QUOTE OF THE DAY

Connect With Me

A Simple Guide to Cholesterol on Low Carb – Part II
The taste may be slightly different and the colour may be as well, but any of them work I find. This one is perfect!! This is the second time I made this recipe and it turned out perfect again. Can you use a regular whole wheat setting? Just noticed they call it this: But what is the mechanism for lowering the LDL by increasing the calories with high fat?

838 Comments on "Simple Whole Wheat Bread"

Simple Whole Wheat Bread

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. I got a KitchenAid mixer for Christmas and immediately wanted to try bread.

It is so easy to make and tastes delicious!! I cannot WAIT to try all these other breads. Thank you for sharing these wonderful recipes! I fooled around with whole wheat off and on. I have a really large Kitchenaid — so large that I have to double the recipe. This versatile recipe gives me a loaf and some rolls!

I have to bake bread for my family at least times a week and this recipe has made it enjoyable. I have tried a few of your recipes and they are guaranteed gold, thank you so much for doing this.

You can heat the milk slightly on the stove, very low. Or, in the microwave for short increments until warm. Test with a thermometer. If too hot, then cool until proper temperature.

Kind of a nasty comment … did you even try the recipe? Look at your own computer before blaming othrrs. Debra, I had the same problem. When I clicked to see the recipe on the screen, I right clicked it then the printing screen showed and I just hit print and it came out. I had the blank page when I went to print too, I closed it out tried again and it was good to go.

This is my first time to try this recipe but I am excited! Thank you for sharing it! There is absolutely no issue with the PDF file. Btw, why would you even want to print it out when Jenny has explained it in such a simple and easy manner that even my grade 4 son can easily memorize? Way to go Jenny! All of us readers loved your awesome simple recipe!! Good Lord Girl, tripped onto your youtube a couple of weeks back and all I can say is: Sure wish I were your favourite neighbour.

Hope your family knows and appreciates just how darned lucky they are to have you. Have a Polish friend that used to make me Kapusta? Typical man — fool! I was out of milk so I used water and a bit of extra oil. The bread came out wonderful, delicious.

I hav recently found your web site and made the 90 min wheat bread. I made the breadstix also nifty. I just made your bread and it was so easy! Thank you for the step by step video. I love your recipes!! Is it ok to use only whole wheat flour rather than bread flour? I would like to know too. I am not allowed to eat any regular flour. You might find some helpful information in the comments on other variations that people have done. Hi Jenny, just made a bread with your recipe, came out really well.

What I would LOVE to know is why do the breads made of only whole-wheat flour, never rise to perfection? My white flour breads always come out super! White flour will always make a lighter bread or cake.

Whole wheat flour contains the germ and the bran, making it a heavier flour. I made this bread, and it turned out great for a first try! I plan on making it many more times in the future. How much cinnamon do you think would be good to add? Do you think I would need more sugar to balance out the cinnamon? Madam, Can you tell me 2 cups flour wheat , in kilogram — ho many gram will be? Each and everybody cup will not be in same size. I hope your valuable reply. Jenny — Just came across your webpage and tried your simple whole wheat bread this a.

Can I successfully double this recipe? This bread is awesome. I usually make bread in a bread machine but that will go into storage. I added 1 cup of dried cranberries, raisins and pumpkin seeds. Saw your recipe, I am not a novice at bread baking, I love simple bread recipes. I will let you know how the congregation likes it. This recipe is great. I make 1 or 2 loaves each week. I added dry milk powder as well. When ready to make a loaf or two I measure from the big batch, the specific amounts for the recipe.

I use water or milk as the liquid plus the oil and egg s. I aerate or sift the dry ingredients as suggested. In the last big batch I used vital wheat gluten and no white flour. Comes out perfect each time. Thanks again, Jenny, for such great recipes. I just made a couple loaves this afternoon and went out great. Thank you Jenny, you inspired me baking with your simple techniques xx. I made this bread yesterday and it turned out great. I am so pleased. I am an experienced baker and I bake all the time.

