bread

whole grain bread
 by Lin Carson

Did You Know You Can Get Probiotic Bread? Days 75, 76 and 77   

You heard that right. I’m not kidding. I ate probiotic bread was bursting with benefits – True Grains® Seed’licious, Purple Wheat Raisin and Honey Wheat. How can bread have probiotic benefits if all the good bacteria are killed in the baking process? Well, the True Grains® line of product from Orlando Baking Co. uses a patented strain of probiotics that are resistant to high heat in the baking process. And no, it’s not GMO either.

probiotic bread

 

How do we know that the probiotics are working in the bread? Meredith answers this tough question here.

Probiotic Bread and More

True Grains® Purple Wheat Raisin, made with Purple Wheat that’s high in antioxidants and stops your glycemic index from spiking, was my favorite. If by now you haven’t figured out my weakness for fruity bread, you haven’t been following me very well. I really enjoy eating something so special and nutritious, and I’m very happy to see this particular innovation from Orlando Baking Co.

Beneficial bacteria are known as probiotics and found in foods such as yogurts, kim chee, sauerkraut, and kefir. The most common probiotic strains added to foods belong to several species of Lactobacillus and Bifidobacterium.1

Probiotics are thought to prevent or treat a variety of health problems such as digestive disorders, colic in infants, periodontal disease, and even the common cold.1

probiotic bread

The popularity of baked goods makes them the perfect vehicle to deliver probiotics to consumers. However, there are some challenges. During the baking process changes in pH, activity in water, ethanol production, Maillard reaction products and high temperatures are a challenge to the survival of probiotics. Microencapsulation is the only way to overcome this and produce probiotic bread. It is a coating technology that protects sensitive compounds or living cells during the entire food processing operation, including storage.

One study looked at application of encapsulated L. acidophilus on the surface of par baked bread loaves.  It was found that the shorter baking time and temperatures used for par baked bread allowed greater survival of  L. acidophilus while maintaining the desirable sensory characteristics of the baked bread.

probiotic

Bread has the potential to provide both prebiotic and probiotic benefits. Once again proving that bread is the ultimate functional food!

 

  1. Hibberd, P. L., Phd, Linda Duffy, Phd, and David Shurtlef, Phd. “Probiotics: In Depth.” National Center for Complementary and Integrative Health. U.S. Department of Health and Human Services, 16 Jan. 2017. https://nccih.nih.gov/health/probiotics/introduction.htm#hed3. Accessed 19 June 2017.

Here’s what I ate on Days 75, 76 and 77 of EB90:

Food  Portion   Calories
Day 75 
Seed’licious Probiotic Bread 4 slices (39g) 280
Purple Wheat Raisin Probiotic Bread 2 slices (39g) 160
Honey Wheat Probiotic Bread 2 slices (39g) 160
Buckwheat w/ Cherry 50g 100
Rye Sourdough 50g 100
Pumpkin Seed Currant 50g 100
Butter 2 Tbsp 200
Smoked Ham 4 Slices 60
Swiss Cheese 1 Slice 106
Lemon Curd 2 Tbsp 120
Ricotta Cheese 1/4 C 100
Tamale 1 pc 200
Cherries 1 C 74
Kale (cooked) 1 C 33
 Total 1793
Day 76
Seed’licious 4 slices (39g) 280
Purple Wheat Raisin 4 slices (39g) 320
Honey Wheat 4 slices (39g) 320
Hash browns, sausage and eggs 1C 400
Butter 2 Tbsp 200
Strawberries 1C 50
Pineapple 3 oz 41
Lemon Curd 2 Tbsp 120
POG Juice 2 C 200
Terriyaki 3 oz 250
Roasted Pork 1 oz 100
Rice 1/2C 50
 Total 2331
Day 77
Seed’licious 4 slices (39g) 280
Purple Wheat Raisin 4 slices (39g) 320
Honey Wheat 4 slices (39g) 320
Butter 2 Tbsp 200
Nutella 2 tbsp 200
Breakfast Burrito 1 200
Butternut Squash Soup 150
Edamame 50
Steak 200
Asparagus & Portabello 150
Corb on Cob 100
 Total 2170

 

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bakers
 by Katie Jones

What is it About Bakers?

