Dr Oz: Vollkornbrot Bread & Gluten Free Flaxseed Pasta: Carb Addicts

Where to Buy Vollkornbrot Bread

Dr Oz’s Show on June 12, 2012 is about Embarrassing Questions (a topic he has covered before) and Sari Cooper’s Advice on personal questions.  He also spoke about Vollkornbrot Bread, Gluten Free Flaxseed Pasta, Acerola Cherry Chews for sagging skin, African Black Soap for dry skin, Lemon Balm for Crankiness, Dill Weed for Burping and his famous Natural Mouthwash Recipe.  But my favorite part of the show is Dr Oz’s Carb Addicts Diet Foods list!  Being completely in love with carbs, I love it when Doctor Oz finds ways to include foods that satiate carb cravings in our diet, while still helping us to lose weight.  One of the foods on Dr Oz’s Carb Cravings list is Vollkornbrot Bread.  Everyone has been asking us where to buy Vollkornbrot Bread, so I set out to find some options for us.  There is also a brand called Zingerman’s and they make a Zingerman’s Vollkornbrot Bread.  I have heard mixed reviews about it, but have not had a chance to try it myself yet.  As soon as I do though, I will be sure to post a complete review!  A reader (thanks Lorraine!) vouches for Trader Joe’s Vollkornbrot Bread that is called European Style Whole Grain Bread (she said that Vollkorn is German for whole grain!). Have you tried any Vollkornbrot loaves of bread that you would recommend? Leave a comment!  Or if you have come up with a recipe for Vollkornbrot Bread, definitely share it with everyone please!

Comments

  1. Chris says

    Ok… I looked at the Vollkornbrot bread link to amazon and it is a decal! These people aren’t selling the bread.. they are selling decals and larger images to stick on the wall. LOL! Gotta check the links and read the page before posting where to buy. LOLOLOL

  2. Lorraine says

    Trader Joe’s has it! They call it “European Style Whole Grain Bread” but it is Vollkorn brot! (Vollkorn is the German word for whole grain). I lived in Germany, and ate this bread there often, so I can vouch for TJ’s version.

  3. anne Kjaer says

    The German ( and Scandinavian) rye breads are traditionally for open-face “sandwiches” so you only use one slice. Make it yourself….work time less than 20 minutes but it takes 4 days+.
    Make a sourdough of
    3 cups of rye flour and ( 325 g)
    2.5 cups wheat or spelt flour (325g)
    2 cups of water ( or beer if you like) (0.5 l)
    1 tblsp salt
    Mix and leave at room temp covered with a cloth ( It needs to stand for at least 48 hours till it starts fermenting, this gives the “sour” in sourdough)
    After 24 hours you pour
    2.5 cup of boiling water on ( 0.5 l)
    17 oz (= 1/2 kg) kibbled rye ( cracked rye ) to soften it….gives a yummy nutty texture..

    When your sour dough is ready after 48+ hrs you mix the kibbled rye with the sourdough and add
    1 cup sunflower seeds and
    1/2 cup flax seeds
    …it will be like thick porridge

    Pour in bread tins ( cover tins in baking paper and maybe sprinkle inside with poppy seeds or sesame…) and leave to raise for 2 hrs. ( not more).
    Bake 1.5 hrs at 370 f . Take out of tin and bake at 300 f till it sounds hollow when you tap it ( maybe another 30 minutes…do not let it get crust, that makes it hard to cut.
    Let it cool on rack covered with a towel for 24 hours. If it is still very wet to cut, just leave it another day. It will last a long time and freezes well.
    It is great bread ( slice it to 1/4″ slices) and whether you eat it with salami, or apples and raisins, or tomatoes cucumber and cold potato sprinkled with chives….it is a healty low gi option. ( even for a naughty snack with nutella)
    Cheers .
    Anne

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