Skip to main content

Bready Bread Bread

We are having quite a love affair with breads, dough, rolls-it it can be made in our breadmachine, we are addicted.

However as always, I'm striving to make our carb-intake one filled with nutrition without compromising taste.

So far I've been using bread flour, just to get the hang of the machine. However it's pretty nutritionally useless, and so the time has come to kick it to the curb.

Here is what I found in my research of all things bread, I hope it helps some of you out as well.

What matters in making bread is the protein content of the bread. Anything lower than 11% isn't recommended. (The brand I am referencing from here on out is King Arthur-while I assume most flours would be roughly the same, do your own research if you prefer a different brand to make sure)

Bread flour: 12.7%

All Purpose: 11.5%

White Whole Wheat: 13.2%

Cake Flour:
7.0% protein

So I am very excited to try my beloved organic white ww flour and see what happens :) Not to mention some flax, wheat germ, sunflower seeds, and any other whole grain goodies I can get my hands on, mmm.

Comments

Popular posts from this blog

Jen's Before and Current

About halfway thru R1 (Phase 1) with my Restoration Wellness plan. Down 17lbs, which is crazy. I don't think I've ever lost more than 10lbs a month before, even when I was over 300lbs and ultimately lost 150lbs. It required a lot of thinking, planning, measuring, weighing, thinking about food all the time and being at the gym EVERY day. This is so much easier. I do want to get back in the gym, but on my time for my own wellness, not as simply a weight loss tool. But because I enjoy moving my body and being active. Completely different mindsets. My pics yet aren't as dramatic as Keith's, even though I've lost a few pounds more than him. But that's ok, enjoying the journey and progress not perfen and all that :) Starting Weight 262.4 Current Weight 245.4 (3 weeks progress)

Chicken Wing Dip

Seems like there's many varieties and ways to make this-this is what I do, and Keith loves it-I think it's pretty good too, but I can only eat so much of it, it's kinda greasy and I don't know...good but I like it in a buffet eating it with a LOT of other stuff, not as a main course or anything. Keith disagrees :) Thanks to BETH for introducing us to this magical dip LOL Chicken Wing Dip 2 (8 ounce) packages cream cheese, softened 3/4 cup wing sauce of your choice (we use Frank's) 1 cup bleu cheese 2 cups diced cooked chicken 1 cup shredded Cheddar cheese preheat the oven to 350 In a medium bowl, stir together the cream cheese and sauce until well blended. Mix in the bleu cheese, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Week 2!

Week 2 Progress Pics and info from my Restoration Wellness journey. Weight has gone from 262.4 to 249.9 in 2 weeks!!! That's 12.8lbs in 2 weeks, woohoo! In other body changes- My BMI (which is dumb but whatever its another tool) went from 44.9 to 43.1 My Body Fat Percentage went from 53.2% to 48.1% My Body Fat Mass went from 139lbs to 120.8lbs And prob the biggest success is that my viseceral fat went from 17 layers down to 14 layers, which is 3 layers of visceral fat GONE and that's the WORST fat and DANGEROUS fat, so that's freaking AMAZING and huge and shows that I am 1000% in fat burning mode, let's go!! Burning my own fat for energy!!! It's always really hard for me to see changes in pictures, but committing to being present in this journey and not waiting til "the end" or I'm last embarrassed by how much weight I gained back or how fat and whatever I feel.