What is it about bakers? Do they unknowingly smell like baked goods like a secret pheromone effect? When learning someone is a professional baker, do you suddenly feel happy and hungry? I know I do. It seems like some sort of magic that basic ingredients like flour, water, yeast, and salt can inspire such a diversity of baked goods. They are very passionate about what they do. Many are bakers by birth. They have flour running in their blood! Without bakers shaping civilization, we may still be eating whole grain gruel fried on rocks.

How did this profession evolve?

We know our relationship with food changed with the discovery of fire. It was a short time in the scope of human evolution before cooking with fire was transformed into baking in ovens. The Romans were the first to formalize baking into a profession. Organizations were created to ensure bread quality and innovation in early Rome. When baking for an emperor you better have your quality system in place!

By the Middle Ages bread fell out of favor. Much like today’s craze of low carb diets and gluten inducing health concerns, people of the middle ages gave up bread due to crop failure, disease, and nomadic barbarians.

 

Bread stated making a comeback by the end of the Middle Ages and bakers guilds formed in France (1200 AD). The guild was called Tameliers, which translated to flour sifters, had a four year apprenticeship. Bakers had become recognized for the skill involved in baking as a profession. Being a member of a guild provided many benefits. A baker who supplied bread to a hospital could exchange bread for medical care. By the end of the Middle Ages, production of bread followed laws written by the guilds and royalty. Bakers guilds were highly regarded and bakers were seen as skilled artisans.

Bakers had become a necessary part of their communities.

Providing nutritious well-crafted baked goods to neighbors and a source of income for entire families. The renaissance saw the increase in regulations for the baking tradesmen. Laws regulated pricing, weight of finished goods, production, and adulteration of ingredients of bakeries.

You could say that bread was the first government regulated processed food.

Eventually the industrial revolution hit and many aspects of baking became mechanized. New bakery equipment helped bakers keep up with the growing demands for baked goods. Bakers now utilized technology and science to produce constantly delicious nutritious bread.  The art of baking is still dominant in the profession with many bakers still tracing family ties back many generations.

Several organizations exist today to support bakers and the baking industry. When the first baker mastered the first fluffy loaf of bread, they taught the next and so on and so on. That tradition continues today. Bakers learn from each other. You can’t teach passion, but once the flour gets into your blood you are sure to become part of the family.

For more information on the history of bread baking checkout The Science of Baking: A history of bread. And everything baking related be sure to stop by BAKERpedia!

dough bread bakers

 

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gluten free - celiac disease
 by Lin Carson

Gluten-Free Bread and Celiac Disease: Day 73 and 74

Canyon Bakehouse sent me a couple loaves of gluten-free bread today. It looks like bread, has the texture of bread and it ate like bread. In the gluten-free world, great tasting breads like these are hard to come by!

Why am I featuring gluten-free?

Because there are currently around 3 million people who have celiac disease in the U.S.

Some of them are reading my blogs and wondering what alternatives they have. How can they join me on my bread journey?

Here are a few gluten-free bread options:

Canyon Bakehouse - gluten free - celiac disease

Bread by Canyon Bakehouse.

Maya delivered fresh baked gluten-free bread and cakes to me from Brazil. BRAZIL? Yes, you heard right. She read that I was on this amazing journey and wanted me to try her bread. Her tapioca based gluten-free bread tasted great as toast, and lacked the after taste of most gluten-free bread. Perhaps it’s the tapioca that makes her bread special. Thank-you Maya!

Bread and brownies from House of Maya

Bread and brownies from House of Maya.

Although some people are gluten-free by choice, some don’t have an option. Celiac disease affects one’s digestive process. When someone who has it eats gluten, their immune system is triggered to attack the small intestine, and stops the absorption of key nutrients.

Side effects include bloating, swelling, constipation, gas, chronic diarrhea, nausea, stomach pain and vomiting.

