A Simple Guide to Cholesterol on Low Carb – Part II

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Simple Whole Wheat Bread
Have you ever used sprouted wheat berries in any bread or roll? Read your article on adding more carbs in. Posted by Larry Hobbs on Fri, Aug 17, Posted by Larry Hobbs on Thu, Jul 05, 2: I keep a bench scraper in one hand and sprinkle as little flour as possible with the other. The information on this website is consumer based and although impartiality is paramount some remuneration may occur. Next Im making cinnamon rolls a family favorite!

838 Comments on "Simple Whole Wheat Bread"

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I wonder if your hemaglobin size also is small? Actually, I want to do an entire blog post on that. Both my A1C and fasting glucose is now higher than when I started 5.

The reason is due to my low relative fasting insulin typically 1. Just found your interview with Ketogains https: Did your A1c lower over time how long did it take? My A1C being 6. It was around 5. Just heard your Breckenidge talk. Most wrote back some with good news others not so much. How can I email you please? Scared to eat fat. Scared not to and put on all the weight I lost. I have exactly the same situation.

The important things are the two ratios: I use this for my guidelines: Do you follow Dr. Peter Attia at all? He has had quite a change of position on Ldl a -P in the last few years mainly I think through lots of feedback from Dr Tom Dayspring. Hi Dave—Do you follow Dr. Nice detail and for sure he has an increasingly negative standpoint re Lp a -P. I think from more in-depth conversations with Dr Tom Dayspring.

Yes, in fact I consider Attia and Dayspring the most read and watched in my core education on this topic. The subject of risk is actually a pretty long one, but I intend to do a post on it in the near future.

One detail seems to need attention, though. I used to think they were, until I was called out on it, and did more some research on it. Further research showed me that there are actually five major groups of lipoproteins: LDL particles vary in size and density, as we know.

In fact, this first portion pretty much covers their journey as a VLDL until the last couple pages where the run into the HDL and it gets remodeled read: VLDL is characterized by the added apos and being more triglyceride rich and larger.

I see a higher proportion of this with keto athletes. Thanks for the clarification. The 7th slide seems to state that the other form of LDL is the chylomixron. Glad to hear that this is not truly what you were trying to communicate. I consider those the two major classifications. Foods like oatmeal, apples, prunes, and beans are high in soluble fiber, which keeps your body from absorbing cholesterol. I plan to do some experiments with fiber soon. I have been on LCHF for about a year.

I have lost weight, feel good. Now they are high. If I give you the results, can you help me with deciphering them? I sent them to Dr. Andreas Eenfeldt at Dietdoctor. Hard to give a more useful reply without knowing your other health situation and what the numbers looked like before LCHF, etc.

These are my results. I would sure like some peace of mind, one way or the other, if you would be so kind as to help me. Your numbers are very similar to mine. I too have been LCHF for about a year and half now and feel great because of it.

My reason was not so much weight loss ,but to get relief from post concussion syndrome, which it helped greatly. This doc also shares the same sentiment on LDL-P: Thanks for sharing that your numbers and that link, it was a great read. Certainly relevant for my situation. LDL is only very weakly predictive and possibly only so because its a marker for insulin resistance. For me, my wife is in the category of concerned and not yet?

Hi, I am a medical doctor from South Africa. I hope to have Part III up in the near future, but these take a lot of work, so no promises. Obviously the worry here is the upshoot in her LDL. Are her worry confounded? Or am I too optimistic? Is that something to worry about?

Yes — that definitely fits a Hyper-responder. Is she thin or average, but not overweight? Honestly, I think this lab looks good from a lipid standpoint. Oh — and by the way — let me cut paste these comments I made regarding women and high cholesterol. To adipose fat tissue: Chylomicrons deliver TG from the gut to various parts of the body, including adipose. Adipose releases FFA free fatty acid , which gets picked up by Albium and returned to the liver.

