bread Archives | Page 7 of 9

April 24, 2017January 15, 2018 by Lin Carson

Got Milk? Day 23

Today’s bread is Franz Organic 100% Whole Wheat bread—delicious and nutritious! Talking about nutrition, I was listening to the second episode of our podcast ‘Pitching a Loaf’ with my nutritionist, Connie Evers, where she reminded me that my calcium and potassium intake is rather low. I guess if there is truly a weakness to my diet, it’s the inability to consume enough dairy products for the calcium.

Franz Bakery’s 100% Whole Wheat bread.

I was lactose intolerant growing up, and therefore never really developed a taste for dairy products. I don’t like yogurt, I cannot get low fat milk past my nose and I don’t eat pizza, so I probably consume cheese or dairy products like once a week. Well, unless its ice cream or baked into some heavenly goodness with a foreign sounding name (like Tiramisu).

Getting my calcium

So when Connie said, “You have to increase your calcium intake, Lin” I was quite panicky and I told her what my problems were. She proceed to lecture me on the effects of aging on bone loss and the need for calcium to prevent osteoporosis.

It’s true, I’m a head taller than my mom, and two heads taller than her mom. They have experienced significant bone loss over the years. I see my future, and it is not looking good. She told me to avoid cream cheese since it contains almost no calcium, and to add almond milk and ricotta cheese to my diet.

Honestly, I have not tried ricotta cheese by itself. I thought it would taste like cottage cheese, but I am pleasantly surprised. It actually doesn’t have much taste to it. I scored! I started using it as a spread like mayo. I soon realized that it is an “extender.” When mixed with pesto, jam, nut butters or Nutella (my favorite), it gives these combinations a fuller body and I need less of the high-sugar or high-salt spreads. Why didn’t I discover this sooner! My whole world has changed. Or at least for the next 77 days!

Here’s what I ate on Day 23 of EB90:

Food	Portion	Calories
Franz Organic 100% Whole Wheat	11 slices (43g)	1100
Ricotta Cheese	1/4 C	100
Justin’s Nut Butter	2 Tbsp	190
Sugar Free Strawberry Jam	4 Tbsp	80
Ham	2 oz	60
Homemade Pesto	1 Tbsp	80
Avacado	1/2 cup	184
Orange	1 orange	45
Calcium Supp
Bike		-100
Total		1739

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April 23, 2017June 28, 2017 by Lin Carson

Week Three Weigh-in

Now, before you go running down the street yelling, “She’s gained weight. Oh My God, she’s eating all this bread and she’s gained weight!!” Remember, the body does fluctuate over a pound every day. My body reacts similarly to everyone’s in terms of fluctuations.

Two weeks ago, my weigh in was 147.4 lb. Last week’s weigh in was 147.0 lb; this week is 147.8 lb. I feel this is within the standard deviation of my weight. So no alarm here. I haven’t gained weight with this bread diet (maybe I shouldn’t eat any desserts…nah).

My weight at the end of week one.

My weight at the end of week three.

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April 23, 2017June 28, 2017 by Lin Carson

The Calorie Police: Day 21

Franz Bakery’s 100% Whole Wheat bread.

Ok, look. I’m not shy about what I eat, or reporting the sinful things that I eat on this blog. I was at a reception today, and was about to take a bite into a delicious fruit tart when a friend said “Are you supposed to eat that? This doesn’t substitute your bread consumption, right? You can’t cheat that way.”

People, people, people, relax! I’m not cheating. I’m still eating a pound of bread, and this luscious and sinful dessert is counted on top of that.

The usual response I get after explaining my diet is, “how do you get to eat so much? Doesn’t bread take up all your calories for the day?” The answer to this is NO. The calories from a pound of bread is about 1100. That leaves room for dessert cheats within the range of 300-400 calories. If I threw in a 35 min cardio in there, I could still safely consume another 1000 calories on top of a pound of bread. This gives me plenty of options to consider while consuming my bread throughout the day.

Bread every day

So, while I do appreciate your concern about my diet and policing me on it, also know that I eat a pound of bread every day to meet the minimal requirements of this bread eating challenge. Remember, every day, for 90 days.

