I miss bread

Losing_Is_A_Win

Bread is my weakness. I could probably eat a whole loaf in a day. I’ve been missing it so much, especially with my eggs in the morning.

So I figured out an alternative a couple days ago. I shred a (red skin) potato into the air fryer, no oil, layer it thin and long. Air fry it until the hashbrowns are nicely toasted and crispy. It shouldnt fall apart if done right. Place my eggs on top and sandwich it.


I still miss bread, but I’m content for now

yirara

Cool you found a solution for yourself. Just as a note though: potatoes are also mostly carbs, and might, depending on brand contain even less protein than bread. I do understand your love for bread. Bread is love!

perryc05

I make a rye and wholewheat loaf once a week and allow myself 60g-80g per day usually paring it with a soup. I like butter too and have about 4-5g on a slice.

mjbnj0001

I love bread, but I avoid commercial bread as best I can.

You could potentially bake your own no-knead bread. The basic process is about as complex as making mudpies and baking them. I suggest the Youtube videos from the "Artisan Bread With Steve" channel to get a start (there are many, many other no-knead approaches described on Youtube), then elaborate from there once you have the process down pat. After using this basic approach for about 5 years, making about 80% of our bread (including rolls, boule loaves, foccacia, more), I've been tinkering my process recently for emulating sourdough using a combo of commercial yeast as I always do, plus the several strains in my natural yogurt. Some people call this "hybrid sourdough," I just call it good, and means I don't need to maintain a sourdough starter. I'm also folding the dough now between the rises (this isn't "kneading," per se - "folding" because these doughs are "high hydration" versus standard doughs). I often add plain/unflavored whey protein concentrate to the mix to boost protein. I occasionally add all sorts of ingredients to make special event breads (herbs, flavorings, etc.).

Picture below is of a 2-loaf batch of standard whole wheat I made last night (one to eat, one to freeze). MFP recipe builder tells me this is about 78 cal/slice, with 16g carb (2g fiber) and 3g protein, using King Arthur Flours (70% whole wheat flour, 30% unbleached bread flour - per loaf is 3.5C of flours, I used 2.5C WW/1C UB per loaf). The nutrition stats are approximate since you hand slice the bread; I allow 20 slices per loaf serviing size when computing.

If you go down this path, I think you could be happy. Good luck.

PS - for comparison, Dave's Killer Bread 100% WW is 100 cal/slice with 4g protein, 21g carb with 3g fiber and 4g sugar (there's also a "thin sliced" version with lower figures). Also, without the sugar/etc. in most commercial loaves, and as best as I can tell, my bread has a lower glycemic index than most of those commercial brands. And if it matters, I save a few bucks each year by baking my own.

acpgee

If you are planning to go down the route of baking your own, you might as well buy a bread machine. They can be had nowadays for less than £100 and use less energy than the oven. Also they do the kneading for you and should come with a recipe booklet including instructions for alternative flours such as rye, etc.

The first two bread makers we had were from Panasonic and each lasted about 10 years, which is pretty good for a machine with moving parts. Our new one is more compact but only time will tell if it is as sturdily built. You would need to be willing to give up counter space for it.

mjbnj0001

acpgee wrote: »

If you are planning to go down the route of baking your own, you might as well buy a bread machine. They can be had nowadays for less than £100 and use less energy than the oven. Also they do the kneading for you and should come with a recipe booklet including instructions for alternative flours such as rye, etc.

The first two bread makers we had were from Panasonic and each lasted about 10 years, which is pretty good for a machine with moving parts. Our new one is more compact but only time will tell if it is as sturdily built. You would need to be willing to give up counter space for it.

All true enough, LOL. For an IT guy, I have a luddite or atavistic streak and prefer to do a lot - but not all - kitchen things by hand and with minimally-processed ingredients. With bread, I have used an easy no-knead process for a long time, and now, post-covid, post-home-downsizing-and-retirement-home-move, I am exploring different aspects of the process. I realize my path isn't for everyone.

