Guest guest Posted April 24, 2001 Report Share Posted April 24, 2001 You are a great help, Sonja! It is nice just to bounce opinions off of other people :-) And yes, I learned about the different flours from Kit! And only buy 100% ww flour bread! And I only do one slice. I believe the book mentioned 2 slices but I feel that is too much. One slice has 13 g of carbs and I think that is enough. I love packing my one slice with tuna, sprouts, lettuce, and tomatoes! YUMMY!!! And :-( I knew about the pickles. Oh, well, maybe on free day! Thanks, Cristi RE: Bread > Make sure your whole wheat bread does not have unbleached wheat flour in the > ingredient, then it isn't 100% whole wheat. I wondered about the # of > slices. I would just have a slice for b-fast then a slice with my chicken. > check out the nutritional info. on the bread-and see how many carb for how > many slices. It's been awhile since I've had bread, so I'm not sure. I > believe pickle is a big no-no, all because of the sodium. I love 'em too! > sorry, not much of a help. > Sonja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2001 Report Share Posted April 24, 2001 Cristi, I use 100% whole wheat bread occasionally myself (I'm a bread-lover myself and have to watch not to overdo it). Probably twice or three times per week for me, otherwise I stick to fruit/oatmeal/brown rice for my carbs. As long as you are sticking to the 100% whole wheat (which you said you were), I don't see any problem with you having bread as your carb. Remember, you have to find what will work " for life " not just for the next 12 weeks. And go ahead and have 2 slices, girl! 13 grams of carbs is not enough to count as a full portion of carbs, so eat two slices. The kind I use has *huge* slices (25 g carbs) so I only use one when I make a sandwich. I eat pickles here and there, but mine are homemade <drool> so have about 1/4 the sodium of store-bought brands. My sodium intake is so dang low that I don't worry about an occasional salty pickle. JMHO Jen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2001 Report Share Posted April 24, 2001 Cristi, I use 100% whole wheat bread occasionally myself (I'm a bread-lover myself and have to watch not to overdo it). Probably twice or three times per week for me, otherwise I stick to fruit/oatmeal/brown rice for my carbs. As long as you are sticking to the 100% whole wheat (which you said you were), I don't see any problem with you having bread as your carb. Remember, you have to find what will work " for life " not just for the next 12 weeks. And go ahead and have 2 slices, girl! 13 grams of carbs is not enough to count as a full portion of carbs, so eat two slices. The kind I use has *huge* slices (25 g carbs) so I only use one when I make a sandwich. I eat pickles here and there, but mine are homemade <drool> so have about 1/4 the sodium of store-bought brands. My sodium intake is so dang low that I don't worry about an occasional salty pickle. JMHO Jen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2001 Report Share Posted April 25, 2001 They do have sodium, but not bad. If you are limiting your table salt, you should be okay. I say enjoy them in your tuna, on a grilled chicken sandwich, or just by themselves as a garnish to a dish. But, like anything else, don't over indulge. Now for bread. I tend to stay away from breads. I love them! I've attached a file (Word 97) from an old Q & A section from MM last year. I cut and pasted it into a document for safe keeping. Anyways, in it Bill list 6 foods to avoid when trying to lean down. Bread is one of them. If you remember in his book, he says he will authorize bread, but reluctantly. One or two slices twice a week would probably be okay, but I wouldn't use it for my carb source on a daily basis. Cheryl C. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2001 Report Share Posted April 25, 2001 They do have sodium, but not bad. If you are limiting your table salt, you should be okay. I say enjoy them in your tuna, on a grilled chicken sandwich, or just by themselves as a garnish to a dish. But, like anything else, don't over indulge. Now for bread. I tend to stay away from breads. I love them! I've attached a file (Word 97) from an old Q & A section from MM last year. I cut and pasted it into a document for safe keeping. Anyways, in it Bill list 6 foods to avoid when trying to lean down. Bread is one of them. If you remember in his book, he says he will authorize bread, but reluctantly. One or two slices twice a week would probably be okay, but I wouldn't use it for my carb source on a daily basis. Cheryl C. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2001 Report Share Posted April 25, 2001 I don't know. Give us the nutritional breakdown. Cheryl C. ---------------------------------------------------------- >What about high protien bread? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2001 Report Share Posted April 25, 2001 I don't know. Give us the nutritional breakdown. Cheryl C. ---------------------------------------------------------- >What about high protien bread? