Posted: 8/30/2026 3:12:57 PM EDT
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I just can't stick to keto. 6 months a year, doesn't matter. I need bread. So the question is if it's possible to make healthy bread. I know carbs are the debil, but can using healthier ingredients mitigate inflammation? I've eaten Ezekiel bread and understand that's about as close as you can get to the original manna. So, for those of you who make your own bread, what are your preferred ingredients and would you recommend a bread maker for ease of assembly? |
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It'll take a bit of investment, work, and a learning curve - But the results are second to none. Freshly milled whole Einkorn berries Water Sea salt A natural sourdough starter Gluten Free and Protein in each slice. Make a sandwich with this stuff and it really sticks to your ribs. My wife has been at it since January. Attached File |
"Some of the greatest dads I've ever seen weren't so much perfect as they were willing to work hard to overcome their failings. Does that make sense?"
Yes. Yes it does.
Yes. Yes it does.
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Buy a small bag of bread flour from Sunrise Flour Mill, make a loaf, and see if that gives you any problems. My wife and stepdaughter both claim they have a sensitivity to gluten and claim SFM flour doesn't give them issues. SFM claims they use heritage wheat strains from before GMO.. |
The right to own weapons is the right to be free.
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I retired 6 months ago and bought a new Zojirushi (Japanese awesomeness) bread machine. It’s been a LOT of fun. I’m into sourdough now and baking in Dutch Ovens. The machine does the bulk of the work, and with its sensors and computer logic, makes it perfect every time. I also got a kitchen scale, which helps a lot. I’ve made a lot of ryes, which… are probably healthy. And whole wheat is easy. I’ve got the capability to grind whole grains to bread flour, and I see that is done frequently with my machines. I just haven’t got to that yet. The problem I'm seeing as I'm getting into sourdoughs, pizza dough, and those crunchy crusty shaped breads is this: Standard sourdough takes two to three days because it uses a slow, cold fermentation in the refrigerator. You can do it in 6 to 10 hours by changing a few steps 10 HOURS!!! THREE DAYS!!! |
But then again, I just need to get my post count up.