Simple Whole Wheat Bread

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Why You Need to Soak Your Grains, Beans, Nuts and Seeds
So you could try to use this program as the basis for health, and take learnings from other places on how to increase muscle mass as long as they also meet the guidelines of the diet. Tried other recipes but yours is the best. Followed measurements exactly but dough was way too sticky to work with. Thank you so much for sharing your recipes. But for breads without yeast, I often use beer or half beer and half buttermilk —delicious and it helps dense breads, like whole wheat, rise higher and lighter. Also, are strawberries okay? When I first starting using yeast, I killed it frequently.

838 Comments on "Simple Whole Wheat Bread"

Clean Gut by Alejandro Junger MD (2013): What to eat and foods to avoid

Before placing in pan, I rolled it out, sprinkled with brown sugar and ceylon cinnamon, rolled back into a loaf the shape of pan. This stuff was so wonderful. Super fine and the flavor was so different from regular whole wheat. Like comparing fat free milk to cream.

Better than KA too. Thanks for this tip on flour. I love whole-wheat bread, but not when I make it. I just ordered this flour for my next Walmart grocery pickup. But I was able to order it with two-day shipping to my home. Thanks for sharing your flour find at ]Walmart.

That is where I buy grociers so will look for it. I LOVE making breads of different kinds and cinnamon rolls. Jenny, I have attempted your no knead 90 minute whole wheat bread twice. Because of a dairy allergy I have to use soy milk instead of cows milk.

Other than that I followed your recipe to the letter. The first try with a packet of rapid rise yeast came out perfect. I just made this and I am currently waiting for it too cool down. Thank you very much for your recipe!

How many calories would you say are per slice? Just sliced up this loaf made per instructions above and devoured the big end piece with a little butter smeared on it — heavenly! I love your videos and reading your bio too. This was my first attempt at baking bread so I failed to follow your directions exactly. After some loaves that were like cake hard to slice thin but still good I watched the video. My shaping technique was the problem.

It makes a big difference to the texture to shape it as you described. I like my bread better now. I found you several months ago on YouTube and really have enjoyed watching these videos today I made this bread and it came out perfect! In July I had a major stroke and became completely immobile. Before my stroke I had a very full and busy life.

My goal was to do a video blog exactly like this because I loved baking cooking so much but that obviously came to an end and these last four years have been a horrible journey for me and never did I think I would be able to be in the kitchen with any equipment let alone bake a loaf of bread and have it come out perfectly you have been such a blessing to me Jenny I want you to know it! I post my recipes not for money but just for my love of cooking and the desire to share my passion.

To know that my effort has made a difference to someone like you makes it all worthwhile. Thank you so much for taking time to write. All my best wishes to you. I love this recipie of yours. It is quick and the bread is delicious. I followed your directions to a T and they turned out perfectly. Jenny, this bread came out perfectly! I have tried to make bread for 25 years and only your easy recipes have brought me success!

I made one change. I cannot do dairy, so I used unsweetened coconut milk the kind in the carton , and it made no difference!! Thank you so much for your foolproof recipes! Have a blessed ! I am brand new to baking bread. I pre-heated the oven to , then turned it off. I then took the loaf out of the oven, pre-heated oven to to another couple of minutes , put loaf back in oven for 30 minutes and my bread turned out excellent!

Thanks, made this in my robot.. Cant wait to try it. Hi Jenny, Thank you for whole wheat bread recipe. 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. I rarely meet anyone who doesn't love nuts and seeds. At first glance, soaking may seem intimidating and time-consuming. I thought the same thing…. I am on a journey to eat better and feed my babies better. This is so new to me and I love learning. Thanks for providing a list of resources while I get set up to do it homemade!

We do enjoy tofu love our tofu scramble — can you recommend an alternative for a scramble? Unfortunately, I know of no substitutes for tofu.: Just keep working on the finding different types of foods to eat.

It takes a while to get used to different types of textures. I will continue the quest to try new recipes and techniques that incorporate non-soy, GF whole foods!! Thanks again for your help!!! And you are certainly welcome! Hi Kim, My Dad told me about some of his vegan research and said cooking foods over certain temps somewhere around or so reduces the nutrients as it denatures enzymes.

