananas and mix together well.
- In that same bowl, add spelt flour, date sugar, currants, walnuts, and pinch of salt. Mix all ingredients together until well combined.
- Transfer mix into a parchment paper lined loaf pan. Top with additional walnuts and bake for 30 - 40 minutes until done.
- Cool before cutting. Serve with Sea Moss Alkaline Blackberry Jam, Walnut Butter, agave nectar, or as is!
Notes
- Because this is a Dr. Sebi recipe, baking powder is not used making this banana bread denser instead of fluffy. If you want it fluffier, check out this Fluffy Vegan Banana Bread Recipe (not Dr. Sebi recommended).
Gluten-Free Alkaline Bread Recipe
This recipe is a gluten-free bread recipe that’s EASY , that tastes GREAT, that the kids LOVE AND it’s full of brilliant health benefits too.
Read also: Foods for Alkaline Diet
Ingredients
- 1/2 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup walnuts
- 1/4 cup almonds
- 1 cup oats
- 3 tbsp flax seeds
- 1/2 cup buckwheat or coconut flour
- 3 tbsp chia seeds
- 4 tbsp psyllium husks
- 3 tbsp melted coconut oil
- 1 tbsp almond butter
- 4tbsp coconut flakes
- 400ml water
Instructions
- In a large bowl, combine the dry ingredients (everything except the water, coconut oil and almond butter) and mix well together with your hands.
- In a separate bowl, mix together the almond butter and coconut oil until combined and then pour in the water stirring until it’s mixed. It doesn’t need to be completely combined, a few little lumps of the butter is OK.
- Next pour the wet stuff in with the dry stuff and get your hands in there, combining it all together until it is a really thick, gooey, dough-y mix. Once you’re happy it’s all combined well let it stand for at least an hour, preferably 2-3 hours on your kitchen bench. If you want to do it before work and then come back to it after work this is great - you can’t leave it too long. If you are leaving it for a while, I suggest covering with a kitchen towel.
- Once you’re ready to cook, pre-heat your oven to 350°F / 175°C and while that’s warming, transfer the mixture into a loaf tin. It won’t rise so feel free to fill it right to the top.
- Place the loaf tin into the middle of the oven and bake for around 20 minutes. Next is a trick to remove it from the tin and flip it upside down before continuing to bake for another 20 minutes.
- Once it’s been in for 40 minutes in total, remove it from the oven and let it cool completely. It can be served with sweet or savoury and will last around 5-6 days if kept in the fridge in an airtight container.
Benefits
- It’s packed with healthy fats from the seeds, nuts, chia, almond butter and coconut oil
- The healthy fats are also massively anti-inflammatory
- The psyllium husks not only do the job of ‘glue’ like gluten in the loaf, but they are also a source of soluble and insoluble fibre so are amazing for your digestive health
- It is also packed full of fibre, folate, vitamin E, B vitamins, manganese, zinc, various antioxidants and so much more.
Additional Tips for Alkaline Baking
- Use sea salt: Sea salt is generally considered more alkaline than table salt.
- Incorporate alkaline-forming ingredients: Add ingredients like spinach, zucchini, or other vegetables to your bread for an extra alkaline boost.
- Monitor your body's response: Pay attention to how your body reacts to different ingredients and adjust accordingly.
Read also: Foods for an Alkaline Vegan Diet