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2001 Report Share Posted April 25, 2001 Breads of any kind. But whole wheat tortillas would be okay on BFL. Just limit them if you want to lose the fat. Cheryl C. --------------------------------------------------------- >Are whole wheat tortillas any better? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 There is a recipe for it on the www..com website. -- Bread --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 > > There is a recipe for it on the www..com website. > > Thanks, Lorraine! I'll have to go look. Have you made it? Inspired by your post I just had the BEST sandwich! It was toast, cream cheese, fresh pineapple, fresh raspberries (I splurge once in a while), and piles of broccoli sprouts. YUMMMMMMMMMMM! Melinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Maybe we should share a " recipe " a day! Melinda got the first one! -- Re: Bread > > There is a recipe for it on the www..com website. > > Thanks, Lorraine! I'll have to go look. Have you made it? Inspired by your post I just had the BEST sandwich! It was toast, cream cheese, fresh pineapple, fresh raspberries (I splurge once in a while), and piles of broccoli sprouts. YUMMMMMMMMMMM! Melinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Yes, I have and it was OK, just hard to get used to as I love my homemade bread...and this is a denser, heavier loaf than I like. But, it was good, for a change. -- Re: Bread Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 That shake sounds yummy! I've never seen english toffee syrup, though... I'll have to look for it - what section in the grocery store would it be in? Thanks for sharing! re: bread > Thought I would add in my 2cents re: bread. For the last several months I have been eating bread made without processed flour-- it is made with sprouts and very very good. The best part is each slice has 5 gm of fiber. The brand I use is Silver Hills, I especially like the flax bread. > > I am new to the BFL way of life and just enjoyed the yummiest protein shake. > > 1 scoop of vanilla whey protein > 4 0z 2% milk > 4 0z water > 1 tbsp natural peanut butter > SF english tofee syrup to taste ( I use Davinci brand) > enough ice to desired thickness > blend and enjoy > > I'm sure I am not the first to use this concoction but it sure was good. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 My grocery store has the DaVinci syrups right next to the coffee. Christy in Indiana Re: re: bread That shake sounds yummy! I've never seen english toffee syrup, though... I'll have to look for it - what section in the grocery store would it be in? Thanks for sharing! re: bread > Thought I would add in my 2cents re: bread. For the last several months I have been eating bread made without processed flour-- it is made with sprouts and very very good. The best part is each slice has 5 gm of fiber. The brand I use is Silver Hills, I especially like the flax bread. > > I am new to the BFL way of life and just enjoyed the yummiest protein shake. > > 1 scoop of vanilla whey protein > 4 0z 2% milk > 4 0z water > 1 tbsp natural peanut butter > SF english tofee syrup to taste ( I use Davinci brand) > enough ice to desired thickness > blend and enjoy > > I'm sure I am not the first to use this concoction but it sure was good. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2011 Report Share Posted February 23, 2011 I bought the dry container and have attempted to make bread twice now and followed the recipe in the book for whole wheat flour and both times now it has looked and felt a lot like a brick. Any suggestions? Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2011 Report Share Posted February 23, 2011 Yes I did use 100% whole wheat, Yes I do think I ground it as fine as I could without it going clumpy, I did knead it enough, fairly sure as the instructions said and it looked ok, it then rose to the top of the loaf pan but then when I put it in the oven it did not rise anymore and then just sort of looked flat like a brick when it was done! I have never tried vital wheat gluten and not sure where to get that. In a message dated 2/23/2011 3:17:46 P.M. Eastern Standard Time, berlinsmith@... writes: Carolyn--- There are a lot of variables that can lead to a bread brick. Are you using 100% whole wheat? If so, are you grinding the wheat as fine in texture as you can? Also, are you kneading the dough enough? Some people add Vital Wheat Gluten to whole wheat doughs to help them rise more.There is a really helpful book that just came out on this topic called, 'No More Bricks.' It's on amazon and I have it--- it's really thorough for whole wheat baking. I used to be a baker, so I know a little about baking. Let me know if you have any further questions... Good luck! -Amber>> I bought the dry container and have attempted to make bread twice now and > followed the recipe in the book for whole wheat flour and both times now it > has looked and felt a lot like a brick.> Any suggestions?