I sprout mung beans and eat them every day. Wondering if I can ask them to leave it raw for me. Ruth, unless the chickpeas are sprouted, I would assume eating them raw would be tough on your digestion. Not sure how they would make raw falafel, either, unless I misunderstood the question. Hey Kim, thank you so much for providing this detailed and immensely helpful information regarding soaking beens. I myself have recently made an attempt to eliminate most grains from my diet, trying to eat mostly sprouted, and began soaking my beans.

I have also stopped buying canned beans, like Eden Organic, because I assumed they did not pre-soak their beans. However I was shocked when I saw the link you provided claiming that they do. I followed your link and could not find any specific information regarding this process. I was wondering if you could perhaps demonstrate where exactly you read that information. Thanks again for sharing your wisdom.

Anywhere from hours is good. Visit both these links for more info: Here you go Arun, http: Very informative and great resources to keep healthy and in control of what you choose to eat to stay in shape. Evidence is starting to suggest that stainless steel leaches nickel and chromium. Thank you so much for your perseverance in getting this information out to public! I remember my Mom always soaked her beans etc. Four years ago, I started having night and day sweats, due to the beginning of menopause, and since no over the counter medications helped, I started eating and drinking soy products, which helped, with time, eliminate all symptoms.

I enjoyed eating this way so much, that I started consuming more beans, lentils, chia seeds and nuts. All the foods I eat are organic and non GMO. No more animal protein, nor fish. I would like to thank you for this well written and easy to read article. You have opened my eyes to my many mistakes.

Good luck as you move forward into healing. No SOY from here on out!!! Now im courious to find out if I am able to eat tempeh and miso. Glad to hear you went of soy. Yes, I do eat Miso as well. Although, I do recommend to eat both Miso and Tempeh sparingly. I have heard that with potatoes you also need to soak to reduce starch.

Would you cut them up in chunks and then soak overnight and dump the water? Thanks for informing me. Hey Lorena, I put your email on the mailing list.

Check your email for verification. I want on the email list! I just found this site while googling sea salt colon cleanse and was so impressed with the articles I found here! I would love to be on the mailing list too! Thank you so much for all of the great information. Generally, I discard the soak water from grains and beans. The quinoa manufacturers claim to remove all saponins from the seed. My understanding is that saponins are in the outer layer of the seed called the seed coat. When i try to soak quinoa pre washed version in water I still can see little of the white foam.

I am trying to prove that no matter what you do to quinoa you will always end up eating some saponins? Do you think this is a case? Is there any scientific proof for that? Just rinse the Quinoa as well as you can! From what I listened to and read, there was no mention of the germination process and releasing the beneficial nutrients, which soaking provides. Phytates may do everything mentioned in these studies, however, food must be looked at in its whole form.

Not soaking beans, grains, etc. Please add me to your list … I am soaking right how in spite of the gnawing in my stomach to consume something … quinoa to start with … your chart will see me through the rest of the grains etc. Any kind of sugar replacement gives me blinding headaches. This diet kills most of those so IF that happens to be the problem that might be why this helps.

Worth checking into by charting the headaches and these replacement sweeteners, if you are using them. Good luck and I hope you find it soon! Why would quinoa be okay but not brown rice? And why lentils but not beans. I understand grains are probably best avoided but why not just eat a tiny bit? Many candida diets allow that too: These are foods that will be reintroduced later on to see how you react to them.

When you take a break it makes it easier to recognize your reaction. Hi, I will be starting the gut cleanse program on Monday. I am prepared to do significant meal prep to make this successful, but as a full time working teacher and mom, I am having a hard time wrapping my brain around preparing the suggested lunches when I only have 30 minutes to eat lunch on a good day.

The dinner salads would be much easier to prep and pack for lunch. And, the lunches would be much more practical time wise and ingredient wise for myself and family to eat for dinner. Can I switch lunch and dinner and achieve the same results? What to eat and foods to avoid. The Omni Diet by Tana Amen This site rocks the Classic Responsive Skin for Thesis.

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