Especially during periods of energy demands, like exercise. My bloodwork prior to keto was all great. Your numbers are actually very standard for a hyper-responder. Just watched your presentation at Low Carb Breckenridge and thought it was great.

I am going to lef. I think that is the best price around for blood work. Do you know of another I should look into? Just started following you on Twitter as well. Thanks for your work. These will give you cholesterol markers. The latter will give you all those and a complete breakdown of your LDL particles total, small, etc.

Just noticed they call it this: Sorry for the confusion. However, not sure what the implications are or what I can do about it. Been LCHF for 7 months. Was lbs, Hba1c of 68, cholesterol 5. In December still on drugs, but low carb AND relatively low fat — due gall bladder flare Hb1ac was 32, total cholesterol 3. Since Xmas, have upped the fats, but still low carb aim for about 50gms or less a day. Should I be concerned? Should I do something to improve the profile?

All help gratefully received! Anecdotally, there appears to be a period of time where the cholesterol numbers are varied and fluid in unpredictable ways. Many thanks for taking the time to reply. Thanks again for your reassurances. Hi Dave, thank you so much for the awesome research that you are doing. I also lift weights and do yoga. I just got my fasting bloodwork results. I eat very low carb, do intermittent fasting. And have started back on marathon training.

Started back up with 6 miles and struggling on energy levels. Read your article on adding more carbs in. And really, this is only to demonstrate changes in lipid numbers. Not that this is even a desired result. Of course your trigs are just a little shy of the Lean Mass Hyper-responder cut points. Thanks Dave for taking the time to reply. The fact that the frozen meals gave them accurate portion control contributed to their success.

Depending on whether you choose a carb or protein based meal -- for example, pancakes versus scrambled eggs -- you'll get about 23 grams to 35 grams of carbohydrates, 3 grams to 14 grams of protein and 3 grams to 8 grams of fat. The meals also provide 1 gram to 4 grams of dietary fiber. Look for meals with similar macronutrients when shopping for a grocery store substitute. The easiest way to choose an alternative is to buy a brand that caters to weight loss; a variety of brands offer frozen breakfast entrees, and many have calories or fewer per serving.

Just check the label, because some have significantly more fat than Jenny Craig, while others are low on carbs and high on protein. Lunch options from Jenny Craig include beef sliders, quesadillas, fajitas, stuffed shells, pizza, chicken sandwiches, stuffed potatoes and tuna salad. The dinner entrees also offer a wide variety of options, including cheese ravioli, chicken fettuccine, meat loaf, fish and chips, garlic shrimp, mac and cheese, roasted turkey, and spaghetti and meatballs.

You can find similar entrees in the frozen food section of your grocery store; just be sure the brand you buy stays within to calories per serving. Jenny Craig lunch and dinner meals have about the same amounts of carbs and fat as breakfast, but they supply as much as 20 grams of dietary fiber and 8 grams to 22 grams of protein. Today i tried, it was Soo good and easy to make too.

Breaking in my brand new kitchen with this recipe. This is my first attempt to make bread, and thanks to your recipe, it came out wonderfully. I will never have to buy bread outiside again. The bread was delicious too.

Just wondering, could we use this dough for pizza dough? Follow the recipe and directions to the letter and you get a wonderfully flavored bread that is not too dense.

Slices toasted and buttered are dreamy! I love your recipes and your video style.. Please let me know if you would like me to use my suede napkin to clean up that egg you broke in your blouse?

Followed the recipe and video for the wheat bread. Shaped the dough and put it in the pan. Seems to be rising but still not there. Should the bread be allowed to cook in the pan, in the pan on a wire rack, in the pan on a wire rack for 10 minutes AND then take out of the pan to cool on the wire rack further?

You remove it right away from the pan onto a cooling rack. Thanks for the reminder! Do you have a whole wheat quick recipe for pizza dough? The bread was absolutely positively delicious easy to make just like you said. I would like to use this as a base to add other things to like nuts, seed, and herbs. When would I mix them in? I have already given this recipe to one friend within 30 minutes of it coming out of the oven. So I hope you answer.