> Carolyn> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2011 Report Share Posted February 23, 2011 Carolyn--- There are a lot of variables that can lead to a bread brick. Are you using 100% whole wheat? If so, are you grinding the wheat as fine in texture as you can? Also, are you kneading the dough enough? Some people add Vital Wheat Gluten to whole wheat doughs to help them rise more. There is a really helpful book that just came out on this topic called, 'No More Bricks.' It's on amazon and I have it--- it's really thorough for whole wheat baking. I used to be a baker, so I know a little about baking. Let me know if you have any further questions... Good luck! -Amber > > I bought the dry container and have attempted to make bread twice now and > followed the recipe in the book for whole wheat flour and both times now it > has looked and felt a lot like a brick. > Any suggestions? > Carolyn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2011 Report Share Posted February 23, 2011 Carolyn, you might try a batter bread until you get more familiar with it. I make batter breads all of the time, after grinding in the dry container, I just continue on with mixing my batter in the same container. Batter breads are wonderful, and you can often get an even lighter texture than with a kneaded bread. There is a book out, the name escapes me at the moment, but I THINK it is "Artisan Bread In 5 Minutes" or something along that line-good tips. I do mostly gluten free breads, but have done wheat breads in my Vitamix for 20 or more years, some kneaded, some batter.From: ocarolyn1@... <ocarolyn1@...>Subject: bread Date: Wednesday, February 23, 2011, 3:03 PM I bought the dry container and have attempted to make bread twice now and followed the recipe in the book for whole wheat flour and both times now it has looked and felt a lot like a brick. Any suggestions? Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2011 Report Share Posted February 23, 2011 Carolyn-- I agree with in that a batter bread might work for you. If you search online you can find " blender batters. " From what you're describing (it's hard without seeing it), the bread might have risen too much before being placed in the oven. If that happens, it doesn't have anymore " oven spring " left and it will sort of deflate and become flat. You want to put it in the oven when it's risen some but not overly so (I know, it's sort of ambiguous). What I was taught, is that if you push your finger into it, it should leave an indentation but still rebound just a little. You also want to be sure that the oven is really warm (I preheat it to very hot and then reduce the temp). Vital Wheat Gluten can be found in many supermarkets where the baking supplies are. It's gluten and it provides the strands that hold the bubbles in the bread, giving it its rise/structure. Some people are sensitive to gluten, though. I'm probably making things worse, huh? -Amber > > > > I bought the dry container and have attempted to make bread twice now > and > > followed the recipe in the book for whole wheat flour and both times now > it > > has looked and felt a lot like a brick. > > Any suggestions? > > Carolyn > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2011 Report Share Posted February 23, 2011 thank you, thank you! In a message dated 2/23/2011 9:43:44 P.M. Eastern Standard Time, berrywell@... writes: You are not asking for too much, Franny-that is what the group is for! I don't really "do" recipes, preferring to just measure by eyeballing, so I will pay closer attention when I make my bread tomorrow so I can give you some actual measurements, lol. Are you KIDDING?! I LOVE learning tips from pros! Keep 'em coming! Coincidentally, we'll be getting another member soon who's looking to make bread so I'm glad to be able to write and tell her to check out today's posts. Re: bread Carolyn-- I agree with in that a batter bread might work for you. If you search online you can find "blender batters." From what you're describing (it's hard without seeing it), the bread might have risen too much before being placed in the oven. If that happens, it doesn't have anymore "oven spring" left and it will sort of deflate and become flat. You want to put it in the oven when it's risen some but not overly so (I know, it's sort of ambiguous). What I was taught, is that if you push your finger into it, it should leave an indentation but still rebound just a little. You also want to be sure that the oven is really warm (I preheat it to very hot and then reduce the temp).Vital Wheat Gluten can be found in many supermarkets where the baking supplies are. It's gluten and it provides the strands that hold the bubbles in the bread, giving it its rise/structure. Some people are sensitive to gluten, though. I'm probably making things worse, huh? -Amber> >> > I bought the dry container and have attempted to make bread twice now > and > > followed the recipe in the book for whole wheat flour and both times now > it > > has looked and felt a lot like a brick.> > Any suggestions?> > Carolyn> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2011 Report Share Posted February 24, 2011 Try the link below. You will find a lot of bread recipes and tips. http://www.kingarthurflour.com/ Char Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.