I too have concerns around energy conservation. I do think using my full-sized home oven for a loaf of bread is energy-extravagent, so I typically piggyback my baking to use a preheated oven from a dineer roast and batch up 2-3 loaves at a time, or even (since the timings coincide pretty well - 400F for about 40 minutes) - bake bread while doing one or another sheet pan chicken recipe on the other oven shelf.

I *have* added a machine to the kitchen - in the midst of the pandemic, when bread and flour weren't available, I bought a mill. Now that we're settled in our new place, I'm getting ready to really give it a dedicated place on the kitchen counter. Most of my current elaboration of the basic bread process has been to master whole grain loaves so that my eventual mill results will be spot-on. Longer fermentation/cold fermentation, yeast variants, hybrid sourdough, etc. - they're all the precursors of diving into home-milled bread.

I have posted some of my not-so-successful results here over the years. Look towards seeing some more, LOL. I always like seeing your stuff posted (over on the "what do your meals look like" thread), it is often great-looking and your variety is inspiring. At this stage of life, I'm more a simple guy.

Dia_R

I'm curious why you have foresworn bread entirely. If you miss it, why not allow yourself a slice of whole grain bread in your meal plan? I feel the same way about milk. I can guzzle the stuff! But it isn't evil, I just need to learn to use moderation, and follow a plan.

Corina1143

I need to try that. I just keep trying all kinds of things for sandwiches. Haven't found the best sub yet.
I also miss biscuits and gravy.

springlering62

@mjbnj0001

I make homemade skyr and occasionally yogurt. i substitute for water with liquid whey left over from the process. It gives my no-knead a lovely tangy sourdough taste without the effort.

I’d try making sourdough, but I remember how the kefir grains got away from me……tribbles, anyone?

If someone is looking for a low cal commercial bread, Lewis Bakeries is 70 calories for two normal sized slices, and tastes just like non-low cal bread. Nature’s Own sells a similar loaf.

mjbnj0001

springlering62 wrote: »

@mjbnj0001

I make homemade skyr and occasionally yogurt. i substitute for water with liquid whey left over from the process. It gives my no-knead a lovely tangy sourdough taste without the effort.

I’d try making sourdough, but I remember how the kefir grains got away from me……tribbles, anyone?

If someone is looking for a low cal commercial bread, Lewis Bakeries is 70 calories for two normal sized slices, and tastes just like non-low cal bread. Nature’s Own sells a similar loaf.

I have ample supplies of unflavored pure whey concentrate powder here (I add it to oatmeal in the mornings), I should've thought to add that into the "hybrid sourdough" loaves I've been experimenting with. I have added the dry whey to the flour a number of times, but at 1-3 scoops per batch it was a protein boost, not a flavor-changer. "Hybrid whey" (I didn't pick the name), is a variant on no-knead which uses a longer fermentation (12+ hrs rather than 90+ minutes) and includes the live cultures from yogurt (I use Stoneyfield Plain whole milk, dissolved in the dough water to innoculate with the cultures). It's been good, results-wise, but I need to keep tinkering with the process for better effect.

My problem with "real" sourdough wasn't a runaway culture (McCoy ... "As far as I can tell, Jim, they're BORN pregnant!" LOL), mine (repeatedly) seemed to die of neglect, no matter what I tried.

drana325

i can't take bread out of my diet.. i did LIMIT my bread intake. So the most cals i'll have for bread in a day would be 120-150. This satisfies my bread craving. I don't even take sugar out of my diet. if i want a soda.. i'll have that too.. i just make healthier choices with my proteins and greens.

sheralynn82

Have you tried Carbonaut bread? Its just like bread. 150cal for 2 pieces, 18 grams of carbs but 16 grams in fibre so your net carb is only 2 grams.
Also 13 grams of protein

mjbnj0001

mjbnj0001 wrote: »

springlering62 wrote: »

@mjbnj0001

"Hybrid whey" (I didn't pick the name), is a variant on no-knead which uses a longer fermentation (12+ hrs rather than 90+ minutes) and includes the live cultures from yogurt (I use Stoneyfield Plain whole milk, dissolved in the dough water to innoculate with the cultures). It's been good, results-wise, but I need to keep tinkering with the process for better effect.