More serious issues such as osteoporosis or neurological conditions can come about if the disease is undiagnosed.

Celiac is an inherited disease, so if someone in your family has it, there’s a chance you may as well. It is also more frequent in people who have related symptoms. However, it often goes undiagnosed or there is a delay in pinpointing the problem.

Thankfully for those suffering from celiac disease, new labeling laws has made it easier to identify food that’s safe to eat and gluten-free products are becoming more abundant. The gluten-free market is a booming one, making life a little bit easier.

There is also a strong community of support, ready to offer advice and guidance.

What does the future hold for the treatment of celiac disease? Eating gluten-free is easier than ever before, and it looks like that trend will continue. However, new research is finding pills that would make the small intestine less permeable to gluten or that would break down gluten, and drugs to counteract the effects of gluten to the small intestine. But as we still search for ways to make life easier for those with celiac disease, gluten-free breads that taste good go a long way!

Rotella's Italian Bakery gluten-free bun celiac disease

Rotella’s Italian Bakery gluten-free bun.

Here’s what I ate on Days 73 and 74 of EB90:

Food Portion   Calories  
Day 73
DKB 21 G 5 Slices (45g) 600
DKB WBDR 6 Slices (40g) 660
Canyon Bakehouse 7 Grain 1 slice (34g) 90
Butter 2 Tbsp 200
Strawberries 1C 50
Apple 1 95
Cherries 1C 74
Apricot Sugar-Free Jam 2 Tbsp 40
Meatballs 4pc 290
Greek Cheese Spread 1 Tbsp 23
Cauliflower 1 C 188
 Total 2310
Day 74
DKB 21 G 4 Slices (45g) 480
DKB WBDR 3 Slices (40g) 330
Butter Croissant 60g 240
Peach Tart 1 pc 280
Canyon White 2 Slices (34g) 180
Canyon 7 grain 2 Slices (34g) 180
Mozerella cheese 3oz 240
Cherries 1 C 74
Lima Beans 1 C 110
Banana 1 pc 110
Calcium Supp
 Total 2224

 

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puffed grains
 by Lin Carson

I’m Puffed Up about This Bread! Days 69 and 70

It was nice to have my appetite back, so I started my day with a large stack of french toast with whole wheat bread. Do you know why this popular dish is called french toast?

It actually has nothing to do with location. This breakfast dish can trace its early forms all the way back to the Roman empire! During the 15th century in England and France, it was called “pain perdu” or “lost bread”—due to the fact the recipe called for stale bread. Many believe French toast got its name from a 17th century U.S. innkeeper, Joseph French.

french toast

A wholesome stack of French toast made with whole wheat bread, topped with fresh strawberries and maple syrup.

 

I also challenged myself to three quarters of a pizza from a store-bought, ready-made pizza crust.

Yes, I believe pizza is a bread, and it belongs to my bread diet (even though it took me almost 70 days to realize this).

I layered the pizza generously with vegetables and gave it a light topping of mozzarella and pepperoni. It was delicious, but my goodness, I wouldn’t recommend eating this much pizza in a sitting!

homemade pizza

My homemade pizza with onions, mushrooms, broccoli, mozzarella, pepperoni and my homemade pizza sauce.

On another note, here’s an interesting concept. Instead of soaking your grains and then baking them, how about skipping the soaking step and just use puffed grains instead? Ancient Brands Grain sent me three delicious loafs of bread filled with puffed wheat and the texture was great.

There was no ‘unsoaked’ hard kernels that stuck in-between my teeth, and the product visually looks like whole grain.

Ancient Brands Grain specializes in organic and conventional ancient grains, such as quinoa, amaranth or millet. After carefully sourcing grains, they use patented puffing equipment. The end result is a grain with consistent texture, a good flavor profile and high in nutrients.

One of the breads I ate was a partially puffed emmer—an ancient grain also known as farro. I’ll tell you what, I’d be puffed up to eat this bread any day!

partially puffed emmer

Nutritious slices of whole grain bread made with partially puffed emmer.

