Hi fiber low carb bread?

"Eris" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

Thanks Jim

My Wife buys me a "lite" bread that has about 8 or 9 grams
of carbs per slice. Check the labels at the grocery. (I too
would vote for the Hershey!)

If you're in the US don't forget to deduct the fiber. I eat
a bread made by Manitowoc Ovens. It's a Wisc. company but
you can order it online in the US. It gives me three grams
of net carb.

Pepperidge Farms makes a low carb white bread. About 5 grams
per slice. They are out there. c

"Eris" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

Thanks Jim

You don't say where you are... but Oroweat has a 100% Whole
Wheat Light bread that's 18g for TWO slices... with 7g of
fiber... for a net carb count of 5.5g a slice.

And it's tasty too.

Jennifer

Eris said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

Thanks Jim

"Eris" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

Well that bread would work. It's a high fibre bread and
it's slow converting bread too, so although it contains 15g
of carbs, it's not as likely to spike your BG as a Herchey
bar would.

Beav

"Eris" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

A Hershey bar has more carbs than that. Also, remember that
your bread contains fiber, if indeed it is a whole grain
bread. The term "multigrain" means nothing. Check all the
various breads. Carb count varies widely. I'm currently
eating a bread called Very Thin by Pepperidge Farms. 3
slices have 24 calories. It's white bread. Not the best
thing to eat nutritionally, but okay for toast and an
occasional sandwich. I'm not a big sandwich lover. I also
buy rye bread and some of the "light" breads. My biggest
concerns, aside from carbs are soy, transfats and high
fructose corn syrup. With the exception of one local brand
of rye bread, I've yet to find any that don't have at least
one of those things in them. So I basically look at what is
available to me at the time I'm shopping. I compare the pull
dates, trying to find something that doesn't expire right
away, and then decide on which one has the least of the
evils. I plan to buy a bread machine after I move, so I can
make my own.

--
Type 2 users.bestweb.net~jboveOpen ↗

Eris said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

Thanks Jim

Unfortunately, sometimes, nothing.

I now only have "half sandwiches" - double the filling but
one slice of bread, either open or folded. And no toast at
breakfast at all.

YMMV

Cheers, Alan, T2 d&e, Australia. Remove weight and
carbs to email.
--
Everything in Moderation - Except Laughter.

Jennifer said:

You don't say where you are... but Oroweat has a 100% Whole
Wheat Light bread that's 18g for TWO slices... with 7g of
fiber... for a net carb count of 5.5g a slice.

And it's tasty too.

Jennifer

Muskegon, Mi

Quoted message said:

Eris said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

Thanks Jim

Julie Bove said:

I plan to buy a bread machine after I move, so I can
make my own.

You don't need a machine. I made our bread twice a week for
two years without a machine. Then local bakeries improved,
so I stopped.

--
Chris Malcolm [email hidden] +44 (0)131 651 3445 DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
["]http://www.dai.ed.ac.uk/homes/cam/]

Julie Bove said:

"Eris" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

A Hershey bar has more carbs than that. Also, remember that
your bread contains fiber, if indeed it is a whole grain
bread. The term "multigrain" means nothing. Check all the
various breads. Carb count varies widely. I'm currently
eating a bread called Very Thin by Pepperidge Farms. 3
slices have 24 calories. It's white bread. Not the best
thing to eat nutritionally, but okay for toast and an
occasional sandwich. I'm not a big sandwich lover. I also
buy rye bread and some of the "light" breads. My biggest
concerns, aside from carbs are soy, transfats and high
fructose corn syrup. With the exception of one local brand
of rye bread, I've yet to find any that don't have at least
one of those things in them. So I basically look at what is
available to me at the time I'm shopping. I compare the
pull dates, trying to find something that doesn't expire
right away, and then decide on which one has the least of
the evils. I plan to buy a bread machine after I move, so I
can make my own.

I have been experimenting with homemade low carb bread. I
found that I needed to increase fat levels to get a
reasonable result.

I am taking a conventional whole grain, multi-grain recipe,
adding more fibre in the form of a wheat fibre breakfast
cereal additive, then adding baking soda to what was a yeast
bread. (Still retaining the yeast.) I found that I needed to
add more fat (15%) or it came out like crumbly toast.

It works better without the multi-grain added, but it is
still reasonable, and I have reduced the (effective) carb
content by 40%. It is lighter, more like Italian, or Soda
bread, in texture, still tasty, but does go stale very
quickly. It needs to be kept in a refrigerator.

It works best with a whole grain rye flour without adding
separate whole grains. Effectively I end up with something
the same size as a 750gm loaf that has a lighter texture
(more airspace bubbles) and weighs only 480-520 gm, and with
far more fibre. Toasted, it tastes great, fresh, it tastes a
little stale even when still warm from the oven.

I will keep working on it and post a recipe when I get
it down pat.

I am not eating bread yet, just tasting it, but when I add
it back into my diet I would like to have fresh made low
carb available.

Has anyone else tried making their own low carb bread?

Regards

David

"Eris" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Jennifer said:

You don't say where you are... but Oroweat has a 100%
Whole Wheat Light bread that's 18g for TWO slices... with
7g of fiber... for a net carb count of 5.5g a slice.

And it's tasty too.

Jennifer

Muskegon, Mi

You might be able to find the Manitowoc Ovens bread there. c

Quoted message said:

Quoted message said:

Eris said:

I noticed that my multigran bread was 15 grams of
carbohydrates per slice. I might as well have a Hershey
bar. What can I use for toast and sandwiches.

Thanks Jim

I used to make bread without a machine, but I got tired of
getting flour all over the dining room. bj

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Julie Bove said:

I plan to buy a bread machine after I move, so I can make
my own.