This bread is delicious! It turned out to be perfection. I LOVE this recipe! Thank you a those sand times! It was the first recipe I found out of at least that was for ONE loaf.

I screwed up so many loaves trying to halve two-loaf recipes. Also, I used whole milk and never had the patience to wait for my egg to be room temp. Always turned out great. I am so grateful you posted this and I found it! I made this bread today. It was so good! Thank you Jenny, I love your recipes and especially your videos, Ilse.

What a great recipe. I mixed by hand. Added a handful of sunflower seeds and some rolled oats while kneading. Placed round mound on a cookie sheet covered with corn meal. After it had risen I slashed the top of it diagonally with knife about 10 times. After baking about 15 minutes I brushed it with egg wash. Came out looking like fancy artisan bread. The best bread I have ever made. Two days it is gone! Hey Jenny so this will help with my 4-H contest it is dealing with quick bread or yeast bread.

Im trying to not eat any foods that has sugar. Someone gave a lot of boxes of Farina Wheat Cereal. Could you please tell me if I can use that as a substitute for the wheat flour when making your wheat loaf bread?

Please let me hear from you. I made a macaroni chicken soup the other night as well. Too bad I only had 2 thin slice. I will definitely enjoy eating this, for sure. God bless to u and your family. Hey t I was intent on baking my own bread without buying another bread machine. My first attempt failed miserably.

It was so embarrassing. I thought I had followed the recipe to a tee. Thank you for explaining how to properly aerate flour- I thought sifting was aerating it! I had no idea that yeast even expired. It makes perfect sense, though. My first loaf did not rise at all, was incredibly dense and tasted awful. And it is SO delicious!!! I am so glad that I persevered and I will continue to hone my baking skills. We are all SO fortunate that you decided to showcase your love of cooking with your website, blogs and videos.

You look as beautiful as ever and have definitely been missed!! This recipe makes an excellent loaf of bread.

Oh, and thanks Jen for providing both weights and temperatures. Wish more recipes were written this way. Almost makes it foolproof for the home cook once they invest in a decent scale. I might add also that I heated the milk to scalding in a small pot then added butter — not oil — and honey — not sugar. Then I checked the temperature. The additions brought the milk down to the right range. Besides a good scale, home cooks should invest in a good instant read thermometer.

Also, I baked this loaf in a cast iron Dutch Oven — not an enameled one — straight cast which I prefer. I shaped the loaf into a tight ball on a piece of parchment, covered with a large bowl and let it rise on the counter top.

When the bread was ready, I took the Dutch Oven out and set it on the counter on a trivet. Use a utility knife to make a few slashes on the bread — a regular knife tears. I found that after 30 min the bread was fully cooked and browned.

My experience with this recipe. Jenny, you make my kitchen life so much easier! Your videos, your humour, your recipes are all exceptional! The next best thing to having you standing at the kitchen counter with me.

I always freeze half of my bread loaves, since there are just two of us and it usually is freshly baked. So glad to know that it freezes well! I just made your whole wheat bread and baked it in a clay pot.

This is the most delicious bread I have ever tasted. Thank you so much, Jenny, for your precise instructions and the confidence you convey if one follows them well! You are the most fun person, I laughed during your demo, and your spatula collection and antique sifter are charming. I made the wheat bread using white whole wheat flour. Just a suggestion; instead of warming the egg in your pocket or bra…to funny , before gathering ingredients I submerge the egg in a cup of room temp water.

Then it is ready when I need it. Absolutely loved this recipe! First time ever making bread and it turned out amazing!!!! How do you add them? My third time making this lovely bread.

Second time within a few days! I got a KitchenAid mixer for my birthday last month and wanted nothing more than to try to bake bread. I stumbled upon your recipe and… WOW!

For a novice baker, this made me feel like a pro! Thank you so much for sharing your recipes. However,you must get the air out by stretching,etc. I just found your recipe for Whole Wheat bread on the web …I made it over the week-end..

