"I Am the Healing Herb" Bhagavad Gita
CasAnanda, Lake Chapala, Mexico
CasAnanda
Lake Chapala
ph: 376 763 5184
Artisan Sourdough Breads
Artisan Sourdough Breads
Look for Kenn and Sandra's table at the Eco-Organic Market, Centro Laguna Mall, Ajijic, on Tuesdays, 10:00 am - 12:30 pm, for Crusty Sourdough Breads, handmade for your health and well being from fresh stone-milled flours.
Our unique 100% sourdough recipes use a natural lactic acid culture with air-borne yeasts. No commercial yeast is used. The mild sourdough creates a flavorful bread and chewy texture. Sprouted organic whole wheat grain flour and soaked or sprouted seeds impart a rich flavor and enhanced nutrition to the breads. Only natural ingredients are used, with no chemical additives, preservatives or oils. Check below for our bread options.
(See bottom of page for tips to keep your bread happy!)
Sunflower Seed Plus+
A delicious blend of sunflower seeds, flax seeds and chia seeds.
Rye Bread
A whole grain rye and organic wheat bread, with a touch of caraway for flavor and a touch of unbleached flour for lightness. The whole grain flours are stone-milled in our own grain mill.
Sprouted Whole Wheat
With 90% sprouted organic wheat flour, this bread provides the full nutrients of a whole grain, high in protein, B vitamins and activated enzymes.
Organic Whole Wheat
A basic whole wheat sourdough, 60% stone-ground organic whole wheat. No seeds, no sprouted wheat.
Olive & Sun-Dried Tomato
A favorite of many, reminiscent of lunch at a cafe in sun-drenched Spain or Italy.
Raisin & Cinnamon
Craving something slightly sweet? A popular breakfast or snack bread.
Flaxseed
Amply filled with ground flaxseed, good for what ails you!
Chia Seed with Heritage Blue Corn
"Salvia Hispanica" (chia seed) is an ancient indigenous seed known for its energy and health giving properties. This is combined with organic heritage blue corn, the ancient food of the Incas and Mayans.
"Pan Blanco"
Something for those who want a plain, yet flavorful and chewy, bread. (We couldn't resist adding 20% organic whole grain wheat flour for a bit of nutrition and fibre.)
Health Benefits of Sourdough and Sprouted Grain Bread
Sourdough is more easily digestible than regular yeast bread, as the wheat protein is broken down into elemental amino acids, thus can be suitable for gluten sensitive individuals.
Choose good carbs, not no carbs. Individuals eating whole grains three times daily have proven to lose weight. Whereas people eating refined carbs always gain weight.
Sourdough culturing and sprouting make whole grain minerals bio-available by breaking down phytic acid in grain bran that inhibits mineral absorption.
Sourdough bread has a lower glycemic index, affecting blood sugar spikes less than commercial yeast bread and making it a better choice for diabetic and hypoglycemic individuals.
Sprouted grain breads are low glycemic, digested slowly, thus keeping the blood sugar levels stable for longer periods, and are high in protein, vitamins and enzymes.
CasAnanda
Lake Chapala
ph: 376 763 5184