 

partially puffed durum wheat

A densely textured whole grain bread with partially puffed durum wheat.

Here’s what I ate on Days 69 and 70 of EB90:

Food Portion   Calories
Day 69
Bagel 1(100g) 210
Butter 2 Tbsp 200
Pizza 300g 900
French Toast with Whole Wheat Bread 4 slices (40g) 600
Cherries
Berry Cream Cake 1 slice 150
Total 2060
Day 70
Raisin Bread 2 slice (40g) 180
Whole Grain Emmer Bread 3 Slices (60g) 210
Whole Grain Bread 4 Slices (50g) 440
Butter 2 Tbsp 200
Lemon Curd 2 Tbsp 120
Cherries 1C 74
Waffles 3 400
Steak with caramelized onions 100g 209
Asparagus 1 C 27
Pineapple 3 oz 41
Berry Cream Cake 1 slice 150
Strawberries 1C 50
Calcium Supp
Total 2101

 

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salt - sodium intake - bread
 by Katie Jones

Hold the Salt! Sodium and Bread in Your Diet

On days six and seven of Dr. Carson’s bread diet we were faced with a bread myth we had hoped to bust – the high salt content in bread. It is a known fact that processed foods contain hidden salt. While most of us will not be consuming a pound of bread a day, adding spreads, deli meats, cheese, or soup can push our sodium intake over the limit of what’s healthy.

The result could mimic the effects of gluten intolerance than have led many to eliminate bread from their diets.  So, let’s take a closer look at salt.

Why is there even salt in bread and how much is safe to consume on a daily basis?

Salt and Baking

  • Flavor enhancer – I think all of us are familiar with salt’s ability to bring out the flavors in baked goods. Sugar seems a little sweeter when salt is added to a recipe. The natural flavors developed during bread fermentation from the yeast and flour are enhanced by the addition of salt. Bread without salt tends to be a little bland.
  • Dough strengthener – Gluten, the protein in bread, becomes stronger when salt is part of the mix. A stronger gluten structure enables the dough to hold the carbon dioxide gas released during fermentation. This adds volume and texture to your loaves.
  • Slows fermentation – A slow, steady rise during proofing gives uniform crumb to bread. Faster fermentation can create large air pockets and cause blow outs in finished loaves.
  • Extends product shelf life – Salt is a known preservative. It increases shelf life of loaves by decreasing staling. Salt is hygroscopic and attracts water from the environment keeping bread softer longer than bread baked without salt.

Sodium Intake and Health

When we talk about salt, sodium chloride, and our health, it is the sodium that we need to be aware of. Food labels list sodium rather than salt.  2.5 grams of salt contain 1 gram of sodium. Sodium is a known part of salt, but did you know it is also in Monosodium glutamate and baking soda? If you are not looking at every food label you could easily consume more sodium than you need. The World Health Organization recommends under 2 g/day sodium (5 g/day salt) in adults.

Reducing sodium has shown the following health benefits:

  • Reduced blood pressure
  • Reduced risk of cardiovascular disease
  • Reduced risk of stroke
  • Reduced risk of coronary heart disease

Too much sodium intake makes your body hold water. Holding water can make you feel bloated or cause swelling. This is known as edema. On the other end of the spectrum too much salt can lead to dehydration. Symptoms of dehydration are extreme thirst, nausea, dizziness, stomach cramps, vomiting and diarrhea. In both cases consuming more water will help flush the excess sodium out of your system.

sodium intake bread salt diet

Back to the myth that bread contains high levels of salt.

The nutritional label on a bag of whole wheat bread by a national bakery lists the sodium at 240 mg per serving. A serving is 2 slices of bread. Not bad. That leaves 1.76 grams for your sandwich meat or marmite spread.

For the average consumer two slices of bread would make up 10% of your recommended sodium intake. Eating a pound of bread a day is another issue. The estimated sodium intake is 1.3 grams without any toppings or dipping into soup. I think it is safe to say that under a normal bread eating situation the salt level is well within the guidelines recommended by the WHO.

