The FastDay Forum

hello,

not sure how to post on here, it said could use new topic button, but I don't see one. I was wondering if anyone knows good bread to eat on this diet. one with no sugar or pesticides? thankyou very much and for letting me be on this board

Welcome @lulamod I think we need @breadandwine in here quick.

[Tracieknits]

Welcome to the forum Lulumod! Where are you from? that might help us steer you.

The best bread I can get is locally made from locally grown wheat - yes, we grow wheat in New York State too! It's soooo good! But of course it molds soooo quickly (that's how you know it's real food). Whole grains are always better for you than white flour. If you're in New York, look for Heidelberg breads - or also Rock Hill Bake House is fantastic, and Mrs. London's bakery makes some amazing baguette and firebread.

Make your own! No, seriously - this recipe can be prepared in minutes and cooked in four(ish)...

The numbers after the ingredient are the macronutrient break-downs then, on the lines starting ......... the amount to use and the calories + macro details for the amount used.

oat bran, linseed & soya loaf, no. 2, microwave version
soya flour, 424c/C16.0/F20.0/P39.0/Fi12.0/100g
......... 30g 127.20 4.80 6.00 11.70 3.60
linseed, brown, fresh ground, 534c/C1.5/F42.16/P18.29/Fi27.3/100g
......... 40g 213.60 0.60 16.86 7.32 10.92
oat bran, Holland & Barrett, 389.2c/C59.1/F6.5/P12.6/Fi9.3/100g
......... 30g 116.76 17.73 1.95 3.78 2.79
eggs, brown, organic, 151c/C0.0/F11.2/P12.5/Fi0.0/100g
......... 53g 80.03 0.00 5.94 6.63 0.00
baking powder
......... 8ml 0.00 (ed. was 5ml)
0.00
water
......... 40ml or enough to make a sloppy dough (ed. was 50ml) 0.00
olive oil, 824c/C0.0/F91.6/P0.0/Fi0.0/100ml
......... 5ml 41.20 0.00 4.58 0.00 0.00
salt
......... goodly pinch of 0.00
total for oat bran, linseed & soya loaf, no. 2, microwave version 578.79 23.13 35.33 29.42 17.31
FatDog's ½ portion of oat bran, linseed & soya loaf, no. 2, microwave version 289.40 11.57 17.67 14.71 8.66

Method: 1. thoroughly mix dry-stuff together in a microwaveable dish, of a suitable shape for your mini-loaf; 2. in another bowl, beat the egg, oil and water; 3. thoroughly mix the wet stuff into the dry stuff - you're after a "just wet enough to shake down into form" batter; 4. ping for two minutes, rest a bit in the open to let some of the damp off, then ping for another two minutes.

You should be able to slice it once it has cooled a little. It tastes wonderfully like a brown wholemeal bread - no egginess at all.

I make a spelt/wheat/rye sourdough. Interestingly, it just dries out, rather than go mouldy. It keeps so well as it can be toasted when dry. I just mix the ingredients, leave overnight, shape, leave to rise, then bake...Very easy.

[Tracieknits]

Yeah, the heidelberg is weird that way - it's the only one of my favorites that molds instead of drying out. There aren't many ingredients and they're all normal things - whole wheat flour, yeast, salt, water and I can't remember if it's sugar or honey.

Hi and welcome lulamod - I’d encourage anyone to make their own bread particularly sourdough which generally appears to be kinder to our digestive systems - well it is to mine!
Fatdog’s recipe is for a soda bread, which are great fun to bake. Most recipes for bread include sugar though I never include it in my yeast bread.

All supermarket bread that comes wrapped in cellophane will have an enormous number of chemicals including mould inhibitors. I wouldn’t be alone in thinking that the considerable rise in coeliac disease has something to do with processes used to make a loaf in an hour.

A book worth reading is Andrew Whitley’s ‘Bread Matter’, it lists all the chemicals but also provides many healthy recipes.