Can I just use bread flour for this bread or must it be a mixture. Is whole wheat flour , whole wheat bread flour.? We do not get all purpose flour here, what is it? And here is some info on flours: I have tried this recipe before with successful results without using a stand mixer all mixing and kneading was done by hand.

However I wanted to know is the half cup all purpose flour or bread flour absolutely necessary? Can I substitute it with something else? Thank you so much for sharing such a wonderful and easy recipe with us. Instead of kneading 50 turns by hand, how long csn I knead it with the mixer?

Thanks for your reply. Hi Gladys, Mix on speed 1 to incorporate ingredients to the desired consistency then Speed 2 for one or more minutes is fine on Kitchen Aid stand mixer..

The bread was soft and had a nice color and tasted really good too. My family members absolutely loved it and I plan to make more this weekend for us and some friends. Thanks Jenny for a simple, yet wonderfully tasting recipe! You could try but glass loaf pans are usually larger than metal so it might not rise as tall and you would have to reduce the oven temperature by 25 degrees F.

This is the best wheat bread recipe i ever made! It is super moist and really tasty. I Doubled the recipe and didnt change the time and it was perfect. Even my husband who hate brown bread loved it! I will try the no egg recipe next time. Btw, i plan on making some more loaf to freeze. Do you recommend slicing before freezing? Or juat freeze the whole bread? Made this recipe … came out like really well … yummy bread … thank you dear for this simple and easy Make: Love what you do.

As I had one egg and about 1 cup of soya milk substitute for milk left in my fridge, I decided to give your recipe a try and it turned out well despite the whole meal flour was way passed its expiry date just given to me by my sister. I know what to buy on my next trip to Australia; good flour and baking utensils since we have limited choice available locally population is only half a million for the whole country.

I had a small issue with the way it is written. You have hidden some important details in the preamble. I did not use a mixer and did not triple the kneading time so my first attempt crumbled when sliced.

The second time I got it right with great results. I keep almond milk in stock but not cows milk so I used the almond milk and loved the mild nutty flavour it adds. What an amazing loaf of bread, I was a bit concerned about converting Cups into Metric as I have had problems with this in other recipes but no problem with this, it really is simple to make.

Thank you Jenny I will be using some of your other recipes. Also i bread sticks to the pan so can i grease it? I have never used fresh yeast so you will have to research that, and step 7 of my recipe says to grease the pan. Jenny l love baking your bread recipe l even try to incorporate 14cup of ground flax seeds and it turned out excellent. Fe… did you change any of the other ingredients to compensate for the flax?

I have used this recipe 10 or so times now, and turns out great every time! The whole family loves it, and always prefers when I bake bread than buy it at the store. Thanks so much for the amazing recipe!!!! After years of trying to master bread and ending up with hit-and-miss results, I finally found a fool-proof loaf!

This is now my standard loaf bread, in both white and wheat as the fancy strikes me. Best bread recipe yet! I have been playing with different bread recipes for the last year or so, and this is the best recipe so far in taste, texture and results!

Whole family likes and will be adding as a regular bake. This one, however turned out perfect. This is the recipe I will be using from now on. Everything else was according to the recipe. I just made this and it came out great!

Thank you so much for this recipe! I am going to make this every few days and never buy bread at the store again! I think next time I will add seeds to bake into the bread: Thanks for sharing this recipe… I am based in Mumbai India and love to bake my own loaf.

Have already made a couple of successful lovely loafs with this. Only thing different is the packet of wheat flour I am using though it is exactly the same brand from the same Miller. Any idea what could have gone wrong and how I could rectify? It could be that your yeast has gone stale. Yeast has a very short shelf life and once opened, it should be kept frozen.

Can anyone tell me if i can only use plain flour instead of the wheat one? Will that be ok? Do i need to change the quantity? Great videos my dear!

Keep up the good work! That would be my Simple White Bread. I love this recipe so easy I stopped buying bread. Trying it with chia seed.

Thank you so much for your recipe! I had never made bread with milk before, it adds such a lovely flavor! My husband and I have both really enjoyed the loaf I made the other day. What would you say is the best way to store this loaf on the counter?

