CrossFit Discussion Board  

Go Back   CrossFit Discussion Board > CrossFit Forum > Nutrition
CrossFit Home Forum Site Rules CrossFit FAQ Search Today's Posts Mark Forums Read

Nutrition Diet, supplements, weightloss, health & longevity

Reply
 
Thread Tools
Old 10-07-2007, 02:03 PM   #1
Matt DeMinico
Affiliate Matt DeMinico is offline
 
Matt DeMinico's Avatar
 
Profile:
Join Date: Feb 2007
Location: Sterling Heights  MI
Posts: 1,939
Making your own bread (as in choosing ingredients to make a "bread")

If I were to design my own bread, one that's going to be fine eating on the zone, etc. (I know most people on here say "just drop bread") but for me, it's a matter of eating fruits/veggies whenever I can (which isn't frequently due to things like budget, time, cooking, and food spoilage constraints), and eating "regular" wheat bread the other times, OR, making a good bread that I can eat regularly (not all my carbs, but sometimes a good portion).

Things like in the morning, I almost always have a protein shake, and to get fat, I typically pour some olive oil on a plate with some pepper and a little salt, and dip bread in it and eat it. But I'd rather eat good bread than just plain wheat bread, you know what I mean?

I'm looking for alternatives, I'm most likely going to (or am willing to I should say) bake my own bread in bulk and freeze a dozen or so loaves. Or, I could just go with store bought, but I'm not about to drop five bucks a loaf on it if I can bake it myself for less than a buck a loaf, and it tastes better too. I know about Ezekiel bread, etc. but don't know how good they are either.

What would you recommend? Barley, flax, whatever, mix them up, I don't care, which "grains" or seeds or whatever would you recommend?
  Reply With Quote
Old 10-07-2007, 04:08 PM   #2
Susie Rosenberg
Member Susie Rosenberg is offline
 
Susie Rosenberg's Avatar
 
Profile:
Join Date: Jul 2007
Location: Albany  NY
Posts: 1,530
Re: Making your own bread (as in choosing ingredients to make a "bread")

Check out Laurel's Kitchen. There are tons of high protein bread recipes in it.

Generally, the kinds of ingredients you can add for nutrition's sake include almond flour, amaranth flour, soy flour, buckwheat flour, eggs, ground flaxseed, oat flour, etc. I've made bread with mixed flours just substituting for however many cups of wheat flour were called for, though I always use at least 1 cup of white whole wheat flour per loaf.

If you like a quick flatbread, like a pita or naan bread, try this:

1 cup whole wheat flour (I use white whole wheat)
1/2 cup oat flour
1/2 cup ground flaxseed
1 TB. honey
1 package yeast
1 tsp. salt
1-2 cups warm water

Dissolve yeat in 1 cup warm water mixed with 1 TB. honey, let proof. (Sit in a warm spot until frothy.)

Mix flours and salt together in a bowl. Add the yeast and 1 cup of water, mix well. Add up to 1 cup more water as needed to make a soft dough. Turn out on floured board and knead until elastic, about 10 min. (Dough can be frozen raw at this point, when you want to use it, take it out and let it sit at room temp. until thawed and doubled in size. This can take most of a day)

Let rise in a covered bowl until doubled in size, about 1 hour. Knead briefly. Roll into a snake, and cut into 12 pieces. Roll each piece into a circle with rolling pin on floured board.

Heat a cast iron frying pan or griddle over med. high heat until hot. Spray with olive oil. Cook dough circles for about 2 min. per side, or until lightly browned. Dough will be ready to turn when great big bubbles pop up.

This is just a great, very easy flatbread.

Susie
  Reply With Quote
Old 10-07-2007, 06:22 PM   #3
Matt DeMinico
Affiliate Matt DeMinico is offline
 
Matt DeMinico's Avatar
 
Profile:
Join Date: Feb 2007
Location: Sterling Heights  MI
Posts: 1,939
Re: Making your own bread (as in choosing ingredients to make a "bread")

Thanks Susie, I'll have to try these sometime, mix & match, and your recipe.

Anyone know which particular grains/seeds are really good for you if made into a bread? I'm confident in my ability to get used to the taste of just about anything (except cottage cheese... ugh...), so that doesn't worry me too much.

If you know their benefit, etc, especially compared to wheat, and why one or the other is good/bad.
  Reply With Quote
Old 10-07-2007, 08:02 PM   #4
Alex Rosch
Member Alex Rosch is offline
 
Alex Rosch's Avatar
 
Profile:
Join Date: Jun 2007
Location: Sundre  Alberta
Posts: 301
Re: Making your own bread (as in choosing ingredients to make a "bread")

I like that stuff made with sprouted grain, however, I think that the sprouted grain flour would be hard to come by. Shelled seeds like pumpkin, hemp and sunflower (usually roasted though), quinoa (cook first I would think), ground flax (you can't get much from whole-seed flax...best if ground at home/fresh), and you could use extra virgin olive oil or flax oil (I saw some High Lignan flax oil at the store) instead of other oils in the bread, and dip into something like Udo's Choice N3-6-9 Oil...
If you make something that holds the above together, be sure to post it! I love bread, but only allow myself a slice or two a week. This could change that!!