Will never buy bread again Thanks for a great recipe My only question is I would like to know if you have a recipe for oatmeal bread? Thank you so much for this wonderful delicious yet very simple to make. I bake alot of dinner rolls and baguettes but I never thought of baking my own loaf of bread at home until last week on the eve of Hurricane Harvey, I was not able to find a single loaf of whole wheat bread in any grocery or bakery.

I baked the bread at night meant to be saved for breakfast but it was gone while still hot straight from the oven and ofcoz I had to bake again in the morning and it turned out perfect each time 6 times in 4 days. Thank you so much , be blessed.

I have been making this bread for a while and had hot from the oven when my son and grandson arrived for a visit, My grandson is interested in making his own.

He made his first loaf and did a great job. He is 13 and I was wondering if he would benefit from your cookbook? He loves to cook. This was a great recipe!

Definitely saving this one. ALL of her recipes seem to work perfectly…umm…except tortillas. But making pan bread instead a little thicker DOES work.

Unfortunately, no one can vouch for it because I ate them all as they came off the pan. Jenny, I cook a lot of bread, but I mainly use a sourdough starter as my natural yeast for my dough. As you probably know, this means long bulk times before baking so I was looking for a simple recipe I could make in a single evening. Thank you for putting yourself out there. Hi Jenny, I was quite happy to find this recipe.

Just wondering if that affected your rise time? Thanks for your feedback. When I first starting using yeast, I killed it frequently. Then a friend suggested my water was too hot for the yeast.

Lightbulb moment for me. I tried this recipe for the first time this morning. Thanks for posting this recipe. Jenny I enjoy your videos so much, I go back to them over and over again when cooking. I enjoy your videos and always go back to the when cooking one of your recipes. This is the best whole wheat bread ever!!! My family loves it! And funny enough, my son has never really liked store bought bread but loves this bread!!!!

Thanks Jenny for your delicious and easy to follow recipes! I love the ingredients in this recipe and would like to use the bread machine. I was afraid it would over knead it since this is a quick rising bread.

Can you use a regular whole wheat setting? You are so generous with your time, energy and humor! Wow, love the way the bread turned out and it tastes spectacular. Had to double the recipe the very next day to meet the sudden family demand for it. I did cut the yeast back to one tsp and it was still light and fluffy!!! Did I say it tasted awesome!! Well it did, thanks for sharing!! You had me at warming the egg up in your bra and then crushing it! Thanks for your delightful humor and what a simple recipe that works!!!

I did today , Sunday morning to the family , for the first time!!!! Easy, simple, nothing complicated, Just how I like. Jenny, Jenny, Jenny, what have you done!? I will never buy bread again! I made it the first time, no changes in recipe. This time I added 4t vital wheat gluten and a pinch of citric acid which is supposed to be a natural dough conditioner. I ate a piece the second it came out of the oven. I will have to see if the texture is OK for sandwich bread once it cools. I used King Arthur flour.

I really think the flavor is better. Just came out of the oven, popped it onto a rack. I smeared just a bit of Irish butter, yum. I used a half cup of half and half and half cup water. Mine needed more oil and I did grease the bread pan slightly. All in all, perfect loaf, first try. Excellent instructions, many, many thanks, Jenny. Thrilled to see you again. I have been reading the comments, very educational.

I did use a glass bread pan and baked at for 30 min. Perfecto, could just be my oven. This is my first time making this bread with my new artisan. The yeast is new but it says 8oz on my package, could this be the problem? I mixed it 2 minutes like you said and kneaded 50 times.

Let rise the full 35 minutes. OK so the extra oz was the problem? This would change the way the dough rises? I will pick up 7 oz packs if I can find them. Thank you for your wonderful recipies and for answering the questions!

I suggest you just measure 2 teaspoons of yeast — try to follow the recipe exactly. I love yur recipies! My question is, when making this bread, can I knead the dough in my mixer?