In a plastic bag, tupperware, etc? Plastic if tightly sealed can create moisture, which is not good for bread. I store mine wrapped in foil and I refrigerate it after the 2nd day.

Just had to let you know how great this bread is. My 11 yr old daughter made this using a friends organic whole wheat flour and entered it in the county fair and she got a purple ribbon.

Everyone who tasted it, loved it. Thanks for this recipe! This is the first bread I ever made that looked, sliced, and tasted like bread should. It was so easy and both my husband and I love it! How is it after it is frozen? I would like to make more than one loaf so that I could have it on hand.

During the baking my bread gets the crack from the point where the dough rises above the tin. Whereas in your pic the Crack is not so open… What precaution should I keep to avoid the crack. Found this recipe last week, and just whipped it together. The first time I try a new recipe I always make sure I follow instructions carefully. Well, the dough was very very runny…it seems that there was about 50 percent too much milk?

I did mash it together with additional flour…and it is rising now…let me check it…. I will continue with it and bake it when it gets a bit higher.

I love making my own bread. I am a Canadian retired in Argentina, and the bread here really leaves a lot to be desired. And it is quite expensive. Will let you know how it turns out.

Should have known…made in Argentina!! Anyway, the loaf I made turned out surprisingly good, despite basically pouring it onto the counter and flouring it half to death and hardly kneading it at all and then scraping it together to put into the pan. Very obliging dough that is for sure. A real go-to when you need a loaf of bread now…. I have just baked the wheat bread. I cut the risen dough into half as I got 2 smaller loaf tins.. It turns out surprisingly good after 35min. The crust, texture and its taste are v.

Its my first suscessful and satisfying bread I have attempted. I wonder if you can help for an eggless bread? Can I use an 8 by 8 pan if its only 2 inches tall? Would you recommend any changes I should make? So I asked my dad for help and he rolled the dough up like you did in the video, then he rolled it up again, so it was a square.

Thank you Jenny, this was an awesome recipe! I just successfully baked my very first whole wheat bread and wanted to thank you for sharing this recipe! More power to your future endeavors! Hi…thanks for this easy recipe. Only in the video you explain it wich for my was to late. The time to rise my dough was more than one our. I can think was for the lack of kneading process. I also indicate above to knead the dough 50 turns but your dough rising slowly may be for a different reason.

Please look at this post: Jenny, I stopped buying commercially made bread over a year ago due to all of the preservatives, HFCS, trans fats, etc…, and started making my own homemade loaves. They taste wonderful too! Every Sunday is bread baking day, so we have it for lunches for the week.

Thanks for such a tasty and easy recipe! Thank you ever so much for this beautiful recipe. Spot on at the very first attempt. Watching the video was a great help. I hand kneaded all through. The bread was super soft and flavour was wonderful.

Thanks once again wish I could share my pictures. I wish I had seen the correction during the video saying to grease the pan! I had to pry the loaf out of the pan and the bottom did not come out with the rest of the loaf. The bread was a nice texture and very flavorful. First time making whole wheat bread. Followed the recipe as written. Had a taste while warm with butter, brown cheese and jam.

Next time will be adding my favorite nuts to this recipe. Jenny when I lived in Canada I was hooked to your show. Now am hooked to your easy recipes. Have a great day. On the wholeweat bread can I use 1 tabl. Keep up the good work.

You have giving us great healthy recipes. Current thinking by lipidologists like Dr. Dayspring is that total LDL-P large or small is the factor that matters most.

I am still losing weight since diet change have gone from to in 9 months very steady slow decline. I wonder if while losing weight some how LDL-p numbers go up? Again, it would take a bit of time to really break this out.

I read on Dr. Implying the CGM average blood glucose reading is more accurate. 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.

Researchers from the University of Illinois had two groups of overweight women eat about 1, calories daily, consisting of 55 percent carbs, 25 percent protein and 20 percent fat. One group ate frozen foods, while the other group prepared their own meals. After eight weeks, the group eating frozen entrees lost more weight and body fat than the other group, reported Obesity Research in 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.

Choose the perfect design