You don't need a machine. I made our bread twice a week
for two years without a machine. Then local bakeries
improved, so I stopped.

J David Anderson said:

I have been experimenting with homemade low carb bread. I
found that I needed to increase fat levels to get a
reasonable result.

Quoted message said:

I am taking a conventional whole grain, multi-grain
recipe, adding more fibre in the form of a wheat fibre
breakfast cereal additive, then adding baking soda to what
was a yeast bread. (Still retaining the yeast.) I found
that I needed to add more fat (15%) or it came out like
crumbly toast.

Quoted message said:

It works better without the multi-grain added, but it is
still reasonable, and I have reduced the (effective) carb
content by 40%. It is lighter, more like Italian, or Soda
bread, in texture, still tasty, but does go stale very
quickly. It needs to be kept in a refrigerator.

Quoted message said:

It works best with a whole grain rye flour without adding
separate whole grains. Effectively I end up with something
the same size as a 750gm loaf that has a lighter texture
(more airspace bubbles) and weighs only 480-520 gm, and
with far more fibre. Toasted, it tastes great, fresh, it
tastes a little stale even when still warm from the oven.

Quoted message said:

I will keep working on it and post a recipe when I get it
down pat.

You might like to make friends with your local Jewish baker.
They're often very good at making rye-based breads which go
stale very very slowly.
--
Chris Malcolm [email hidden] +44 (0)131 651 3445 DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
["]http://www.dai.ed.ac.uk/homes/cam/]

"bj" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I used to make bread without a machine, but I got tired of
getting flour

all

Quoted message said:

over the dining room.

I just eat it without a machine😉

The bread that is, not the dining room, I Leave that on the
side of the plate.

Beav

bj said:

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Julie Bove said:

I plan to buy a bread machine after I move, so I can
make my own.

You don't need a machine. I made our bread twice a week
for two years without a machine. Then local bakeries
improved, so I stopped.

Quoted message said:

I used to make bread without a machine, but I got tired of
getting flour all over the dining room.

You're supposed to do food preparation in the kitchen.
--
Chris Malcolm [email hidden] +44 (0)131 651 3445 DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
["]http://www.dai.ed.ac.uk/homes/cam/]

Eris said:

Jennifer said:

You don't say where you are...

Quoted message said:

Muskegon, Mi

if you go to:

traderjoes.comindex.aspOpen ↗

and select Michigan, you'll find addresses for:

Ann Arbor

Farmington Hills

Royal Oaks

bill

Quoted message said:

Quoted message said:

"Chris Malcolm" <[email hidden]> wrote

Quoted message said:

You don't need a machine. I made our bread twice a week
for two

yearswithout a machine. Then local bakeries improved, so
I stopped.

Quoted message said:

Quoted message said:

Quoted message said:

Quoted message said:

bj said:

I used to make bread without a machine, but I got tired
of getting flour

all over the dining room.

Quoted message said:

"Chris Malcolm" wrote ...

Quoted message said:

You're supposed to do food preparation in the kitchen.
--

I have a very small kitchen, and the dining room table is
the only place of a good height for doing dough-kneading on
(also turkey-carving). Yes, I could use a stool at the
kitchen counter, but I might forget/move about/fall off!

When you have limited space & facilities, you have to make
do -- & maybe do things "the wrong way" according to others.
🙂
bj

Eris said:

Jennifer said:

You don't say where you are... but Oroweat has a 100%
Whole Wheat Light bread that's 18g for TWO slices... with
7g of fiber... for a net carb count of 5.5g a slice.

And it's tasty too.

Jennifer

Muskegon, Mi

I have been to two Super Walmart stores this week, one in
Tennessee and the other in West Virginia. Each store had
about 3 or 4 kinds of low carb bread at a reasonable price,
i.e., $1.50 to 1.80 per loaf.

Frank

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

bj said:

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Julie Bove" <[email hidden]> writes:

>I plan to buy a bread machine after I move, so I can
>make my own.

You don't need a machine. I made our bread twice a week
for two years without a machine. Then local bakeries
improved, so I stopped.

Quoted message said:

I used to make bread without a machine, but I got tired
of getting flour

all

Quoted message said:

Quoted message said:

over the dining room.

You're supposed to do food preparation in the kitchen.

Actually, that's wimmins work, so your WIFE is supposed to
do that :-))

You're just supposed to eat it🙂

Beav

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

bj said:

"Chris Malcolm" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Julie Bove" <[email hidden]> writes:

>I plan to buy a bread machine after I move, so I can
>make my own.

You don't need a machine. I made our bread twice a week
for two years without a machine. Then local bakeries
improved, so I stopped.

I can make bread from scratch, but simply don't have the
time, nor should I be standing up long enough to do the
kneading, etc. That's where I think a bread machine would
come in handy. The kitchen I have currently is really too
small for making bread in. I tried it once, and it was a
royal pain. I just don't have the counter space to work on.
I have a card table set up in there, but it contains two
bread boxes (have to use them because of the mice around
here) and other things that won't fit in the cupboards.

Quoted message said:

Quoted message said:

I used to make bread without a machine, but I got tired
of getting flour

all

Quoted message said:

Quoted message said:

over the dining room.

You're supposed to do food preparation in the kitchen.

Unless you have a very small kitchen without room for so
much as a table, and then you do it in the dining room. I've
lived in many such places. Honestly, I don't know who
designs some of these kitchens! If I could design my own
home, I'd make the kitchen big enough to live in! I'd also
have overly large bathrooms.

--
Type 2 users.bestweb.net~jboveOpen ↗