The Eat Bread 90 challenge is all about transparency. The pain that Dr. Carson experienced due to high sodium intake definitely caused a shift in her diet.

Do you think we busted the high salt myth or not?

To read more about the function of salt in baking, go here.

To learn more about salt and your health go to the WHO web site and this article by the Harvard Medical School.

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Bread pudding
 by Lin Carson

Being Sick is Rough: Days 65, 66, 67 and 68

One of the things I did not plan for on this journey is illness. I went for two outpatient procedures on day 65 and 67, and therefore, didn’t eat as much bread this week. The first procedure knocked me out the whole day, so there wasn’t time enough to consume a whole loaf. The second procedure involved a tooth, so eating and chewing bread was a tough one.

One of the solutions that came forth was bread pudding, so I used this recipe to make a soft and warm bourbon glazed bread pudding that was really was easy to consume – together with all those calorie laden ingredients in the recipe!

bread pudding Rotellas

A delicious warm and custardy bread pudding was made with Rotella’s bread, topped with a creamy bourbon glaze.

A delicious warm and custardy bread pudding was made with Rotella’s bread, topped with a creamy bourbon glaze

Being ill is what I’m disliking most about this journey. I can’t challenge myself if I’m not in tip top condition. In addition, exercising was thrown out the window because I was either in pain or too weak to walk. Yes, I was a little down and upset these last few days.

I even made chicken soup so that my entire family can drown together in my sorrows with me.  I thought it was my worst chicken soup from a bag mix, but the kids still lapped it up. It’s going to take a few more days before I can get out from under this cloud.

I am really thankful for Rotella’s bread that was sitting on my counter and nursing me out of this misery. No, I’m not tired of consuming bread. I’m sad that I cannot consume enough. I really think I’ve affirmed something at this point in my journey – that eating bread makes me happy.

Eating bread with exercise makes me extremely happy.

bread stack rotellas

My bread stack for a day’s worth of bread.

On day 68, I was able to get out of bed and started eating my day’s worth of bread again. Can’t help but say that it truly brought me back to my almost normal self again. So thank you Rotella’s Italian Bakery. I got back on track again because your bread was waiting for me.

Here’s what I ate on Days 65, 66, 67 and 68 of EB90:

Food Portion  Calories 
Day 65 (Sick)
White bread 2 Slices (38g) 140
Butter 1 Tbsp 100
Pizza 2 Slices 680
Golden Oreo 3 170
Ice Cream 70g 160
Total 1250
Day 66
White bread 2 slices (38g) 140
Cranberry whole grain 4 slices(45g) 420
Whole Grain bread 4 slices (38g) 320
Baguette 100g 255
Butter 2 Tbsp 200
Ricotta Cheese 1/4 C 100
Sugar Free Strawberry Jam 2 Tbsp 40
Beef stew with Carrots 115g 250
Cherries 1C 74
Coconut water 2 C 100
Calcium Supp
Total 1899
Day 67 (sick)
White bread 2 slices (38g) 140
Chicken Noodle Soup 3 C 360
Bread Pudding 4 Slices 750
Bagel 1(100g) 210
Baguette 100g 255
Butter 2 Tbsp 200
1915
Day 68
Raisin Bread 2 slices 180
Bagel 1(100g) 210
Whole wheat bread 3 slices (45g) 285
Rotella’s Biscuit Bun with Ham and Cheese 90g 300
Rotella’s Brioche Bun 80g 270
Butter 2 Tbsp 200
Ricotta Cheese 1/4 C 100
Lemon Curd 2 Tbsp 120
Grilled Pork Ribs 2 244
Brussel Sprouts 1 C 82
Strawberries 1C 50
Calcium Supp
 Total 2041

 

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hamburger bun
 by Lin Carson

Biscuit or Bun? Anyone? Days 62, 63 and 64

Two huge boxes came to my office stuffed with awesome loafs of fresh baked bread from Rotella’s Italian Bakery. Rotella’s bakery is in Nebraska and they bake for many QSR chains. I am thinking this amount of bread may last me a while. So the next few blogs you read will include Rotella’s signature bread. The buns that arrived just looked awesome. Not only was the Brioche Bun high in profile, it had a great chew with an incredible shine to it. I had to make hamburgers just so we could eat it.

