Another vote for trying Dave's Killer Bread. I like the 21 grains and seeds variety. Haven't tried the thin sliced version, but I can only eat wheat bread occasionally so I don't worry about the calories in the regular slices. I freeze the slices with plastic separating them so I can just pull one out any time.
I like a really firm bread. Whole wheat pita breads also work for me.
Fitness Minutes: (22,074)
3,733 2/17/18 12:37 P
@ CMRKSU12: I hear ya on the price of Ezekiel bread being way too expensive! Maybe that's how they encourage people to not over-eat their product ;)
I've got a couple of loaves of homemade sourdough in the oven right now - made with home-ground flour from local organic durum wheat berries and local organic oats, my own sourdough (both durum and oat) starters, water, and a bit of salt. Including power for the oven, it'll come out to less than $2.50 Cdn for the two loaves of 800g each.
If I wanted to take the time, I could easily have sprouted the grains as well - and sprouted some millet, lentils, beans, and barley along with them for a homemade version of Ezekiel. Since it really just takes some water, a few paper towels, and time, sprouting doesn't add a whole lot to the cost.
The whole "healthy enough" and "best flavour" and "economically reasonable" are such personal decisions!
Fitness Minutes: (63,882)
1,049 2/15/18 6:19 P
I use white whole wheat flour, sometimes both white and wheat depending on my taste buds at the time. I can easily know exactly what is in it and can lower the amount of sodium too! And nothing tastes better than homemade bread! No better way to eat Northern bean soup but with homemade bread lol. I know most don't make their own anymore. It takes me one whole morning to do it, what with rising times too, but it's sooooo worth the effort and I freeze several at a time wrapped in Press and Seal wrap and in Ziploc baggies. Saves money too lol.
Ezekial sprouted bread or dave's killer bread organic. they have a thin slice but it costs the same as the full slice so i just use one piece to make a sandwhich or toast. healthy and organic WOW GOAL weight !!!! Amazing. Good job!
This week at Trader Joe's they didn't have their usual Montana White. This week they had Canadian White.
Whether your wheat comes from Montana, Vermont or Canada. Those are whole grain white wheat breads. They are very hearty and nothing like Wonder bread. On the far end of the spectrum. From Wonder bread.
I can't stand anything gooey like Wonder. So I am always searching for hearty white bread
~Just my .02 cents. Not sure that it is worth that much~
Vermont White and Montana white are some very hearty white breads. I like them. I don't like whole wheat and anything from Ezekiel Bread is nasty. (The Ezekiel bread thing is just my personal opinion. I bought their sprouted cereal and it made Grape Nuts appetizing. It was just that disgusting)
~Just my .02 cents. Not sure that it is worth that much~
Kudos on making the changes needed to reach your target weight - and even more kudos for wanting to continue making healthy changes!
When it comes to bread, the "healthiness" is a subjective measure based on individual needs. How "good" it is depends on personal preferences. It really is up to you to decide what the priorities are for you choice (amount of protein, amount of sodium, amount of fibre, texture, density, flavour, types of grains, which additives you can accept and which you can't... to start with!).
When it comes to protein, unless there is some kind of protein adder (often dry milk powder or whey protein or soy protein), then you won't find a bread with more than about 4g per 40g serving, since grains don't have that much protein in them. You'll need to read the ingredients list to decide whether the particular additive is acceptable to you or not.
When it comes to sodium, the "standard" used to be 2%-2.5% baker's percentage of salt (so - 2% of the raw flour weight). This is shifting now, so many bakers are bringing this down so that the overall salt content is no more than 1% of final baked weight. Europe is ahead of North America in this change, but do check the labels.
For fibre, it really depends on types of grains in the bread, and any extras (like nuts or seeds). Whole wheat flour has over 12g of fibre / 100g of flour --- while "white" flour is only just over 2g of fibre / 100g of flour. If the nutrition label shows less than 3.5 to 4g of fibre per 40g serving, then you can be sure that there is a fairly high percentage of processed white flour in it. If it is showing much over the 4g of fibre, then check the ingredients for adders such as inulin or chicory root or psyllium husk and decide if those are acceptable to you.
Personally, I prefer the flavour and texture of naturally leavened breads (sourdough) as opposed to commercial yeast leavened. This is one of those things that you really need to be careful of when purchasing, since many labelled "sourdough" breads really just have some culture added for flavouring and don't have the flavour / texture / nutritional differences created by using only natural leaven with its bacterial component.
While I always strongly recommend making it yourself so that you have full control of the ingredients, I'd suggest that your next best bet is to find a local artisan baker who can talk you through the pros / cons of various types of breads and let you try some out to see what you like. Really - that's what it comes down to, because something that you don't enjoy eating isn't really "healthy" at all...
Fitness Minutes: (181,032)
14,271 2/8/18 10:39 A
I am trying to limit salt. It is amazing how different the salt amounts are even in healthier breads. I like Ezekiel bread. It is a sprouted bread and sodium levels are lower than most. You find it in the freezer section. I keep it in the freezer and separate off how many slices I need at a time.
Cheri from Georgia Direction - not Intention - determines Destination
current weight: 197.8
Fitness Minutes: (184,798)
2/8/18 3:16 A
Whole wheat breads are good for health and weight management, they are thicker and darker, more filling than those made of white flour. My favorite is rye bread.
The slices look smaller than white bread of the same weight, but they keep you satisfied and full longer.
Goal weight: 58 +- 1 kg /// 128 +-2 pounds CET (Europe, Hungary)
Maintenance Lessons Learned: -go on with the healthy lifestyle learned in weight loss phase -just add healthy foods gradually to stop losing -work out every day - 30-60 minutes is enough to maintain weight and good mood -do not try to balance overeating by extreme workouts, it is not going to work -avoid overeating, instead of satisfaction you get stronger cravings
You might want to try a sprouted wheat bread; I often see these in health food stores, Trader Joe's also has a few varieties. They are dense but the slices are small so they aren't super caloric. Looking at Arnold's (or maybe they're Brownberry now?!) it seems pretty healthy to me.. especially if you are trying to increase your protein. I think the reason it might be hard to find articles on "healthy" breads is that people seem to have very strong opinions on bread to start, LOL, and in general what is considered "healthy." I sometimes get the 35 calorie bread, which is low calorie but not necessarily "healthy" or nutrient dense, you know what I mean? I don't think any of the ingredients are that bad but I'm sure others would disagree with me. Also, if you like a dense bread, you may not like the taste of it.
Hello, I have reached my target weight, and am now trying to stick to healthy foods. My husband and I were looking in the bread isle last night, and we were totally confused about which bread was the healthiest. I typically buy Arnold's Double Protein, because I typically am low on my protein. I would like to have a bread that is dense, that might even have some seeds in or on top of it. I have been trying to find an article about how to choose breads, but the only one I can find on SP is from 2008. Does anyone have any suggestions? Thanks, Cynthia
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