Today, I finished up my whole grain white bread, and opened a new bag of Franz® Organic whole wheat bread. I wanted to compare eating a whole grain white bread to a whole wheat. After all, they should be similar.

The difference is very subtle. If you closed your eyes, or if you’re color blind, you’d be hard pressed to tell the difference because these two breads taste very similar. So yes, you are getting the whole wheat goodness in both bread.

Here’s what I ate on Day 21 of EB90:

Food	Portion	Calories
Franz Organic Whole Grain White	4 slices (40g)	400
Franz Organic 100% Whole Wheat	6 slices (43)	700
Tilamook Butter (Salted)	3Tbsp	300
Smucker’s Sugar Free Strawberry Jam	2 Tbsp	20
Tillamook sliced cheddar	1 Slice	45
Orange	1 orange	45
Sauteed Spinach	1 C	48
Fruit Tart	1	300
Smucker’s Sugar Free Strawberry Jam	2 Tbsp	20
Fried Fish Dinner	1 C	300
Banana	1	105
Run		-300
Swim		-200
Total		1783

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April 22, 2017June 28, 2017 by Lin Carson

White Bread is Bad: Day 20

Great Seed Bread.

I love the bakers at Franz Bakery. I walked into my office and there was a box full of fresh bread just sitting on my chair waiting for me. Today, I choose Whole Grain White and Great Seed. These are just amazing tasting breads.

Many people have lectured me about not eating white bread because it is bad. Now, before any of you condemn this white bread, remember: not all white breads are created equal. The recent surge on the market shows a new line of bread that is made from white wheat.

Whole Grain White Wheat by Franz.

Did they bleach the wheat?

No, this flour is from whole grain white wheat.

Is this white wheat GMO?

No. it’s been around for a long time (Wait, before you go there, remember, there is no GMO wheat!). Red wheats are more common, and whole grain red wheats color the bread brown, which is traditionally your brown whole wheat bread.

Now that I’ve explained the difference between white and red wheat, you should feel comfortable eating a whole grain white bread, because it is as nutritionally good for you as the regular whole wheat bread. Go eat your bread white!

Here’s what I ate on Day 20 of EB90:

Franz® Whole Grain White	5 slices (40g)	500
Franz® Great Seed	6 slices (43)	660
Tilamook® Butter (Salted)	1 Tbsp	100
Ham	2 oz	60
Tillamook® sliced cheddar	1 Slice	45
Apple	1	95
Kale and sausage soup	1C	200
Quesadilla	1 Slice	400
Fried homemade dumplings	5 pieces	300
Smucker’s Sugar Free Strawberry Jam	2 Tbsp	20
Run		-300
Bike		-200
Total		1880

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April 21, 2017June 28, 2017 by Lin Carson

No Need for a Sugar-high: Day 19

Sprouted diabetic lifestyle bread from Alvarado St. Bakery.

I’m really digging this Sprouted Diabetic Lifestyle bread from Alvarado St. Bakery. Their organic grains are sprouted and directly made into bread sweetened by only organic dates. This produced a bread that was clinically proven by the Glycemic Research Institute in Washington DC, to be low glycemic.

A low-glycemic diet is one that selects foods on the basis of minimal alteration of circulating glucose levels. Glycemic index (GI) and glycemic load (GL) are measures of the effect on blood glucose level after a food containing carbohydrates is consumed. Remember, a low glycemic diet is helpful to diabetics managing their blood sugar. Whether it applies to the rest of us or not is arguable. The push that all carbs are not created equal, and the creation of the low GI diet has propelled the South beach and high protein diets.

I believe this bread would suit those diets very well. However, I still like eating this bread because it has a very low sugar content, and yet, it was very palatable when eaten by itself. I have a lot of respect for Alvarado St. Bakery who has put so much work into producing this type of bread. Today is unusually sunny and in the 70s in Portland. I ended this long crazy week with w 5K run down the waterfront corridor. Portland weather is turning amazing and I may eat more bread because of this.