 

Rotella’s brioche bun

A delicious burger made with Rotella’s buttery Brioche bun, with a side of curly fries and corn on the cob.

I saw something really interesting in their line-up of buns that I’ve never seen before.  It looked like a bun, but tasted like a biscuit. So yes, they call it their biscuit bun. You know how you’ve tried to make a sandwich with your biscuit, and it falls apart because it’s too crumbly? Well, Rotella’s has the solution.

This particular bun, rich in butter with a biscuit-like taste, actually holds together very well.

So, that I put it under further stress by grilling it.  Why grill a biscuit bun? Because I felt it would crisp up real nice with all that fat, and it did! When I served a grilled ham and cheese on this biscuit bun at breakfast, there were calls for seconds. Least to say, this bun was a hit!

 

Rotella's biscuit bun

Grilled ham and cheese on a biscuit bun makes a great breakfast offering.

I am also impressed by the different sweet breads that Rotella’s offers up. The blueberry toast, cran-multigrain and raisin bread were great with just butter. It was also wonderful when used to make french toast.

Rotella's raisin bread.

Rotella’s raisin bread.

Here’s what I ate on Days 62, 63 and 64 of EB90:

Food Portion   Calories 
Day 62
Sesame Bagel 100g 200
Honey Wheat Nugget Bread 3 slices (45g) 285
Rotella’s Cranberry Grain Bread 2 slices(45g) 210
Rotella’s Blueberry Toast 2 slices (40g) 200
Rotella’s Raisin Bread 4 slices (38g) 360
Fruit Cup 1C 50
Ricotta Cheese 1/4 C 100
Apricot Sugar-Free Jam 2 Tbsp 40
Butter 2 Tbsp 200
Stewed Pork and Rice 1 C 500
Stir Fried Greens 1C
Coconut water 2 C 100
Run -600
 Total 1645
Day 63
Everything Bagel 1(100g) 210
Wholegrain Sourdough 80g 103
Baguette 100g 255
Rotella’s Biscuit Bun 90g 200
Rotella’s Raisin bread 1 slice (40g) 90
Rotella’s Brioche Bun 80g 270
Nutella 2 tbsp 200
Butter 2 Tbsp 200
Cherries 1C 74
Hamburger 114g 200
Corn on Cob 90g 80
Grilled ham and cheese 1 335
Curly Fries 15 140
Pineapple 3 oz 41
Calcium Supp
2398

 

Day 64
Bagel 200g 520
Rotella’s Cranberry Grain Bread 4 slices(45g) 420
Whole Grain bread 4 slices (38g) 320
Butter 2 Tbsp 200
Ricotta Cheese 1/4 C 100
Berry Cream Cheese 2 Tbsp 50
Strawberry Jam 2 Tbsp 100
Stir Fried Vegetables 125g 36
Sweet sour chicken 86g 219
Rice 50g 48
Calcium Supp
 Total 2013

 

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sprouts-bread
 by Lin Carson

Bread, Forward Thinking and Celebrations: Days 60 and 61

I received some hearty and wholesome naturally leavened bread today from Columbia County Bread & Granola. This is a wonderful bread, from a wonderful company. They bake organic flourless sprouted breads and flax-based granolas, as part of their mission to help make the world a little better. This is reflected in part of their name, Columbia.

Throughout the history of America, Columbia has been a symbol of forward thinking and inspiring change. As they put it in their brochure, the company “revere(s) Colombia as the embodiment of what we aspire towards. She symbolizes our efforts to craft the world’s finest breads and granolas and our belief that, working together, we can help shape a better world.”

Country BreadPita Bread flourless Colombia County Bread & Granola.

Country Bread and Pita Bread from Colombia County Bread & Granola.

