Learn to Bake the Healthiest Bread in the World
Bestselling author, Dr. Vanessa Kimbell, author is a time-served sourdough baker who trained in the art of sourdough bread the Dordogne. She holds a doctorate in Baking as Lifestyle Medicine and Preventative Health, and is a member of BANT, Vanessa combines a deep expertise in the the art of sourdough with unparalleled knowledge in the science of bread and digestion. At The Sourdough School, she teaches personalised artisan bread, tailored to optimise gut health and genetics. Explore healthy bread recipes, tips, and techniques, featuring sourdough fermentation, wholegrain insights, and personalised baking advice to inspire a slower, healthier way to bake, eat, and share bread.
Naked oats (Avena nuda) are oats which naturally lose their husk during the harvesting process. They are recommended for home milling because it is the husk that makes oats difficult to use at home. Oats have low starch levels, but are high in fibre, antioxidants, protein and unsaturated fats. This gives them a range of health benefits.
If you don’t have a home mill, you can use naked oats can be cooked whole as in this naked oat porridge recipe.
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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
