5 Healthy Alternatives to Conventional Wheat Bread
In this video we're looking at some convenient and healthy alternatives to bread. There are recipe links in the description below.
1. Ezekiel Bread
Ezekiel bread is a really healthy bread made with several types of sprouted grains and legumes.
The grains are allowed to sprout before processing, which makes the end product much more nutritious and easily digestible.
It also contains no added sugar, but it does still contain gluten. So if you are sensitive to gluten, Ezekiel bread is not the best option for you.
2. Oopsie Bread
Oopsie bread is one of the simplest and most popular low-carb breads.
It can be made from only eggs, cream cheese and salt, although some recipes add more ingredients.
It's quite easy to make, and delicious as a bun for burgers or served with toppings like you would toast.
3. Rye Bread
This bread is made from rye, a type of grain that is related to wheat.
It is darker and denser than regular bread, as well as much higher in fiber. But this also gives it a stronger, more unique flavor that may be an acquired taste.
Some rye breads are a mixed blend of rye and wheat, so they are a little lighter and have a mild, sweet flavor. But keep in mind that rye bread still contains some gluten.
4. Corn Tortillas
Tortillas can be made with either wheat or corn, but corn tortillas are higher in fiber and gluten-free, making them a great option for people who are sensitive to gluten.
You can use corn tortillas in sandwiches, wraps, burgers, pizzas or simply with toppings like vegetables and cheese.
It's also easy to make corn tortillas yourself because they contain only two ingredients: water and a Mexican flour called Masa.
5. Lettuce and Leafy Greens
Big-leafed greens like iceberg lettuce or romaine lettuce are also a great substitute for bread or wraps.
The large leaf can be used as a wrap to hold everything together, while you fill it with toppings like meat or veggies. They are extremely fresh and dramatically lower in calories than bread-based wraps.
Now if you want to try make any of these wheat bread alternatives, you can find links to a bunch of different recipes in the video description.
As you can see there are tasty and nutritious alternatives to regular wheat bread.
Making the change shouldn't be difficult, but it will probably be a bit more time consuming at first.
So experiment with these and find the one you enjoy eating and that fits into your lifestyle.
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3 Ingredients Healthy Oat Bread without Flour, Sugar, Oil and Eggs
3 Ingredients Healthy Oat Bread without Flour, Sugar, Oil and Eggs
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Bake your own bread at home/Light & Fluffy Multigrain whole wheat bread
This Seeded Multigrain Sandwich Bread is light and fluffy, combined with lots of whole grains and a crunchy, seedy topping. It's also a bread that offers a ton of flexibility in terms of how you bake it up and what you fill it with. It has a hearty and satisfying flavor. I finally mastered a multigrain bread that’s both soft and sturdy. If you love homemade bread and crave added texture, you’ll enjoy this multigrain loaf. Hearty, wholesome, nourishing and delicious!
Ingredients
Dry mix
2 1/2 cups whole wheat flour
2 tbsp oats
2 tbsp Flax seed powder
1 tbsp sunflower seeds
1 tbsp black sesame seeds
1 tsp salt
1 tbsp yeast powder
2 tbsp brown sugar
1 cup warm milk with 3 tbsp melted butter.
Butter for greasing
Egg white for brushing
Leftover seeds and oats for sprinkling.
Method
Mix all ingredients mentioned under dry mix thoroughly. Add warm milk and butter mixture to it slowly kneading continuously until soft for about 10min. Cover and allow to rise for an hour until doubled in size
. Punch and Knead again. Grease loaf pan with butter and shape the dough into a loaf and place it in.. Leave to rise for 20 min. Brush with egg wash and Sprinkle with leftover seeds and oats. Simultaneously for any remaining dough, Sprinkle with zaatar topping. Bake for 35 min in a preheated oven at 200 degrees until the top crust turns golden brown. Cool and remove.. Slice them and enjoy???????? every bite loaded with nutrients.
Healthy, Hearty, Homemade Multigrain Bread
Hi everyone,
Today I am making multigrain whole wheat bread, which is rich in fibre and high in antioxidants. This healthy bread is soft and delicious.
Tips: When you are kneading and the dough becomes too sticky, add small amounts of flour as needed, but not too much. If it is not too sticky, you don't need to add flour, just keep kneading until it is smooth and elastic. If you have kneaded for close to 12 minutes and the dough is still a bit sticky, add a small amount of flour.
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MULTIGRAIN WHOLE WHEAT BREAD (makes 1 loaf)
Ingredients for multigrain
===================================
¼ cup (45 g) quinoa, washed well
½ cup (120 ml) water
Cook the quinoa in water on medium heat. Stir well and bring to a boil. Cover, lower heat and simmer for about 12 minutes. Uncover and stir well. Remove and let stand for about 20 minutes.
2 tsp sesame seeds
2 tsp flaxseeds
2 tsp sunflower seeds
Combine all seeds in a small container and set aside
Topping ingredients
===================================
1 tsp sesame seeds
1 tsp flaxseeds
1 tsp sunflower seeds
2 tsp rolled oats
Combine all ingredients in a small container and set aside
Yeast mixture ingredients
===================================
2 tsp active dry yeast
1 tsp sugar
¼ cup (60 ml) warm milk
In a bowl, dissolve the yeast and sugar in warm milk.
Let stand in a warm spot until foamy for about 10 minutes
Ingredients for dough
===================================
3 cups (400 g) whole wheat flour
1 ¼ cups (160 g) whole wheat flour
½ tsp salt
3 tbsp brown sugar
1 ¼ cup (300 ml) warm milk
1 large beaten egg at room temperature
¼ cup (60 ml) canola oil
2 tsp fresh lemon juice
Preparation
===================================
⇒ In a large mixing bowl, add 3 cups (400 g) whole wheat flour, salt and brown sugar. Mix well and make a hole in the centre.