Their take on sprouted bread is a little different than most other bakeries. During the sprouting process, gluten chains are degraded. So, many sprouted-grain breads have vital wheat gluten and yeast added back in to the formula. However, CCB&G want to stay true to the old-time traditions of sprouting and fermentation. Their sprouted wheat mash ferments a wild yeast culture, lactobacillus and bifidobacterial. And no gluten is added back in.

This gives their bread a truly unique flavor. It also makes it an ideal choice for gluten-sensitive people.

Today we also celebrated out podcast launch, and dined on bread from Little T bakery, Rotella’s, Bob’s Red Mills, Eat the Ball® and Columbia County Bread & Granola. Quite a few people turned up to honor our launch.

pitching a loaf podcast team

I’m so grateful for my podcast team, and all their hard and excellent work!

I was really happy to see so many people enjoy the bread we brought in. We also brought in some of my favorite donuts from Blue Star Donuts to celebrate National Donut Day! Oh wait, maybe that’s why they all came….oh well.

blue star donuts

We brought in my favorite donuts from Blue Star Donuts. Unfortunately, it was all gone before I was able to get to it.

Here’s what I ate on Days 60 and 61 of EB90:

Food Portion Calories
Day 60
Everything Bagel 2 (100g) 420
Oroweat Whole Grains Double Fiber 6 slices (38g) 480
Ricotta Cheese 1/4 C 100
Butter 2 Tbsp 200
Pineapple 8 oz 80
Apple 1 95
Coconut water 2 C 100
Pizza Slice 1 220
Orange 1 orange 45
Calcium Supp
Total 1740
Day 61
Everything Bagel 1(100g) 210
Wholegrain Sourdough 80g 103
Croissant 240
Baguette 100g 255
Columbia Sprouted Country Wheat Loaf 3 slices (45g) 150
Columbia pita bread 1 pita (85g) 100
Honey wheat Nugget Bread 2 slices (45g) 190
Meatloaf 5 oz 241
Corn 150g 155
Ricotta Cheese 1/4 C 100
Apricot Sugar-Free Jam 2 Tbsp 40
Butter 2 Tbsp 200
Steamed Broccoli 1C 35
Strawberries 1C 50
Calcium Supp
Total 2069

 

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Eat The Ball - pic 6
 by Lin Carson

Eat the Ball! Days 58 and 59

This must be the most amazing thing I’ve seen since I started my bread eating journey. As much as I know about fermenting dough, these smooth football shapes just intrigued me to no end!

Made with only natural ingredients (no preservatives or flavor enhancers and non-GMO) and real butter from grass fed cows, the Eat the Ball® line features various sport shaped balls from football to soccer and even hockey pucks. Honestly, it makes bread eating fun again.  The balls of bread were all consumed when I arrived home. My kids just ate them plain. It was that good.

 

Eat the football

How did they create a fermented product taking on the shape of a football mold without air bubbles on the skin? How do the words on the ball appear so distinct and sharp? How is the interior so unbelievably uniform without the use of emulsifiers?

Have I gotten your attention yet?

The secret? Their patented Pro.ferment.iced ® technology. I wish I can tell you all about it, but I haven’t spoken with the founder of this technology yet. As far as I can guess, it must be using some kind of low stress manufacturing utilizing or low temperature fermentation over a long period of time. One thing for sure: the aroma from this bread is strong and yeasty.

Soccer balls from Eat the Ball.

Soccer balls from Eat the Ball.

Eat the Ball® is the vehicle for a new technology. Their patented system is an example of a novel food processing system with the primary purpose of feeding our future generations sensibly. A bread with a long shelf life in combination with all natural ingredients is the key to avoiding bread waste and to providing the ever-growing world population with healthy and nutritious food.

The best part about this bread company is that they have founded the ONE BALL FOUNDATION to provide funding for novel food technology projects.