Oops. Typo. That was "hybrid sourdough," not "hybrid whey."

GM1Ret

I found cauliflower rounds/bread at COSTCO.

Ekrenz

I've found that if I deprive myself of the things I love, I'll crash hard & have a higher likelihood of abandoning my "diet" if you want to call it that. I love bread too. There a brand I get called Oat So Healthy & it's delicious. I might have a slice once or twice a week with breakfast & it fits in just fine with the macros. This works unless you're going full keto or something else where you've banned carbs.

xbowhunter

I too used to love bread too.

I have slowly eliminated it from my diet. No more feeling sluggish and a lot less inflammation.

docconnie

I do Dave's killer bread, thin sliced. 60-70 cal, 3 gr protein, 12 carbs per slice 3 grams fiber, depending on which type you try. I love Mission carb balance soft tortilla wraps. 60 cal, 19 carbs, 14 grams fiber, 5 grams of protein. I add turkey or ham, and cheese and microwave the wrap for melty goodness

Latrellis

I've made several bread, muffin, donut, cake recipes off "The Big Man's World", healthy n low cal.

HeidiJ810

Bread is my weakness too! I can’t give it up and I refuse to eat bread that tastes like cardboard. Have you tried Oroweat sandwich thins? It’s like a skinny pre-sliced bun. The wheat one is my favorite and it’s 140 calories, 24 net carbs and 7 grams of protein. They have a keto version too, and that is 100 calories, 4 net carbs, and 12 grams of protein. The keto version is good, but doesn’t have as much flavor. They are awesome with breakfast sandwiches and burgers too! Don’t cut out foods you love! Just find healthy swaps. Good luck!

mjbnj0001

springlering62 wrote: »

I make homemade skyr and occasionally yogurt. i substitute for water with liquid whey left over from the process. It gives my no-knead a lovely tangy sourdough taste without the effort.

Following up with a new batch of my "hybrid sourdough." This time, for the batch, I added 4 scoops of unflavored whey concentrate powder and boosted the amount of yogurt (for its live cultures to innoculate the dough so as to make it the "hybrid" approach) from 2T to 3T. Otherwise all the same process and ingredients as last time.

Here's the result. The dough after proofing (9 hours at room temp) smelled incredible, very "fermented." During the bake and afterwards, also incredible. The taste was great when eating, but no forward-tasting "sourdough tang," only a hint of "something," consistent with other whey experiments I've done over the past several years. And, thanks to our old friend Maillard and his reaction, I got a bit more robust color on the loaves (see the previous batch pic above from Feb 1).

I am wondering if liquid whey directly from milk fermentation is more the key than dried powdered concentrate. My logic has been, "dry powdered concentrate = more whey" but maybe that's flawed. While I occasionally make my own yogurt, I usually buy it (plain) by the quart; maybe I'll buy a couple and strain them to "Greek-ize" it and salvage the whey for baking.

Anyway, bread baking - the experiments you can eat, LOL.

MFP computes these loaves, assuming 20 slices each, as, per slice: 88 cal, 6g protein, 1g fat, 15g carb, 2g fiber.

Oh -- and for those who are watching their glycemic index/loads (leading to an interest in sourdough or reduced/eliminated bread consumption), I've been following some discussions that freezing and then toasting bread transforms a portion of the starch to resistant starch, thus lowering the GI/GL. Literally, food for thought ... as far as I can tell, home baking with simple ingredients is better to begin with than the commercial stuff, and with my freezing the "surplus" loaves each batch, I may be getting this added benefit. It's not plainly obvious unfortunately, and I don't have blood glucose meters to do actual measurements.

dustinsabourin

90 second keto bread.

Tried keto once and needed this in my life to survive it.