⇒ Add cooked quinoa, warm milk, beaten egg, oil, fresh lemon juice and foamy yeast mixture. Gradually add 1 ¼ cups (160 g) whole wheat flour and the seed mixture. Mix vigorously to make a soft workable dough.
⇒ Turn dough out on a lightly floured surface. Knead for about 12 minutes until the dough is smooth and elastic.
⇒ Add small amounts of flour as needed if the dough becomes too sticky. If it is not too sticky, don’t add flour; just keep kneading until it is smooth and elastic. If you have kneaded for close to 12 minutes and the dough is still a bit sticky, add a small amount of flour.
⇒ Form dough into a ball and place in a greased bowl. Oil the top of the dough, cover with a tea towel, put in a warm spot and let it rise for about 1 hour or until it has doubled in size.
⇒ Punch down and form the dough into a loaf (rolling and folding it according to the size of the pan). Place in a greased 5” x 9” (14 cm x 23 cm) loaf pan and flatten. Cover and allow to rise again until the dough is about 1 inch above the pan (about 30 minutes).
⇒ After about 30 minutes, brush all over the top with milk and sprinkle it with topping seeds.
⇒ Bake in oven preheated to 375° F for about 30 minutes. When the bread is fragrant, this is a sign that it is ready. It will sound hollow when you tap on it. Remove from oven.
⇒ Wait a couple minutes before removing the loaf from the pan.
⇒ Let it cool at room temperature on a wire rack before slicing.
Have Fun Cooking! :)
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How to Make HEALTHY Sourdough Bread (Lots of Whole Wheat!)
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Printable Sourdough Recipe
Sourdough starter can be made at home or purchased, mine was whole wheat to begin with and shared with me from a friend. I don't sell mine, but you can purchase one from another wonderful gardening YT channel, Jill @Whispering Willow Farm here:
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HOW TO MAKE KETO 100% SEEDED BREAD | CHEAP & HEALTHY | LIGHTER TEXTURE | SUPER CRISPY WHEN TOASTED
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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The Ultimate Keto Bread Recipes by Elsie Yan (
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Ground Raw Sunflower Seeds (
Pumpkin seeds {
Black sesame seeds (
White sesame seeds (
Apple Cider Vinegar (
Multi grinders (
8x4 inch loaf pan (
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This has become my new favorite keto bread. Super crispy when toasted and the texture is lighter than most typical seeded bread.
The base is made of ground sunflower seeds with added toasted seeds such as sunflower, pumpkin, black and white sesame seeds. These are my favorite seeds but you can choose to use any of your favorite seeds.
Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients such as vitamin E, selenium and antioxidants. However, sunflower seeds can react with baked goods as they contain chlorophyll, also known as chlorogenic acid which reacts with baking soda in a recipe when heated and once the product cools, it turns green but still edible. However, this can be neutralized with the acidity from apple cider vinegar hence, the acv is important here.
Seeded bread is so much cheaper and healthier than bread with nut flours. I have used these seeds to make a variety of keto buns, bread, cakes and cookies so do check out the playlist. I will be attempting to make an eggless version so I hope it will be successful.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 16 ]
Per Serving ;
Total Carb = 6.8 g
Dietary Fiber = 4.3 g
Net Carb = 2.5 g
Calories = 187
Total Fat = 15.2 g
Protein = 8.1 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
DRY INGREDIENTS
Ground Raw Sunflower Seeds = 300 g / 2 1/2 cups
Notes:
1. The raw sunflower seeds must be finely ground. It is fine if there are still some chunks as they add to the crunch. Do not over grind as it will become a paste or butter.
2. Refer to the video on how to grind the sunflower seeds. You can also use pre-ground sunflower flour.
Baking Powder = 16 g / 4 tsp
Salt = 1/2 to 1 tsp
Whole Psyllium Husks = 27 g / 3 tbsp (Ground until half its original volume then weigh it)
WET INGREDIENTS
Egg Whites = 6 large (214 g) OR 3 large whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Egg whites also prevent any eggy taste. Hence, it is highly recommended to use egg whites.)
Apple Cider Vinegar = 45 g / 3 tbsp (You can also use white vinegar or lemon juice)
Hot or boiling water = 200 g / 0.8 cup / 13 1/2 tbsp
TOASTED SEEDS
Sunflower seeds = 65 g / 1/2 cup
Pumpkin seeds = 75 g / 1/2 cup
Black sesame seeds = 18 g / 2 tbsp
White sesame seeds = 18 g / 2 tbsp
(Note: You can also choose to use any of your favorite seeds. Mix all ingredients in a bowl. )
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. Then add the seeds and mix to combine.
3. Add all the wet ingredients and mix until a dough is formed. The dough is sticky and soft but will firm up as you mix it. It will firm up even more if you let it rest for awhile but it is not necessary to do that.
4. In the video, I used an 8x5 inch loaf pan but you can also use a standard 8x4 inch pan ( ( Grease and line the pan with parchment paper.
5. Transfer the dough into the pan. Spread evenly but leave the top round so that the bread will look taller. Do not compress the dough too much as it will affect the rise.
6. Top with more seeds and press down gently so that they will stick to the dough.
7 Bake at the lowest rack for 60 minutes. It is best to use a digital timer. Set it for 30 minutes then rotate the pan and set it for another 30 minutes and it's done.
8. Cool completely on a wire rack then slice accordingly. This recipe makes about 16 thin slices.
NOTE
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