Here’s what I ate on Day 19 of EB90:

Food	Portion	Calories
Alvarado St. Bakery Sprouted California Style	7 slices (34g)	630
Alvarado St. Bakery Sprouted Diabetic Lifestyle	6 slices (34g)	480
Apricot preserve	3 Tbsp	150
Salami	6 Slices	180
Barney Â® Almond butter Vanilla + Espresso	1 Tbsp	95
Orange	1 orange	45
Quiche	1	250
Run		-444
TOTAL		1386

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April 20, 2017August 6, 2017 by Lin Carson

Sprouted Grain Bread Nutrition is AMAZING! Day 18

With more and more sprouted grain bread popping up on grocery store shelves, you may be wondering, is it really THAT much more nutritious? Yep. Not only are you getting more vitamins and minerals by the sprouting process, but you’re also getting a uniquely delicious bread!

Sprouted multi-grain bread.

Alvarado St. Bakery is serious about their spouted grain bread. So serious that they sprout their grains in filtered water for several days until they begin to grow, then they grind it down and make it into bread. By using this special process, they make their special sprouted line without the use of flour.

Alvarado St. Bakery is the nation’s oldest and largest cooperatively-owned organic bakery. Today, I had the opportunity to taste their Multigrain and Diabetic Lifestyle bread. It was slightly sweet, and very moist.

Why sprouted grain bread?

Sprouted grains helps to increase the availability of some nutrients. Sprouted whole grains are also easier to digest and contain essential vitamins, minerals and fiber. After I ate 4 slices, I felt so full I couldn’t eat anymore for another couple of hours. I really think this really is the best kind of bread, and being so high in protein, you feel full forever!

sprouted grain bread nutrition healthy diet

Breakfast sandwich with fried egg and skyr topped with romesco on Sprouted California Style bread from Alvarado Street Bakery.

My days’ worth of bread.

Here’s what I ate on Day 18 of EB90:

Food	Portion	Calories
Alvarado St. Bakery Sprouted Multigrain	7 slices (34g)	630
Alvarado St. Bakery Sprouted Diabetic Lifestyle	6 slices (34g)	480
Nutella	2 tbsp	200
Apricot Sugar-Free Jam	2 Tbsp	40
Dickinson’sÂ® Lemon Curd	4 Tbsp	240
Siggi’sÂ® Skyr Vanilla	1/2 C	60
Grilled Pork	2 oz	150
Coconut Cardamon Almond Cashew Butter	1 Tbsp	95
Egg	1	78
Orange	half	23
Romesco	2 Tbsp	100
Bike		-200
Total		1896

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April 19, 2017June 28, 2017 by Lin Carson

Keep it Simple: Day 17

Today, I just wanted something simple. A plain whole wheat bread from Franz®. It was organic as well. It was a slightly sweet bread with all the nutrition of whole wheat. The bread was lighter compared to the artisan breads I ate yesterday, so I had to eat 11 slices of it.

I am actually getting very skilled at getting down all this bread by 5 p.m. So that when I get home, I can still have dinner with my family. Tonight, we had Salmon and green beans. I also had a little Pistachio gelato left in the freezer. Consider that gone!

Here’s what I ate on Day 17 of EB90:

Food	Portion	Calories
Franz® 100% Whole Wheat	11 slices (43g)	1100
Deli Chicken Breast	3 slices	50
Strawberries	1/2C	24
Berry whipped cream cheese	2 Tbsp	50
Dickinson’s® Lemon Curd	4 Tbsp	240
Siggi’s® Skyr Vanilla	1/2 C	60
Pan Fried Salmon	6 oz	371
Green Beans	1 C	50
Green Apple	1	80
Gelato	1C	400
Run and Bike		-450
Total		1975

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April 19, 2017August 10, 2017 by Katie Jones

Bread Q&A: Is Today’s Bread like Neolithic Bread & More

Does today’s bread resemble Neolithic bread?

The basic process is the same. The whole grains are ground and milled and the basic ingredients are the same today as neolithic bread. Bakers through the centuries have learned through trial and error how to make the best bread possible. And we’re still enjoy bread today!

What is the most popular bread?

