Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
WHOLE WHEAT BREAD IN THE BREAK MAKER | Maple Syrup / No White Sugar | MY FAVORITE
Today I'm showing you how I make my favorite whole wheat bread using Wheat Montana Whole Wheat Flour. I've had this bread machine since the kids were small and I don't even think they make it anymore but it's really worked great over the years. It's a DAK brand. Here's where I found this recipe and if you don't have a machine they have a by hand version too
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#breadmachine, #recipe, #wholewheatbread
???? Making Maple Syrup From POTATOES?! ???? | HARD TIMES RECIPE
I'm testing a recipe that claims that you can make maple syrup out of potatoes. Let's find out what it tastes like! ????????????
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I adapted a recipe excerpted from 'Wilderness Wife' by Branford & Vena Angiers.
This video IS sponsored by KiwiCo. Thanks, KiwiCo! ????????
Chapters:
00:00 Intro
0:18 Sponsorship.
1:45 Introducing recipe.
2:41 Prepping the spuds.
3:09 Cooking taters & reserve ????????
3:48 Adding sugars.
4:22 Bottling & burping.
5:06 Making pancakes.
6:30 Doing the right thing & using a bigger bowl.
7:35 How to test heat of the pan.
8:19 Cooking pancakes.
10:53 Comparing syrups.
12:28 Tasting.
13:22 Random editing
Wilderness Wife by Branford & Vena Angiers:
Iwatani slim burner (Amazon affiliate link):
Glass clamp-top bottles (Amazon affiliate link):
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Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Pancakes or waffles?r
Bread Toast with Maple syrup and Butter (Simple and Quick Breakfast)
Hi all...
I have made bread toast with maple syrup and butter..Its a very simple and quick breakfast/ snack time recipe.. Sometimes..You may ran out of things in your kitchen..So try out this recipe especially pastry cravers..
I have used both wholemeal bread (healthier choice) and white bread for this recipe..
Required Ingredients:
• 2 slices of wholemeal bread ( healthier choice)
• 2 slices of white bread
• some glaze of maple syrup
• some butter for toppings
I have used pan to toast the breads and if you own a toaster,you could use that too..
You may add honey instead of maple syrup if you are really cautious about calories..
Enjoy this quick recipe..
Good day ????..
Easy, Soft 100% Whole Wheat Bread | No Egg & Dairy Free | Vegan & Vegetarian
Easy, Soft 100% Whole Wheat Bread | No Egg & Dairy Free | Vegan & Vegetarian
Here’s a super simple whole wheat sandwich bread that is so soft and so simple to make!
You’ll be surprised at how incredibly soft this bread was given that it’s 100% whole wheat. It remains soft even after several days.
Storage tip: Once cooled and sliced, place bread in closed brown paper bag then place in an airtight plastic bag and store at room temperature.
If you try this recipe, please feel free to leave a review in the comments below on how you liked it! Also, take a picture of your whole wheat bread and share it on Instagram, please tag us @ydajunsplantbasedkitchen and use the hashtag #ydajunsplantbasedkitchen, we would love to see your remakes!
Note: To get a more successful result and to make measurements more precise, using a kitchen scale is highly recommended.
Enjoy!
100% Whole Wheat Bread
Yield: 1 loaf (9x5 inch or 8.5x4.5 inch loaf pan)
240 g | 1 cup water
45 g | 3 Tbsp milk *almond/soy/cashew
30 g | 2 Tbsp oil *olive/grapeseed/canola
40 g | 2 Tbsp liquid sweetener (add more if desired) *vegan: agave syrup or pure maple syrup; vegetarian: pure honey
10 g | 1 Tbsp instant yeast
480 g | 4 cups whole wheat flour
8 g | 1 tsp salt
Procedure
For the step-by-step procedure, please refer to the video.
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#veganwholewheatbread #wholewheatbread #softwholewheatbread