The Wheat Bread is an item from The Legend of Zelda: Breath of the Wild. It is a curative item that restores Link's health with some Heart Containers. Link can cook it with Tabantha Wheat, Fresh Milk, and Rock Salt. This article is a stub. You can help My English Wiki by expanding it.
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| - The Wheat Bread is an item from The Legend of Zelda: Breath of the Wild. It is a curative item that restores Link's health with some Heart Containers. Link can cook it with Tabantha Wheat, Fresh Milk, and Rock Salt. This article is a stub. You can help My English Wiki by expanding it.
- Made with Glaze Table 4 Barley 1 Gas HP +110 Item Rank 2 Made with wheat
- Crafting Skill: Baking Crafting Station: Baker's Oven Recipe Level: 2
- Wheat bread is a staple in many cultures, but may not be as traditional as you think. See the discussion on wheat for the history and some reasons why it may be a good idea to avoid wheat and other gluten grains. Wheat is a grain, and was traditionally fermented before being eaten. Wheat breads would have been whole grain sourdoughs - the cultures in the sourdough starter and the long fermentation time required for the bread to rise result in a good breakdown of many of the hard to digest nutrients and anti-nutrients in wheat. In a good wheat bread recipe, Things to look for: Things to avoid:
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| - Restores 18 Stamina when consumed.
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- - Rock Salt
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- - Tabantha Wheat
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| - The Wheat Bread is an item from The Legend of Zelda: Breath of the Wild. It is a curative item that restores Link's health with some Heart Containers. Link can cook it with Tabantha Wheat, Fresh Milk, and Rock Salt. This article is a stub. You can help My English Wiki by expanding it.
- Made with Glaze Table 4 Barley 1 Gas HP +110 Item Rank 2 Made with wheat
- Wheat bread is a staple in many cultures, but may not be as traditional as you think. See the discussion on wheat for the history and some reasons why it may be a good idea to avoid wheat and other gluten grains. Wheat is a grain, and was traditionally fermented before being eaten. Wheat breads would have been whole grain sourdoughs - the cultures in the sourdough starter and the long fermentation time required for the bread to rise result in a good breakdown of many of the hard to digest nutrients and anti-nutrients in wheat. In a good wheat bread recipe, Things to look for:
* whole grain flour - more nutrients than refined flour
* freshly ground flour - the phytase begins to degrade as soon as the wheat berry is ground, and has almost completely broken down after the flour has been stored for a few months. Use freshly ground flour to ensure maximum nutrient content and minimal rancidity.
* older wheat varieties - spelt, etc have been modified less by modern humans and are lower in gluten
* sourdough starter - the cultures make the bread more digestable
* long rise times - for adequate soaking of the flour, giving the cultures plenty of time to do their stuff Things to avoid:
* commercial yeast - cuts down the rise time too much
* refined flours - missing nutrients (and some anti-nutrients)
* bread flours - the higher gluten content was not traditional at all.
* white whole wheat flour - this flour that is becoming more popular in grocery stores is a problem because it's ground super-fine, exposing more of the gluten and making it harder to digest To get started:
- Crafting Skill: Baking Crafting Station: Baker's Oven Recipe Level: 2
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