Breakin’ (not really)
As folks who know me know, I don't have
much respect for
fashion trends in nutritional science. My basic heuristic in
food has always been : does it taste good? does it feel right?
does it make things better?
Naturally, the biggest conflict in the
universe of those
who bake is between those who bake for taste and those
who bake for 'health'... by the way, these do not have
to be mutually exclusive goals.
it has to taste good!
a note about the above table...
The nutritional information listed above is for the entire
loaf of bread... so whether you slice your loaf into 12 , 16
or ultra thin 24 slices... you can determine the calorie
content per slice by simply dividing the numbers above...
by the total number of slices.
Laura likes very thin
slices... so we divide a loaf into 24
slices (easier to do if you refrigerate the loaf first and
find just the right bread knife!)... so a sandwich for
Laura (2 slices ) contains 160 calories of bread. My
slices ( from a 12 sliced loaf are twice as much).
(1 loaf recipe)
¼ cup oats
1 tablespoon wheat germ
1 tablespoon cornmeal
1 cup whole wheat flour
2 cups bread flour
2 packages dried yeast
½ teaspoon salt
1 teaspoon Molasses
1 teaspoon honey
¾ cup milk
2 teaspoons butter
1 teaspoon flaxseed
1 teaspoon sesame seeds
1 teaspoon millet
Top with sesame, flaxseed
and millet seed held by
mixture of egg & milk
375 degrees for 15 minutes
350 degrees for 20 minutes
are using a bread maker to help in the process
, place the dough into your baking pan for it's final
rising ( 1 1/2 hours) after you allow it to
mix-rise-mix in the machine!