And thanks suzie for that make-me-wanna-bake inspiring recipe.

Last edited by Alex Rosch : 10-07-2007 at 08:03 PM. Reason: kudos
  Reply With Quote
Old 10-07-2007, 08:19 PM   #5
Brad Davis
Member Brad Davis is offline
 
Profile:
Join Date: Oct 2006
Location: Blacksburg  VA
Posts: 608
Re: Making your own bread (as in choosing ingredients to make a "bread")

Chestnut flour? I've been wondering for a while if it's possible to make bread out of that, but I've never been able to find useful info online. Usually, it's just subbed for part of the mix. I have been thinking of breading squash with it, though, because I'm getting sick of eating it without breading.
  Reply With Quote
Old 10-07-2007, 08:21 PM   #6
George Mounce
Banned for Ethical and Integrity Violations George Mounce is offline
 
Profile:
Join Date: Mar 2007
Location: Steens  MS
Posts: 3,295
Re: Making your own bread (as in choosing ingredients to make a "bread")

I use buckwheat and flax for all my baked goods because buckwheat is a fruit, not a grain, and tastes wonderful (just put up my cracker recipe) and flax is a seed, with a ton of protein, lots of omega-3s and a ton of fiber.

Those two together makes amazing banana bread. I'll throw that recipe up tomorrow.
  Reply With Quote
Old 10-08-2007, 12:01 PM   #7
Matt DeMinico
Affiliate Matt DeMinico is offline
 
Matt DeMinico's Avatar
 
Profile:
Join Date: Feb 2007
Location: Sterling Heights  MI
Posts: 1,939
Re: Making your own bread (as in choosing ingredients to make a "bread")

Quote:
Originally Posted by George Mounce View Post
I use buckwheat and flax for all my baked goods because buckwheat is a fruit, not a grain, and tastes wonderful (just put up my cracker recipe) and flax is a seed, with a ton of protein, lots of omega-3s and a ton of fiber.

Those two together makes amazing banana bread. I'll throw that recipe up tomorrow.
George you are going to be my new best friend if this banana bread recipe shakes out
  Reply With Quote
Old 10-08-2007, 01:33 PM   #8
Sarena Kopciel
Member Sarena Kopciel is offline
 
Profile:
Join Date: Nov 2006
Location: Monsey  NY
Posts: 2,042
Re: Making your own bread (as in choosing ingredients to make a "bread")

Am thinking to make that "banana bread" more insulin sensitive, why dont use shredded zucchini and use perhaps a drop of cocoa or cinn
  Reply With Quote
Old 10-08-2007, 02:02 PM   #9
George Mounce
Banned for Ethical and Integrity Violations George Mounce is offline
 
Profile:
Join Date: Mar 2007
Location: Steens  MS
Posts: 3,295
Re: Making your own bread (as in choosing ingredients to make a "bread")

Sarena, the recipe is up in my thread. I also sub pumpkin, zuchinni would work too. The glycemic load of the bread is what you should worry about not the GI of bananas. The GL of the bread is really low - its mostly fat.

Edit: Just realized I said "sub pumpkin", holy crap, too much CrossFit.
  Reply With Quote
Old 10-08-2007, 02:46 PM   #10
Sarena Kopciel
Member Sarena Kopciel is offline
 
Profile:
Join Date: Nov 2006
Location: Monsey  NY
Posts: 2,042
Re: Making your own bread (as in choosing ingredients to make a "bread")

I am diagnosed with type 2 diabetes George but have no issues based on my lifestyle etc. i just know I cant eat bananas -- they wreck havoc on me blood sugar wise!
  Reply With Quote
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is Off
HTML code is Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
CrossFitters or "CrossFit friendly" facilities in Barcelona, Spain Patrick Brown In Search of CrossFitters 4 11-12-2010 12:27 PM
WOD thoughts on "As prescribed" with rest vs "Scaled" straight through Matt DeMinico Workout of the Day 15 10-02-2008 02:29 AM
"Young Professionals Making a Difference" Steve Liberati Community 10 09-28-2007 02:15 PM
The Obligatory "One Year of CrossFit, Bow Before My Studmuffiness" Thread Charles Applin Testimonials 2 09-04-2007 10:06 AM
Kettlebell strength carrying over to barbell exercises (the "what the hell" effect) Jason Rambo Fitness 10 08-31-2007 01:45 PM


All times are GMT -7. The time now is 12:15 AM.


Powered by vBulletin® Version 3.6.8
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
CrossFit is a registered trademark of CrossFit Inc.