It depends on who you ask. With all the varieties available, we all have our preferences. According to research, the most popular types are French, Sourdough, Whole-wheat, Rye, and Multigrain. And just like with everything else, trends change as new varieties are introduced.

On average how much bread is consumed in one day?

According to 2016 statistics, most households consume 1-2 loaves of bread per week. Over all, each of us eats about a ton of food each year.

Is bread fattening?

Bread, like most tasty things in life, contains fat such as oil and eggs. But it also contains healthy grains and ingredients our bodies need. And relatively speaking, bread is lower in fat than foods made with bread, such as pizza, bread pudding, egg-bakes, and sandwiches, not to mention hamburgers and other delicious foods we love to sandwich between bread.

Who invented sourdough?

Sourdough bread was invented by ancient Egyptians by accident. They brewed a lot of beer and the yeast likely originated from that process and got accidentally mixed in with their unleavened bread ingredients. Then, poof! The yeast introduced air pockets into their flat bread, and the resulting bread was lighter and tastier. Then Egyptians recreated the process and began refining it to continue making improvements.

Why are there lines, crosses or other designs in bread loaves?

What we typically call Artisan breads today are loaves formed and baked on sheets rather than in pans. Often the loaves are baked in wood fired brick ovens. The designs and lines on the loaves create a distinct look, but also serve an important purpose in the bread baking process. These lines, called scoring, are made by the baker just before putting the loaves in the oven. The cuts create a weak spot on the surface of the loaves which prevents bursting, like poking holes in a potato before baking it to let the steam escape during baking.

How did Wonder bread get its name?

The name comes from its advertising campaign. Consumers were told by the media back in 1921 that a Wonder was coming and the name stuck. If you haven’t every squished and rolled a slice of Wonder bread in your hands, try it, it’s tasty.

Do I need to give up bread to lose weight?

In a word, no. Reducing overall calories and increasing exercise are the best ways to lose weight. Bread and carbs are not the enemy, so toast on, my friend. Enjoy slicing up a loaf and creating your new favorite sandwich. Bread is one of the good guys!

Neolithic bread, bread questions, bread, types of bread

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April 18, 2017May 9, 2017 by Joanna Evoniuk

A Grand Bread-Eating Day: Day 16

I scored big today! I went to Grand Central Baking Company® and received three large artisan sourdough loaves. I told Margot Leonard, their Sales Manager, that my husband is a big fan of theirs. He won’t buy anything other than Grand Central loaves. She was thrilled to hear that and asked if I’d bring any home to him. I couldn’t guarantee that. You see, for those of you who are not from the Northwest, Grand Central Baking Company® is known for its high-quality artisan bread.

Campagnolo bread from Grand Central Baking Company.

I brought the loaves to NedSpace, and that was the end of that. Everyone loved Grand Central’s bread, everyone ate it. None left for the #1 fan, my husband. The thing about artisan bread is that it is best eaten on the day it is baked. I think that resonates in everyone’s mind, like the bell to Pavlov’s dogs. When someone see the word Grand Central, it’s like an instant message that comes into their minds that instructs them to immediately devour the fresh loaves.

Even Jimmy Stanley from NedSpace, a self-proclaimed anti-gluten paleo fan, devoured a few fresh slices of Campagnolo. It reminded him of the days when he used to live in Italy, and he proclaimed that these were the best Campagnolo outside of Italy. We live streamed this Breaking Bread experience on Facebook, so please check it out on our BAKERpedia Facebook page.

Grand loaves

I’ve not been to Italy, but I do know how to judge a loaf by its taste. The three breads I received today were Campagnolo – a hearty and mild sweet (from a touch of honey), rugged country-style loaf combining coarse wheat and rye flour and a mix of eight whole grains; Multigrain whole wheat – a hearty loaf in the style of German breads, with a great mouthful of chunky grains in every bite; and Peasant Levain Boule – a gorgeous loaf with a dark crust and distinctive tang.

The multi-grain whole wheat loaf.

I loved the Peasant Levain Boule the best because it had an incredible chewy crust with a very moist and resilient crumb. Best of all, it was made from stone-ground whole wheat flour and rye meal. Bread fans, have I made you hungry yet?

