Wheat isn't exactly a nutritional powerhouse, but as long as it isn't your only carb source, I don't see the problem.

I used to eat Kashi, but then I read that their products tested for high levels of GMO's and it disgusted me that they pitch themselves as all organic and healthy. So discouraging.

When I cut out the sugar a few weeks ago I also cut out the cereal. Between the cereal and the milk I was eating a lot of grams of sugar at breakfast and I'd rather "save it" for fruits or veggies.

Here's the link to the Kashi brouhaha:
http://www.huffingtonpost.com/2012/04/27/kashi-gmo-use-controversy_n_1456748.html

I make my own granola to have on hand on those mornings where I'm dying for cereal.

For bread, we have only been eating sprouted grain stuff: Ezekiel or Silver Hills Big 16. Protein content is so high that it keeps us full, and I suspect our bodies are having an easier time breaking it down.

Any other time I'm making something that involves wheat or grains, I add a little whey and let it sit for a while, a la Nourishing Traditions.

I bake my own bread. I use whole wheat flour, oat flour and rice flour and 1 whole cup of flax meal. Its great because I know exactly what I'm eating. Also, since it has no perservatives you have to freeze anything that is going to be over 2 days old. I slice my bread and wrap it in freezer paper and then seal it in ziplock baggies so I can have individual slices on demand without having to thaw and refreeze the loaf!

I think it's better we don't use bread (unless the real healthier ones as some of you have mentioned), but if I had to make the healthier move..I go with 100% whole wheat.

I agree Ezekiel bread is the best. I just had an Ezekiel english muffin and I'm full! Normally if I were to eat just a regular white english muffin I would be wanting something more.

I bake my own bread. I use whole wheat flour, oat flour and rice flour and 1 whole cup of flax meal. Its great because I know exactly what I'm eating. Also, since it has no perservatives you have to freeze anything that is going to be over 2 days old. I slice my bread and wrap it in freezer paper and then seal it in ziplock baggies so I can have individual slices on demand without having to thaw and refreeze the loaf!

me too!

Can you share the bread recipe?

it takes a bit of kneading and doesn't rise like 'normal' bread, but oh man, with some peanut butter and honey on top, I am in my own little heaven! Oh, its way more filling too. Even my fiance' likes it and he eats only white all the time. It has a beatiful crust and is divine toasted. I freeze it in slices so when I feel like a treat I grab a slice. Being clean with no preservatives, it will go bad within a couple of days.
I also like to spray some olive oil on top before I bake it and add sea salt and garlic granules on the olive oil. Its so yum, it really is gourmet bread!

Clean Eating Breakfast Bread
(Makes 1 loaf)

Ingredients
2 1/2 cups warm water (between 105 – 115 F.)
1 packet active dry yeast
4 cups white whole wheat flour
1 teaspoon sea salt
2 tablespoon olive oil + extra for coating

Directions

Step 1 – combine the water and yeast and set aside to foam.

Step 2 – In a large mixing bowl blend the flour and salt.

Step 3 – Pour the oil into the flour, and then the yeast mixture.

Step 4 – Mix with a wooden spoon until the dough forms, then continue by kneading with your hands for about 5 minutes.

Step 5 – Form the dough into a ball and coat the ball with a small amount of oil. Cover the bowl with a towel and allow to sit in a warm (not hot) environment to rise for 1 hour.

Step 6 – Punch down the dough, and place in an oiled or non-stick bread pan, forming it into the pan.

Step 7 – Cover with a towel and allow to rise for 1 more hour.

Step 8 – Preheat oven to 350 degrees F. (or 180c)

Step 9 – Score the top of the dough if desired. Bake for approximately 30 minutes, or until a knife inserted in the middle of the loaf pulls out clean.

Step 10 – Allow to cool, slice and serve.
Eat and Enjoy!

Nutritional Content
1 serving = 1 slice (1/15 of the loaf)

Calories: 126
Total Fat: 2 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 157 mg
Carbohydrates: 23 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 12

Ezekiel isn't wheat or flour-free, it's made from sprouted whole grains. You can also buy sprouted wheat flour at many grocery stores (Bob's Red Mill brand). I've made bread with it and it's OK - has the same heavier texture as Ezekiel bread. When I started my clean eating I ate a lot of Ezekiel products but then as I lost my carb cravings I just sort of quit eating bread and cereal.

it takes a bit of kneading and doesn't rise like 'normal' bread, but oh man, with some peanut butter and honey on top, I am in my own little heaven! Oh, its way more filling too. Even my fiance' likes it and he eats only white all the time. It has a beatiful crust and is divine toasted. I freeze it in slices so when I feel like a treat I grab a slice. Being clean with no preservatives, it will go bad within a couple of days.
I also like to spray some olive oil on top before I bake it and add sea salt and garlic granules on the olive oil. Its so yum, it really is gourmet bread!

Clean Eating Breakfast Bread
(Makes 1 loaf)

Ingredients
2 1/2 cups warm water (between 105 – 115 F.)
1 packet active dry yeast
4 cups white whole wheat flour
1 teaspoon sea salt
2 tablespoon olive oil + extra for coating

Directions

Step 1 – combine the water and yeast and set aside to foam.

Step 2 – In a large mixing bowl blend the flour and salt.

Step 3 – Pour the oil into the flour, and then the yeast mixture.

Step 4 – Mix with a wooden spoon until the dough forms, then continue by kneading with your hands for about 5 minutes.

Step 5 – Form the dough into a ball and coat the ball with a small amount of oil. Cover the bowl with a towel and allow to sit in a warm (not hot) environment to rise for 1 hour.

Step 6 – Punch down the dough, and place in an oiled or non-stick bread pan, forming it into the pan.

Step 7 – Cover with a towel and allow to rise for 1 more hour.

Step 8 – Preheat oven to 350 degrees F. (or 180c)

Step 9 – Score the top of the dough if desired. Bake for approximately 30 minutes, or until a knife inserted in the middle of the loaf pulls out clean.

Step 10 – Allow to cool, slice and serve.
Eat and Enjoy!

Nutritional Content
1 serving = 1 slice (1/15 of the loaf)

Calories: 126
Total Fat: 2 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 157 mg
Carbohydrates: 23 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 12

As an avid baker anbd chef. I can say probably allow to rise a bit longer for both risings and increase oven temp to 430 as this will give you oven spring. When you place bread in the oven spray top of loaf and sides of oven walls of oven with a water bottle sprayer. To allow steam to hit the loaf This will give you better rise. still bake for 25- 30 minutes. This should give you a more normal looking loaf. Also a bit cooler water about room temprature for proofing yeast. Yeast starts to die off at 104 degrees. So you may not be getting full performance from the yeast. Combine oil also with the liquid. Before mixing the dough after adding water to allow this to rest 20 minutes to Autolaise which enables the strands of glutten to start to set up making it easier to knead.
You could also hold onto a bit of the dough for future loaves a pieace about the size of a quarter for next time. This will develope natural yeast strenght over time (about 4 -5 weeks) And you will have a more natural starter. Google Desam bread for more helpful hints also refer to Laurel's kitchen bread book available at most libraries. Sounds delicous, I love bread so it is one of my main hobbies.

Yum!