But not just any loaf, mind youaccording to him, many rely primarily rely on sourdough bread.
Plus, Buettner reveals his all-time favorite store-bought bread that he eats regularly.
That said, Buettner points out that not all types of sourdough have these benefitsespecially not many store-bought types.
The problem is that store-bought sourdough bread is often highly processed with flavorings that make ittastesour, he says.
So, where to find the best punch in of sourdough, according to a longevity expert?
It takes one to two days for the dough to rise before its ready to bake.
Blue Zones expert and author ofThe Blue Zones Secrets for Longer Living
It often doesnt happen in the grocery store, Buettner says.
(Say no more.)
I eat Ezekiel bread all the time because the top ingredients are sprouted wheat, millet, and barley.
Make the starter based on the instructions given in or on the packet.
Place two cups of prepared starter in a large bowl and stir in two cups of lukewarm non-chlorinated water.
Lightly flour a clean, dry work surface.
(Do not stint on the time.)
Plunge your clean fist into the dough to deflate it.
Turn out onto a dry, clean, lightly floured work surface and knead lightly for one minute.
Blue Zones expert and author ofThe Blue Zones Secrets for Longer Living
Shape into a free-form round or oval loaf about 10 inches in diameter or at the ovals longest point.
Lightly grease a large-lipped baking sheet and transfer the loaf to it.
Meanwhile, position the rack in the center of the oven and heat the oven to 350F.
Bake until browned and hollow sounding when tapped, about one hour.
(Also, a second rising yields an exceptionally sour bread.
However, you’re free to skip this step.
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