The sourdough technique that Grand Central Baking Company® uses is close to a 17 hour ferment. That means that all their breads will have a distinct light sour taste and a resilient chew to it. The slices from these breads were very dense, so I didn’t need to eat too many slices.

Each slice was about 56 grams, compared to the regular 43g/slice. This made a huge difference with the amount of slices I had to consume. Therefore, I easily finished all the slices by 3 p.m. today. Thank you Grand Central Baking Company®, for giving me a grand bread eating day!

Onions on cream cheese; fresh strawberries on apricot preserves both served on a Peasant boule slice.

Here’s what I ate on Day 16 of EB90:

Food	Portion	Calories
Grand Central Campagnolo	4 slices (56g)	560
Grand Central Peasant Loaf	2 slices (56 g)	280
Grand Central Multigrain Whole Wheat	3 slices (56g)	480
Strawberries	1/2 C	20
Apricot Sugar-Free Jam	2 Tbsp	40
Lemon Curd	2 Tbsp	120
Whipped Cream Cheese Spread	1 Tbsp	30
Almond butter Vanilla + Espresso	1 Tbsp	95
Peach spread	1 Tbsp	50
Mango	1	200
Butter (Salted)	1 Tbsp	100
BBQ Pork Ribs	4oz	420
Sauteed Spinach	1 C	48
30 min bike ride		-380
Calcium Supp
Total		2063

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April 17, 2017August 10, 2017 by Katie Jones

Bread Q&A: What Kind of Bread is Good for You & Other Questions

For a food as simple as bread, there are lots of questions about it! What kind of bread should I eat? How many kinds are there? Who came up with that whole sliced bread thing? Here are a few answers:

What kind of bread is good for you?

The key with picking out a healthy loaf is the ingredients. If the label says it has whole grains and seeds, then you are getting the most vitamins, minerals, fiber and protein that can be packed into bread. There are also breads that have lower amounts of sugar. However, generally speaking, bread won’t hurt you!

Will eating a loaf of bread a day for 90 days make me fat?

Maybe, it depends on what you are sandwiching between the slices. Are you slathering gobs of Nutella on every slice? Or buttering each slice? Or eating 8 tuna fish sandwiches every day? Or spending your days munching on peanut butter and banana sandwiches? Or crafting super cheesy grilled cheese sandwiches? The kind of bread influences some things as well.

How many types of bread are there?

There are endless varieties of bread. New forms of yeasty deliciousness are dreamed up by bakers all the time. Grocery stores typically have over 50 different varieties of bread on their shelves at all times. And that doesn’t include in-store bakeries.

What proves that bread is a staple of our diet?

Because of all the common expressions that involve bread. When we are not eating it, we are talking about it. Think about how many sayings have risen out of our obsession. No matter how you slice it…breadwinner…bread as another word for money…asking which side is your bread buttered on…and the list goes on.

How long has bread been around?

Bread has been around since the Egyptians invented a grinding stone to crush wheat into flour. Historians believe that the idea of combining yeast with the flour and other ingredients happened accidentally when a pot of hot wheat cereal was left over night and yeast naturally developed.

When did bread start rising in popularity?

Bread got its lucky break with the invention of the sandwich in the mid 1700s when John Montagu, the Fourth Earl of Sandwich, summoned his chef to put his steak between two slabs of bread so he only needed one hand to eat his dinner so he could keep playing cards and gambling with his friends.

Who invented sliced bread?

Sliced bread has probably been around since it was first baked in loaves. An official bread slicing machine was invented in 1912 in Iowa. And it took about 15 years after that in Missouri to set up the first production line for bread that included baking uniform sized loaves, slicing them, and bagging them for easy transporting and sales.

What do the colored tags mean?

Bread is delivered to grocery stores five days a week and the plastic tags are color coded by the day the bread was baked. The colors are alphabetized to correspond with the days of the week, so Monday is Blue, Tuesday is Green, Thursday is Red, Friday is White, and Saturday is Yellow. Now you know what to look for when you want to buy the freshest bread at the store.

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