Bread crust can help fight bowel cancer, according to a new study in the European Journal of Cancer Prevention.

“Pronyl-lysine, a product obtained from bread crust, is a potent free radical scavenging antioxidant exerting chemopreventive activity by reducing oxidative stress.”

I hope this counters the massive amounts of butter I slather on every slice.

11 thoughts on “Eat Bread – Prevent Cancer

  1. Jesse

    Ever since I saw your videos about bread making process I’m fascinated of making my own bread and thanks to you … keep up the good work.

  2. Thanks one more time for your advices.
    I don’t get tire of looking at your videos, I always learn new things from you.
    A lot of greetings from Fred and Clara.

  3. Eric,
    Another loaf on my bread baker journey: I call it sourdough Italian. I started a new starter w/ KA’s bread flour, as opposed to my other rye starter, and used the instructions in your video to make the starter. It’s been about 6 days and the starter is vastly superior to my old rye starter. The formula is Jim Lahey’s basic loaf recipe in his My Bread and instead of using commercial yeast I used about a half cup of starter which really was too much but only because I misread Lahey’s recipe and only put in 3/4’s of the flour but caught the error at the end of my mix time and estimated on how much dough to add. The dough was still somewhat wet and most sticky after taking it out of the bowl after leaving at room temp overnight. I had too add quite a bit of flour to keep it from sticking when I turned it out on the board. I threw in two of Brother Peter’s S&F technique to allow it to build a little more firmness and then let it do its final rise on a dish towel w/ bran for two hours. I cooked it in a cast iron pot that I sprinkled cornmeal in and wrestled trying to take the loaf off the towel–that really was the only tricky part of this loaf.
    I brushed the dough w/ melted butter to add some sesame seeds, but have found that they want to detach themselves when I cut the loaf. Any tips on how to get seeds to adhere, would brushed egg white have been better?
    Finally, the taste is just scrumptious; not sure if I’ve had a better sourdough. Sorry to sound so arrogant, but this is really good bread and the sour is subtle, but there. Also, from the pix you’ll see a large air hole, is there something I could have done to prevent this? Or, is it something that is just the nature of the bread?
    Bernie

    [img]BPI_0123.JPG[/img][img]BPI_0107.jpg[/img][img]BPI_0128.JPG[/img][img]BPI_0132.JPG[/img]

  4. Bernie Piel

    After reading my post, I can see where something I said could be confusing. Obviously you do not put the dough into a round cake pan with water. The dough is on a baking sheet, the water is in the cake pan, put both in the oven at the same time, or, put the water in before the dough. Then spritz some water in and close the door. Hopefully that will clear up any confusion. And it teaches me a lesson not to post these at 2:30 in the morning. (:-) Hope you try this, it tastes great and ever so simple. Bernie

  5. Bernie Piel

    My First Ciabatta loaf, whooopppeeee and yummy, too.

    I think from the first time I sank my teeth into the chewy texture of ciabatta, I knew i was hooked and this was to be favorite bread—but I never thought in a million years that I could actually make a loaf as tasty and beautiful in the almost languishing manner it rests hot on a baking sheet or invitingly on the cutting board. But, along came my copy of the King Arthur’s Cook Book and spurred on by a recent success on a french bread loaf, I coaxed myself into giving it a shot. I’m so glad I did. It’s unbelievably easy.

    KA starts with a biga, of course that term terrified me—what’s a biga?? So simple: it consists of 3 ingredients: flour (1 1/2 C), 1/2 C of water, and 1/4 tsp of instant yeast. Just mix them altogether in a medium size bowl and let it sit overnight for up to 18 hours. The book say 12 hrs. but, trust me, 18 works just as well. I had a tad bit of dry flour that didn’t want to incorporate into the biga so I added, in tad little splashes, water to just incorporate all of the flour with out making the flour a messy goo (which probably would have been fine anyway!)
    The Dough: I used my KitchenAid Pro 6 to initiallly blend the biga pcs–after rising for 12 to 18 hrs—- (The text says to tear the biga into “walnut sized pieces” and dump into a blender’s mixing bowl.) Then add 3/4 C + 3 Tbs of water to the mixing bowl alongwith 1 tsp of instant yeast; 2 tsps of non-fat dry milk; 1+1/2 tsp salt; 1 tbs of olive oil, and, fiinally, 2 cups of unbleached AP flour. Mix with the paddle blade for about 3 minutes on your lowest speed. Next, switch to the dough hook and beat on medium speed for a minimum of 10 minutes. The dough will have a beautiful silkiness to it. The dough hook slides easily out of it. Then put the dough in a lightly oiled pan or glass bowl and let it rise for 2 to 3 hrs, deflating and degassing and turning it over every 45 minutes.
    The next step is to spread the dough onto a prepared bake pan which has been doused with olive oil and sprinkled with corn meal–to accommodate a size of 11 by 14 . Then take your fingers and dimple the dough. The oven should be preheated to 425 deg. about 20 minutes before you insert the baking pan with the loaf. First, however, the dough should rise about two hours while resting under a saranwrap sprayed with oil. The dough will easily rise until it is doubled in bulk. Next put it in the oven with some water in a round cake pan and bake at 425 for for about 20-25 minutes, but you need to spritz water in the oven every 7 to 10 minutes during the baking time.
    I actually could only cook mine for about 17 minutes before turning off the oven lest it burn.
    I did leave the loaf in the hot oven till my original timer ended. I tested the loaf and it came out at 232 degrees so I think my oven is running on the hot side. I’ll have to secure an oven thermometer to determine if the oven is too hot. Anyway the pix are of the finished loaf. It tasted really great with a soft chewy center and a crunchy crust. I used the KA unbleached all purpose bread flour which was excellent, maybe even the best bread flour I’ve used. There will definitely be more of that flour in my pantry or fridge. Happy flour trails, everyone. Bernie

    [img]BPI_0130.JPG[/img][img]BPI_0140.JPG[/img]

  6. Angel

    Do you have any oficial evidence of that.

  7. Carol Kanter

    Well, we’re off to the races! the yeast overflowed it’s smaller jar, good thing I looked at it after 10-15 minutes! It’s been 4 days, can’t wait to make bread!

  8. Ryan, could you please share your method/recipe for making the sourdough bread?

  9. Ryan

    Actually, the butter is probably healthier. It contains fat soluble vitamins and the saturated fat thing has never actually been proven.

    Unless you’re baking with fresh flour and slow sourdough fermentation, you have a lot of things working against you. The nutrients in flour start oxidizing pretty rapidly. After a week, a lot of it is gone. I grind my flour right before mixing. Also, grains contain phytic acid, which prevents your body from absorbing minerals, and lectins, which interrupt hormone receptors on your hypothalamus, causing obesity. Sourdough fermentation destroys both of these substances, as will sprouting.

    • Chris

      Great comment, very Weston Price-ish

  10. Yolanda

    That is really nice to know!

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