I love Jenny can cook videos…She does make the best meatloaf…and is so funny. Your bread is a beauty…I have made it, delicious. Both are delicious, easy to follow. When I first attempted to make a basic honey wheat bread, the dough was not smooth enough for me and this was a different recipe before I approached your recipe.

Thank you so much Jenny. Thank you so much for giving me a good laugh at the end of my day, as I try all your awesome recipes. I was tired of staying up until mid-night to let my bread cool after doing the traditional 2 rise recipes. Now I should be able to start it when the kids go to bed, and be in bed myself at a reasonable hour.

This looks like a recipe i would use. Going to add to it. I will let you know how it works out. Thank you so much. This recipe was quick and easy. Your tutorial was precise and easy to follow. I do not have a bread pan but did a free form of what you showed and it turned out beautiful.

Will be making this bread often. Can I double this, simple whole wheat bread? One loaf came our Perfect! Went so fast I need to make two loaves. Made the bread today! Made it in little loaf pans so that I could have two slices on my new eating plan.

Job well done, Jenny! I love all your recipes ,I make a lot of them everyone loves them.. Thank you for making it easy for me.. Amazing bread and so easy! I was looking for an easy whole wheat bread recipe as this is my first loaf and what a great find! Also, so nice to re-discover Jenny and she looks fabulous! Just one thing however: I find the crust is usually a little bland and dry. Is there something I could brush on before baking that would help?

Sarah I open the end of a stick of butter and roll it over the top. Love the butter better. Hi Jenny, Thank you for this great recipe. Made a loaf last week and have been making some ever since. It turned out to be the best bread i ever baked! I came across your blog by chance, but after this one… Definitely going to try out more. I make it with my three year old daughter. Thanks so much for sharing this recipe! It was great and the kids loved it. Made another loaf, but substituted buttermilk for the regular milk, as we live at 4, ft.

I followed your directions except for making these adjustments. The bread did not rise one inch above the pan before baking.

What can I do to make this bread rise more? Should I use more yeast or let it rise twice? Why not just use the original recipe that works every time? You might be able to find a different recipe that is closer to what you are looking for. Let it rise for closer to an hr. The extra added ingredients are heavy and will retard the yeast. So by giving it more time to rise you will get a better proof and more enriched flavors.

Also be sure not to over kneed it. If you over kneed it he wheat and flax can tear the gluten strands you build thru kneeding. I love your timer. I have searched the web for it, with no luck. Where did you purchase it? Hi Jenny, I am in a bit of a pickle…. Thanks for all your recipes. We have used unsweetened vanilla almond milk for your recipes and thus far all came out well. Husband cannot consume cow milk. We have done whole wheat bread with egg with almond milk too and delicious! Thank you for this recipe.

Hi, I like to try this recipe but I only have fresh yeast, do you know how many grams are the equivalent of the dry yeast used in your recipe? It appears that you need double or triple the amount of fresh yeast. Here is all I could find: I can only have whole wheat bread in my diet.

I made your recipe but my bread came out very dry. The taste is great but very dry. Love your videos…you are hilarious! I made this yesterday and it turned out amazing. So easy and very light and tasty. I am going to try the pizza dough tonight. Oh and thanks for the egg tip at the end. I actually did this as I forgot to take it out ahead of time. Also, it may help to weigh your flours, rather than measure them.

Flour tends to be dry at high altitude, and measuring can result in heavier, dry bread. I made this bread according to the recipe as written, with one exception. Instead of using whole wheat flour, I used multi-grain flour.

The loaf was delicious, but slightly doughy. I will definitely make this again, but I will bake it for 35 minutes rather than the 30 mintes stated in the recipe. Oh, and I did not put a tent over the crust….. Thanks a lot for the recipe.

It works perfectly, and the bread looks just like the picture provided. I can now start to include raisins, nuts, etc. Excited to try this by the recipe. Hello, I just watched your video for the wheat bread. My husband and children are huge bread fans, after my husband had surgery to lose weight he had to cut back on carbs. I made this recipe and it was the first loaf of wheat bread that turned out perfectly!