Here’s what I ate on Days 58 and 59 of EB90:

Food Portion  Calories
Day 58
Bob’s Red Mills Spelt Bread 4 slices (52g) 800
Bob’s Red Mills 10 Grain Bread 3 slices (47g) 330
Olive Ciabatta 200 g 420
Onion bun 78 g 190
Hot Dog buns 2 (43g) 270
Hot dogs 240 240
Ricotta Cheese 1/4 C 100
Apricot Sugar-Free Jam 2 Tbsp 40
Butter 2 Tbsp 200
Roasted Vegetables 1 Tbsp 100
Cauliflower 1 C 60
Coconut water 2 C 100
Calcium Supp
Total 2850
Day 59
Football 135 360
Baseball Roll 90 230
Hockey Puck 90 240
Oroweat Whole Grains Double Fiber 4 slices (38g) 320
Salami 6 slices 110
Ricotta Cheese 1/4 C 100
Meat loaf 4 oz 260
Cauliflower 1 C 60
Pineapple 3 oz 41
 Total 1721

 

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flour meal Bobs Red Mill
 by Lin Carson

An Old-World Flour Milling Tradition: Days 56 and 57

If there’s one thing I love more than bread, it’s a good bread origin story. Knowing the backstory and passion behind the loaves and baker really does make you appreciate the bread all the more.

Bob’s Red Mill traditional and dedicated take on flour has been a long time in the making. Back in the 1960s, Bob Moore read a book about an old stone-grinding flour mill. The book sparked an idea to use this old-time practice to create a healthy and nutritious product. His family was already focused on eating wholesome natural foods.

So why not share that with families everywhere?

So Bob and his wife Charlee started tracking down their own millstones and soon opened a mill in Redding, California. By the late ’70s, the couple were ready for retirement, so they left sunny Cal for Oregon City. But Bob couldn’t move on from milling just yet. He found an old mill for sale, and soon Bob’s Red Mill reopened in Oregon.

A few years later, tragedy struck. An arsonist started a fire that destroyed the mill. Still, Bob preserved and built his stone-grinding flour mill from the ground up once again. It is still grinding out flour today, stronger than ever!

Through the years, the company has stayed true to Bob’s original vision of using Old World technology to make a nutritional, healthy flour.

The quartz millstones are similar to early Roman mills. The speed and temperature help preserve the goodness inside whole grains, resulting in a flour that you can just taste the freshness!

Today, Bob’s Red Mill sells flours and meals, cereals, granola, mixes, oats, grains, beans, seeds and nutritional boosters at their Oregon location and their online store. The company is now employee owned. As Bob put it, “It was just the right thing to do. I have people that have worked with me for over 30 years and each and every one of them deserve this.”

I love stories like these. As I munch on their 10 grain bread, I feel honored to be in Oregon and eating bread from Bob’s Red Mill.

Hearty stoneground 10 grain bread.

Hearty stoneground 10 grain bread.

Here’s what I ate on Days 56 and 57 of EB90:

Food Portion   Calories 
 Day 56
Bob’s Red Mills Spelt Bread 4 slices (52g) 800
Bob’s Red Mills 10 Grain Bread 3 slices (47g) 330
Bob’s Red Mills ENglish Muffin Bread 3 Slices (42g) 300
Mozerella Cheese 3 oz 180
Tuna Salad 2 oz 108
Grilled Chicken 1 thigh 95
Grilled Salmon 4 oz 100
Fruit Cup 1 C 70
Coconut Water 2 C 100
Grapefruit Avacado Salad 1 oz 40
Clafouti 100g 131
Run -750
Total 1504
Day 57
Bob’s Red Mills Spelt Bread 4 slices (52g) 800
Bob’s Red Mills 10 Grain Bread 3 slices (47g) 330
Olive Ciabatta 200 g 420
Ham and Cheese on Onion Bun 1 320
Scrambled Egg 1 90
Dark Chocolate Penut Butter 2 Tbsp 170
Hot dogs 2 300
Grilled Salmon 4 oz 100
Grilled Zucchini 2 oz 30
Pineapple 4 slices 120
Cherry Soda 180
Bike -610
 Total 2250

 

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