Will this disrupt the chemistry of this recipe? I am looking for a different bread recipe and this looks good, but I use starter instead of yeast. Have you ever made this with starter? Or do you have a suggestion for a different recipe? Thanks for the info. So glad you made it for only one loaf. So many receipts you have to make 2 loaves. Homemade bread does not keep as well are store-bought.

I keep mine wrapped in foil, never plastic, and refrigerate it after the 2nd day. It lasts for about 5 days for me. This is the second loaf of bread I have attempted to make…ever. Light, delicious, lovely tanning on the top of the loaf after baking I tented it after 15 minutes, as mentioned , slices very well. I enjoyed the humor at the end of the video! Kept me in good spirits as I was working this dough. Have added this to my recipe stash! Dear Jenny, My dear my husband started making your bread at Christmas time.

He makes a load almost every other day and your rolls. I am not a bread eater, and you have now made me one. It is to die for. We eat it for snack, for dessert with a drizzle of honey rubbed into butter, and then cinnamon over it. Honestly, never had anything like it. My mom loved bread and she just recently passed away. Curious question, have you ever been able to do a nutritional value on your recipes?

If any at least, Thank you so much. Is there a way to make either the white or wheat bread not so dense to be more like store bought. I like this recipe super easy.. My husband makes this bread almost daily. He said to have an egg at room temperature-note I always see an egg in a little cup by the stove daily.

Milk needs to be not too hot and not too cold. The temperature is what she states it needs to be. I hear him putting it in the microwave. He uses a digital thermometer for The yeast-depending in which one you use, is the temp that she states.

My husband uses like a Tablespoon at a time at the end of the and constantly scrap the edges. Stops when it is sticky. I will tell you, you wont go back to store bought bread. Give it a try. Can you tell me where I may purchase that super dark bread pan used here in the recipe. This was absolutely wonderful!

I was so excited to try it, I forgot to heat the milk. I have a home economics degree and taught cooking. I know better; just in a hurry. When I realized it, I immediately made another loaf with no errors. By the time it was time to bake the bread, both loaves had risen correctly. I baked both and we enjoyed one and I froze one for later. My husband and I both enjoyed the bread.

It was indeed the easiest and quickest yeast bread I have ever made. I found your white bread recipe as well and look forward to trying it, too. The flavor of this delicious recipe is unmatched!

Such a simple recipe yet amazing results. Thank you so so much for sharing this with us! I was wakened with a kiss from my husband who said he had a most delicious breakfast of a slice of this bread which I made yesterday with butter, peanut butter and an orange.

What an easy and simple way to please a husband! This was my first time to ever make bread and you made it easy. Your instructions were easy to follow and the bread came out awesome. Well, you have a ton of comments here so this is nothing new, but I had to say thank you! I have been looking for a whole wheat bread recipe that would perform consistently and I am grateful for yours! After many failed attempts with other recipes, this one was perfect the very first time.

Thank you for sharing. I also have to share my appreciation for the absence of ads on your site. This makes the site so much easier to use than other food blogs now, which have so many ads that the sitse can barely load and things keep popping up!

Your choice to skip the ad revenue is much appreciated. Your site is a great offering and I will continue to explore now that I have found you! To other readers, I used the ivory whole wheat flour for the 2 Cups and regular bread flour for the rest and it was great.

This is the best wheat bread I have ever had, I used only honey,mixed into heated milk, love this bread texture, absolutely perfect, thanks again! Thanks for the tip on mixing the honey in the milk.

I never thought of that. I do agree with you on this recipe…it is fabulous!! I am constantly looking for diabetic friendly recipes for my fiance. This one is perfect!! Though I kneaded the dough by hand, I followed this recipe pretty much as is — foil tent and all. I had to vary the rising times though — the 10minute rest time in my case I made about 30minutes, and the final 30min rise had to be closer to 45 minutes for me. Jenny, this is my go to bread. I make it about twice a week.

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